Most of the time I post fairly simple recipes but this recipe requires some serious dedication. There's quite a few steps and even more ingredients. But I promise you, the end-result is well worth the wait!
I used Martha Stewart's Hi Hat cupcake frosting for the creamy center and combine this with the gooey brownie and crunchy graham cracker crust and you got your self some Brownie Crack! (Get it?? Brownie + graham cracker + serious sugar addiction = Brownie Crack)
Yeah whatever, scroll down for the looooong recipe.
Chocolate Dipped Graham Cracker Brownies
For the Brownie Mix
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. (NOTE: You will have extra crumbs ~ If you want 24 cupcakes double the brownie mix and frosting mix and leave the graham crackers the same. You could halve the graham cracker mix but depending on how hard you press down you may need more or less.)
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. Stir in chocolate chips, if desired.
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 20 minutes. They should still be slightly gooey for best results.
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 is a process but believe me it's worth it!
I have never seen anything like these! I am not a great cook but I will try. How could I not try!
Wish me luck, gonna try these now :)
LOVE this recipe. Mine don't look anywhere near as cute as yours but I kinda suck at detail. They are cute enough tho and taste amazing!!!! Thanks
Okay so all finished and made another batch of the frosting to frost the other 12...and OMY these are delicious! Great recipe. Thanks
Forgot to mention....you really should add the 1/4 cup of water to the ingredient list under frosting, otherwise you might forget to add it like I did and have a gritty grainy mess. :)
does this use a mini muffin pan, or just a regular muffin pan?
Okay so I'm just finishing frosting these...and this is what I found. Per the instructions to fill the cup cake cups 3/4 the way full...I needed to stop and make more brownie recipe. Now I've just finished making my frosting and only have enough frosting to frost 12 of the 24 cupcake and I did not over frost, my cupcakes have about a 1 inch height of frosting...because I figured with the volume there wouldn't be enough to really make them look like a dipped cone...however I didn't figure it wouldn't frost them all...so here I am not wanting to make more frosting. Maybe later. So for all those about to make these. I would double the brownie recipe and the frosting recipe for sure. Haven't tasted yet so can't comment on that.