Ok, I really shouldn't be blogging right now - but I miss it too much. I have one more exam, in fact, the hardest one - Chemistry tomorrow, then a TOK presentation (where me and my partner are planning an all nighter for) on Friday...then I'm free!
Meanwhile, take a look at these S'mores Brownies I made with my friends during YTH's birthday party! I've never had a S'more before, but the idea of chocolate, marshmallows and graham crackers is very appealing. I think the brownie showcases this flavour combination very well, and they were super easy to make. The digestive biscuits (I've never tried a graham cracker before either, and supermarkets here don't seem to stock them) add a great crunchy texture to the soft brownie and the sticky marshmallow.
Recipe is adapted from Joy The Baker. I kept to all the measurements except that I drastically cut down amount of sugar - I think I used only a quarter to a third of the total amount.
Oh, and since this is the first post in 2010 at My Buttery Fingers, I wish everyone a (very belated) Happy New Year!
10 Responses to “S'mores Brownies”
this is fab! it looks very cute :)
this look so nice !!
Hey, Wendy! Glad to see ya back! Happy belated New Year to you, too!
S'mores are very American thing. It's a must when people have bonfire. Think of scouts. =D ... And, it's damn sweet and damn gooey ...
Graham crackers are the American version of digestive biscuits. Hope this info helps!
Pei-Lin
Yum. These look divine! :)
hi wendy, where did you buy the dark brown sugar as I have been looking everywhere and can't find it anywhere at all!
Re: Anonymous
I get my brown sugar at the supermarket, I think most Park'n'shop and Wellcome stores stock it - I use the Taikoo brand which looks like this:
http://www.cityshop.com.cn/images/products/70x70/4899888166023-1.jpg
Hope that helps!
hi wendy,
but does it have to be DARK brown sugar or can it simply be brown sugar?
Thanks =)
Either is fine.
Hi Wendy,
I baked the smore brownies for 40 minutes and insides were still kinda wet and gooey. But the outside was beginning to look burnt. When i make them next time, should I have kept it longer in the oven or have i overbaked them already?
Re Pricilla:
In that case, it may be possible that your oven temperature was too high? I don't really remember now but when I made them I think the middle was also a little gooey, but I think it set after a while.
I'm sorry that I don't exactly know what went wrong!
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