Chocolate Shell Graham Brownies

Jul 31 2012
Chocolate Shell Graham Brownies

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
"Brownie Crack"


For the Graham Cracker Mix
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
For the Brownie Mix
1/2 cup vegetable oil
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips
For the Frosting
1 3/4 cups sugar
3 large egg whites
1/4 teaspoon cream of tartar
1/4 cup water
1 teaspoon vanilla extract
1/2 teaspoon almond extract
For the Chocolate Coating
2 cups chopped (about 12 ounces) semisweet chocolate
3 tablespoons canola or vegetable oil

1. Preheat oven to 350 degrees and line (1) 12 slot muffin tin with cupcake liners. Set aside.

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!
7. Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Pipe a generous-sized spiral of frosting on top of each cupcake. Then return all cupcakes to the refrigerator while preparing the chocolate coating.
8. Prepare the chocolate: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.
9. Now it's time to dip the cupcakes! Hold each cupcake by the wrapper and dip cupcake in the chocolate to completely coat the frosting. Allow any excess to drip off and transfer to a baking sheet again and refrigerate until set. About 2 hours. Enjoy!
Let us know what you think in the comments below!

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Other Comments (11)

Hanna said:
13 September, 2012 - 13:27
I have never seen anything like these! I am not a great cook but I will try. How could I not try!
Lori j said:
13 September, 2012 - 13:26
Wish me luck, gonna try these now :)
JessieJane said:
16 September, 2012 - 22:33
Good luck!
Anonymous said:
13 September, 2012 - 12:03
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
Janet said:
31 July, 2012 - 18:31
Okay so all finished and made another batch of the frosting to frost the other 12...and OMY these are delicious! Great recipe. Thanks
JessieJane said:
4 August, 2012 - 19:47
Thanks! And thank you again for catching that : )
Anonymous said:
31 July, 2012 - 18:28
Forgot to 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. :)
Anonymous said:
31 July, 2012 - 17:22
does this use a mini muffin pan, or just a regular muffin pan?
Janet said:
31 July, 2012 - 15:02
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 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. Janet
JessieJane said:
31 July, 2012 - 15:56
Oh my gosh! You are right. I made this recipe for 24 but I wrote down the recipe for 12 but with the 24 cupcake liner note and the larger portion of crumbs. I am so sorry to mess you up! I just adjusted the notes above. Sorry again! Thanks for catching. XO
Joanniesprimitives said:
31 July, 2012 - 14:45
These sound so good. I think is would be a great desert for my family reunion in late Sept, but of course I will have to make a sample batch before than to test them out.