Mint Cheesecake Brownies for your BOTW




In the dull, hot (and here in Texas, I do meant hot) months of Summer, one is always looking for something refreshing; whether it be an ice cold glass of lemonade, a snow cone, some ice cream or gelato – whichever it is I am always ready for that cold and refreshing something to go down my parched throat. Aren’t you?

Now, something that isn’t a drink or necessarily cold but still refreshing to me, is the flavor of mint. Mint ice cream, gelato, you name it – when it’s flavored right and not overkill, there is not much that involves mint that I don’t like.

A month or two ago when at the store with my mom, we were excited (we get excited over little things like this) to find that they were carrying Hershey’s Mint Chocolate Chips. Being as to how they don’t carry them at the store where we usually do our grocery shopping we decided to grab a couple of bags. I was excited to see what I would use them for but for whatever reason they ended up sitting in the cabinet for awhile.

Last week however, when going through brownie ideas I decided to make cheesecake brownies and then for whatever reason, I decided to use the mint chocolate chips in the brownie layer. Now when combining recipes and experimenting, one never knows how things are going to turn out, but these turned out pretty good – actually, like r.e.a.l.l.y. g.o.o.d., let me tell you a little about them.


The way these brownies are constructed is a mint chocolate chip brownie layer on the bottom, a cheesecake layer in the middle, chocolate ganache on top, and a mint white chocolate drizzle to finish it off.

For the brownie layer, I used a new recipe (one of the two you will be seeing the most in my brownie creations) which worked very well for this combination. And for the cheesecake layer, I used this recipe from Handle the Heat. The ganache on top is Alton Brown’s, which is my favorite recipe to use and well, for a white chocolate drizzle…who needs a recipe?

I am so excited to share this recipe with you!!  If you are a fellow mint lover you are going to love these,  however if you don’t love mint there’s still hope, as my brother who is not quite so crazy about mint (to say the least), after trying them said to me,” These aren’t bad….”  – which, coming from him, says a lot….

The lowdown:

These mint brownies are a luscious combination of mint chocolate brownie, cheesecake, ganache, and white chocolate – could you really get any better?

Cottura felice!


Mint Cheesecake Brownies


For the brownies:

1/2 C. (1 stick) unsalted butter, cut into 1″ pieces

1 1/4 C. granulated sugar

3/4 C.unsweetened cocoa powder

1/2 tsp. kosher salt

1 tsp. vanilla extract

2 large eggs

1/3 C. all-purpose flour

3/4 C. mint chocolate chips

For the cheesecake layer:

2 (8 ounce) packages cream cheese, room temperature

½ C. granulated sugar

2 large eggs

1 tbsp. all-purpose flour

¼ tsp. salt

For the ganache:

8 ounces bittersweet chocolate (good quality chocolate chips work well)

1 C. heavy cream (heavy whipping cream may be substituted)

For the mint white chocolate drizzle (optional):

2 ounces white chocolate

1/8 tsp. mint extract (less if you want less mint flavor)

Green Gel Food Coloring


Preheat oven to 325° F. Line an 8×8 glass baking dish with foil. Press foil firmly into the pan and leave a 2 inch overhang. Spray foil with nonstick spray.

In a small saucepan over medium high heat, melt butter. Cool slightly.

In a medium bowl, whisk together sugar, cocoa, and salt. Set aside.

With a steady stream, pour butter into dry ingredients, whisking constantly to combine.

Mix in vanilla. Next, add eggs one at a time, beating vigorously to blend after each addition.

Stir in flour and mix just until combined (do not overmix).

Stir in chocolate chips.

Scrape batter into prepared pan and spread evenly.

Bake for 15 minutes, or until just starting to set but not fully baked.

Cool to room temperature then store in the fridge until ready to use.

While brownies are cooling, make cheesecake layer.

For the cheesecake layer:

In a large bowl using an electric mixer, beat cream cheese and sugar until well combined and smooth.

Beat in the eggs, flour, and salt until just incorporated.

Pour cheesecake batter over the brownie layer and bake at 325° F. for 50 minutes or until the cheesecake is set.

Remove from oven and while cooling, make the ganache.

For the ganache:

Place the chocolate in a medium sized bowl.

Heat the cream in a small microwavable bowl for 3 to 4 minutes on high, or until it is just beginning to simmer; make sure not to allow the cream to boil over.

Pour the cream over the chocolate and let it stand for 2 minutes.

Whisk together until mixture is smooth.

Pour over the brownie/cheesecake and spread evenly.

Cool brownie/cheesecake to room temperature before placing in the refrigerator at least 2 hours to chill.

Before serving, make the white chocolate drizzle (if using):

For the white chocolate drizzle:

Melt chocolate in a small saucepan until smooth – be sure not to overheat!

Add in mint extract and stir until combined.

Add in, a little at a time, food coloring stirring after each addition until you reach desired color.

Snip off a very small  portion off the corner of a small zip top bag and place chocolate inside.

Drizzle over brownies.

Store leftover brownies in the fridge.

Brownie recipe from Epicurious, Cheesecake recipe from Handle the Heat, and the ganache recipe is Alton Brown’s Ganache  Frosting Recipe. 


Glorified Brownies for your BOTW

Do you ever crave comfort food? Food that maybe isn’t too difficult or time consuming to make, but also kind of makes you… happy…? I made that sort of food yesterday when I made these Glorified Brownies. Getting the recipe from an old cookbook that doesn’t have pictures, I didn’t know what to expect, but they (the  ingredients and the whole process, that is) looked very promising, so I decided to give them a try. The results were as good as they sounded, brownies with a layer of melted marshmallows on top and then a chocolate frosting to finish it off. Yes, I was quite happy.

I first thought about trying this combination with a different brownie, but upon further tasting and thinking, I figured out why this particular brownie suits the combination of marshmallows and chocolate frosting so well; it’s because the brownie itself is not overly sweet, making it the perfect bottom layer for all that marshmallow chocolatey goodness on top.


The brownie has actually more of a cake like consistency and when you are mixing that part up you are wondering how it’s all going to work out, but it does!

The only thing I might change, would be the addition of chocolate chips. Maybe bittersweet? Mini semisweet? If you decide to try this recipe with chocolate chips before I do, let me know how it is!

The lowdown: A cake like brownie topped with gooey melted marshmallows and finished off with a delicious chocolate frosting. Easy, simple and tasty, these brownies would be great for any event or sudden craving – be sure to have some napkins on hand, though!

Cottura felice!

~ If you are like me and don’t have a 9×11 pan, then you can do what I did and make your own! I took a 9×13 pan and lined it with foil, but did not line the whole pan. About 2 inches before the opposite edge from where I began, I stopped and folded the foil up to have a make shift side that would give me the correct measurement, i.e. 11 inches instead of 13. Hopefully this picture will help you visualize it!



~ When making the frosting, you may need to add a little more milk, but be careful not to add too much. Just add a little at a time – I added around 1/8 cup (maybe a little less) more total.

Glorified Brownies


2 eggs
1 C. granulated sugar
1 C. (2 sticks) butter, melted
1 ounce unsweetened chocolate, melted
3/4 C. flour
1/4 tsp. salt
1 C. nuts, lightly floured (totally optional, I omitted them myself)
18 large marshmallows

Chocolate frosting:
3 tbsp. butter
6 tbsp. milk
3 C. confectioners’ sugar
1/4 C. plus 2 tbsp. unsweetened cocoa powder
1/8 tsp. salt
1 1/2 tsp. vanilla extract

In a large bowl, beat eggs and sugar. Add butter, chocolate, flour, salt and nuts (if desired).

Pour into a greased 9×11 pan and bake at 350° f. for 20 – 25 minutes or until moist crumbs stick to a toothpick when inserted (it’s okay if the brownies are a little underdone as you will be sticking them back in the oven)

Remove from oven and top with marshmallows. Bake for 3-5 minutes, or until marshmallows are melted.

Remove from the oven and mash marshmallows with a spatula.

For the frosting:

In a saucepan over medium heat, heat butter and milk until it just comes to a boil. Remove from heat and stir in confectioners’ sugar, cocoa, salt, and vanilla. Mix well.

Pour over marshmallows and cool thoroughly before serving.

Cut into small squares.

Sempre Dolce in NYC


I just got back  last week two weeks ago from a whirlwind trip to NYC and it was amazing! Let me tell you a little about it:

I went to New York to play in a winners recital (this competition here)  at Carnegie Hall (Weill Recital Hall – I wanted to hop over and see Louis Lortie who was playing in Stern Auditorium that same evening) and while I was there tried out some eats, however nothing really worth writing about – like I said, it was a whirlwind trip. However, it is amazing how much of NYC one can see in 24 hours! One place we ate at that is worth writing about however, is Alice’s Tea Cup. It was really good and quite a fun experience as well. Each one of us (my Mom, sister and my cousin, we left my brothers to find some place to eat on their own…) tried something different and of course we each had tea. As mentioned before, it was an enjoyable experience from the way the tea is served (you get your own teapot), to the cute tea cups, to the food itself; this place is definitely worth trying if you are visiting NYC . Another place would be this French bakery my siblings went to without me – I was on a plane. Oh my. The lemon and chocolate tarts were to die for! Another must for a visit. We also made it by the Magnolia bakery and aside from the chocolate cheesecake and lemonade (although it was slightly over sweet, but still good though) there was nothing really worth bragging about. The chocolate cake was good, but nothing that couldn’t be made at home. The flourless chocolate cake was a flourless chocolate cake (I love flourless chocolate cake, but this one just wasn’t anything, again, that couldn’t be made at home) and a little dry at that. I had heard the cupcakes were a close rival to Sprinkles Cupcakes, but truthfully I didn’t quite see that quality in them – don’t get me wrong, they were good and I have had FAR worse cupcakes, but I still like Sprinkles and maybe even Hey Cupcake in Austin better.


Other than eating, one highlight of the trip was Central Park. I know, how touristy can you get, right? I am not a big fan of doing the touristy stuff on vacation (like please, please do not go to Times Square – trust me)  but Central Park is an exception. I must confess it is different than I imagined. I always envisioned a large city park (maybe somewhat like the Boston Commons?), but this was like park meets nature. In the middle of the city. Lots of fun to be found there (if I had more time I would have liked to have tried the row boats :)). Another highlight (if you can call this a highlight, maybe I am easily amused?) was riding around in taxis for the first time. Unlike Boston, where the subway is pretty easy to figure out and for visitors preferable, I found walking or taking a taxi easier and less confusing (although I must confess that I did not even try to take the subway. My brothers did however and they confirmed that fact). But regardless, riding in taxis was fun (other than the fact that they are costly… but it’s New York, right?) as it reminded me of the old classic movies I love to watch so much. By the way, you know you are a big classic movie enthusiast (I am too; I do not often watch movies that were made past the 1950’s) , when you go around NYC thinking of all the movies that take place there and even quoting some lines as well. 🙂

Anyway, I had a wonderful 24 hours in NYC and can’t wait to go back someday. So with that said, on to other subjects.

I am posting another brownie recipe that I think you will love, but before you kill me for providing yet another brownie recipe, let me give you a little announcement:

I partially chose to post a brownie recipe today because it helps (or maybe a better way to put it would be that posting another brownie recipe is helping) give me an introduction to my new Brownie Of The Week (isn’t that just a brilliant name?) post that I will be doing every other week or twice a month. As you can tell and as I have stated before, brownies really excite me, so the idea of the many combinations that I can and am going to be fooling around with just excites me all the more. I hope you enjoy this venture of mine – I can’t wait to start!

Below are some of my creations thus far.

On this particular brownie recipe:

There is nothing that I did here that is much different from the original recipe except to add another source of chocolate. I added these. I know it’s past Easter and due to my lateness in posting this, you may not even have any left, but it is a good way to use up any extra candy coated chocolate Easter eggs you might have. I used the Hershey ones and they turned out really awesome! I mean, really awesome. So if you do manage to have any extra Hershey (or similar) chocolate candy eggs left or you stocked up when the Easter candy went on sale, then make these. Enough said. Make them, you won’t be disappointed; even my niece who can be a picky eater liked them, they’re that good!

Cottura felice!


~ You want to let the brownies cool before eating but if you want the ultimate chocolatey experience, then I highly recommend eating them while they are still somewhat warm. You won’t regret it!



 Easter Brownies  

For the brownies

1 C. ( 2 sticks ) butter, melted
3 C. granulated sugar
1 tbsp. vanilla extract
4 eggs
1 1/2 C. all – purpose flour
1 C. unsweetened cocoa powder
1 tsp. kosher salt
1 C. semi sweet chocolate chips
1/2 to 3/4 bag Hershey candy coated chocolate eggs


Preheat the oven to 350° F. Grease a 9 x 13 in. baking dish and set aside.

In a large bowl, combine the butter, sugar, and vanilla.

Using a whisk ( or mixer ), add in eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together flour, cocoa powder, and salt.

Gradually, using a spatula, add the flour mixture to the egg mixture using a little bit of a folding motion until thoroughly combined.

Stir in chocolate chips and chocolate eggs.

Pour batter into prepared dish and bake for 25 to 35 minutes, or until moist crumbs stick to a toothpick when inserted.

Transfer brownies to a wire rack to cool.

 Barely adapted from Brooke’s Best Bombshell Brownies

Spring and Brownies


Spring is in full swing here in Texas and I am pleasantly surprised at the very mild weather – usually by this time the gorgeous 70 degree days are gone and the weather starts ascending into the hot summer months. *UPDATE*: since I wrote that sentence two weeks ago, the weather has now started ascending into the hot summer months…

Like Valentines Day, in the Fall/Winter I never look forward to spring. In fact, I really can’t bear the thought of it! But alas, also like Valentines Day (except more so, I am not – no pun intended –  in love with Valentines Day 🙂 ) Spring arrives and I am in love – especially this year with the unbelievably beautiful weather. One of my favorite events that takes place every April (Main Street Fort Worth Arts Festival) was a couple of weeks ago, and as always, was quite fun. This year I was especially excited at the addition of classical music (although I must admit, I am not sure that solo piano works too well at  a noisy festival such as this one)  to the other genres of live music presented at the festival every year (it’s about time!). One bad side though, is that they did not have as much to offer in the way of the culinary arts as they normally do – oh well, I guess it’s a trade off?

Speaking of culinary subjects let’s talk brownies. What? Again? Is this all she does is post brownies? Can she not bake anything else?

What can I say? I like – I mean really like – brownies and they are perfectly easy to whip up on a whim. Plus I have a lot of fun making different variations with this favorite recipe of mine. This time though, I didn’t do much to the brownies except add a very delicious buttercream frosting to the top. If you are not a buttercream fan then leave it off – you still have great brownies underneath. But if you do like buttercream… pile it on! I used this recipe here and it really complimented the brownies very well. If you are in need of a fairly quick dessert or have a sweet urge that can’t wait long to be satisfied, then I highly, highly, recommend you make these. Buttercream frosting piled on top of nothing but chocolatey goodness – oh my.

Cottura felice!


~ For the buttercream frosting recipe, please visit the link above. I did not post the actual recipe as I find the blogger’s comments very helpful.

~ To make these brownies extra springy, try adding a light pastel colored food coloring to the frosting and top with sprinkles – kind of like those sugar cookie bars you see at the top of this post!

~ I cut the frosting recipe in half, and for me it was plenty, but use your own judgment based on how much/how little frosting you like.


Chocolate Brownies With Buttercream Frosting

For the brownies

1/2 C. ( 1 stick ) butter, melted
1 1/2 C. granulated sugar
1 1/2 tsp. vanilla extract
2 eggs
3/4 C. all – purpose flour
1/2 C. unsweetened cocoa powder
1/2 tsp. kosher salt
1 C. semi sweet chocolate chips


Preheat the oven to 350° F. Grease an 8 in. baking dish and set aside.

In a large bowl, combine the butter, sugar, and vanilla.

Using a whisk (or mixer), add in eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together flour, cocoa powder, and salt.

Gradually, using a spatula, add the flour mixture to the egg mixture using a little bit of a folding motion until thoroughly combined.

Stir in chocolate chips.

Pour batter into prepared dish and bake for 25 to 35 minutes, or until moist crumbs stick to a toothpick when inserted.

Transfer brownies to a wire rack to cool.

let brownies cool completely before adding frosting.

Barely adapted from Brooke’s Best Bombshell Brownies

Photos © Sempre Dolce

S’more brownies version two

Let me just begin by saying that Monday was not a good day baking/cooking wise. From burning sugar, to a pot of glaze boiling over. Yes, it was indeed a dark (and smoky) day in the kitchen. It was all because of a sugar shortage and meringue. Meringue. Why meringue? You’ll see why in a minute.


I have not always been a fan of meringue, and in fact, until last year had never even tried it before ( except in a chocolate chip halfway cookie ). Knowing it’s contents – raw egg whites and sugar – I just never could bring myself to try it. But my intrigue with meringue began upon discovering my now  favorite bakery in Fort Worth ( Texas, did I even need to specify? ).  There was a really good looking chocolate meringue pie sitting and staring at me behind the case in the bakery, so I decided for the first time, to try some. Wow. This was not meringue; this was marshmallow fluff! Actually, no, it really was meringue, but a marshmallow ( or very close to it) meringue and  so much better then I could have imagined! Since that day, I had been interested in making a marshmallow meringue myself. Ha ha. I got a successful marshmallow meringue but not before some mishaps; let’s just say that at one point on Monday it smelled like a chemical plant as a cloud of smoke rose from a pan and wafted through the house. But as it is still too painful to talk about it right now, let’s continue to happier subjects.

Remember the s’more brownies from last week?

A couple of weeks ago when grocery shopping, I happened to notice some miniature graham cracker crusts and decided to make the s’more brownies again but in mini form and with some changes. One of the changes being a marshmallow meringue on top of the brownies. Now, if you have never had marshmallow meringue before and are possibly only familiar with what I like to call the “southern kind” ( even though I don’t know if it’s more of a southern thing or not ) then you are probably wondering at the idea of putting it on top of brownies. But this is not regular meringue, or whatever you call it, this is a marshmallow meringue. And as I stated earlier, it tastes like very fluffy marshmallow fluff, so it compliments the brownies beautifully.

I know you are really going to like these brownies. I was so happy with the finished product, that I just couldn’t wait to share it with you!

So here is the breakdown: A brownie snuggled inside a mini graham cracker crust, topped with two squares of a Hershey’s Chocolate Bar, and finished with a marshmallow meringue.

I think what I like best about them is the gooey melted chocolate bar in between the brownie layer and the meringue. They are great for a personal dessert ( no need to share – hee, hee…) and would be great to take to parties.

Now that you have been acquainted with the brownies, and I hope had a good laugh at my mishaps, here is the recipe.

Cottura felice!

~ For the marshmallow meringue, you really want to be careful when boiling the sugar and corn syrup. The recipe calls for 3 to 5 minutes of boiling, so I would really recommend starting out with just 3 minutes – especially if you don’t have a candy thermometer.

~ If you don’t have a candy thermometer, don’t worry about it. It’s not a big deal. I seemed to have lost mine, and so had to make the meringue without it and it turned out fine. Just read these tips on boiling sugar.

For the brownies

2 packages miniature graham cracker pie crusts
1 C. ( 2 sticks ) butter, melted
3 C. granulated sugar
1 tbsp. vanilla extract
4 eggs
1 1/2 C. all – purpose flour
1 C. unsweetened cocoa powder
1 tsp. salt
1 C. semi sweet chocolate chips

2 ( 4 ounce ) milk chocolate bars

 For the Marshmallow Meringue

2 Teaspoons cornstarch
3/4 cup water
1 1/3 cups sugar
1 Tablespoon light corn syrup
4 egg whites
1 Teaspoon vanilla extract
Pinch of kosher salt


Preheat the oven to 325° F. On two baking sheets, arrange pie crusts ( 6 six crusts on each sheet ).

In a large bowl, combine the butter, sugar, and vanilla.

Using a whisk ( or mixer ), add in eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together flour, cocoa powder, and salt.

Gradually, using a spatula, add the flour mixture to the egg mixture using a little bit of a folding motion until thoroughly combined.

Stir in chocolate chips.

Fill each crust 2/3 full. Next, place 2 milk chocolate squares on top of each brownie.

Bake for 20 minutes, or until moist crumbs stick to a toothpick when inserted.

Transfer brownies to a wire rack to cool.

While the brownies are cooling make the meringue.

In a small saucepan, whisk together the cornstarch and 1/4 cup of water. Place over medium-high heat and cook, whisking constantly, for about 2 minutes or until thick and translucent. It will turn into a jelly- like blob. Remove from the heat and set aside.

In a separate small saucepan, combine the sugar, corn syrup, and the remaining 1/2 cup of the water and stir gently to combine. Place over high heat, bring to a boil, and cook, without stirring for 3 to 5 minutes or until the syrup registers 248 degrees F on a candy thermometer (the firm-ball stage).

While the sugar is cooking, place the egg whites in the bowl of a stand mixer fitted with the whip attachment ( or use a hand-held mixer ).

When the sugar reaches 248 degrees F, turn on the mixer to high speed and slowly add the sugar syrup into the egg whites, drizzling it down the side of the bowl to keep it from hitting the whip and spattering.

When all of the syrup has been added, continue whipping on high speed for 2 to 3 minutes, or until the mixture turns white and billowy.

Turn down the speed to medium, add the cornstarch mixture, vanilla, and salt and whip until fully incorporated.

Continue whipping for 3 to 4 minutes, or until barely warm to the touch.

Heap the marshmallow meringue on top of the brownies in billowing piles. Use the back of a spoon to tap the top of the meringue lightly and quickly to create tall peaks.

Serve & enjoy!

Brownies adapted from Brooke’s Best Bombshell Brownies, Marshmallow meringue adapted from the Flour Cookbook by Joanne Chang

S’more brownies

S’mores. I love chocolate and a gooey marshmallow stuffed between two graham crackers – not to mention just about any dessert that incorporates this combination.

Brownies? Woe to the pan of brownies that comes across my path…

S’mores and ( or should I say in? ) brownies? I’m in!


Last week, knowing about a jar of unused marshmallow crème sitting in a cabinet, I decided to look for a brownie recipe that used this. To be more specific, I was looking for a brownie with a layer of marshmallow crème inside. So you can imagine my disappointment and being somewhat surprised to not find such a recipe ( unless there’s one out there that I am missing ). However during my search I did come across a few recipes for s’more brownies. So, as one search led to another, the way searches always do, I found some delicious looking (s’more) brownie recipes. Unfortunately though, I didn’t have this or that ingredient for some of the recipes I was interested in. But all was not lost, remembering that jar of marshmallow crème sitting in the cabinet and some leftover graham cracker crumbs that I had used for my Valentine’s Day dessert, I left the internet to go make my own idea of a s’more brownie.

Next came the hard part: deciding whether to use the marshmallow crème ( I know, you’re thinking that after mentioning it that many times how could I not use it, right? ) or to just top them with some marshmallows for more of a s’more effect. Finally, after much debate, I decided to go with the marshmallows. Now, before I had reached my decision on the marshmallow aspect, while looking in the cabinet to get the jar of marshmallow crème I did not use, I came across an unopened jar of hot fudge topping – it’s amazing what hides itself in the cabinet, is it not? – and had a moment of inspiration. I thought, why not add a fudge swirl in the brownies for the melted chocolate effect? I liked where this was heading. So the next thing was to stop debating and discovering lost items in the cabinet and start baking!IMG_2294

Here are the results in a nutshell. ( I ended up trying two variations – not mention the few slight variations on the second variation. Right now I am one large walking brownie… )

The first: Graham cracker crust, brownie, fudge swirl, and toasted marshmallow topping.
Result: An okay brownie with a crust that crumbled, and a sticky top.

The second: Graham cracker crust, brownie, fudge and marshmallow swirl.
Result: Success! A crust that better held together, a nice fudge texture with just the right amount of marshmallow – and not too sticky!

So, my friends, if you are like me and like s’mores and love brownies, or vice versa, then this is a brownie you won’t be disappointed in!



> Why so much butter? Adding a little more butter than one might normally use when making a crust, really helps it to stick together better, and withstand the weight from the brownie batter. However you still want to be careful when distributing the batter on top of the crust.

> Egg white. I have used a recipe before that incorporates egg white into the crust mixture, so I decided to as well and all though I do not know the exact reason for doing so, it really made a nice, firmer crust.


> Usually when a recipe calls for 1 cup of chocolate chips, I just dump in the whole bag – can you tell I am a total chocolate lover? So if you are like me and tend to do the same, you actually don’t want to with this recipe. With the hot fudge in there it really makes up for it – plus, it can be hard enough to tell when they are done as it is!

> Try to spread the batter around as gently as you can ( you can’t be in a hurry :)) so as not to upset the crust. If you don’t, the crust will come up with the batter and you will probably end up with graham cracker crumbs in the brownies – although if that’s what you want, it might not be too bad… let me know!

> I used two different types of butter knifes and a small offset spatula for spreading the batter. I personally think the spatula is the better choice, but if you don’t have one, no worries, the knives worked just as well, the spatula just made it a little easier.

I inserted this to show how I dropped the marshmallow ( the same for the hot fudge ) creme on top of the brownie batter.

I inserted this to show how I dropped the marshmallow ( the same for the hot fudge ) creme on top of the brownie batter.

Marshmallow & Fudge swirl

> The only thing to really note on this step is that you really want to be careful – again – when swirling so the knife ( or whatever you use ) doesn’t go through to the crust.


> My oven is weird, plain and simple. So you might have to full around a little bit with baking temperatures, but since I think the problems I had with baking times lay with the oven ( it cooks at a hotter temperature than it is supposed to ) I think you will be fine at 350° f. Depending on your oven, just start with 30 minutes and go from there. But if you do have a problem with baking, just leave me a comment so I can try to help you. The last variation I did on these, I baked them for 33 ( I know, why the odd number? As I said before, my oven is weird and fickle ) minutes. When I tested them, they weren’t quite done, so I lowered the temp. to 325° f. and baked them for 8 more minutes, which did the job.


> This is a dense brownie. Due to the hot fudge topping it is also a very moist brownie. In fact so much so, that it will probably never seem fully baked. But again, this is just the affect of the hot fudge inside. If it seems to complicated to add the hot fudge sauce and you are not keen on the underdone fudge effect, then just omit it and add ( or don’t ) the whole bag of chocolate chips – it will be a good brownie either way!

Again, if you have any questions concerning this recipe, leave a comment below and I will try to answer any questions you might have. Also, as I am still experimenting with this recipe, let me know if you did any thing different – or even if you didn’t – and how they turned out, I would love to hear some feedback!


Cottura Felice!

S’more Brownies

For the crust
2 C. graham cracker crumbs
1/2 C. ( 1 stick ) butter
1 egg white, lightly beaten

For the brownies
1 C. ( 2 sticks ) butter, melted
3 C. granulated sugar
1 tbsp. vanilla extract
4 eggs
1 1/2 C. all – purpose flour
1 C. unsweetened cocoa powder
1 tsp. salt
1 C. semi sweet chocolate chips
Hot fudge topping ( about 6 tbsp. )
Marshmallow creme ( about 6 tbsp. )


For the crust
Preheat the oven to 325° f. Lightly grease the bottom of a 9×13 baking dish with butter.

In a medium bowl, stir together the graham cracker crumbs and butter. Add the beaten egg white.
Press mixture evenly in the bottom of the prepared baking dish.

Bake for 10 minutes.

While the crust is baking, prepare the brownie batter.

Remove the crust from the oven and increase the heat to 350° f.

For the brownies
In a large bowl, combine the butter, sugar, and vanilla.

Using a whisk ( or mixer ), add in eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together flour, cocoa powder, and salt.

Gradually, using a spatula, add the flour mixture to the egg mixture using a little bit of a folding motion until thoroughly combined.

Stir in chocolate chips.

Pour batter on top of the crust and, using a small offset spatula or butter knife, gently ( so as not to disturb the crust ) spread until evenly distributed.

Next, using no more than 6 tbsp. total, drop the fudge by tablespoonfuls evenly on top of the batter. Then, using a knife, swirl until just lightly incorporated. Repeat with the marshmallow creme.

Bake until moist crumbs stick to a toothpick when inserted, about 30 – 40 minutes.

Let cool before cutting and serving.

Brownies adapted from Brookes Best Bombshell Brownies