S’more Brownies

Who doesn’t love the flavor of s’mores. How do you like your marshmallows – lightly toasted or charred? On our honeymoon, our resort had complimentary s’mores one night. I told Jeremiah we had to go. He probably could have cared less but indulged my request. We got their shortly after it began and the line was pretty long. We stood in line for probably like 20 minutes to get our s’mores. You would not believe the amount of mosquito bites I got just to eat a s’more.

For our 1st anniversary, I made this recipe to take to my in-laws for July 4th. We ended up not going because of crazy rain. They are pretty tasty but not very healthy so I shared this recipe with my coworkers. Delicious when eaten warm.

Fudgy S’mores Brownies by Mandy’s Recipe Box Blog (via Pinterest)
Smores1 1/3 cup butter, softened
2 2/3 c. sugar
4 large eggs
1 T. vanilla
2 c. flour
1 c. baking cocoa
½ tsp. salt
1 c. Golden Grahams
1 ¾ c. mini marshmallows
4 oz. chocolate chips

In a large bowl, cream butter and sugar together until light and fluffy. Beat in the eggs and vanilla. Add flour, cocoa, and salt. Pour into greased 9 x 13 pan. Bake at 350 degrees for 25-30 minutes. When finished, preheat broiler. Sprinkle with marshmallows and cereal. Broil for 1-3 minutes. Remove and top with chips. Cover with foil and let it stand for 5-10 minutes until chocolate begins to melt.

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Healthier Brownies

100_1200A few years ago, I learned a Weight Watcher recipe that uses cake mix and pumpkin. The taste of the pumpkin cooks out but you get the added benefit that pumpkin is a vegetable making the recipe healthier for you.

I recently ran across this recipe for pumpkin brownies. I used a low-fat brownie mix with a can of pumpkin. I think they turned out pretty good. Plus, they had 78g. less of fat. They were thick and chewy. I threw mine in the fridge to prevent mold (an issue with using pumpkin) and they lasted over a week and half that way.

Pumpkin Brownies from Interest
1 box of brownie mix
1 can of pumpkin

Mix ingredients and pour into a 9 x 9 baking dish. Cook for 45 minutes at 350 degrees.

Twix Brownies

A quick way to make your brownies ooey gooey. They were a big hit with my co-workers and Ambassadors at Souper Bowl of Caring.

Twix BrowniesTwix Caramel Brownies from Pinterest
1 box of brownie mix (plus needed ingredients)
1 1/2 c. chopped of Twix bars
1/3 c. caramel ice cream topping

Mix brownies according to box instructions. Stir in Twix pieces. Pour into greased pan. Drizzle with caramel. Bake according to box instructions.

Notes:

  • I used two King Sized Twix Bars.
  • I used Trader Joe’s caramel sauce. It gluten and corn free.
  • I used a light brownie mix. It took 1/2 c. of water, 1 T. oil, and 1 egg. I baked at 325 degrees for 24 minutes.

Caramel Sea Salted Brownies

I ran across this recipe a few weeks ago in The Kansas CityStar’s Sunday coupon section of the paper. Very easy and flavorful recipe. However, I think my recipe for the Salted Caramel Pretzel Brownies is even better.

Sea Salt Caramel BrowniesCaramel Salted Brownies by Morton Salt
1 box of brownie mix (plus ingredients)
20 caramels, unwrapped
1 T. milk
sea salt grinder

Mix box of brownie mix according to directions. Pour into a 8×8 square pan. Melt caramels and milk in microwave for 1 minute on high, then 10 second intervals until smooth. Pour over brownie mix. Bake according to brownie mix directions. Remove from oven sprinkle with coarse sea salt. Cool before cutting.

Black Bean Brownies

A few month ago, Susan G. Komen for the Cure added a health recipe section to their website (click here for Komen recipes). One of the reasons is because living a healthy lifestyle (exercise and maintaining a healthy weight) can help reduce your risk for breast cancer. As someone concerned about these things, I decided to give a few of the recipes a try. This is one I just made for my co-workers.

Black Bean BrowniesBlack Bean Brownies by Komen.org
1 can black beans, drained and rinsed
4 eggs
1/2 c. granulated artificial sweetener
3 T. cocoa powder
2 T. strong coffee
1 tsp. baking powder
2 T. olive oil
1 tsp. vanilla extract

Preheat oven to 350 degrees. Using cooking spray, coat an 8X8 baking pan. Add all ingredients into a food processor except for the beans and blend. Add the beans and blend thoroughly. Pour brownie batter into the baking pan and bake for 30 minutes or until an inserted toothpick comes out clean. Let the brownies cool before cutting.

Nutrition (per serving – 16 servings) Calories: 79 cal, Total fat: 3g, Saturated fat: 1g, Monounsaturated fat: 2g, Cholesterol: 53mg, Sodium: 46mg, Potassium: 126mg, Carbohydrate: 9g, Fiber: 3g, Protein: 4g.

Note:

  • Although it didn’t really taste like black beans, I did find the sugar substitute to leave a little bit of an after taste. Just be aware if you don’t normally drink diet pop (soda).
  • They are very moist but without preservatives get moldy quickly. If you don’t eat them in three or four days, be sure you keep them refrigerated.

Mint Brownies

BrownieIf you like mint, than you are going to love these brownies. With mini-York Peppermint Patties, they really hit the spot.

Mint Brownies
1 box of brownies (and ingredients needed to make them)
9 snack sized York Peppermint Patties, unwrapped

Mix brownies according to directions. Pour a thin layer of brownie mix in the bottom of of 9 x 9 pan. Place York Peppermint Patties in a single layer on top of brownie mix. Cover with remaining brownie mix. Bake according to brownie directions.

Note: You may end up with a bubble of air around the patties when they cook.

Ooey Gooey Crunchy Treats

Have you ever looked at those brownies in a Swiss Colony magazine? They look so rich and decedent covered in M&Ms, caramel, and nuts. I recently ran across this recipe for a Salted Caramel Pretzel Brownie on Betty Crocker’s website. It made me think of favorite Starbucks beverage Salted Caramel Mocha so I had to make it.

During a recent trip to Sam’s Club, I ran across a box Hershey’s Ultimate Chocolate Brownies that looked divine. They seemed like the perfect base for this recipe. Since I knew it would be rich and not super healthy, I decided to make and share with some of my media friends.

I hope you LOVE this recipe as much as I do. And if you cut the brownies in half (making 48 brownie bites), you will still get to enjoy one of the best desserts I have ever made with half the guilt.

Salted Caramel Pretzel Brownie
1 box of supreme brownie mix (prepare accordingly with eggs, water, and oil)
1 bag of caramels
1 T. milk
1/4 c. butter (1/2 a stick)
1/2 c. chocolate chips
1/3 c. Heath toffee bits
1 c. pretzels, coarsely crushed

Bake brownies according to directions. Cool for 5 minutes. Chop up pretzels and toffee bar in a processor. Then, add chocolate chips. Melt caramels, butter, and milk in microwave for 2 to 3 minutes until smooth. Pour on brownies and even out with a knife. Sprinkle with course topping. Cool before cutting.

Tip – Line a cake pan with non-stick foil. Pour in brownie mix, bake, and top accordingly. This will make it easy to pull out and slice the brownies. I just removed the foil and cut on a large cutting board.

Nutritional Information: (Based on 24 brownies) 270 calories, 11 g. fat (5 g. saturated fat), 20 mg. cholesterol, 170 mg. sodium, 40 g. carbs,  g. fiber, 27 g. sugar, 2 g. protein

Raspberry Brownies

When I was a kid, my family never bought raspberries. I always thought it was because my sister or myself was allergic. As an adult, it’s a flavor I love. You can usually get a pint on sale now for $2 or $2.50 but you better eat them quickly because they are definitely a fruit that gets moldy fast.

I ran across today’s recipe in a summer issue of Parade magazine (in the Sunday paper). Although I thought the brownies were good, I actually think I would have enjoyed this recipe better it I had made chocolate brownies with chocolate frosting and garnished with fresh berries. But perhaps that is just a sign of what a true chocoalcoholic I am.

Raspberry Brownies

1 package of brownies
1 package of instant chocolate pudding mix
3 eggs
1/4 c. water
1/2 c. vegetable oil
1 c. raspberry jam
1/2 pint fresh raspberries

Grease a 9 x 13 pan. In a large bowl, combine brownie mix, pudding mix, eggs, water, and oil. Pour into pan. Drop spoonfuls of jam into batter. Swirl using a table knife. Bake for 28 minutes or until down. Cut into 24 brownies and top with raspberries.

Thin Mints

It only happens one time a year – Girl Scout cookie sales. The combination of irresistible taste, limited availability, and the cuteness of our co-worker’s seven year old daughter making “the ask”. You have to buy at least one box, right?

When Girl Scouts start selling cookies, it takes me back to my own childhood. I grew-up in a small town called Wisner, NE. It’s a tiny town with about 1,000 people. My dad owned a service station (remember back when someone actually filled your tank, checked your oil, and washed your windows for you) and my mom was a homemaker/the station’s bookkeeper. It was the kind of town where I could go to the swimming pool all afternoon or for a bike ride by myself. The rule in our family was you just had to leave a note on the piano lamp so everyone knew where you were.

Our town didn’t start Brownies until 2nd grade and no one sold cookies until they were an actual Girl Scout (started in 4th grade). Since I know I was in scouting through the 8th grade, I guess I sold Girl Scout cookies for five years. Like I said, my dad owned a filling station so I’m sure you probably think I just gave him cookie sheet. Nope! My parents had a very strict rule, YOU had to do the selling. I have no idea how many boxes I actually sold but I remember the experience. And more importantly, I remember some of the fun things my troop got to do with the money we earned from selling cookies. We made this crazy claymation project, went to the Nutcracker ballet at Columbus High School, and even saw the Ice Capades at Aksarben (it’s Nebraska spelled backwards). Perhaps it’s where I learned my creativity and love of the arts.

Remember when Girl Scout cookies had fun names like Samoas, Tagalongs, and Do-si-dos? That’s because back in the day, Girl Scout troops all got their cookies from Little Brownie Bakers. When the demand for Girl Scout cookies increased, other companies now help meet the cookie demand. Until about two year’s ago, my cousin’s daughter was still selling the original Girl Scout cookies made by Little Brownie Bakers. Now, I’m not sure where they still distribute but you can enter your zip code on their website to see if they still sell within 50 miles of where you live. (Note – pictured above is a box of Thin Mints made by ABC Bakers/Interstate Foods – which is what the kids in the Kansas City area sell.)

Today’s new recipe I’m sampling is called “Thin Mint Brownies.” I got it from the Little Brownie Bakers’ website. Check it out for more get ideas of what you can do with their yummy treats. Remember, the $3.50 you spend on a box is an investment in young ladies of your community.

Thin Mint Brownies

1 shelve of crushed Thin Mint Cookies (1/2 a box)
1 box of brownie mix
2 eggs (3 eggs for cake-like brownies)
¼ c. water
½ c. oil

Prepare brownie mix in a medium bowl until fairly smooth. Stir in crushed cookies. Spread into a sprayed 13 x 9 pan. Bake at 350 degrees for 27-30 minutes. Remove from oven and cool before serving.

I think they turned out delicious.

Recipe Modifications

  • You can substitue plain yogurt or applesauce for the oil in the brownie mix. These are healthier options and they don’t really change the taste of the brownie.
  • This recipe is similar to other recipes I have made for mint brownies. If you don’t have Thin Mints, you can substitute chopped  pieces of mini Hershey mint candy bars (available at Christmas time) or crushed Keebler Grasshopper cookies for a similar minty/textured brownie. I have also made mint brownie by placing York Pepperment Patties in the boottom of my backing dish. If you do this though, the flavor will be really minty and your will get air bubbles in you brownie.