Tag Archive for brownies

Bourbon Marshmallow Brownie S’Mores

There are birthdays, and then there are milestone birthdays. My friend Michelle recently celebrated a milestone birthday (I won’t tell you which one), and I wanted to make her something special.

Now, I realize most people would have picked up a card or a bottle of wine. But I’m not most people. As much as I love the written word, I’m not a huge fan of cards, and bottles of wine… well, I’d rather drink them myself. Or at least with my friend who’s celebrating.

Bourbon Marshmallow Brownie S'mores


This recipe is inspired by something that Michelle and I saw while having coffee one fine sunny morning at Butter Baked Goods. It’s a riff on a S’more, but this version ain’t for the kids.

If you’ve never made marshmallows, they aren’t particularly difficult, although they are a little fiddly. Ideally, you want to have a large stand-mixer for this. My wee food processor was overwhelmed. I dream of having a Kitchen-Aid stand mixer to call my own.

Bourbon Marshmallow Brownie S’Mores

Bourbon Marshmallow Brownie S'mores

Any day I get to use my brulee torch is a good day!

For the crust: 

  • 1 2/3 cup graham cracker crumbs
  • 6 tbsps melted butter.

Mix both ingredients well together, and press into the bottom of an 8″ by 8″ pan you’ve lined with parchment. Bake in a 350 degree oven for 8 minutes.

For the brownies (adapted from Rachael Ray):

  • 3/4 cup, butter, melted
  • 1 3/4 cups sugar
  • 1 1/2 tsp pure vanilla extract
  • 1/4 tsp salt
  • eggs
  • 1 cup natural unsweetened cocoa powder
  • 1/3 cup flour
  1. In a bowl, whisk the sugar and butter together with the vanilla and salt until smooth. Add the eggs, one at a time, whisking well between each one.
  2. Sift the cocoa and add it in, mixing well. Finally, add the flour and mix until incorporated.
  3. Pour the batter over top of your prepared graham cracker crust. You can decide how deep of a layer you want your brownies to be. I used about half of the mix in my brownie s’mores, and baked up the other half as plain brownies.
  4. Bake in a 350 degree oven for about 20-30 minutes, or until a pick inserted in the middle comes out with crumbs clinging. Allow to cool for at least 30 minutes.

For the marshmallow (adapted from Epicurious):

  • 1 cup water
  • 7 1/2 tsps or 3 (1/4-ounce) envelopes powdered unflavoured gelatin
  • 1 1/2 cups sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 1/2 tsp vanilla bean paste
  • 1 tbsp bourbon
  1. In a medium-sized bowl, put 1/2 cup of water. Sprinkle the gelatin on top, and allow to sit for a few minutes.
  2. In a heavy-bottomed saucepan, combine the sugar, corn syrup, salt, and 1/2 cup of water. Bring it up to boiling, stirring and allowing the sugars to all dissolve. Using a candy thermometer, cook until the syrup registers 240 degrees. Place to the side just for a few moments to allow it to stop bubbling.
  3. Scrape the jellied-gelatin into the bowl of your mixer. Start the mixer on low speed. With the mixer running, slowly add the syrup in a slow stream. When all the syrup has been added, slowly start to increase the speed on the mixer until it is high. Allow to beat for 5-10 minutes, or until the marshmallow looks like glossy, beaten egg whites. You should get a ribbon of marshmallow streaming off of the beaters when  you lift them up. Finally, add in the bourbon and the vanilla beans, and give it one last whirl.
  4. Pour the marshmallow on top of the brownies in a layer. Carefully spread it so that it is even. It will be very sticky! You can try a moistened spatula or wet fingers.
  5. Allow to stand at room temperature for at least 4 hours, or overnight.

To finish: 

  1. Remove the brownies by pulling them out by the parchment paper. Cut into squares.
  2. Finish by torching each one (the marshmallow part) with a brulee torch.

For Your Valentine Part 2: Decadent Chocolate Brownies Made With Wine

This is the second of two posts that I am writing for Valentine’s Day.

For me, food is the ultimate expression of love–so much so that I often joke that I was once an Italian nonna in a past life. If I like you, I will cook for you, it’s that simple.

valentines day brownies made with wine

In addition, I find that, in this world of fast-food and convenience, it’s even rarer to have someone make you something from scratch, so I’m encouraging you to whip up a batch of something delicious for your sweetie this V-day.

On Tuesday, I shared the “angel” counterpart to today’s post: a Vegan Red Velvet Cupcake made with roasted beets. It was pretty healthy–low in sugar, and fat. Today, however, I am sharing with you pretty much the most decadent dessert I could possibly find. It has chocolate, wine and tons of butter. It’s dark, dense and seductive. It will probably solicit you a marriage proposal (you’ve been warned!).

The super nice people over at Okanagan Crush Pad recently sent me a bottle of Haywire’s 2011 Cabernet Sauvignon, and I thought it would be perfect in the brownies. To mimic the cherry notes in the wine, I added some cherry preserves and some raspberries to the brownies, just to really make them sing.

brownies and haywire wine

Boozy Brownies

(adapted from WineBC)


For the ganache: 



  1. In a medium pot over low heat (or a double boiler), melt the butter, then add the chocolate. Stir constantly until it is melted and glossy. Add the salt, stir, and remove from heat.
  2. In a second pot, place the raspberries, wine and preserves. Stew them together well until the raspberries are broken down and the texture is syrupy. Transfer to a blender and blend well into a puree. You can strain if you like to remove the seeds.
  3. In a large bowl with a mixer, cream the eggs and sugar together. Slowly add in the warm butter and chocolate. Finally, add in the flour.
  4. Gently fold in the fruit, making sure to not entirely incorporate it into the brownie batter. I like mine with some swirls of fruit.
  5. Pour into a greased, square pan, and bake in a preheated oven at 350 degrees for about 18-20 minutes.
  6. For the ganache: melt the chocolate and wine over a double-boiler, then add milk, a little at a time (about a tablespoon full) until you get it to the right consistency.  You want it to be able to pour freely. Pour the warm ganache over the brownies and sprinkle with salt. Allow to cool slightly, and the chocolate will set. Serve and enjoy.

Disclaimer: I received the wine as a gift from Okanagan Crush Pad and Haywire Winery. I purchased the Amola Sea Salt.  

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