and 2017 Dirt Farmer
You love wine and food, so we have another wine and food pairing for you. Shannon Brown, a long time team member of Bingham Family Vineyards, is here to share her expertise at creating wonderful wine and food pairings. Gather the wine and the ingredients and try another food and wine pairing with us.
My Bingham Variation
The crust was made simple with a food processor, but you could easily do it with a rolling pin over a bag of crackers. The idea a sprinkling a little cinnamon in at this point sounded nice.
Seems to me that one key to making good brownies is to not over cook them.
I decided to try the Marshmellow Meringue Frosting from Sally’s recipe. It was quite simple to whip up, and then we used this little device to do the browning.
One of my children gave this cooking torch to me as a gift. It works nicely since that child keeps it refilled for me, I don’t have to worry with that.
It works great for crème brûlée as well.
It was a delightful desert which paired will with our Bordeaux style red wine blend, Dirt Farmer.
The Wine Pairing is the Best Part
Recipe and Printing
- 1 1/2 cups graham cracker crumbs, about 10 full-sheet graham crackers
- 1/3 cup granulated sugar
- 6 Tbsp unsalted butter, melted
- 2 tsp cinnamon
- 1/2 cup unsalted butter or 1 stick
- 8 ounce Hershey milk chocolate bar, coarsely chopped
- 1 cup granulated sugar
- 3 eggs, at room temperature
- 3 tsp pure vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened natural or dutch process cocoa powder
- 1/2 tsp salt
- 18 marshmallows, full size
Make the crust
- Using a food processor, pulse the graham crackers into crumbs.
- Pulse together the crumbs with sugar and melted butter until combined.
- Spoon 1 and 1/2 Tablespoons of crust into each cupcake liner. Press down tightly to create a tight and firm crust.
- Sprinkle a little cinnamon on each graham cracker crust.
- Set aside. No need to pre-bake.
Make the brownie cup
- Melt the butter and chocolate together in a large heat-proof bowl or double boiler.
- Whisk in the granulated sugar.
- Allow to slightly cool for 5 minutes before adding the eggs.
- Whisk in the eggs, vanilla, flour, cocoa powder, and salt. Batter will be thick.
- Spoon evenly into each cupcake liner on top of the graham cracker crust, filling almost to the top of the liners.
- Bake brownie cups for 25 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs and no wet batter. Check them after 22 minutes.
- Remove from the oven and allow to cool completely in pans.
Make the topping
- Place a full sized marshmallow (tall end up) on top of each cupcake.
- Place on the middle rack of the broiler; broil until desired color.
- With the back of a spoon, press down marshmallow to cover the top of the cupcake. (A great activity for kids.)
- Cover and store leftover cupcakes at room temperature or in the refrigerator for 1 – 2 days.
Nutritional information is provided as a courtesy and should not be construed as a guarantee.
Now you have the recipe. Don’t forget to buy the wine.