Fall is a
beautiful season in Mystic Water. People gather around fire pits and bonfires
and laugh, tell stories, and make S’mores. But what about in the spring and
summer when the heat starts rolling in and you’d burst into flames if anyone so
much as a lit a match around you?
That’s when Anna
starts baking S’mores brownies. She knows when people are longing for the
changing leaves and the crackling flames that the next best thing to a campfire
S’mores is a brownie version.
So when you can’t
have the fall treat cooked over an open flame, whip up a batch of S’mores
brownies and enjoy the blooming flowers, the sweet smell of honeysuckle, and
blackberries growing on the vine.
S’mores Brownies
Ingredients
1 recipe for chocolate brownies or 1 box brownie mix
7–8 graham crackers
7 Hershey’s chocolate bars (1.5 oz each)
6 oz. Jet-Puffed marshmallows (jumbo or mini)
Instructions
- Line your 9×13 baking sheet with parchment paper.
- Make brownie batter according to directions. Pour half of the batter into the bottom of the pan.
- Layer graham crackers side by side in an even layer over the batter.
- Next, layer Hershey’s chocolate bars in a similar fashion over the graham crackers.
- Then, line the marshmallows over the top of the chocolate bars and top with the remaining batter.
- Bake according to brownie directions adding 10 minutes of bake time.
- Let cool completely, remove from the pan, slice, serve, and enjoy!
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