Delicious brownies with marshmallows, chocolate, coconut, and festive M & M's are perfect for a patriotic gathering or anytime you want a festive sweet treat.
Servings: 16 people
- ½ C vegetable oil
- 1 C sugar
- 1 tsp vanilla extract
- 2 eggs, room temperature
- 1½ C all-purpose flour
- ⅓ C cocoa powder
- ¼ t baking powder
- ¼ t salt
- Nonstick cooking spray
- 1 bag miniature marshmallows 10 ounce
- 4 graham crackers
- 4 T chocolate syrup
- ⅛ C M & Ms red and blue
- ¼ C coconut
To Make Brownies
Preheat oven to 350 degreesº.
Spray the sides and the bottom of the pan with non-stick spray.
Sift flour, cocoa, baking powder, and salt in a bowl.
In another medium bowl, add vegetable oil, sugar, and vanilla.
Beat in eggs until well blended.
Slowly add all the dry ingredients, ½ cup at a time, to the wet ingredients, stirring after each addition. Make sure everything is mixed well.
Pour the brownie batter into the pan and bake at 350º for 20-25 minutes. Check doneness by inserting a toothpick. If it comes out clean, the brownies are done.
Allow brownies to cool slightly. Tip: If you can't get the brownies out of the pan, run a knife along the sides to loosen.
Remove from pan and place on a wire rack to cool completely. Do not cut brownies yet.
To Make Topping
Preheat oven to 350º.
Put the whole brownie on a cookie sheet lined with parchment paper.
Pour the bag of marshmallows on the brownie.
Break the graham crackers into pieces and add on the top of the marshmallows.
Add chocolate sauce on top of the marshmallows.
Top with the M&M's.
Bake at 350º for 10-15 minutes or until marshmallows start to melt.
Cool before cutting into 16 pieces. Tip: I've found a plastic knife works well for cutting brownies!
Serving: 1 | Calories: 260kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 87mg | Potassium: 77mg | Fiber: 1g | Sugar: 27g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg