It must be summer if I’m making something with s’mores!
It’s no secret that I’m a bit of a s’more lover – every summer I make sure to stock up on the essentials; marshmallows, chocolate and graham crackers. I’ve even made my own marshmallows and graham crackers (here & here!) for it! and a hybrid S’mores Marshmallows! I don’t shy away from S’mores in the winter either – even in the cold I’ll roast a mallow. I even have the cutest s’more Christmas Ornament. I feel like they could be a year-round treat.
You’ll notice I’m a big fan of Black Bean Brownies. I’ve made them a few different ways, the original, and peanut butter swirl,. They are basically my go-to when making brownies now for two reasons, 1. they’re super simple (made in a blender!!) and 2.they’re naturally gluten/flour-free. Win.
So obviously I had to try this creation out – and much to my delight it worked. They’re even more decadent and delicious that the original. Adam, who isn’t usually a fan of my black bean brownies, ate one and then said “These are black bean brownies??” – Yup. That good.
What’s not to love – graham cracker crust, fudgey brownie center, and topped off with gooey toasted marshmallows. I remember making these (with normal brownies) a few summers back, but these are way better.
These are a must for summer – especially if you aren’t anywhere near a campfire.
Follow these simple directions to turn the original recipe into a s’mores brownie.
1 batch Black Bean Brownies
Bag of mini-marshmallows
Package of Graham Crackers
1. Pre-heat oven to 350 degrees F. Line 9×9 inch baking dish with parchment (can also use 8×8, increase baking time slightly)
2. Prepare the Black Bean Brownie batter, in high-speed blender or food processor. Blend until silky-smooth.
3. Line bottom of parchment paper with graham crackers. You’ll want to keep them in squares or rectangles to fully cover the bottom of pan – not crumbs.
4. Spread brownie batter evenly over graham crackers. Sprinkle with Chocolate chips.
5. Bake for 20 minutes.
6. Remove from oven. Allow to cool to room temperature.
7. Before serving, sprinkle mini-marshmallows evenly over top of baked brownies. They will expand when baking, so you can leave some space.
8. Turn ‘Broil’ function on high. Return brownie pan to oven. Closely watch brownies, roasting marshmallows until puffed and golden. About 2-3 minutes.
Remove from oven and let cool slightly before cutting and serving. These are best made and eaten same day, but if you want to bake them a day ahead, save the marshmallow portion for the day of serving for best results.