S'mores Brownies

 
I'm back, baby!

What?  A week-long blogging absence?  What is this?

We were sick, you guys.

SICK.

There was puke.  And snot.

And pustules!  Oh lord the oozing pustules!

Ready to bake now?

I wasn't either.

The only thing harder than being sick is being sick with a child.

Being sick with a sick child.

Can I just make a quick grab for pity, here?  Because all you need is rest, and that is the last thing you're going to get.

And would someone please just make some pancakes around here?

Pancakes are all I want.  Pancakes are all I want. 

That and my mom.

Who was in the Bahamas. 

Typical mom!

The upshot is, though, that we were pretty much both in just the right mood to sit on the couch and watch old Disney movies.

Baby is super into Princess Aurora.

Anyway.  We are better now.  No more poxy pustules.

These s'mores brownies are 100% pustule free.  I know, I know.  Special.

S'mores Brownies (taken from Joy the Baker)

Hey Smalls, you want a s'more?

Some more of what?

No, do you want a s'more?

I haven't had anything yet, so how can I have some more of nothing?

You're killing me, Smalls.

1 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter
6 ounces unsweetened chocolate, chopped
5 large eggs
1 1/4 cups dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla
1 cup graham cracker, roughly crushed with your hands
12 big marshmallows  (I also diced 6 additional marshmallows and stirred them into the batter. These marshmallows dissolve when baked, so you can leave them out, or throw them in.  Up to you!)

Preheat oven to 350°F. Butter 9×13-inch baking pan with 2-inch-high sides. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a medium sized bowl over a  heavy  saucepan of simmering water.

Stir chocolate and butter in this double boiler until melted and smooth.

Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers.  Pour batter into prepared pan. Dot with 12 large marshmallows.  Bake until toothpick inserted into center comes out with moist crumbs attached, about 30- 40 minutes minutes.

Marshmallows will be browned and puffy but will deflate as the brownies cool.  Cool for at least 20 minutes than slice with a sharp knife, cleaning the knife with hot water if it gets too messy and sticky.  Serve or wrap individually in wax paper for storing.