This past weekend (on Friday, Saturday ish), Christine had the awesomely amazing idea for a dessert. Are you ready?.......
Brownie S'Mores.
O
M
G.
I was like shea!!!! Thus we began.
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Gram cracker crust (bit of butter and honey added to keep the structure) and scratch made (oh yes) brownie mix
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Pour the SCHIZNIT!!!!! Mmmmm..... brownie.
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| Marshmallow fluff added atop brownie layer post-brownie baking. |
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Like a parfait, we have layers. In this case, layers of awesome.
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| What's better than a marshmallow? Yes, toasted marshmallow. In this case, torched bruleé style. Part to enhance flavor, but also to give a decent, solid surface to put more brownie on. |
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| Mmmm.... more torching. Also angry birds. |
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| Second brownie layer is slightly... ummm.... bumpy, I guess? Marshmallow fluff does not spread well. But we'll still try it anyway.... aaaaannnnnddddd |
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GAAAA!!!! It's alive!!!! Literally. It looks alive. But no. It's not. Fluff expanded and pushed up the second brownie layer. Not bad, but not great.
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| In the end, we did still get our layers. Bottom brownie came out a bit mushy, but still super delicious. So now we know for next time :D |
The torched fluff def. made a difference. I could certainly taste the awesome, but subtle, camp fire style taste it gave. Next, we make sure that A) bottom brownie cooks more initially, B) less fluff, and C) more even brownie distribution. Still awesome, though.
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