If you are looking for a cheap and high-quality square pan without those soft-edges, here is my favorite pan!
It’s edges are clean and the pan is not too thick (allowing even cooking). Click to check out this bakery-style pan!
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
Brownie
75 grams butter
300 grams granulated sugar
2 eggs
1 egg yolk
6 grams vanilla extract
110 grams vegetable oil
80 grams cocoa powder
120 grams All-Purpose Flour
8 grams corn starch
2 grams baking soda
S’more Frosting
113 grams butter
160 grams powdered sugar
30 grams heavy cream
3 grams vanilla extract
1/2 sleeve graham crackers (70 grams crushed graham crackers)
Mix together your butter (melted) and granulated sugar.
Step 2
Add in vanilla extract and eggs and whip until mixture goes from yellow to off-white. (This gives brownies the crackly top ;)
Step 3
Mix in vegetable oil until fully incorporated.
Step 4
Mix in dry ingredients—cocoa powder, All-purpose flour, cornstarch, and baking soda—until mixture is partially smooth.
Step 5
Pour brownie batter into greased and parchment paper lined square pan.
Bake at 350 for 28-30 minutes.
Step 6
Let brownies cool while you make frosting.
Step 7
Graham Cracker Frosting: Whip butter for 3-4 minutes on high speed. Add powdered sugar until smooth and thick. Add in heavy cream and crushed graham crackers and whip on high speed for 2 minutes. Lastly, mix in vanilla.
Spread across chilled brownies and then sprinkle mini marshmallows on top. (Optional, but you can also toast the marshmallows!)
Step 8
Let cool for 20-30 minutes and cut with a knife.
Eat fresh or store in the fridge for up to 10 days!
