Makes 12 Brownies
- 8 ounces bittersweet chocolate (preferably Valrhona Caraibe 66%), chopped
- 1/2 cup (1 stick) unsalted butter, cut into 6 pieces
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/4 tsp. baking powder
- 1/2 tsp. kosher salt
- 2 extra-large eggs, at room temperature
- 1/3 cup sour cream, at room temperature
- 2 tsp. vanilla bean paste or pure vanilla extract
- 1 cup graham cracker pieces
- 8 large marshmallows
- 1/2 cup semisweet or bittersweet chocolate chips (preferably Valrhona)
Position a rack in the center of the oven, and preheat the oven to 350°F (325°F if using a convection oven). Line an 8-inch square baking dish with parchment or foil and grease it (preferably with Pam).
In a small heatproof bowl, melt the chocolate and butter over simmering water. Whisk until smooth, and set aside to cool slightly.
In a medium bowl, whisk together the sugar, flour, baking powder, and salt.
In a large bowl, whisk together the eggs, sour cream, and vanilla. Add the flour mixture and whisk well. Add the melted chocolate and stir until blended. Add the graham crackers, marshmallows, and chocolate chips and stir gently until well blended.
Scrape the batter into the prepared baking dish and spread it as evenly as you can (the graham pieces, marshmallows, and chocolate chips will make the top look lumpy). Bake for 24 to 26 minutes (18 to 19 minutes if using a convection oven), until puffed and the center still jiggles when the pan is gently shaken. (I think these brownies are at their best when slightly underbaked.)
Transfer the baking dish to a wire rack and let cool completely before refrigerating for 2 hours, or until cold and firm. Cut the cold brownie into 12 pieces and store in an airtight container in the refrigerator for up to 5 days.
Reprinted from the book Baking Out Loud by Hedy Goldsmith. Copyright © 2012 by Hedy Goldsmith. Photographs copyright © 2012 by Ben Fink. Published by Clarkson Potter, a division of Random House, Inc.
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