S’more Brownies

Graham cracker with rich soft moist slightly chewy brownies topped with fresh melted marshmallows combine together to create an eruption of flavor and delight. Enjoy this dessert with a cold glass of milk as your heart will skip a beat when you take the first bite. Fresh from the oven yet cool enough to touch, this desert smolders with sweet tantalizing aromas of brownies and slightly charred marshmallow. This is a treat the kids will love and it will not last long once you put it out for mass consumption.

Watch the video and follow the instructions below to see for your self how easy it is to make this sinfully delicious snack. Keep covered during storage to maintain the moisture of the brownie and reward your family this weekend. This recipe is guaranteed to create some excitement in the kitchen as you prepare these S’mores Brownies. Feel free to browse my growing menu for more EatFoodlicious recipes and ideas.

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Ingredients

Add the melted butter to the oreos and mix until the crumbs are moist.

Place the crumb mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an even layer). Bake for 15 minutes.

In a large bowl: combine eggs, sugar, vanilla extract, oil and mix well.

Add flour, cocoa powder, salt and baking powder.

Mix well until smooth.

Add chocolate chips and gently fold them in until well mixed.

Place the batter on top of the crust. Bake for 35 minutes or until a toothpick placed in the center comes out clean.

Remove from the oven and spread mini marshmallows on top of the brownie.

Broil on low for 3-5 minutes or until marshmallow are golden brown (keep a eye on the marshmallows, you don’t want to burn them).

Rest for 15-20 minutes before serving.

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S’mores Brownies

0 from 0 votes
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Baked Goods, Dessert
Cuisine American
Servings 9

Equipment

  • Pan 8" x8"

Ingredients
  

Crust

  • 2 packs graham crackers about 18
  • 8 tbsp unsalted butter melted

Brownie

  • 1 cup sugar
  • 1 cup semi-sweet chocolate chips
  • ½ cup vegetable or canola oil 
  • ½ cup cocoa powder
  • ½ cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 2 large eggs lighly beaten
  • 3 cups mini marshmallows

Instructions
 

  • Preheat the oven to 350°F (176°C).
  • Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Transfer to a bowl.
  • Add the melted butter to the oreos and mix until the crumbs are moist.
  • Coat the sides of the pan with a No-Stick Cooking Spray (PAM made with flour works well).
  • Place the crumb mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an even layer).
  • Bake for 15 minutes.

Crust

    Brownie

    • In a large bowl: combine eggs, sugar, vanilla extract, oil and mix well.
    • Add flour, cocoa powder, salt, baking powder and mix well until smooth.
    • Add chocolate chips and gently fold them in until well mixed.
    • Place the batter on top of the crust.
    • Bake for 35 minutes or until a toothpick placed in the center comes out clean.
    • Remove from the oven and spread mini marshmallows on top of the brownie.
    • Broil on low for 3-5 minutes or until marshmallow are golden brown (keep a eye on the marshmallows, you don't want to burn them).
    • Rest for 15-20 minutes before serving.

    Serve & Enjoy!

      Video

      Keyword best s’mores brownie recipe, dessert, easy s’mores brownies recipe, kid friendly recipe, s’mores brownies
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      Chocolate Covered Strawberries

      Sweet Strawberries covered in soft delicate chocolate are a treat worthy of any occasion. Fresh Juicy Strawberries are essential to this succulent treat that brings a layer of sophistication to dessert time. Enjoy these during coffee or tea time or with your favorite glass of champagne. These will keep for a couple of days in the the refrigerator if prepping for a later treat. Highly recommend coming to room temperature to experience the full juicy flavor profile of the strawberries as the will chocolate readily melt in your mouth. However, they are pretty tasty cold also.

      Are you interested in a treat that is as fun to make as it is to eat or one that is so attractive it will stir deep emotions of hunger with the promise of succulent satisfaction? Then you should watch the short tempting video and follow the easy instructions below to bring these foodlicious sensations to your home today. Be sure to pick a premium chocolate and quality strawberry for best results.

      Be sure to follow me on FacebookInstagram,  TwitterPinterest,   YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

      Ingredients

      Add chocolate wafers and coconut oil to the glass bowl. Stir until until smooth.

      Dip strawberries into the chocolate. Swirl around until almost completely covered with a thick coat.

      If you are planning with 2 different chocolate flavors, cut the recipe in half for each. For best results recommend using two (2) seperate glass heat proof bowls for the different types of chocolate (example: white versus dark).

      Place dipped strawberries in the refrigerator for 15 minutes or let them sit at room temperature or until hardened.

      Optional: drizzle with additional chocolate.

      May be stored in an airtight container under refrigeration for up to 48 hours.

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      Chocolate Covered Strawberries

      5 from 2 votes
      Prep Time 10 mins
      Cook Time 10 mins
      Total Time 20 mins
      Course Dessert
      Cuisine American
      Servings 30 Strawberries

      Ingredients
        

      • 2 lbs fresh strawberries
      • 10 oz milk, dark or white melting wafers I used Ghirardelli
      • 1 tbsp coconut oil or shortening

      Instructions
       

      • Gently rinse the strawberries and pat dry with paper towel. Set aside.
      • Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and coconut oil to the glass bowl. Stir until smooth. Remove from stovetop.
        Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted.
        Instant Pot: Pour 2 cups of water into the cooker. Set to saute on low or normal (not high) for 20 minutes. Place a glass heat proof bowl that fits inside the liner. Add chocolate wafers and coconut oil to the glass bowl. Stir until until smooth.
        Note: If you are planning with 2 different chocolate flavors, cut the recipe in half for each. For best results recommend using two (2) seperate glass heat proof bowls for the different types of chocolate (example: white versus dark).
      • Dip strawberries into the chocolate. Swirl around until almost completely covered with a thick coat.
      • Place the chocolate dipped strawberries on a parchment paper or baking sheet. Optional: add coconut flakes, candy, nuts to some of the strawberries while the chocolate is still wet/warm.
      • Place dipped strawberries in the refrigerator for 15 minutes or let them sit at room temperature or until hardened. Optional: drizzle with additional chocolate.
      • May be stored in an airtight container under refrigeration for up to 48 hours.

      Enjoy!

        Video

        Keyword best chocolate covered strawberries recipe, Chocolate Covered Strawberries, easy chocolate covered strawberries, Instant pot chocolate covered strawberries recipe
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Matcha Tiramisu

        Matcha Tiramisu has a rich traditional texture of soft sweetness that delightfully finishes with a satisfying tea flavored earth note. Each delicious bite rewards you with time tested creamy filling atop layers of tea soaked sponges that form a combination worthy of any dessert planning. This is a kid friendly recipe and does not contain alcohol that may be found in traditional Tiramisu recipes. Also the technique used to create the custard will slightly heat the eggs further reducing any reservations with sharing this dessert with the younger inhabitants of your residence. This is also the perfect dish to teach your children how to appreciate a dessert and not just devour it. Small portions will prove to be satisfying and pleasant at almost any point in the day. I love a small slice with my morning coffee.

        This meticulous simple to follow short recipe is a true test of patience and planning. Watch the video a couple of times, read through the instructions at least once prior to attempting and you will also be able to create this aristocratic dish in your home today. If you enjoy a fine rewarding treat that is suitable for formal occasions or just because you are in the mood for something heavenly, you must give this a try. Do not fear the attempt and add a level of sophistication to your desert repertoire as you embark on your next foodlicious adventure.

        Homemade Matcha Tiramisu

        Ingredients

        Combine sugar, egg yolks and vanilla extract. Beat for 3-5 minutes or until smooth.

        Continue to mix as you add small amounts (~1tbsp) of hot milk to the beaten eggs.

        Gently spread the mascarpone cheese until it softens.

        Slowly add the egg mixture to the soft mascarpone cheese. Mix/stir until smooth and creamy with no lumps to form the custard.

        Pour the heavy whipping cream in and whip for 7-10 minutes until stiff peaks begin to form.

        Add the whipped cream to the custard as you continuously fold them together until uniformly constant and smooth.

        One at a time, dip both sides of the ladyfingers into the room temperature tea and transfer to the bottom of your serving dish (8″ x 8″).

        First layer: Using approx ~12 ladyfingers. One at a time, dip both sides of the ladyfingers into the room temperature tea and transfer to the bottom of your serving dish (8″ x 8″).

        Second layer: Place half of the custard into the dish atop the tea dipped lady fingers. Gently smooth and spread the custard until level.

        Third layer: Repeat and dip both sides of the ~12 additional ladyfingers into the tea.

        Fourth layer: Place the other half of the custard atop the second layer of ladyfinges. Be sure to level and smooth as you spread the custard for the top/final layer. Cover and refrigerate for 8 hours.

        Dusting with matcha powder.

        Place the matcha powder into a fine wire mesh and gently tap the side to dust the top layer of custard.

        Serve and enjoy!

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        Matcha Tiramisu

        5 from 2 votes
        Prep Time 30 mins
        Total Time 30 mins
        Course Dessert
        Cuisine Asian, Japanese
        Servings 9

        Equipment

        • 8"x8" baking dish

        Ingredients
          

        Cake

        • 1 cup boiling water
        • 2 tbsp matcha powder
        • 24 lady fingers

        Custard

        • 3 egg yolks
        • 8 oz mascarpone cheese
        • ½ cup granulated sugar
        • 1 tbsp vanilla extract
        • ¼ cup hot milk
        • 1 ½ cup heavy whipping cream

        Dusting

        • 2 tbsp matcha powder

        Instructions
         

        Tea

        • Make tea by disolving 2 tbsp matcha powder in 1 cup HOT water.
        • Pour tea in a shallow dish, let stand until cool to touch (~10 minutes).

        Custard

        • In a medium bowl: Combine sugar, egg yolks and vanilla extract. Beat for 3-5 minutes or until smooth.
        • Continue to mix as you add small amounts (~1tbsp) of hot milk to the beaten eggs. Mix well between increments and continue until all milk has been slowly added to the egg mixture. (If too much hot milk is added in a single increment, the eggs will form undesirable clumps) Watch video for reference and exercise patience.
        • In a separate bowl: gently spread the mascarpone cheese until it softens.
        • Slowly add the egg mixture to the soft mascarpone cheese. Mix/stir until smooth and creamy with no lumps to form the custard. Set aside until ready for use.
        • In a separate large bowl or kitchen-aid mixer: Pour the heavy whipping cream in and whip for 7-10 minutes until stiff peaks begin to form.
        • Slowly add the whipped cream to the custard as you continuously fold them together until consistent and smooth.

        Cake

        • First layer: Using approx ~12 ladyfingers.
          One at a time, dip both sides of the ladyfingers into the room temperature tea and transfer to the bottom of your serving dish (8" x 8").
        • Second layer: Place half of the custard into the dish atop the tea dipped lady fingers. Gently smooth and spread the custard until level.
        • Third layer: Repeat and dip both sides of the ~12 additional ladyfingers into the tea.
        • Fourth layer: Place the other half of the custard atop the second layer of ladyfinges. Be sure to level and smooth as you spread the custard for the top/final layer. (wipe any excess custard from the edges of your serving dish)
        • Cover and refrigerate for 8 hours.
        • Dusting with matcha powder: place the matcha powder into a fine wire mesh and gently tap the side to dust the top layer of custard. (see picture for refernce) Clean edges of serving dish to remove excess powder, this make it presentation ready.

        Serve and enjoy!

          Store the leftovers in the refrigerator and can be kepp up to 3 days.

            Video

            Keyword best matcha tiramisu recipe, easy matcha tiramisu recipe, japanese matcha tiramisu recipe, matcha tiramisu
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            More Dessert Recipes

            No Baked Oreo Peppermint Cheesecake

            Decorate your holiday table with a candy coated cheesecake that comes served with a delicious Oreo cookie crumb crust. Serve as a dessert or with a cup of coffee, and enjoy the atmosphere created by this festive lightly crunchy dish. The cream is smooth with a texture of cloudy heaven, from the whipped filling that marries elegantly with the addictive Oreo cookie crust, to create a combination of sweet satisfaction, that will send a pulse of excitement throughout your body, as you take the first peppermint flavored bite.

            If you are looking for a simple to make, no bake, time saver; I strongly urge giving this a try. Watch the video, follow the instructions and bring delight to the holiday celebrations with this beautiful Oreo Peppermint Cheesecake. This dish keeps well when refrigerated and keeps the table looking festive as the candy cane covered dessert has that wonderful Holiday seasonal appeal.

            Holiday dessert.

            Ingredients

            Add the melted butter to the oreo crumbs and mix until the crumbs are moist.

            Place the Oreo crumb mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an even layer). Place the oreo crumb crust lined pan in the freezer for at least 20 minutes.

            Combine cream cheese, sugar and peppermint extract. Beat until smooth and set aside.

            In a separate bowl: add heavy whipping cream and red food color (optional). Whisk until the cream has thickened and stiff peaks form.

            Transfer the cheesecake filling to the pan atop the Oreo layer.

            Gently spread the filling to form an even layer.

            Sprinkle crushed peppermints on top of the cheesecake. Refrigerate for at least 4 hours.

            No Bake Oreo Peppermint Cheesecake

            5 from 1 vote
            Prep Time 20 mins
            Refrigerate 4 hrs
            Total Time 4 hrs 20 mins
            Course Dessert
            Cuisine American
            Servings 12

            Equipment

            • 9 " Non-stick Cheesecake Pan

            Ingredients
              

            Crust

            • 30 oreo cookies
            • 3 tbsp butter melted

            Cheesecake

            • 16 oz cream cheese room temperature
            • 2 cup heavy whipping cream
            • 1 tsp peppermint extract
            • 6 peppermint candy canes crushed
            • 3 drops red food color optional

            Instructions
             

            Crust

            • Place the oreos in a food processor/blender and pulse until becomes fine crumbs. Transfer to a bowl.
            • Add the melted butter to the oreos and mix until the crumbs are moist.
            • Coat the sides of the pan with a No-Stick Cooking Spray (PAM made with flour works well) and line the bottom with parchment paper.
            • Place the oreo crumb mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an even layer).
            • Place the oreo crumb crust lined pan in the freezer for at least 20 minutes.

            Cheesecake Batter

            • In bowl: combine cream cheese, sugar and peppermint extract. Beat until smooth and set aside.
            • In a separate bowl: add heavy whipping cream and red food color (optional). Whisk until the cream has thickened and stiff peaks form.
            • Add the whipped heavy cream to the first bowl with the cream cheese mixture. Gently fold both creams together until well combined (uniform in appearance) to form the cheesecake filling.
            • Remove the oreo crumb crust from the freezer. Transfer the cheesecake filling to the pan atop the oreo layer and gently spread the filling to form an even layer.
            • Sprinkle crushed peppermints on top of the cheesecake.
            • Refrigerate for at least 4 hours.

            Toppings (optional)

            • Crushed Peppermint
            • Whipped Cream
            • Oreos (cut in half and embeded flat side down)

            Serve and Enjoy!

              Video

              Keyword best no baked oreo peppermint cheesecake recipe, easy no baked oreo peppermint cheesecake recipe, no baked oreo peppermint cheesecake
              Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

              Slow Cooker Hot Chocolate

              Sweet, rich and deliciously smooth homemade hot chocolate brought slowly to perfection in easy to follow recipe. What better way to welcome this Holiday season and beat the cold than a hot thick and creamy cup of steaming chocolate. Bring the kids to the table and fill the cups with this hot chocolate and watch their eyes light up with pure delight as they take the first sip. Chocolate shared as you gather in a communal drink, will warm the hearts and souls this winter season.

              Watch the video, read the instructions then dump the ingredients into your slow cooker and you are good to go. Rich chocolate is comforting and will satisfy the sweet tooth. Finish a meal with this reward or serve as a standalone hot chocolate social gathering. Sit in front of a warm fireplace snuggled up with someone you love and share this delightful beverage as the season of family time comes to its peak. This foodlicious beverage is sure to be a hit and is guaranteed to become a tradition in your home as it is as simple to make as it is purely delicious.

              Ingredients

              Semi-sweet chips, sugar and cocoa powder.

              Add milk, heavy whipping cream and vanilla extract.

              Cook on high for 2 hours (whisk after the first hour to make sure the chocolate does not burn) or low for ~4 hours until the chocolate chips fully melt.

              Enjoy!

              Slow Cooker Hot Chocolate

              5 from 1 vote
              Prep Time 5 mins
              Cook Time 2 hrs
              Total Time 2 hrs 5 mins
              Course Drinks
              Cuisine American
              Servings 8

              Equipment

              • Slow Cooker

              Ingredients
                

              • 6 cups milk
              • 2 cups heavy whipping cream
              • 2 cups semi-sweet chocolate (12 oz) choose a good quality chocolate
              • ½ cup granulated sugar
              • ¼ cup cocoa powder
              • 1 tsp vanilla extract

              Instructions
               

              • In a 6 qt slow cooker: combine all the ingredients and mix/whisk until cocoa powder is dissolved.
              • Cover with lid and cook on high for 2 hours (whisk after the first hour to make sure the chocolate does not burn) or low for ~4 hours until the chocolate chips fully melt.
              • Remove the lid and whisk the hot chocolate for 2 minutes or until the top layer is fully dissolved.

              Serve with marshmallows, whipped cream or your preferred topping.

                Enjoy!

                • Store any leftovers in the refrigerator. Reheat with slow cooker (high for ~1 hour), microwave or stove.
                Keyword best hot chocolate recipe, dump and go hot chocolate, easy hot chocolate recipe, slow cooker hot chocolate
                Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

                Pumpkin Pie

                Sweet notes of nutmeg exude from this creamy and delicious pumpkin pie. There is no better way to complete your holiday meal experience, than treating yourself and your loved ones, to a classic such as this. When you break this out and put it on the dessert table, you will immediately add authenticity to your celebratory feast. Homemade Pumpkin pie, made from fresh puree, will satisfy your dessert driven appetite and is its own reward when taking the first bite. I highly recommend giving this easy to prepare traditional delight a try during the Holiday season.

                End your Holiday meal in traditional style by following the instructions below after watching the short video and bring this classic to a table near you. This pie is as easy on the budget as it is to make, simply put the ingredients in the oven and give it a bake. Share quality traditional food with those you hold near and may your holidays be ever so foodilicious this time of year.

                Ingredients

                In a large bowl: combine pumpkin puree, brown sugar, salt, cinnamon, nutmeg, clove, heavy cream and 1 egg; whisk until smooth.

                Add the other eggs one at a time while continuing to whisk.

                Pumpkin pie mixture.

                In a 9.5″ pie pan: roll out the crust, place it in the pan and press the edges with your fingers together.

                Pour the pumpkin mixture into the pie shell. Bake the pie for 15 minutes, then reduce to 350°F (176°C) and bake another 45 minutes or until the mixture has set in the center.

                Serve room temperature.

                Easy Pumpkin Pie

                5 from 1 vote
                Prep Time 10 mins
                Cook Time 1 hr
                Total Time 1 hr 10 mins
                Course Dessert
                Cuisine American
                Servings 8

                Equipment

                • 9.5" Pie Pan (Preferably glass)

                Ingredients
                  

                • 1 pie crust
                • 2 cups homemade pumpkin puree or 15 oz can
                • 1 ¼ cup heavy cream
                • ¾ cup light brown sugar
                • ½ tsp salt
                • ½ tsp ground cinnamon
                • ½ tsp ground nutmeg
                • ¼ tsp ground clove
                • 3 eggs

                Instructions
                 

                • Preheat the oven to 400°F (204°C).
                • In a large bowl: combine pumpkin puree, brown sugar, salt, cinnamon, nutmeg, clove, heavy cream and 1 egg; whisk until smooth. Add the other eggs one at a time while continuing to whisk.
                • In a 9.5" pie pan: roll out the crust, place it in the pan and press the edges with your fingers together (see video for reference).
                • Pour the pumpkin mixture into the pie shell.
                • Bake the pie for 15 minutes, then reduce to 350°F (176°C) and bake another 45 minutes or until the mixture has set in the center. If the crust begins to get too dark, cover with aluminum foil. Cool for 2 hours.

                Serve room temperature.

                  Cover the leftover in the refrigerator up to 5 days.

                    Keyword best pumpkin pie recipe, easy pumpkin pie recipe, pumpkin pie recipe, pumpkin recipe
                    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!