Indulge: Mini Cookie Dough Brownie Ice Cream Cake

Cookie Dough Brownie Ice Cream Cake | RevamperateCookie Dough Brownie Ice Cream Cake | RevamperateGuys, are you ready to seriously indulge right now?

Let me tell you about this miniature cookie dough ice cream brownie cake! I used mini springform pans to create little brownie cake layers with a layer of vanilla ice cream and homemade chocolate chip cookie dough. Topped with the other layer of brownie cake and drizzled in chocolate ganache, you might need to share this little cake with someone. Or not. I admire the ambition! 

Brownies + cookie dough + ice cream = the best kind of cake 

Basically, it’s all of your favorite things in one tiny cake! And yes, you can totally make this recipe a little faster/easier by using store-bought ingredients like boxed brownie mix, pre-made cookie dough (although mine is eggless!) and your favorite ice cream flavor. 

For the brownie layer, I used my favorite brownie recipe and just removed the add-ins (keep them if you want them though). The smaller version of the recipe is below. 

Cookie Dough Brownie Ice Cream Cake | RevamperateFor the brownie layer:

  • 1/2 cup butter, melted
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup granulated sugar
  • 1/4 cup + 2 tbsp light brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup all-purpose flour
  • 1 tbsp dark process cocoa powder 

Note, you might have leftover brownie mix to make additional layers depending on the pan size because I did. I used 4-inch springform pans and made three layers. 

Bake for 350 degrees. Spray the mini springform pans with cooking spray. 

In one bowl, whisk together the flour, cocoa and salt and set aside. 

In a small saucepan on the stove, melt the butter on low heat. Stir in the chopped chocolate and stir until melted. Pour into your mixing bowl to cool for 5 minutes.

Mix together the butter mixture, sugars, vanilla and eggs with a paddle attachment until the eggs are completely combined. Add the flour mixture in matches until a small amount of white still shows through. Stir in the white chocolate chips with a spatula and pour about 1/3 of the batter into the prepared pan.

Fill pans about 3/4 full with batter. Bake for about 20 minutes until a toothpick inserted into the center comes out mostly clean. Adjust if using a larger pan. Set aside to cool completely before removing from springform pans. 

For the cookie dough, follow this recipe for eggless cookie dough and store in the fridge for about an hour.

I used a store-bought vanilla ice cream, but you can totally make your own too! Check out my recipes for vanilla brownie ice cream or peanut butter and chocolate ice creams if you prefer. 

For the chocolate ganache: 

  • 2 oz semi-sweet chocolate, chopped
  • ¬ľ cup heavy cream
  • 2 tablespoons white corn syrup

Place the chopped chocolate in a heat-safe bowl. In a small saucepan, heat the heavy cream and corn syrup until it barely begins to simmer. Pour the cream mixture over the chocolate and stir until smooth. Move the refrigerator to cool quickly, but keep an eye on it so that it doesn’t solidify. 

Cookie Dough Brownie Ice Cream Cake | Revamperate Cookie Dough Brownie Ice Cream Cake | RevamperateTo assemble the cakes:

  1. Remove the ice cream from the freezer to soften to a spreadable consistency.
  2. Level the brownie layers as best you can. Place the bottom back into the springform pan. 
  3. Spread the softened ice cream on top of the brownie layer, reaching the sides. Freeze for 30 minutes.
  4. Remove from freezer and spread a layer of cookie dough on top, reaching the sides. Place the other half of the brownie on top (I recommend using the bottom of a layer as the top so it’s more even) and freeze for an hour or so until the ice cream is fully frozen again. 
  5. Carefully remove from springform pan and drizzle with cooled chocolate ganache. 

Before serving, let sit out for a couple minutes until ice cream is soft enough to cut through. Freeze between servings, but I highly recommend eating this fresh if possible, or at least waiting to add the chocolate ganache until serving. I found that when frozen, the chocolate ganache made the brownies too hard, so it’s best to eat freshly made or wait to add the ganache. 

Happy baking! 

Cookie Dough Brownie Ice Cream Cake | Revamperate

Slow Cooker Peanut Butter Brownies

Slow Cooker Peanut Butter Brownies | RevamperateWe made it to another Monday, guys! I begin my move in a week, so it’s crunch time in this house. The real tricky part is my cats cannot be trusted around boxes so every time I pack a box, I have to quickly store it somewhere they can’t destroy it. Our office is the moving battleground right now, and honestly, I can’t wait for next week when I can start actually doing the MOVING. Ya know?

Anyway, I wanted to share these awesome slow cooker peanut butter brownies that I made for RecipeChatter! They are incredibly soft and chewy and I guarantee no one will ever believe you made them in a Crock Pot. Head over the RecipeChatter website for the recipe and you’re sure to love them! Bonus: no oven needed. 

Oreo Overload Brownies

Oreo Overload Brownies | Revamperate Oreo Overload Brownies | RevamperateThese aren’t just any Oreo brownies. These are dubbed Oreo overload brownies for a reason! Using my favorite brownie recipe as a base, I used melted chocolate chips plus dark cocoa powder to make the brownies taste extra rich. I added white chocolate chips and a thick layer of Oreo cookies in the middle of the brownies, and the baked extra tall in my 9×9 in pan. Then, to really put them over the top, I covered the brownies in a marshmallow frosting coated in more crushed Oreo cookies and melted chocolate. 

Did I put you in a sugar coma?

Good ūüôā

When I pulled them out of the pan and began cutting (they were so thick!), I fell in love. One bite of one of these brownies might be all you need, but you can’t have just a bite. I stored them in the fridge until the frosting solidified enough to cleanly cut through the brownies, but I recommend waiting to eat them until they reach room temperature. Otherwise, you’ll end up with hard brownies crumbling all over the place, and no one wants that. 

Oreo Overload Brownies | Revamperate Oreo Overload Brownies | RevamperateFor the brownies:

  • 1 cup butter, melted
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 2 tbsp dark cocoa powder 
  • 1/2 cup white chocolate chips
  • 20+ Oreos, whole, chopped in large pieces 

For the marshmallow frosting: 

  • 1/2 cup vegetable shortening 
  • 1/2 cup butter, room temperature 
  • 1 cup marshmallow creme 
  • 2 tsp pure vanilla extract
  • 1 cup powdered sugar 
  • 10+ Oreos, whole, chopped (topping)
  • 1/2 cup semi-sweet chocolate, melted (topping)

Preheat the oven to 350 degrees. Line a 9×9 inch (or similar) pan with foil or parchment and spray with cooking spray. Set aside. 

In one bowl, whisk together the flour, cocoa and salt and set aside. 

In a small saucepan on the stove, melt the butter on low heat. Stir in the chopped chocolate and stir until melted. Pour into your mixing bowl to cool for 5 minutes.

Mix together the butter mixture, sugars, vanilla and eggs with a paddle attachment until the eggs are completely combined. Add the flour mixture in matches until a small amount of white still shows through. Stir in the white chocolate chips with a spatula and pour about 1/3 of the batter into the prepared pan.

Cut the Oreo’s – some into halves and some into fourths. Spread the chopped Oreo’s over the layer of batter and pour the remaining batter on top, smoothing with a spatula. Bake for about 40 minutes until an inserted toothpick still has crumbs but no liquid batter. Let cool completely and do not remove from pan. 

To prepare the frosting, beat the vegetable shortening and butter together until smooth. Add the vanilla and marshmallow creme. Lastly, mix in the powdered sugar to taste. Because the marshmallow is sweet on its own, you don’t need very much powdered sugar. Spread on top of the cooled brownies so that it reaches edge-to-edge. Sprinkle with additional Oreo chunks and drizzle with melted chocolate. 

Move to the fridge for about one hour until the frosting hardens. Then pull the brownies out of the pan and cut with a sharp knife. The frosting with soften at room temperature, so I recommend storing in the refrigerator for easier storage, but allow them to come back to room temperature before eating. Enjoy!

No-Machine Half Baked Brownie Ice Cream with Peanut Butter Swirls

No-Machine Half Baked Brownie Ice Cream | Revamperate No-Machine Half Baked Brownie Ice Cream | Revamperate
Sometimes you make recipe mistakes. Sometimes you burn things, you under-cook things, you get the measurements wrong, or you forget an important ingredient. I’ve been there plenty of times. It gets really frustrating, and sometimes I try the recipe over again with some tweaks or I move on to something else. For example, the first time I made my raspberry swirl pound cake, it wouldn’t bake all the way through, even when I left it in the oven WAY longer than it should have needed, so I remade it a week later and it came out perfectly. 

This time, I messed up a batch of brownies. And by messed up, I mean I incorrectly measured the ingredients and the brownies just weren’t baking properly, so I ended up with a batch of overly gooey brownies. They still tasted fantastic but they wouldn’t hold their shape very well unless it was one of the corner pieces. I was bummed, and then Andrew was like, “you could turn this into Ben & Jerry’s Half Baked ice cream.” 

Yeah, he’s really smart sometimes. 

Thus, this half baked brownie ice cream recipe was born from a disastrous batch of Reese’s peanut butter swirl brownies. Sometimes mistakes can still result in a great recipe, even if it wasn’t the recipe you had planned. It happens, and when you go with the flow you might end up with the best of both worlds (a.k.a gooey brownies and ice cream). 

This recipe is really easy to make with your favorite brownie recipe and you don’t need an ice cream machine to make it, which is good news for those of us who don’t have space for another appliance. To make the most of this recipe, I’d suggest under-baking your brownies on purpose. Yup, I said it. Under-bake them so that the middle brownies are still quite gooey but not so raw that they’re still batter. 

If you need a good recipe for brownies, try my rocky road brownie recipe (and just leave out the marshmallows and peanuts…or don’t). 

No-Machine Half Baked Brownie Ice Cream | Revamperate No-Machine Half Baked Brownie Ice Cream | Revamperate

  • 1 batch of your favorite brownie recipe, under-baked by at least 5 minutes
  • 1 pint (2 cups) heavy cream
  • 1 can condensed milk, chilled
  • 1 tsp vanilla 
  • 1/2 cup peanut butter, melted 

First, make your brownies according to the recipe and under-bake them by about 5 minutes so that the middle of the pan is still gooey. Check with a toothpick before removing to ensure that the middle is no longer just batter but still gooey enough that the toothpick isn’t clean. 

Let the brownies cool on a rack for at least 10 minutes. You’ll only need to use about half of the batch for the ice cream, so save the outside pieces and you may be able to eat them later! 

No-Machine Half Baked Brownie Ice Cream | Revamperate No-Machine Half Baked Brownie Ice Cream | Revamperate
Make the ice cream by beating the cream with your whisk attachment on medium-high speed until peaks form. Add the condensed milk and vanilla and mix until all ingredients are combined. 

Cut up the cooled brownies, playing close attention to the middle pieces. Cut into small pieces, add to the ice cream mixture and mix again until combined. You’ll see some specks in the ice cream. Cut up a few more pieces and mix in with a spatula, not your mixer, so that they stay large chunks. 

Pour half of the ice cream into a freezer-safe container. Melt the peanut butter in a small bowl for 30 seconds and drizzle about half of it over the layer of ice cream. Add the rest of the ice cream to the container and drizzle remaining peanut butter on top as well as any leftover brownie pieces you want in there. 

Freeze for at least 6 hours. Serve on a sugar cone or in a bowl, and enjoy it while it lasts!

Vegan Zucchini Brownies

Vegan Zucchini Brownies | Revamperate Vegan Zucchini Brownies | Revamperate
Happy Friday! As you can probably tell if you follow my blog, I’m not vegan. Butter and cheese are a very large part of my diet, and butter and eggs are a huge part of my baking. Every once in a while, I do like to take the vegan route, especially when my parents send me home with fresh zucchini from their garden. Naturally, my first thought was to bake with it! I went back and forth about what to make and decided that whatever it was, it had to have cream cheese on top, which (sadly) is not vegan BUT you can make it vegan if you use vegan butter and/or dairy-free cream cheese, and I bet it would still taste delicious with these brownies. 

Normally, I’m not one to add vegetables to my baked goods, but these vegan zucchini brownies are the exception. I never would have thought something semi-healthy would taste so good. By the way, they are still amazing by themselves, but I have to admit the cream cheese frosting takes them to the next level. I thought baking with no butter or eggs would make these brownies dry and lacking some essential flavor, but that wasn’t the case at all. They tasted just like your usual fudgy, moist brownie but with a kick of the zucchini flavor. Here’s how to make them! 

Vegan Zucchini Brownies | Revamperate

  • 1 tbs unsweetened cocoa powder
  • 1 1/4 cup vegan chocolate chips
  • 1 1/2 cups shredded zucchini, drained of excess moisture 
  • 1 cup sugar 
  • 1/2 cup brown sugar
  • 2 cups flour
  • 2 tsp vanilla
  • 1/2 cup vegetable oil 
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda

In a small saucepan on the stove, melt 3/4 cup of the chocolate chips and add the cocoa powder. Set aside to cool for a few minutes. 

In the bowl of your mixer, combine vegetable oil and sugars. Mix in the slightly cooled chocolate mixture. Add the vanilla, salt, baking soda and shredded zucchini. Then slowly mix in the flour with a spatula until just combined. Lastly, stir in the remaining chocolate chips. 

Vegan Zucchini Brownies | Revamperate Vegan Zucchini Brownies | Revamperate
Pour the batter into a parchment lined 9 x 9 inch baking pan and bake on 350 degrees for 35-40 minutes until an inserted toothpick comes out mostly clean with some crumbs hanging on. Let cool on a cooling rack, and pull the brownies out by the parchment.

Frost with a delicious frosting (like this non-vegan but absolutely amazing cream cheese frosting, but you can sub vegan cream cheese and butter) and serve. You will never know these are vegan or healthy! Enjoy!

Chocolate Bourbon Brownies with Bourbon Caramel Frosting

Chocolate Bourbon Brownies with Bourbon Caramel Frosting | RevamperateChocolate Bourbon Brownies with Bourbon Caramel Frosting | Revamperate
So this weekend is National Bourbon Day, and I figured we should celebrate. I guess you could call me a whiskey girl? I thought the best way to celebrate would be with combining chocolate and bourbon to make a deliciously sweet combination in these bourbon chocolate brownies. Even better, let’s throw some caramel in there. Bourbon and caramel go together surprisingly well…are you hungry yet?!

Even if you’re not really a bourbon-lover, you’ll love these brownies. They don’t actually taste like bourbon, but the taste compliments the chocolate and caramel really well, creating a flavor you wouldn’t expect. Gotta try them to find out!

Bourbon chocolate brownies ingredients (makes one 8×8 pan):

  • 1/2 cup butter, melted
  • 4 oz. dark baking chocolate
  • 1 cup sugar
  • 3 eggs
  • 1/4 cup bourbon whiskey
  • 1/4 cup cocoa powder, sifted
  • 1 cup flour
  • 1/2 tsp salt

Chocolate Bourbon Brownies with Bourbon Caramel Frosting | Revamperate
Melt the butter in a saucepan on the stove. Mix in the chopped chocolate and stir until fully melted. Set aside to cool before pouring into ¬†a mixing bowl. In a separate bowl, combine the flour, salt and sifted cocoa powder. Take the cooled butter and chocolate mixture, and mix in the sugar and then the eggs, beating well between each addition. Add whiskey. Lastly, fold in the remaining dry ingredients and stir until only a small amount of white is showing. Pour the batter into a parchment lined 8×8 square pan and bake on 350 degrees for about 30-34 minutes until the brownies begin to pull away from the sides and an inserted toothpick comes out almost clean.

Let your bourbon brownies cool while you start making the frosting.

Chocolate Bourbon Brownies with Bourbon Caramel Frosting | Revamperate
Bourbon caramel frosting:

  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 1/4 cup milk (I used low fat)
  • 2 cups powdered sugar, sifted
  • 1 tsp vanilla
  • 2 tbs bourbon whiskey

First, melt the butter in a small saucepan on medium heat. Stir in the brown sugar and heat for about 2 minutes. Pour in the milk and bring to boil, stirring often. Let cool and pour into a mixing bowl. Mix in the powdered sugar until fully combined. Then add the vanilla and bourbon and mix until creamy. Spread the frosting onto cooled brownies and serve with a glass of milk (or, you know, bourbon?) and enjoy!


Rocky Road Brownies

Rocky Road Brownies | Revamperate Rocky Road Brownies | Revamperate
Tomorrow is National Rocky Road Day! Naturally, I’m celebrating over here with some delicious rocky road brownies that are seriously one of the best things I have ever made. Like, I could eat rocky road brownies for ever and be pretty OK with that because they are THAT delicious.

These are super soft and chewy and fudgy, just the way I like my brownies. To make them rocky road-like, I baked dark chocolate chips and peanuts into the the batter and topped them with more peanuts and lots of mini marshmallows, plus some dark chocolate drizzle for good measure. So good! By adding the marshmallows when the brownies are straight out of the oven, it makes the top soft and gooey without being overly sticky, and I used salted peanuts to add a delightful saltiness to the deep chocolate of the brownies. Let’s get on with the recipe now!

Rocky Road Brownies | Revamperate
Ingredients (makes about 12-16 brownies):

  • 1/2 cup unsalted butter, melted
  • 3/4 semi-sweet chocolate chips
  • 1/2 cup granulated sugar
  • 1/2 dark brown sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 3 tbs unsweetened cocoa powder, sifted
  • 1/2 cup flour
  • 1/2 cup dark chocolate chips (+ more for topping)
  • 1 1/2 cup mini marshmallows (for topping)
  • 1/2 cup salted peanuts (+ more for topping)
  • 1 tbs vegetable oil (optional, topping)

Combine the flour, sifted cocoa and salt in a small bowl and set aside. In a saucepan on the pan, melt the butter on low heat, stirring with a whisk. As it’s almost completely melted, stir in the 3/4 cup of semi-sweet chocolate chips until completely melted and pour into your mixing bowl to cool for 5-10 minutes. Once the chocolate mixture has cooled, beat in the sugars, followed by each egg and the vanilla, mixing well in between each addition.

Use a spoon or spatula to fold in the dry ingredients until a little white is still showing. Then mix in the 1/2 cup of dark chocolate chips (of course, you can substitute semi-sweet or milk chocolate) and 1/2 cup salted peanuts (or unsalted, it’s your call). Move the batter into a parchment-lined 9×9 inch pan lightly sprayed with cooking spray and spread with a spoon or spatula. Bake on 350 degrees for 30-35 minutes, depending on your oven and pan. Remove when an inserted toothpick in the middle comes out almost clean – they’re fudgy so a few¬†crumbs are good.

Rocky Road Brownies | Revamperate Rocky Road Brownies | Revamperate
Place on a rack and immediately sprinkle with about 1 1/2 cups of marshmallows and a handful of peanuts. As the rocky road brownies cool, the marshmallows and peanuts (but mostly the marshmallows) will sink in and melt slightly. While the brownies cool, melt additional dark chocolate for the drizzled topping by combining the vegetable oil and a large handful of dark chocolate chips in a saucepan (I used the same one as I used for the butter). Melt on low heat, stirring constantly with a spoon. Then use the spoon to drizzle the topping and let the brownies sit until they are cooled and the chocolate has dried (this part may take a while).

Cut and serve, and prepare to be amazed. I suggest a cold glass of milk on the side. This has got to be one of my favorite brownie recipes by a long shot! Enjoy!

Valentine’s Day: Nutella Brownies

Valentine's Day: Nutella Brownies | Revamperate Valentine's Day: Nutella Brownies | Revamperate
For all the Nutella lovers out there, this one is for you. I missed Nutella Day by four days…I’m very disappointed, but I was close. It was on February 5th, btw. Good to know for next year!

Anyway, these Nutella brownies are in honor of Valentine’s Day because I’ve had this adorable heart-shaped silicone baking mold¬†I’ve been dying to use, and nothing sounded more perfect than brownies made with Nutella baked in. To make them even more Valentine’s Day-ish, I drizzled them in pink candy melts, and they were so delicious I ate most of them by myself.

Because I used a silicone pan and had to pop the brownies out, I justified eating half the batch by mercifully eating the ones I destroyed trying to get out of the mold. Totally justifiable if you ask me. By the way, I highly recommend these Nutella brownies still warm and with a scoop of vanilla ice cream on top. Yum! Ok, moving on….

Valentine's Day: Nutella Brownies | Revamperate
Ingredients (makes 10-12 brownies):

  • 1/3 cup Nutella
  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg + 1 egg white
  • 1/4 cup cocoa powder
  • 1/2 tsp espresso powder
  • 2 tsp vanilla
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup flour
  • 1/2 cup chocolate chips
  • Pink candy melts (optional)

Melt the butter in a small saucepan on the stove on low-medium heat. Whisk in half the chocolate chips and stir until melted. Stir in the sugar and Nutella, and remove from heat.

Pour the mixture into a mixing bowl and let cool. Beat in cocoa powder, eggs, salt, and baking powder. In a small bowl, combine the vanilla and espresso powder to make a paste and then mix it into the rest of the batter. Mixing it together separately helps prevent the powder from changing the texture (just a precaution on my part, really). Once everything else is well-mixed, stir the flour in with a spatula along with the remaining chocolate chips and mix until you can still see a small amount of white – you never want to overmix brownies.

Valentine's Day: Nutella Brownies | Revamperate
Valentine's Day: Nutella Brownies | Revamperate
Move the brownies to a greased pan/mold and bake on 350 degrees for 28-30 minutes, depending on the pan you use. I used this heart silicone mold, so they baked faster than they probably would have in a standard 9×13 or something.

Take them out and let them cool before removing from the pan. Once removed, I drizzled them in candy melts for a pop of color and made sure to eat like three or four while they were still warm…no judging here. Enjoy and happy Valentine’s Day!

Reese’s Brownie Cupcakes with Peanut Butter Frosting

DSC_0948 DSC_0958You know what’s better than brownies? Brownies with frosting. And what’s even better than that? Reese’s brownie cupcakes¬†with peanut butter cupcakes melted in and peanut butter frosting on top! These are peanut butter heaven in a cupcake mold.

I’m still perfecting my from-scratch cake baking, so this one uses boxed brownie mix, which makes the process much simpler and just as delicious. For more on baking from scratch, stay tuned! I’m practicing to get them just right.

Your brownie cupcake ingredients:

  • 1 box of brownie mix (I used Duncan Hines)
  • 2 eggs
  • 1/2 cuvegetable oil
  • 1/4 cup water
  • 1 bag Reese’s peanut butter cups, chopped

Your frosting ingredients:

  • 1 cup of creamy peanut butter
  • 1/2 cup (1 stick) of butter, softened
  • 2 cups confectioners sugar
  • 1 tsp vanilla extract
  • 1 tsp milk (optional)

First, mix your brownies according to the package’s directions. Mix in your cut-up Reese’s and divide the batter into your lined cupcake pan until the cups are 2/3 full.DSC_0937Bake according to the package’s instruction. I baked mine on 350 degrees for about 25 minutes. Use a toothpick to determine if they’ve baked all the way through.

While the brownies bake, begin mixing your frosting. Mix together the softened butter and the packed creamy peanut butter until they are completely blended. Beat¬†in the vanilla extract and slowly add in the sugar. Continue beating for several minutes until the frosting becomes smooth no longer grainy. Only add the milk if it needs a little more moisture to change the texture.DSC_0951 DSC_0949Once the Reese’s brownie cupcakes have completely cooled on the cooling rack, top them with this deliciously sweet and creamy peanut butter frosting and garnish with chopped Reese’s peanut butter cups. Enjoy!

S’more Brownie Bars


I love s’mores and I love brownies, so I thought it was about time I put them together into one delicious treat – thus s’more brownie bars were born!


For this dish, you’ll need:

  • Graham crackers, approx. 10-12
  • Granulated Sugar
  • Melted butter, 6 tbs
  • Fudge brownie mix (Ghirardelli Triple Fudge Brownie Mix is my first choice)
  • Eggs
  • Vegetable Oil
  • Mini marshmallows
  • Cooking spray
  • Food processor
  • Medium-large baking pan.

First, preheat the oven according to your brownie packaging instructions. 350 degrees should be the average.



While the oven heats,¬†make¬†the graham cracker crust by breaking up 10-12 graham crackers, and adding approximately 2 tbs of sugar into a food processor. Grind until the mixture is very fine. I did this a few crackers at a time to ensure they were as fine as possible. Place the crumbs into a large bowl while you melt 6 tbs of butter. Pour this into the bowl and stir together with a spoon or spatula. I find that it’s easier to add a little bit at a time as you try to stir it all together. The mixture should be able to stick together when pressed. If necessary, add a small amount of water to get the right texture.



Spray the bottom and sides of the pan with cooking spray. Then press the graham cracker mixture to the bottom of the pan, covering it completely and assuring that it is pressed together firmly. Set the pan aside and begin mixing the actual brownies.


Mix the brownies according to the directions on the package Рeggs, oil, water, etc. I prefer the Ghirardelli Triple Fudge Brownie Mix because it has a fudge packet that not only makes the brownies more rich, it adds necessary moisture to the finished dessert.


When completely mixed, carefully spread over the graham cracker crust. Do this carefully because the crust is quite fragile when not cooked and will fall apart easily by sticking to the brownie mix. Then pop the brownies in the oven according to the directions on the package, which should be anywhere from 30-40 minutes, depending on your choice of bakeware.

Halfway through baking, pull the pan out and lay the mini marshmallows on top, covering the surface without overlapping too much. Pop the dish back in the oven for the remaining time. You want to add the marshmallows after the brownies have been baking for a while to ensure that the marshmallow topping does not overcook but browns slightly. You’ll also notice that the marshmallows swell up in size in the oven, which can be alarming, but have no fear – when they cool, the topping flattens.



When you take the brownies out of the oven, let them cool for at least several minutes before attempting to cut them. You may also have to scrape the sides of the marshmallow down because it is extremely sticky. But they are done and ready for eating!

Note that because the marshmallow top is SO sticky, layering the brownies on top of each other makes them difficult to get apart. Good luck getting all of the marshmallow off of your hands and enjoy!