Saturday, June 5, 2010

Journey of the brownies

Here's my thinking...Brownies = good. Candy = good. Candy brownies = double good. Ross was eager to help me with the taste testing part :)

So, to begin my journey I started with Milk Dud brownies. In my first attempt, I didn't bake them half way and the Milk Duds sunk straight to the bottom and formed caramel-bottom brownies, not my intent. Here's the revised version.
Milk Dud Brownies

Box of your favorite brownie mix
Milk Duds (as many as you'd like)

Mix brownie mix according to directions. Bake for half of the time stated on box. Remove from oven and sprinkle top with Milk Duds. Stick brownies back in oven for remaining time. (This way the candy doesn't sink to the bottom)
Next, I wanted to try Smores Brownies. We had those tonight. Yummy!

Box of your favorite brownie mix
3 Graham crackers
1 really big Hershey's Chocolate bar (or 2 regular ones)
10 large marshmallows

Mix: Mix up brownie batter as according to box, using the cake brownie method on the box. It usually calls for one additional egg. (You'll do this because the chocolate bar makes them plenty oooohy-goooey.) Line an 8x8 pan with aluminum foil and spray generously with non-stick spray.

Assemble: Pour about 1/2 of the brownie batter into pan. Next, cover batter with graham crackers. You may have to break them to make them fit. Follow with the chocolate and then the marshmallows. Be sure that the marshmallows are on top because they'll get all nice and toasty that way (and the chocolate needs to be away from the batter for the batter to bake correctly). Finally, cover with remaining brownie batter.

Bake and devour: Bake according to box. Let cool for about 15 minutes and remove foil from pan. Remove foil form sides of brownies and continue to let cool for about 30 more minutes before cutting. You'll need milk for the devouring part of this!
Next up, Reese's Peanut Butter Cup Brownies! I'm basically going to do the exact same thing as Milk Dud brownies. I'll let you know how they turn out.

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