Super Chocolatey Brownie S'mores
3/4 cup flour
1 cup crushed grahm cracker crumbs
1 tsp baking powder
1/2 cup (packed) brown sugar
1 tbsp unsweetened cocoa powder
4 tbsp butter
4 tbsp MySeeds Chia Gel
1/4 cup honey
1 egg (large works best)
1 tsp vanilla
1/2 cup whipping cream (non-whipped)
1 and 1/4 cup semi-sweet chocolate chips
1 cup miniature marshmallows
|First, prepare the dry ingredients. In a large bowl, add the flour and baking powder. Then, using a rolling pin or knife handle, crush up the grahm crackers (usually about 6 crackers will make 1 cup of crumbs) until you have 1 cup of crumbs. Mix together these dry ingredients and set aside.|
|In a medium bowl, prepare the wet ingredients. First, melt the 4 tbsp butter, and add the 4 tbsp of Chia Gel.
Add the honey, brown sugar, egg and vanilla, and whisk until thoroughly combined. This part will be a dark
brown color when finished.
Next, pour the wet mixture into the dry mixture and stir just until combined. The batter will now be thick and
lumpy, and about the same color as a grahm cracker. Scoop out about 1/3 of this batter into a small bowl--
this part will form the swirl. Add in your 1 tbsp unsweetened cocoa powder to the separated 1/3 of batter and
mix it in. Now it's a dark, chocolatey brown.
Pour the grahm batter into a greased 8x8 pan and spread it around. Then, drop spoonfulls of the chocolate batter
randomly on top until it is all used. Using a smooth knife, drag through the chocolate to create the marbelized effect. Ready to bake! Bake at 350 for about 30 minutes. (toothpick will come out clean)
Once the swirl base has baked, it's time to prepare the s'more topping. In a microwave-safe container, add the chips and pour the whipping cream over them. Heat just until melted, then stir to combine and smooth. Pour in the mini-marshmallows and stir to coat. Pour the topping on and spread it over the base.
You've got a triple-delicious brownie s'more dessert! This can be eaten warm, or refrigerated to solidify the chocolate topping.
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