Apple Cinnamon Crumb Muffins

I don’t make enough breakfast treats. It’s just sort of hard to pull off these days. My current apartment is too small to host the seated breakfasts and brunch potlucks of yesteryear. And getting up to bake before work is… hard.


But!  A couple of weeks ago, I did it! I woke up early on a Monday and baked these Apple Cinnamon Crumb Muffins to share with coworkers. I had a string of morning meetings that day, and thought muffins would add a nice touch. Because obviously, meetings are better with muffins.

I found this recipe when I was digging around for ways to use up a bag of Granny Smith apples. I don’t like eating Granny Smiths on their own so when I have them, they’re destined for baked goods. This was a good recipe pick, for sure. The muffins use a mix of whole wheat and all-purpose flour, and buttermilk helps give the batter some depth. You can mix in apple variety you have on hand. The muffins are finished with a delightful cinnamon crumb topping, adding just the right dose of sugar to complement the whole-wheat-ish base. I don’t typically stock whole wheat flour in my pantry, so I had to buy some for this recipe. Fear not: I already know what I’m going to do with the rest of the bag.

My coworkers seemed to agree that morning meetings are better with muffins, so I’ll definitely try the wake-up-to-bake routine again soon!

Apple Cinnamon Crumb Muffins

Original recipe: Two Peas and their Pod. I’ve rewritten things a bit and added commentary. 

Yield: 24 muffins 

Equipment, pans, etc: Muffin tin 

Total Time: ~45 minutes 

Cook Time: 15-20 minutes


Muffin batter

  • 1 1/4 cups whole wheat flour
  • 1 cup all-purpose flour
  • 3/4 cup light brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1 cup buttermilk (you can use powdered buttermilk instead of liquid buttermilk. If you do, follow your container’s instructions for the right ratio of powder to water) 
  • 1/4 cup canola oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups diced, peeled apples (I bought Granny Smith, but any tart apple would do) 


  • 1/2 cup light brown sugar
  • 1/3 cup all-purpose flour
  • 1 tsp cinnamon
  • 3 tbsp melted butter

Step by Step Directions

  1. Preheat your oven to 375F
  2. Line a muffin pan with paper liners (or you can use nonstick spray!)
  3. In a large bowl, whisk your whole wheat flour, all-purpose flour, brown sugar, baking soda, salt, cinnamon and allspice. (If you’re using powdered buttermilk instead of liquid buttermilk, make sure to add your buttermilk powder during this step, too)
  4. In a small bowl, whisk your buttermilk, oil, egg and vanilla. (If you’re using powdered buttermilk, now is when you’ll add the water portion!)
  5. Pour your wet ingredients into the dry ingredients, and mix with a wooden spoon or spatula just until it’s combined. You don’t want to see any powder specks, but don’t overmix, either!
  6. Gently stir in the apples
  7. To make your crumb topping, combine the brown sugar, flour, cinnamon and melted butter in a small bowl. Mix with a spoon just until it’s crumbly–if you overmix it will turn into big clumps
  8. Pour batter into each muffin cup so they’re 3/4 full
  9. Sprinkle some crumb topping into each muffin cup
  10. Bake your muffins for about 15-20 muffins (mine took 15). The muffins should be golden in color, and a toothpick should come out clean
  11. Let muffins cool in your tin for a few minutes, then transfer them to a wire cooling rack to cool completely


Halloween Oreo Brownies

When I was a kid I was convinced Halloween Oreos tasted better than regular Oreos. There isn’t supposed to be a flavor difference, but I always thought that the Halloween edition’s orange creme was superior to the standard-issue white creme we get most the year. Maybe it’s psychological, and I just liked the orange color more?

I don’t know, but turns out, I still think this today. I bought a package recently for baking plans, but naturally had to eat a couple cookies on their own. I still like the orange creme more! I’m an Oreo fan year-round, but maybe I should stock up on the orange Oreos while I can since they make me so happy!

img_1993Know what else makes me happy? This totally awesome orange and black Halloween treat. These stuffed brownies make it easy to add Halloween flair to your dessert. Just whip up your favorite brownie batter and throw some Oreos in as a middle layer. How simple is that? I used my favorite brownie recipe here, but you could use another one… or even a mix! You can play around with pan dimensions too. You can even make these in muffin tins for “brownie cupcakes.” (Which I did… but more on that later)

When you cut the brownies, there’s such a funk peek of orange in every piece. The Oreo cookie sort of melts a little as the brownie bakes, but not entirely. So when you bite into one of these, you get a distinct Oreo taste to complement the rich chocolatey brownie. I prefer these cooled, because the Oreo hardens back a bit. If you eat them straight out of the oven, the Oreo layer is a little less distinct.

These are a fun and simple Halloween treat! And if you don’t have a go-to for brownies, I highly recommend the brownie recipe below. It’s quite rich, thanks to browned butter and a lotttt of cocoa. It’s the same recipe I used for Peanut Butter Cup Brownies earlier this year. You should try those, too!

And of course, you could do this with any sort of Oreo. I bet you Mint Oreos would be perfect in here!

Halloween Oreo Brownies

Original recipe: The brownie batter comes from The Food Charlatan. I’ve changed things up a bit and added commentary. 

Yield: 9×13 pan. You should strategize your cuts to get a bit of Oreo in every bite! If you want 1 Oreo per brownie, you’ll only get 12 out of this… but I was ok with smaller pieces and got 30 brownies. 

Suggested equipment: Mixer, though you could definitely do this by hand

Total Time: ~55 minutes 

Cook Time: 30 minutes 


  • 1 1/4 cups butter
  • 2 1/2 cups granulated sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 tablespoon water (just at a normal temp, not hot and not too cold) 
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 12 Halloween Oreos (or any other kind of Oreo, of course!) 

Step by Step Directions

Brown your butter 

  1. Melt the butter in a large saucepan over medium heat and let it cook until it’s browned. You should stir the butter occasionally and keep a very close eye on it- butter burns fast. It will foam up as it cooks and then will start turning a bit more golden in color, with small brown bits popping up as the cooking continues. When it starts to smell a bit nutty, that means it’s done
  2. Remove from heat and pour into a bowl so it can cool off a little before you use it. Don’t leave it in the same pan to cool because it will keep cooking as it sits there

Make your brownies

  1. Preheat your oven to 350F
  2. Line your baking dish with foil, then spray the foil with a light coat of nonstick spray
  3. Combine sugar, cocoa and salt in a large bowl or mixer
  4. Add your browned butter, then beat the mixture until it’s smooth and almost creamy
  5. Add water and vanilla, then mix it all together
  6. Add your eggs one at a time, mixing the batter in between each egg
  7. Add the flour and mix until it is just incorporated into the batter. Your batter should look really thick at this point
  8. Pour half your batter into your prepared pan. You’ll need a spatula here, since the batter is so thick
  9. Space 12 Oreos evenly across your batter. Push each Oreo down a little so it’s “rooted” in the batter a bit
  10. Pour the remaining batter over your Oreos, and use a spatula to spread it around. Make sure each Oreo is entirely covered by batter so the Oreos don’t poke thru the top of the brownies
  11. Bake for ~25-30 minutes, until a toothpick comes out batter-free. The center of the pan should be mostly set
  12. Let these cool all the way before you slice your brownies so the Oreos harden back up a bit


Olive Oil Blondies with Chocolate Frosting (Dairy-free)

Heyyyy readers: I’m baaaack.

I know, I know. It’s been a while. I try not to let so much time pass between posts… but sometimes that’s just how life goes. Lucky for you, I did bake a bit this past month, even if I didn’t get around to blogging about it. So, you can expect to see many new recipes in the coming weeks. Wahoo!

Now, on to today’s treat. This blondie recipe swaps in olive oil for more standard dessert fats like butter, vegetable oil, etc. The result is a flavorful, moist blondie base with an unusual amount of depth for a relatively plain batter. Olive oil adds a nice richness to batters, and a slightly earthy hint, too.

I’m always a fan of olive oil desserts, but there’s one more perk to olive oil that was particularly important this time around: it’s dairy-free. And for this specific baking occasion, that’s exactly what I needed. I was charged with bringing dessert to a dinner party that had a strict no-dairy policy. I had a hunch olive oil would be the right solution. Since the original blondie recipe’s frosting does include dairy, I did a little Googling to find a proper frosting alternative. The frosting I swapped in uses a butter substitute and non-dairy milk to produce a fabulous, spreadable texture. I dialed up the cocoa a bit to make it a little more chocolate-y and was rather pleased.

These are a really satisfying treat with a unique flavor profile. Whether you’re hunting for dairy-free desserts or just looking for a new twist on blondies, you’ve got to give these a try.

Olive Oil Blondies with Chocolate Frosting (Dairy-free)

Original recipe:  My name is Yeh for the blondie base; The Crafting Foodie for the frosting.  I’ve rewritten things a bit and added commentary. 

Yield: 16 blondies 

Suggested equipment: Mixer 

Total Time: ~70 minutes 

Cook Time: ~35 minutes 



  • 2 cups flour
  • 2 cups lightly-packed dark brown sugar
  • 1 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 cup olive oil (I prefer baking with light or standard olive oil vs. extra virgin)
  • 3 large eggs
  • 2 teaspoons vanilla extract


Note that these proportions were from a cake recipe so I had a lot of extra frosting! I froze my leftovers, but if you want to cut back, try halving this recipe.

  • 2 cups non-dairy, non-hydrogenated butter substitute, softened (I used Earth Balance)
  • 7 cups powdered sugar
  • 1 cup plus 1 tsp unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 tbs vanilla extract
  • 1/2 cup non-dairy milk (I used soy, but you could also use almond or rice milk)

Step by Step Directions

Make your blondies 

  1. Preheat your oven to 350F
  2. Grease and line an 8-inch square pan
  3. Whisk your dry ingredients in a big bowl
  4. In a separate bowl, whisk together all of your wet ingredients
  5. Stir your wet ingredients into your dry ingredients. Keep stirring lightly until everything is mixed together
  6. Pour your batter into a greased and lined 8-inch square pan
  7. Bake 30-35 minutes. I started checking at 30 minutes, and it took 32 minutes overall
  8. Let the blondies cool in the pan all the way before you frost them

Make your frosting 

  1. Sift your powdered sugar and cocoa in a large bowl
  2. Beat your non-dairy butter substitute for a few minutes until it’s nice and creamy
  3. Add the sugar/cocoa mixture to your butter
  4. In a small bowl, mix your non-dairy milk, vanilla and salt until the salt is completely dissolved
  5. Add the milk mixture to your butter mixture
  6. Mix until you achieve your desired consistency. It should be smooth and creamy so it’s easy to spread!
  7. Frost those beautiful blondies, and enjoy!

These should keep for up to a week if you store them in your fridge.

Marshmallow-Stuffed S’Mores Cookies


This photo is from Katie at Veggie and the Beast because my “gooey center” photos turned out terribly! See the links below for the rest of her beautiful pics

It can be challenging to bake with marshmallows, since they often dissolve or spread into a crispy wafer. That’s why many s’more-inspired recipes use marshmallow cream instead of real mallows, or stick to using marshmallows as a topping. Stuffing marshmallows into cookies sounded like a challenge… until Katie from Veggie and the Beast taught me how.

Turns out that the trick is to use gelatin-free marshmallows. These mallows hold their shape while baking, giving you a nice, gooey bite in the middle of your cookie. Gelatin-free mallows are often sold as “vegan marshmallows” so you’re likely to find them at stores that cater to a vegan clientele. I got mine at Whole Foods, and read that Trader Joe’s also sells vegan mallows these days.

These cookies bake up beautifully, and it’s fun to watch people’s reactions when they realize there’s a marshmallow stuffed inside. The base dough tastes a lot like a graham cracker on its own, plus you mix bits of graham cracker into the dough. Add chocolate chips and the marshmallow centers… and you really get that s’more effect.

Note that this dough has to chill for a bit before you bake it, so make sure you plan ahead!

Marshmallow-Stuffed S’Mores Cookies

Original recipe:  Veggie and the Beast. I’ve rewritten things a bit and added commentary. The original bloggers’ pics of the mallow center are way better than mine, so you should take a peek!

Yield: ~20 cookies 

Suggested equipment: Mixer

Total Time: ~1.75 hours

Cook Time: ~13 minutes 


  • 2½ cups flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 cup unsalted butter, softened
  • ¾ cup packed dark brown sugar
  • 2 tbsp honey
  • 2 large eggs
  • 1 cup semi-sweet chocolate chips (or any other type you prefer)
  • ¾ cup crushed graham crackers (broken into small pieces, not crumbs)
  • 10-11 large gelatin-free marshmallows, cut in half (I bought a brand called Dandies)


Make your dough 

  1. Combine the flour, salt, baking soda and baking powder in a small bowl, then set the bowl aside
  2. Use your mixer to cream the butter for a couple minutes
  3. Add your brown sugar to the mixer bowl, and mix until it’s light and fluffy
  4. Add your honey and mix it all again
  5. Beat your eggs into the mixture
  6. Add your dry ingredients to the wet ingredients and mix on low, until just combined
  7. Fold in your chocolate chips and graham cracker pieces with a wooden spoon
  8. Refrigerate your dough for at least an hour

Assemble and bake your cookies 

  1. Preheat your oven to 350F
  2. Scoop your cookie “bottoms” onto a lined cookie sheet. You’ll want to scoop about a tablespoon of dough for each “bottom” (see pics!)
  3. Place half a marshmallow on top of each cookie “bottom”
  4. Top each marshmallow-dough stack with another tablespoon of dough
  5. One stack at a time, pinch the dough around each mallow so it’s entirely encased in the dough. Then, flatten the entire stack a bit (this prevents the mallows from rising to the cookie top as the cookies bake)
  6. Bake your cookies for about 10-13 minutes, until the sides are golden. As with many types of cookies, the centers won’t look fully baked when you take these out
  7. Let the cookies cool on their sheets for a couple minutes, then transfer them to a cooling rack

As you might expect, these are awesome when they’re right out of the oven. I brought them to work the next day and they were still awesome, even though the centers had firmed up a bit! You can always throw your cookie in the microwave for a few seconds if you want to replicate that fresh outta the oven gooey effect.


Web-hopping vol. 24

It’s been a while since I wrote a Web-hopping post, but that doesn’t mean I’ve stopped adding to my recipe lists! I’m always scheming about baking experiments and I save new recipes pretty much daily. So many recipes, never enough time!

To reintroduce Web-hopping, let’s talk about my favorite baking season: fall. The apples! The pumpkins! The squash! It’s enough to get this baker giddy. In fact, I’ve already started amassing tons of recipes on a dedicated Pinterest board.

As a kid growing up in southern California, “fall” was more of a concept than a reality. It wasn’t until I moved to the Midwest that I truly understood the crisp feel of a fall day, the comfort of warm cider, the seasonal menus. Now that I’m back in California, fall is the season I miss most. Any time we have a crisp San Francisco morning, I flash back to my years in the Midwest and wish I could head down to the farmer’s market for some fresh pumpkin butter, hot cider and apples galore.

Even if I can’t have fall weather, I can certainly have fall flavors. Here are some of the frontrunners for my fall baking season:


Apple Cinnamon Streusel Pull-Apart Bread from Girl Versus Dough

Apple Cinnamon Streusel Pull-Apart Bread: I love cinnamon streusel and I love soft, pillowy breads – so this recipe looks like a winner! I think I’ll bring this to work on a Monday, to make Monday morning just a little sweeter.

Pumpkin Cinnamon Rolls with Salted Caramel Icing: These make me nostalgic for the brunch potlucks I used to host when I lived in Chicago. Sadly I don’t have the space to host friends for brunch anymore, but maybe I can convince a friend to host and bring all the goodies! I love this combo of pumpkin and caramel, and think the salted icing will add a special touch.

Roasted Butternut Squash Cornbread: Butternut squash adds a really unique flavor to baked goods. I’ve made butternut squash cupcakes in the past that were a huge hit. This year I want to incorporate squash into more types of treats, and this cornbread looks like a good place to start.

Apple Blondies: I’m digging the idea of apple chunks in a blondie. These look delightful, and they’re on my radar for fall party treats.


Pumpkin Brookies from Crazy for Crust

Pumpkin Brookies: I adore a good combo dessert, and I’m really excited about this one! The bottom layer is a pumpkin blondie and the top layer is a brownie. TBD when I make these, but they’re definitely popping up in my kitchen at some point this fall!

Baked Apple Cake with Cinnamon Frosting: This recipe is written in German – but Google Translate can come to our rescue! I’ve made some apple cakes in the past and love how chunks of apple nestle into soft cake layers. This recipe looks especially delicious thanks to its cinnamon frosting.

Bonus round! Here are a few of my favorite fall-tinged recipes from previous years:

Travel Eats: Portland

I’ve found that one of the best ways to reset my brain is to wander a new city or neighborhood. Wandering provides the perfect mix of adrenaline, curiosity and relaxation. As I explore, my brain is so wrapped up in discovery mode that it forgets stressors and to-do lists.

I switched jobs recently and wanted to reset my brain a bit before heading into something new. Portland, Oregon has long been on my mind as a potential vacation destination. I’d heard such good things about its scenery, its people… and of course, its food. So when I realized I’d have a few days between jobs, I booked a rather last-minute trip and finally got to see what Portland’s all about.

We spent 2.5 days wandering every neighborhood we could, and sampling every dish we could. We also rented a car so we could drive to Multnomah Falls, the second highest waterfall in the U.S.

I’d compiled our list of “must dos” based on lots of advice from friends, websites like Eater and a bit of Yelping. We found so many delightful spots on our trip, but today I’m just going to share the very top eats. This was supposed to be a top 5  list… but I couldn’t narrow it down to 5! So, here are my top 8 places to eat in Portland:

1. Chizu 

IMG_0636 Chizu focuses on cheese, and its menu is mighty impressive. You can pick cheeses by the ounce to make your own plate or order “omnikase” style and let the staff pick cheeses on your behalf. We ordered $20 of cheese plus some duck charcuterie and were incredibly pleased with what we got. The platter included an awesome mix of hard and soft cheeses, served with accompaniments like honey and dried fruit. The staffe explained the back story for every single cheese we ordered. Plus the staff was super friendly and chatted with us about recommendations for our stay.

2. Hat Yai

IMG_0870Hat Yai is all over the “best new restaurant” lists for Portland right now, and the hype is definitely substantiated. We loved our meal of meat skewers, curry, roti and grilled corn. Everything was so flavorful, and so satisfying. We stopped here on our way back from the Falls and it was the perfect post-hike dinner!



IMG_0907Maurice calls itself a “luncheonette” and is only open until early evening, so make sure you stop here for lunch! It’s adorable inside, and its food is simple but delicious. We got a wonderful shaved carrot salad, delicious scones and yummy open face sandwiches.



4. Shalom Y’All

IMG_0632.JPGThis recommendation came from my mom (hi Mom!). I love falafel, and Shalom Y’Alls take on falafel was truly incredible. Spiced with sumac, accented by the unusual additions of walnuts and feta – this falafel sandwich keeps calling to me in my dreams. I usually find falafel options disappointing and really wish I had a Shalom Y’All in the Bay Area! The PDX location is in a “food hall” with several other local favorites.

5. Nuvrei

IMG_0900This Pearl District bakery has the most beautiful display of varied pastries and croissants. I opted for the Kare Pan, a brioche bun stuffed with Japanese-style curry. This thing was SO GOOD.






6. The Meadow

IMG_0939This shop specializes in salts, chocolates and bitters. So in other words, it’s a foodie’s dream. I snapped up awesome saffron salt, and resisted the urge to buy every kind of chocolate they had in stock. There are two locations in Portland and one in NYC, plus an online store!





7. Cheese & Crack Snack Shop

IMG_0783I found this shop by Yelping “pickles” and man, am I glad we visited! We stopped here for snacks on our way to the Falls. We got a “cheese plate to go” that had a great selection of cheeses, crackers and spreads like honey and mustard. We ended up eating this overlooking a vista point. Turns out that cheese + vista points = the perfect combo.

IMG_06148. Simple Local Coffee/Sterling Coffee Roasters

Ok, I’m cheating a little, but both these shops serve the same brand of coffee. First we bumped into Simple Local Coffee, a charming shop downtown that serves Sterling Coffee. A couple days later, we sought out Sterling’s own shop over in the city’s Alphabet District. I drink my coffee black, and loved their flavorful roasts. Fun fact: there are remnants of an old tunnel in the lobby adjacent to Simple Local Coffee, complete with old tools. Pretty cool!



Here are just a few more snapshots of our wonderful trip. If you’re ever headed to Portland, let me know. I’ll give you all the dirt on different neighborhoods, eats, etc.!


(This entry is cross-posted on my other blog, Culture Cookies

S’Mores Brownies

I have a confession to make: I didn’t know today was National S’Mores Day until my mom texted me about it (thanks Mom!). But, I’ve been on a s’more-inspired baking kick recently, so I already had the perfect recipe ready to share and commemorate this very special “holiday.”

S’Mores have long been one of my favorite treats. I have fond memories of sitting around the beach fire pits near my high school, making s’more after s’more and memory after memory. My friends and I would play around with the ratio of graham-to-marshmallow-to-chocolate, stacking layer after layer to see how high we could go.


In recent years, I’ve experimented a lot with s’more-inspired baked goods. Last year I whipped up some S’Mores Cupcakes with Marshmallow Crispies. The year before that, it was these wonderful S’More Cookie Bars. This year I decided to try more than 1 over the course of “S’More Season” – so the brownies you’ll see today are only the first in a series! If you want a sneak peek of other S’Mores treats that may show up on the blog, check out the Pinterest board where I store all my S’Mores-inspired ideas.


We ate these in a park. It was glorious.

Now: about these brownies. There is a graham cracker layer all the way at the bottom, pre-baked a bit to get it nice and firmed up. You cover the cracker layer with a rich, brownie layer that bakes up into delicious, rich brownies. And then you sprinkle a generous topping of mini marshmallows, graham cracker bits and chocolate pieces on top to create a “s’more” effect in every single bite. I made these for a friend’s going away party and subbed in dark chocolate everywhere possible, since that’s her favorite type of chocolate. Since we ate these outside, the chocolate on top melted a little – which ended up being an awesome touch and amplified the “s’mores” effect.

These brownies are rich, and the recipe makes a full 9×13 pan so these are great for a party. Make sure to allow time for this recipe’s phased baking process: you’ll throw the pan into the oven 3 separate times at different points in the recipe.

S’Mores Brownies

Original recipe: Chef in Training. I’ve made some modifications and added my own commentary. 

Yield: ~20 brownies

Suggested equipment: Mixer 

Total Time: ~1 hour

Cook Time: ~35 minutes 



  • 1½ cups graham cracker crumbs (I put my graham crackers in a plastic bag and smashed them until I had crumbs. You could also use a food processor)
  • 1/3 cup sugar
  • 6 tbsp butter, melted


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1½ teaspoon vanilla
  • ½ cup dark cocoa (You can sub in another kind if you’d prefer but I loved the rich chocolate flavor from the dark cocoa. I used Hershey’s Special Dark)
  • 1⅓ cups flour
  • ½ tsp salt


  • Roughly 1½ cups mini marshmallows (you’ll want to eyeball it for the right ratio)
  • 3.5 graham crackers, broken into bite-sized pieces
  • 4 dark chocolate bars, broken into bite-sized pieces (you can swap in another type of chocolate, of course)

Step by Step Directions

Make your crust (use the crust ingredient list) 

  1. Pre-heat your oven to 375F.
  2. Line a 9×13 pan with parchment paper and spray with non-stick spray.
  3. Combine graham crumbs, sugar and melted butter in a medium bowl and use a spoon to combine them together.
  4. Press the mixture into your pan and make sure it is evenly spread out.
  5. Bake for 7 minutes, then remove the pan from the oven and set aside.
  6. Reduce your oven to 350F for the next steps.

Make your brownies (use the brownie ingredient list)  

  1. Cream butter and sugar together.
  2. Add your eggs and vanilla, and mix until it is well-combined.
  3. Add in the cocoa, flour and salt. Use a spoon to stir the mixture together until it is completely mixed.
  4. Pour your brownie batter over the graham cracker crust.
  5. Bake at 350F for about 15 minutes, then remove from the oven. The brownies won’t be fully set yet so don’t worry!

Add your topping (use the topping ingredient list) 

  1. Sprinkle your topping ingredients evenly over the semi-baked brownie. You’ll want to eyeball to get the perfect ratio of marshmallows, chocolate and graham crackers.
  2. Bake the pan again for roughly 10-15 more minutes. Keep an eye on your brownies to know when they’re done; mine took the full 15 minutes. The brownies are done when a toothpick comes out clean with a couple crumbs. Make sure you’re sticking the pick into the brownies themselves and not getting melty chocolate on the toothpick – that can lead you astray!

Eat warm if you want melty chocolate on top; cool if you prefer little chunks of chocolate to bite into. These kept nicely for 2 days beyond the bake date. Make sure to store them in an airtight container if you want to keep them around.