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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 136.4
  • Total Fat: 3.2 g
  • Cholesterol: 0.8 mg
  • Sodium: 207.8 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.8 g

View full nutritional breakdown of Smores Brownies calories by ingredient
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Smores Brownies

Submitted by: STPHNE
Smores Brownies

Introduction

This recipe for Smores Brownies is adjusted slightly to be reduced fat. Instead of using a brownie mix, use devils food cake mix made with pumpkin instead of oil. Use reduced fat Graham Crackers. This is still a sweet and tasty dessert, but these little tweaks make it not AS bad for you.

(I'm including the brands I used to calculate the calories)
This recipe for Smores Brownies is adjusted slightly to be reduced fat. Instead of using a brownie mix, use devils food cake mix made with pumpkin instead of oil. Use reduced fat Graham Crackers. This is still a sweet and tasty dessert, but these little tweaks make it not AS bad for you.

(I'm including the brands I used to calculate the calories)

Number of Servings: 24

Ingredients

    Pam cooking spray - 3 seconds
    1 box Devil Food Cake Mix (Duncan Hines)
    1 can Pumpkin (Libby's 100% pure)
    2 TBsp Water
    2 Cups Mini Marshmallows (Kraft )
    4 Graham Cracker Sheets (Honey Maid Reduced Fat)
    2 Chocolate Candy Bars (Hershey)

Directions

- Spray a LARGE 13x9 pan with Pam and preheat oven to 350 degrees.
- In a medium bowl, stir the canned pumpkin into the cake mix. Add 2 TBsp water, as needed. The mix SHOULD be really thick, since this recipe is for brownies, not cake. Stir until mixed but still slightly lumpy.
- Spread the mix into the greased pan. This will be difficult as the mix should be thick and sticky. Try to make it as level as possible.
- Bake for 20-25 minutes. Brownies are done when a toothpick inserted into the thickest spot comes out clean. Continue cooking in 2 or 3 minute intervals until done. (It took 23 minutes in my oven with convection)
- While the brownies are baking, break the graham crackers and Hershey bars into separate bowls and into dime-sized pieces. You do NOT want tiny crumbs. You want bite-sized pieces. Just before the brownies come out of the oven, measure out the marshmallows and set them aside.
- Remove the brownies from the oven and turn the oven to broil.
- Using a spatula, quickly "squish" the top of the brownies to make them level. Otherwise, the marshmallows will all roll to the edges and away from the puffy middle.
- Spread the marshmallows evenly over the brownies and sprinkle the graham crackers over the marshmallows. Place the pan back into the oven to broil and toast the marshmallows for about 1:30. (one minute and thirty seconds) Keep the oven light on and watch them constantly.
- As soon as the marshmallows are lightly browned, pull out the brownies and sprinkle the Hershey bar pieces over the top. They will melt nicely.
- Cut into 24 pieces (4x6). If you want larger pieces, you can do 12 (3x4), but this doubles the nutritional value. These are pretty thick and rich. 1/24 is quite satisfying.

Number of Servings: 24

Recipe submitted by SparkPeople user SASWOPE.






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