Brownies S’mores

I’m in a very s’more mood! You want s’more?! (get it? S-MORE!) Brownie time!! 🙂

Brownie S’mores


For the Brownies

  • 2/3 cup brewed coffee
  • 1 tablespoon non-hydrogenated vegan margarine ( Earth Balance)
  • 2 ounces dark chocolate (58% or darker), finely chopped
  • 2 3/4 cups plus 1 tablespoon sugar
  • 1 cup cocoa powder
  • 1 1/2 teaspoons salt
  • 2/3 cup vegetable or canola oil
  • 2/3 cup water
  • 1 tablespoon vanilla extract
  • 2 cups plus 3 tablespoons all-purpose gluten free flour
  • 1 teaspoon baking powder
  • 3/4 cup chocolate chips

For the S’more Assembly 

  • 1 cup chocolate chips
  • 4 cups mini vegan marshmallows (Dandies or Sweet & Sara)
  • 24 gluten free graham cracker squares
  • 3/4 cup chocolate chips
  1. To start the brownies, Preheat the oven to 350°F.
  2. Grease a 9 by 13-inch baking pan.
  3. Using a double boiler, heat the coffee, margarine, and dark chocolate, stirring, until the chocolate is melted and the ingredients are thoroughly combined.
  4. In the bowl of a stand mixer, combine the sugar, cocoa powder and salt and mix together with the paddle attachment.
  5. Add the oil, water, and vanilla and mix to combine. Add the coffee mixture and mix to combine.
  6. In a separate bowl, mix together the gluten free flour and baking powder. Stir in the chocolate chips. Add the dry ingredients to the wet ingredients and mix until all the ingredients are incorporated.
  7. Pour the batter into the prepared baking pan and bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Cool completely, then cut into squares.
  8.  To assemble the s’mores, Once brownies are cooled and cut, melt 1/2 cup of chocolate chips in a microwave. Drizzle the melted chips over the brownies.
  9. Pile the marshmallows onto the brownies, on top of the melted chips. Using a pastry torch, flame the marshmallows until you get some browning, being careful not to burn them. Sprinkle the remaining chips on top.
  10. Break the graham cracker squares in half and press them into the marshmallows so that they stand upright. Or, simply crush them in a plastic bag and sprinkle them over the top.



Samoa Brownies

Samoas! One of my all time favorite girl scout cookies. As a former proud Girl Scout, these were always a top seller and they still are! I remember the year my mom was the Cookie Mom and ALL of the boxes of Girl Scout Cookies that people had ordered filled various rooms of our home. Most of those were samoas. This recipe takes that wonderful cookie and turns it into a brownie! Thanks Betty Crocker for having such a delicious brownie that goes great with caramel and chocolate and coconut.

Samoa Brownies


  • 1 box gluten free brownie mix (Betty Crocker)
  • the ingredients called for on the brownie box
  • 1 cup of sugar
  • 3 1/2 cups shredded coconut, toasted
  • (2) 14 oz. package of caramels, unwrapped
  • 1/2 teaspoon salt
  • 4 tablespoons coconut milk
  • 3 oz. semi-sweet chocolate
  1. Prepare brownie mix with addition to the cup of sugar. Bake according to box and cool completely on a wire rack.
  2. Preheat oven to 400ºF and place coconut on baking pan. Cook for 2-3 minutes. Stir coconut and cook for another 2-3 minutes until toasted. Watch closely so it doesn’t burn.
  3. In a large, microwaveable bowl, add unwrapped caramels, salt, and coconut milk and cook on high for 3-5 minutes, stirring occasionally (about every 45-60 seconds). Cook until all caramels are melted and smooth.
  4. Add coconut and mix together. Spread over cooled brownies. Refrigerate 4-5 hours or overnight. Remove at least 1 hour from the fridge before cutting. Cut into bars and drizzle with melted semi-sweet chocolate. Let chocolate set and enjoy. store in fridge, but remove 20-30 minutes before serving as the caramel will be hard.

Now you can have that delicious samoa taste even when the Girl Scouts aren’t knocking on your door. 🙂


La la la YUM! 25 Days of Yum – Brownies!

The holidays are fast approaching and that means holiday parties! From cookie swaps to holiday bashes, your oven is on overdrive! Today I bring you not one but TWO delicious brownie recipes. The first, a classic chewy brownie recipe and the second, a red velvet brownie! That’s right RED VELVET! (I believe I have previously talked about my love of anything that is red velvet). Both of these recipes are sure to make you smile from the very first bite. Let’s get right to it!

Classic Chewy Double Chocolate Brownies 

Two kinds of chocolate make this fudgy brownie packed with chocolate flavor!  Why use a mix when you can make them better from scratch!


  • 3 ounces gluten-free semisweet baking chocolate, such as Tropical Source, melted
  • 1/3 cup unsalted butter or buttery spread such as Earth Balance, melted, or canola oil
  • 3/4 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup gluten free flour
  • 1/2 cup unsweetened cocoa powder (not Dutch-process or alkali)
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup hot (120 °F) water
  1. Place a rack in the middle of the oven. Preheat the oven to 350°F. Generously grease an 8-inch square glass dish
  2. In a medium mixing bowl, combine the melted chocolate with buttery spread and brown sugar and mix until smooth.
  3. Beat in eggs and vanilla until throughly blended. Add gluten-free flour, baking powder, and salt and beat until throughly blended. Blend in hot water.
  4. Bake for 20 minutes. (or until toothpick comes out clean) Don’t overbake! Remove from oven and cool on a wire rack for 20 minutes. Brownies will firm up as they cool. Cut into 16 squares and serve at room temperature.

Red Velvet Brownies

If you are a red velvet fan, then get ready to win hearts and fill stomachs with this delicious treat. For extra yummy, frost with Betty Crocker Vanilla Buttercream Frosting! 


  • 3 tablespoons unsweetened cocoa powder (not Dutch-process or alkali)
  • 2 oz red food coloring (about one small bottle – you want the batter to be a deep uniformly red color
  • 2 teaspoons pure vanilla extract (divided)
  • 1/2 cup buttery spread, such as Earth Balance at room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/4 cups gluten free flour
  • 1 teaspoon xanthan gun
  • 1/4 teaspoon salt
  1. Preheat the oven to 350°F. Generously grease the bottom of an 8″x 8″ baking pan.
  2. In a small bowl, slowly stir together the cocoa powder, food coloring and 1 teaspoon of vanilla into a thick paste until no lumps of cocoa remain. Set aside.
  3. In another bowl, beat together the buttery spread and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then stir in the remaining 1 teaspoon of vanilla. Add in the cocoa mixture until the two mixtures together are one uniform color. Slowly add in the gluten-free flour and salt and mix until combined. Do not overmix.
  4. Ensure that all of the gluten-free flour has been incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. Remember, you’ll want one uniformly colored batter. (A deep dark red)
  5. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Remove the entire batch from the pan to a cutting board, cut into 12 bars and serve.
  6. If you are frosting with the Betty Crocker Vanilla Buttercream Frosting, frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.
I hope you enjoy both of these delectable brownies and share them at your next get together or just for yourself. (I won’t tell)