One of my family’s favorite summer desserts is s’mores. It doesn’t take much cajoling from the kids to get Dad to light the fire pit and for me to get things prepped for an evening delight of gooey toasted marshmallows, melted milk chocolate and crisp graham crackers all sandwiched together into the perfect treat. Yum! Because we love s’mores so much, I decided to make s’mores brownies using Hodgson Mill Whole Wheat Brownie Mix with Milled Flax Seed so we could enjoy the flavors we crave and get some whole grains into each bite. Great idea, right?
These delicious brownies are made with mini marshmallows, cinnamon graham crackers, milk chocolate and Hodgson Mill Whole Wheat Brownie Mix with Milled Flax Seed. Everyone knows that whole wheat and milled flax seed are good for you, so I love that Hodgson Mill includes these healthy ingredients in its brownie mix. It makes my job of incorporating them into our diet that much easier – especially when they’re in a rich, chocolaty indulgent dessert like this brownie.
I used Scharffen Berger Extra Rich Milk Chocolate in my brownies, but any brand of milk chocolate bar will work. Regular, honey graham crackers will also work in lieu of the cinnamon grahams if that’s what you have on hand. I like the extra flavor boost from the cinnamon, but either way these brownies are fantastic.
Pulverize the graham crackers in a food processor until they resemble fine crumbs.
Pour the graham cracker crumbs into a medium-sized bowl and whisk in the sugar and salt.
Use a fork to mix in the melted butter until the crumbs are evenly coated and begin to clump together.
Press the crumbs into a foil-lined 13 x 9-inch baking pan and bake in a 350oF oven for 15 minutes or until light golden brown, like this:
Set crust aside to cool.
Next, melt the butter in a medium-sized sauce pan over medium heat.
Allow the butter to cool slightly and then whisk in the eggs, egg yolk and vanilla extract.
Whisk in the brownie mix and baking powder next.
Stir the chopped milk chocolate into the brownie batter. Scharffen Berger Extra Rich Milk Chocolate tastes amazing. It’s a wonder that this much made it into the pot considering how much I already ate.
Pour the batter on top of the graham cracker crust and spread evenly over the top. If you have trouble spreading the batter without bringing too many crumbs up off of the bottom, let the batter sit for a few minutes on the warm crust and then attempt smoothing it again. The batter will have warmed up a bit and should be easier to spread.
Bake the brownies for 20 minutes in a 350oF oven.
Remove the brownies from the oven and top with the whole bag of mini marshmallows. This may seem like a lot, but can you ever really have enough gooey, toasted marshmallows in your s’mores? Go ahead and use the whole bag – you can thank me later.
Put the brownies back into the oven and broil for 30 seconds, or until the marshmallows are toasted to your liking. Do not take your eyes off of the marshmallows; they can burn in a heartbeat .
Look: golden, toasty perfection in mere seconds. Unlike the rest of my family, I’m one of those s’mores lovers who likes her marshmallows toasted to the point of being caught on fire. I held back a little when toasting these guys, but if I’d had my druthers, I would have left them in a few more seconds to char. Regardless, they were still delicious.
These brownies taste a lot like s’mores and are easy and fun to make. Plus, because they use a box of Hodgson Mill Whole Wheat Brownie Mix with Milled Flax Seed, you can enjoy all of the flavors of a traditional s’mores and know that you’re getting the goodness of whole grains in each bite as well. Next time you’re in the mood to bake or long for a gooey, chocolaty, graham cracker treat, give these S’mores Brownies with Hodgson Mill Whole Wheat Brownie Mix with Milled Flax Seed a try. They’re sure to be a hit- no fire pit required. Enjoy!
S’mores Brownies with Hodgson Mill Whole Wheat Brownie Mix with Milled Flax Seed
Pulverize graham crackers in a food processor until they resemble fine crumbs. Pour the crumbs into a medium-sized bowl and whisk in sugar and salt. Mix in melted butter with a fork until the crumbs are well coated and begin to clump together. Press the graham cracker crumbs into a foil-lined 13 x 9-inch baking pan and bake in a 350oF oven for 15 minutes or until light golden brown. Remove from oven and set aside to cool.
Melt unsalted butter in a medium-sized sauce pan over medium heat. Once melted, allow butter to cool slightly and whisk in eggs, egg yolk and vanilla. Next, whisk in brownie mix and baking powder. Stir in chocolate chunks. Spread brownie batter over the top of the graham cracker crust. Bake brownies in a 350oF oven for 20 minutes. Remove brownies from oven and top with miniature marshmallows. Put the brownies back into the oven and broil for 30 seconds or until the marshmallows are sufficiently toasted– keep a close eye on the brownies so as not to burn the marshmallows. Cool completely before slicing.
Makes approximately 24 servings.