S’more Brownies with Hodgson Mill Whole Wheat Brownie Mix with Milled Flax Seed

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Learn how to turn a favorite summer camping treat into delicious brownies that still have the wholesome goodness of Hodgson Mill Whole Wheat and Milled Flax Seed. These s'more brownies will have the whole family begging for some more!



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. Print this Recipe

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