BONFIRE BROWNIES

Wow, it has been a hot minute since I have posted on here. Sorry about that! I just finished my second semester in the Finance program and it was busy. Very busy. But I’m back! And back with a recipe that you’ll need to make right now.

A few days ago my husband was at work late, and I didn’t have anything to do. After watching way too many of Zoe Bakes‘ beautiful instagram stories I was inspired to make her homemade marshmallows (will link her recipe below). I finished making them around 10pm and was proud of my night’s work, haha.

My great grandma used to make homemade marshmallows – she was quite the chef. She lived over 100 years and was a boss. Her marshmallow recipe uses eggs, but Zoe’s has no eggs. I loved the flavor of Zoe’s – they are a little more dense than store-bought marshmallows and have an even better taste. And, equally importantly, the roast BEAUTIFULLY. I got out my creme brulee torch and went to town. But just look at how good they look:

I ate about 10 of them roasted, but I wanted to complete the s’more taste, and what better way to do that than with brownies! These bonfire brownies have a layer of graham cracker crust, then the brownie, and of course are topped with the roasted marshmallow.

When eating them you can imagine that you are sitting around a bonfire eating a ooey gooey s’more, and the best part is, your hair won’t smell like smoke!

These brownies look fancy, but they’re actually really easy to make – the marshmallows are the most time consuming part. If you’re in a hurry, you can make the brownies and top them with store bought marshmallows. They won’t look quite as good, but they will still be great. They will be a crowd pleaser wherever you go!

BONFIRE BROWNIES

MARSHMALLOWS

Use Zoe’s recipe, linked here. It’s excellent! **I used gelatin powder packets, and they worked great.

BROWNIES

INGREDIENTS

  • 1 cup graham cracker crumbs
  • 6 tbsp butter, melted
  • 1 box Pillsbury brownies (Betty Crocker works fine too)
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1/4 cup water
  • 1/2 cup milk chocolate chips

DIRECTIONS

Preheat the oven to 350 degrees and line a muffin tin with cupcake liners.

In a bowl, combine graham cracker crumbs and melted butter and stir until well mixed. Divide the mixture into the liners and push until a crust forms in the bottom of each. Bake for 5 minutes, allow to cool slightly.

Mix the brownie mix with oil, eggs and water, mixing just until combined. Add chocolate chips (I chop the chips into smaller chunks, but this is optional) and fold in. Pour the batter into the liners, making them as even as possible. Bake for 20-24 minutes and allow to cool.

Roast marshmallows and place them on top of each brownie. Roasting the marshmallows right before you serve the brownies is best.

ENJOY!

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