Appears in Cook's Country February/March 2005
As good as plain chocolate brownies are, we wanted brownies sturdy enough to be topped and flavored with a variety of options.
Adding baking powder to this S’mores brownie recipe lent the brownies a slightly cakey, very sturdy texture that stood up well to the marshmallow topping didn’t crumble when sliced. Unsweetened chocolate added the richest chocolate flavor, ...