S'mores Brownie Pie

S’mores always remind me campfires.  Even when we make them at home – in the microwave, no less – it still gives a camping feeling.  Now that cooler weather is coming, we get the fire going inside but we use a gas fireplace instead of a real wood fire.  It’s a little hard to make s’mores in the gas fireplace so I make s’mores brownie pie instead.

These brownies are reminiscent of campfire s’mores.  With a graham cracker crust, a brownie filling, and toasted marshmallows on top, this rich brownie pie will sweeten you up in one bite.  Not to mention the chocolate icing drizzle on top that puts you into sugar overload.  Even though it's called a pie, this makes way more than what can fit in a traditional pie pan.  I used a rectangular pan like I would use for brownies so these are really more like brownies with a graham cracker crust.

S’mores Brownie Pie

Printable Version

easilymadeeasilybroken.blogspot.com

Ingredients

Crust

2 cups graham cracker crumbs (about 2 wrapped packages from the box)

½ cup butter, melted

¼ cup sugar

Brownie Filling

2 cups sugar

½ cup semisweet chocolate chips

1 cup butter

1 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

4 large eggs

1 tsp vanilla

¾ tsp salt

Marshmallow Topping

3 cups regular size marshmallows cut in half

2 cups mini-marshmallows

Chocolate Icing

¼ cup butter

3 Tbsp unsweetened cocoa powder

3 Tbsp milk

2 cups powdered sugar

½ tsp vanilla

1.  Crust:  Mix the ingredients for the crust --  2 cups graham cracker crumbs, ½ cup melted butter, and ¼ cup sugar.  Press on bottom and sides of a 9 x 12 inch pan.

2.  Brownie Filling:  Add the chocolate chips and 1 cup butter to a large bowl and heat on high in the microwave for 1 minute, stirring every 30 seconds.

Whisk in the flour, ½ cup unsweetened cocoa powder, eggs, vanilla, and salt until blended.  Pour into graham cracker crust.

Bake at 350˚ for 60-75 minutes.  Remove from oven and cool for 20 minutes.

3.  Marshmallow Topping:  Preheat the broiler on low.  Put your brownie pan on a cookie sheet.  Mix the two types of marshmallows in a large bowl and add to the top of your baked brownies.  Broil for 30-60 seconds until golden brown.  Remove from oven and cool.

4.  Chocolate Icing:  On medium heat, mix ¼ cup butter, 3 Tbsp unsweetened cocoa powder, and 3 Tbsp milk, whisking constantly until thickened.  Whisk in the powdered sugar and ½ tsp vanilla extract until smooth.

Drizzle chocolate icing over the marshmallows.

Serves approximately 12.

I still feel like these are missing some graham cracker taste to them.  I’ll probably add some chopped up graham crackers after I broil the marshmallows.

*Original recipe was a Mississippi Mud S'mores-Fudge Pie from Southern Living.  I guess I took the Mississippi Mud out of it and just made it s'mores. 

Mint Chocolate Chip Cookies

My second-born has a birthday today.  I always make cookie cakes for my kids on their birthday. Today, however, when it came time to bake his cookie cake, I realized I didn’t have any chocolate chips.  I’m not sure how that happened because I always have ingredients for chocolate chip cookies but not today.  Ugh. 

What I did have in my cupboards were Nestle Dark Chocolate & Mint Morsels that I bought on clearance after Christmas because they’re apparently only sold during winter months, appropriately.  These have morsels of dark chocolate mixed with mint flavored morsels.  We all like mint chocolate chip ice cream so I figured, why not?  This year he gets a Mint Chocolate Chip Cookie Cake with buttercream frosting.  Sounds delish!  I'll be posting about that later.

Today I'm sharing the cookies I made with the leftover cookie dough from the cookie cake.  These are actually the recipe for Nestle Tollhouse Cookies on the package.  I just substituted the Nestle Dark Chocolate & Mint Morsels. I'm not really being creative here but they are sooooo minty, chocolatey good!

If you have a hard time finding dark chocolate and mint morsels, they are still around on Amazon here. Also, Andes makes some mini-Andes mints that are super good too called Andes Creme de Menthe Chocolate Mint Baking Chips.

Mint Chocolate Chip Cookies

Printable Version

easilymadeeasilybroken.blogspot.com

2 ¼ cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter, softened

¾ cup granulated sugar

¾ cup packed brown sugar

1 tsp vanilla extract

2 large eggs

1 2/3 cups (10-oz pkg) Nestle Toll House Dark Chocolate & Mint Morsels

1. Preheat oven to 350˚ F. 
2.  In a small bowl, combine the flour, baking soda, and salt.  In a large mixing bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract.  Add the eggs, one at a time, beating after each addition.  Slowly beat the flour mixture in to the wet ingredients.  Once everything is beaten, fold the chocolate chips into the mixture with a spatula. 
3. Use a tablespoon to drop onto an ungreased baking sheet.
4. Bake at 350˚ F for 11-13 minutes, until edges turn golden brown.
5. Cool on baking sheets for 2 minutes.  Then you can move them to cooling racks to finish cooling.
6. Serve with a little milk to make a wonderful dessert!

Makes about 4 dozen cookies.