S'mores Brownies

These little brownie bites are very similar to this recipe, but I've updated things a bit with a homemade brownie recipe (my favorite one to date) and used actual marshmallows instead of making a frosting. These are easier, but equally delicious. They are best when served right after roasting (broiling) the marshmallow, but are still pretty tasty for 2-3 days. If you're eating them a while after the inital broiling, you might want to zap it in the microwave for 5 seconds or so to reheat the marshmallow.

I like to make these in mini muffin tins, but you could also make them in a 9 x 13 baking pan.

S'MORES BROWNIES
makes about 36 mini brownie bites 

Graham Cracker Crust 

• 6 tablespoons (3 ounces) butter, melted and cooled 
• 1 1/2 cups graham cracker crumbs
• 2 tablespoons sugar
• 1/4 teaspoon salt

Brownies

• 3/4 cup flour
• 1/2 teaspoon salt
• 10 ounces semi-sweet chocolate, chopped
• 1/2 cup butter
• 1 cup sugar
• 1 teaspoon vanilla
• 3 eggs
• 36 marshmallows 

CRUST

Preheat the oven to 325 degrees and line mini muffin tins with cupcake liners. 

In a medium bowl combine graham cracker crumbs, sugar, and salt. 

Pour in butter and mix until well combined. 

Place a tablespoon or so of crumb mixture in the bottom of each cup and use a tart tamper to flatten out.  

Bake for 15-20 minutes. 

BROWNIES

Change oven temperature to 350 degrees.  

In a medium-sized bowl, combine flour and salt. Set aside. 

Melt butter and chocolate in a saucepan on low-medium heat. Stir until smooth.  

Set chocolate aside to cool for 8-10 minutes.  

Whisk sugar and vanilla into chocolate.  

Add one egg at a time to chocolate mixture, mixing well after each addition.  

Fold in flour mixture until just combined. 

Pour batter into prepared muffins tins, even dividing batter among 36 cups.

Bake for 20 minutes or until an inserted toothpick comes out mostly clean with some moist crumbs attached.  

Turn the oven to broil.


Place one marshmallow on top of each brownie and place under the broiler for about 1 minute. Watch closely so you don't burn the marshmallows! Unless, of course, you like them that way.


NOTE: You can make the crust and brownies ahead of time and then broil the marshmallows right before serving so they are warm and gooey and de-lish.


Sources: The Kitchn (crust), The Blonde Buckeye (brownies)

Mint Brownies

Mint brownies are nostalgic for me. My mom used to include them on her Christmas cookie platters growing up. And since I love brownies and frosting, they were a favorite of mine. My freshman year of college, she sent me a box of them for my birthday and I blew through them embarrassingly fast. And, a few years back, one of my favorite co-workers brought these to school for treat day Wednesday and it reminded me of how much I love them.

So, it only feels right that I document such a classic recipe. This homemade brownie recipe is my fave thus far in life and I purposely wanted a good brownie to frosting ratio. This looks about right to me.

Tip for Cutting: In order to get a good, clean cut, I refrigerate the brownies and then use a knife that I have run under hot water. Clean the knife after each cut.

MINT BROWNIES

Brownies

• 3/4 cup flour
• 1/2 teaspoon salt
• 10 ounces semi-sweet chocolate, chopped
• 1/2 cup butter
• 1 cup sugar
• 1 teaspoon vanilla
• 3 eggs 

Mint Frosting

• 3/4 cup (6 ounces) butter, room temperature 
• pinch salt
• 4 cups powdered sugar
• 2 teaspoons mint extract
• 4-6 tablespoons milk or cream
• 4 drops green food coloring (optional) 

Chocolate Layer

• 1/2 cup (4 ounces) butter
• 1 cup (7 ounces) semi-sweet chocolate

BROWNIES

Preheat oven to 350 degrees. 

Prepare a 9 x 13 inch pan with parchment paper. Leave a few inches hanging over the side so the brownies can easily be lifted out after baking. Spray parchment with cooking spray. 

In a medium-sized bowl, combine flour and salt. Set aside. 

Melt butter and chocolate in a saucepan on low-medium heat. Stir until smooth.  

Set chocolate aside to cool for 8-10 minutes.  

Whisk sugar and vanilla into chocolate.  

Add one egg at a time to chocolate mixture, mixing well after each addition.  

Fold in flour mixture until just combined. 

Pour batter into prepared baking dish and spread evenly.  

Bake for 25-30 minutes or until an inserted toothpick comes out mostly clean with some moist crumbs attached.  

Allow brownies to cool completely (1-2 hours) before frosting.  

MINT FROSTING

In a stand mixer with the paddle attachment, beat the butter and sugar together until combined.  

Add powdered sugar, one cup at a time, mixing well after each addition to make sure there are no lumps and scraping the sides of the bowl as needed.  

Add peppermint extract. 

Add milk or cream, amount will depend on desired consistency.  

Add food coloring, if using.  

Spread evenly on top of cooled brownies. Place in refrigerator while next layer is prepared.  

CHOCOLATE LAYER

Heat chocolate and butter on low heat in a small saucepan. Stir until melted and smooth.  

Pour over mint frosting and use an inverted spatula to gently spread evenly.  

Chill in refrigerator for several hours, until chocolate is set.  

Cut while cool, but serve at room temperature.  

Sources: The Blond Buckeye and Thayne Orgill 

Cookie 'n Cream Brownies

These are my dream brownies come true. The fluffy white frosting is the perfect compliment to the fudgey brownies. And topping just about anything with mini Oreos seems like a very, very good idea.

I've tweaked this recipe a bit so that you make your own marshmallow cream, instead of having to buy the store-bought stuff, since that can be hard for me to find (and expensive!).

COOKIES 'N CREAM BROWNIES 

BROWNIES

• 1 cup (8 ounces) unsalted butter
• 8 ounces semisweet chocolate 
• 4 large eggs
• 2 cups sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla
• 1/4 cup + 1 tablespoon cake flour
• 1/4 cup + 2 tablespoons unsweetened cocoa powder

FLUFFY WHITE FROSTING

• 1 egg white
• 1/2 cup corn syrup 
• 1/8 teaspoon salt
• 8 tablespoons vegetable shortening
• 1/4 cup unsalted butter, softened
• 1 tablespoon vanilla
• 2 cups powdered sugar 

CHOCOLATE TOPPING

• 2 tablespoons unsalted butter
• 2 tablespoons corn syrup
• 1/2 cup semisweet chocolate
• 2 teaspoons very hot water
• mini Oreo cookies 

Preheat oven to 350 and line a 9 x 13 pan with parchment paper. Spray parchment with cooking spray.   

Melt butter over low heat. Add chocolate and stir until chocolate is melted and smooth. Turn off the burner, but leave the pan on it to keep it warm.  

In a large bowl, whisk the eggs, sugar, and salt until incorporated. 

Gradually whisk the chocolate mixture into the egg mixture. Add the vanilla.

Place the flour and cocoa in a sifter or wire mesh strainer. Sift directly into the batter and stir with a spatula until just combined.  

Pour batter into the prepared pan and spread until even .  

Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.  

Cool for several hours or overnight.  

To make the frosting, start by making a marshmallow cream.  Beat the egg white, corn syrup, and salt in a stand mixer fitted with the wire whisk attachment. Beat on high for 8-10 minutes or until stiff peaks form.  

Remove the marshmallow cream to another bowl. Change the attachment to the paddle.  

Beat shortening and butter until well combined. Add the marshmallow cream back to the bowl. 

Add the vanilla. 

Slowly mix in the powdered sugar a half-cup at a time. Beating well after each addition.  

Spread frosting evenly over brownies and top with mini Oreos.  

Make the chocolate topping by melting the butter and corn syrup in a small saucepan. 

Turn off the heat and add the chocolate. Stir in hot water to thin the mixture. 

Drizzle over the top of the brownies.  

Chill for at least one hour.

Cut into bars while chilled, but serve at room temperature.   

Source: Modified from Crazy for Crust