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Wednesday, August 1, 2012

Chocolate Dipped Graham Cracker Brownies

Adapted from Lilyshop


For the Graham Cracker Mix
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted

For the Brownie Mix
1/2 cup vegetable oil
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt

For the Frosting
1 3/4 cups sugar
3 large egg whites
1/4 cup water
1/4 teaspoon cream of tartar
1/4 cup water
1 teaspoon vanilla extract
1/2 teaspoon almond extract

For the Chocolate Coating
1 cup chopped (about 12 ounces) milk chocolate or Hershey's chocolate bars
1 1/2 tablespoons canola or vegetable oil


1. Preheat oven to 350 degrees and line (1) 12 slot muffin tins with cupcake liners. Set aside.

2. Prepare the graham cracker crust as follows: Mix graham cracker crumbs, sugar, and melted butter until well blended. Press mixture into cupcake liners. About a 1/2" of pressed crumbs per cupcake liner.

3. Next prepare the brownie batter as follows: In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt and gradually stir into the egg mixture until well blended.

4. Pour brownie batter on top of graham cracker crust. Batter should be fill slightly over 3/4 of the cupcake liner. Bake graham cracker brownies for about 25-30 minutes. They should still be slightly gooey for best results. The middle will collapse as they cool.

5. Transfer cupcakes to a wire rack to cool then remove from cupcake sheet and place all of them on a cookie sheet in the refrigerator until completely chilled.

6. Prepare the frosting as follows: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting completely thickens. This frosting taste a bit like marshmallow cream...

7. Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Pipe a generous-sized spiral of frosting on top of each cupcake. Then return all cupcakes to the refrigerator while preparing the chocolate coating.

8. Prepare the chocolate: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small but deep bowl, and let cool about 15 minutes.

9. Now it's time to dip the cupcakes! Hold each cupcake by the wrapper and dip cupcake in the chocolate to completely coat the frosting. Allow any excess to drip off and transfer to a baking sheet again and refrigerate until set. About 2 hours. Enjoy!

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