The end is near.
The end of my PhD is approaching. Which means that I’m both elated to see the light at the end of the tunnel and unbelievably nervous about making sure that it’s perfect. I’m doing a lot of back and forth between America and London at the moment – bursts of study and work and some political volunteering and trying to get ready for a post-PhD world. It’s definitely a time of transition and figuring out what’s next. I’m feeling a bit exhausted and probably not helping that my spare time has been doing things like climbing Mt Snowdon with my friends! I’m in a little bit of a whirlwind at the moment.
Luckily, we’ve had the best weather I’ve seen in ages, so I’m trying to take advantage of it to head out into the lovely sunshine. Vitamin D and some ice cream are fairly essential when you’re trying to keep going.
This recipe was inspired by a bag of crispy M&Ms I found in my local supermarket. I am generally not partial to crispy M&Ms (all about the peanut butter ones for me), but I liked the idea of s’more flavoured M&Ms. I can’t really identity the s’more flavour (it’s a bit of a deeper chocolate flavour to represent the marshmallow influences), but it was a great centrepiece for these easy brownies.
S’more Brownies (adapted from my friend, The Velvet Moon Baker)
175g milk chocolate
175g unsalted butter
250g caster sugar
75g plain flour
40g cocoa powder
A bag of crispy s’more M&Ms (to taste)
Mini marshmallows (to taste)
Crumbled vanilla graham crackers (to taste)
Melt together butter and chocolate.
Fold in sugar and unsalted butter.
Sift in plain flour and cocoa powder.
Mix in M&Ms and marshmallows.
Mix in crumbled graham crackers.
Place batter in lined brownie pan.
Bake at 180C for approximately one hour.