ADVERTISEMENT
CHEWY S'MORES BROWNIES
Makes about 35 small brownies
Follow the basic box preparation for 1 pkg Duncan Hines fudge brownie mix
1/3 cup water
1/3 cup Crisco vegetable oil
1 Egg (see note)
3/4 cup chopped nuts; optional
additional ingredients:
2 cups Miniature marshmallows
9 Graham crackers
6 oz Milk chocolate chips; or Semisweet chocolate chips
Bake 1 package Duncan Hine's Fudge brownie mix as according to pkg directions
Note:
For chewy brownies: add 1 egg.
For cake-like brownies: add 2 eggs.
Preheat oven to 350F.
GREASE bottom only of 9x13-inch, 9x9- inch or 8x8-inch pan.
Make batter: Combine Brownie mix, water, oil, eggs and chopped nuts if desired.
Stir with spoon in large bowl until well blended (about 50 strokes. Spread into greased pan.
Bake in center of oven: For 9x13-inch, bake 25-28 minutes. For 9x9-inch. bake 35-38 minutes. For 8x8-inch, bake for 35-38 minutes. Avoid over baking.
Immediately on removing from oven sprinkle 2 cups miniature marshmallows and 6 ounce of chocolate chips over warm brownie surface and return to oven for about two minutes to melt.
Arrange graham crackers on top of the hot marshmallows and press down lightly.
Cool completely and cut into servings along the graham cracker indentations.
High Altitude, over 3500 feet- Basic Box preparation: Stir 2 Tablespoons flour into dry mix. Mix as directed using 1/4 cup oil, 1/3 cup water and 1 egg. Bake at 350F in a metal or glass pan; 27-30 minutes for 9 x 13 or 38-40 minutes for 9x9-inch pan. Proceed as directed for the s'mores. Cool completely before cutting for neater squares.
Makes about 35 small brownies
Follow the basic box preparation for 1 pkg Duncan Hines fudge brownie mix
1/3 cup water
1/3 cup Crisco vegetable oil
1 Egg (see note)
3/4 cup chopped nuts; optional
additional ingredients:
2 cups Miniature marshmallows
9 Graham crackers
6 oz Milk chocolate chips; or Semisweet chocolate chips
Bake 1 package Duncan Hine's Fudge brownie mix as according to pkg directions
Note:
For chewy brownies: add 1 egg.
For cake-like brownies: add 2 eggs.
Preheat oven to 350F.
GREASE bottom only of 9x13-inch, 9x9- inch or 8x8-inch pan.
Make batter: Combine Brownie mix, water, oil, eggs and chopped nuts if desired.
Stir with spoon in large bowl until well blended (about 50 strokes. Spread into greased pan.
Bake in center of oven: For 9x13-inch, bake 25-28 minutes. For 9x9-inch. bake 35-38 minutes. For 8x8-inch, bake for 35-38 minutes. Avoid over baking.
Immediately on removing from oven sprinkle 2 cups miniature marshmallows and 6 ounce of chocolate chips over warm brownie surface and return to oven for about two minutes to melt.
Arrange graham crackers on top of the hot marshmallows and press down lightly.
Cool completely and cut into servings along the graham cracker indentations.
High Altitude, over 3500 feet- Basic Box preparation: Stir 2 Tablespoons flour into dry mix. Mix as directed using 1/4 cup oil, 1/3 cup water and 1 egg. Bake at 350F in a metal or glass pan; 27-30 minutes for 9 x 13 or 38-40 minutes for 9x9-inch pan. Proceed as directed for the s'mores. Cool completely before cutting for neater squares.
MsgID: 3122964
Shared by: Kelly~WA
In reply to: Recipe: Valentine's Day Dessert Recipes
Board: Daily Recipe Swap at Recipelink.com
Shared by: Kelly~WA
In reply to: Recipe: Valentine's Day Dessert Recipes
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (16)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cookies, Brownies, Bars
Desserts - Cookies, Brownies, Bars
- Robert E. Lee Gingersnaps
- Saucepan Cookies (using oatmeal, raisins, and nuts) (Mazola Oil, 1951)
- Lime Zest Macaroons
- Best Ever Butter Cookies
- Italian Easter Doughnuts (boiled then baked - using whiskey)
- Lemon Bars Deluxe
- Ginger Crisps (cookies, Dixie Crystals recipe, 1960-70's)
- Grandma's Sugar Cookies (Arm & Hammer Baking Soda, 1949)
- Pampered Chef Pumpkin Gems With Frosting!
- Girabaldi Raisin Biscuits (2) and Raisin Filled Pasty Bars
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!