Thursday, August 30, 2012

Back-To-School Browner Brownies

When I was growing up (way way back when dinosaurs roamed the earth) we called the kids who sucked up to the teacher “browners”.  Now I have also heard terms like teachers pets, brown nosers, nerds, keeners … but in truth I think these names simply refer to the SMART KIDS! 

I’m so SMART that I decided to embrace my inner keener and make something to suck up to all of you.  I came up with these totally awesome BROWNER BROWNIES.  I love them because they have a graham crust, chocolate chocolate brownies and are drizzled with caramel.  Seriously, how keen am I?

Back-To-School can be a hard time – getting organized, waking up early, new schedules, car pool, making lunches never mind the pressure for kids with new grades, schools, friends & teachers AND the right outfit…so I was thinking if you bake these this weekend they may make next week a little sweeter. 

These are great because they are something that you can put in a litterless, nut free (how politically correct am I?) lunchbox or have for a pick-me-up after school snack.

And here is how I made them...


4 ½ cups graham cracker crumbs
1 ½ cups unsalted butter melted

2 2/3 cups all purpose flour (you know I only use Five Roses)
2 tsp baking powder
1 tsp salt
8 oz unsweetened chocolate
1 cup unsalted butter
8 eggs (room temperature is best if possible)
4 cups sugar
3 tsp vanilla extract

Your favorite caramel sauce


Preheat oven to 350o or 325o if using a bake/convection setting.


Combine graham cracker crumbs with melted butter in a bowl – I always use a wooden spoon when lots of melted butter is involved.

Press firmly into 13 x 18 cookie sheet with a rim.  You don’t really need to grease the pan but I often will spray with Bakers Joy just to make cutting WAY easier.


Combine flour, baking powder and salt in a bowl and set aside.

In a saucepan or over a double boiler melt chocolate and butter until smooth.  Remove from heat and let cool at least 10 minutes.

Beat eggs until fluffy (at least 3 minutes) and add sugar, gradually, until really fluffy (another 3 minutes).  Add cooled chocolate mixture and mix well.  Then add the flour mixture and vanilla until combined.  NOTE: It’s such a big recipe that I stirred it from the bottom and then mixed it more.

Pour batter on pressed graham crust.

Bake 30 – 35 minutes.

Do not over bake brownies (EVER;)

When cooled cut and drizzle with caramel sauce.  (NOTE:  I used a square cookie cutter to cut the brownies but you don’t really need to be so “fancy” – a good old knife works perfectly.)

This yields lots of browner brownies so maybe BE SMART and invite some old and new school friends over to celebrate (or commiserate – hey I’m not totally deluded) this 2012/13 back-to-school year.