For my family, Memorial Day has always meant camping. I cannot remember a time when we didn’t spend the first official day of summer at our lake property with friends and family, relishing in the day off from work and school and looking forward to the summer ahead.
Times have changed a bit. Instead of camping, now we’re probably doing what’s considered “glamping”, if even that. There’s a lovely house where we used to pitch our tents and later, found shelter in a camp trailer.
Just as times are-a-changin’, so must we adapt to the typical Washingtonian Memorial Day challenges.
I mean, camping (or glamping) means sitting around a campfire, drinking copious amounts of beer and commenting on the stars. And of course, s’mores. How we love our s’mores.
But what are you gonna do when it’s rained three days straight and your woodpile is as soaked as it gets?
Honestly, just as good as the original. Okay, the preparation isn’t quite as fun and you don’t get as much marshmallow stuck in your hair…but you can still drink too much beer and have just as interesting a conversation as you do around the campfire.
This recipe is now the new favorite in our family, Memorial Day or not.
So friends, don’t despair if your holiday is a little soggy. Gather everyone around the kitchen, break out the marshmallows, graham crackers and Hershey’s and try not to moan as you bite into your first s’mores brownie. You might not even miss the smoke in your eyes.
Courtesy Joy the Baker
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
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.
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.