I can bake like a champion when I can follow an exact recipe. Sure, I’ll add extra vanilla and salt or change the proportions of the white to brown sugar. But I’ve NEVER changed a recipe completely.
Baking is a science, which is why you can’t just throw in ingredients. BUT! There is a way to significantly change and even make up your own recipes! I want to learn more about why ingredients do certain things, what proportions are needed, etc. I’m planning on buying this book The Baking Illustrated soon… which I’m led to believe can teach me a bit of this stuff.
So once again, we have another cooking/ baking goal. Shocker. But in the meantime, I decided I need to start small. I can take recipes I love and add a little of this, a little of that or change up all the ingredients. This was an easy first one- taking my fabulous m&m blondies and turning them into S’MORES BLONDIES!!
Check and mate.
These are basically yummy bar cookies with a hint of S’more flavor. Want a knock you in the face S’more flavor? S’mores brownies are more your style. But if you’re feeling subtle? Keep reading:)
- 2 c. flour
- 1 t. baking powder
- 1/4 t. baking soda
- 1 t. salt
- 2/3 c. butter
- 2 c. packed brown sugar
- 2 eggs
- 2 T. vanilla extract
- 8 squares (4 sheets) graham crackers
- 2/3 c. mini marshmallows
- 2/3 c. chocolate chips
- Preheat oven to 350 degrees F (180 degrees C). Spray pam on a 9×13 pyrex pan.
- Sift together flour, baking powder, baking soda and salt. Set aside.
- Melt butter. Add brown sugar and mix well. Feel free to use a whisk or a mixer or a wooden spoon- whichever you prefer. Set aside to cool slightly.
- Whisk eggs together briefly in a very small bowl or large liquid measuring cup. Add beaten eggs and vanilla to butter/ brown sugar mixture. Beat or whisk well.
- Add about 1/2 of flour mixture. Stir in gently, then add the other half. Stir until just blended.
- Use your hands to roughly crunch the graham crackers and add in. You want fairly big pieces. Add in chocolate chips and your mallows Stir until thoroughly combined.
- Spread in 9 x 13 inch pan. Bake for 20 to 25 minutes or until the top no longer looks wet and the edges are beginning to brown. Let cool completely, then cut into squares.