*Originally posted July 28, 2013
Yesterday I competed in the Lowell Triathlon. My running leg was the fastest 5k I’ve ever run, which was incredible given the fact I was pretty sure I was going to have to walk. I was still recovering from surgery when I started training, and I went in to this race with little hope of doing well. It figures.
Since a few of my friends were competing as well, I offered to host a BBQ at my parents house close by. I wanted to create a new dessert and I wanted it to involve smores. I took 2 of my favorite recipes and combined them into one. I cut the brownies before I top with the marshmallows and place them under the broiler because it is next to impossible to cut them once the marshmallow is already on them.
- 10 Graham Crackers (GF variety)
- 1/4 cup butter melted
- 3/4 cup Hodgeson Mill Baking Mix (GF)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 (1oz) squares of unsweetened chocolate
- 3 tbsp cocoa powder
- 1/2 cup semisweet chocolate chips
- 1/3 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 3 tbsp bourbon
- 5 strips cooked bacon, chopped
- 1 cup small marshmallows
Preheat oven to 350 and lightly grease an 8X8 baking pan. Put graham crackers in food processor with melted butter for a few pulses and press crumbs into pan. Blend flour mix with baking powder and salt and set aside. Melt chocolates and butter in a double boiler or microwave in a glass bowl, stirring until melted. In a large bowl, mix sugar, eggs, bourbon, and vanilla together, and then stir in melted chocolate. Add dry ingredients and combine. Spread batter into pan, and top with bacon and bake 30-35 minutes.
Once cool, cut brownies, place on baking sheet. Top with marshmallows and place under broiler for a few moments.