Smores Brownies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Pam cooking spray - 3 seconds1 box Devil Food Cake Mix (Duncan Hines)1 can Pumpkin (Libby's 100% pure)2 TBsp Water2 Cups Mini Marshmallows (Kraft )4 Graham Cracker Sheets (Honey Maid Reduced Fat)2 Chocolate Candy Bars (Hershey)
- 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.
- 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.
Nutritional Info 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