Dark Chocolate S’mores Brownies

I just got home yesterday from a lovely week of camping with the family. It’s really amazing what a road trip, a change of scenery (forest!), and some campfire time can do! Even with the lack of sleep over the past week and a few too many treats, I’ve come back feeling really energized and eager to get some things done I’ve been putting off.

Anyway, all those nights sitting around the campfire watching my family enjoying s’mores (while I happily sipped my tea and munched on Oreos or dark chocolate), reminded me of this recipe for Dark Chocolate S’mores Brownies that I made a few months ago. I’ve never really liked marshmallows or s’mores but when I received a bag of Dandies in a package from the Canadian Vegan Food Swap, I was curious to try out some recipes with them, and this is one of the things I came up with.

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With a few tweaks, I used this Dark Chocolate Brownie recipe as the base for my brownies. I knew the addition of chocolate chips, marshmallows, and cookies would mean a lot of sugar, so I wanted to start with a brownie base that was on the healthier side. These ones are quite low in sugar for a brownie, use whole grain flour, and are oil free. Even if you don’t wish to make S’mores Brownies (though really, why wouldn’t you?) I’d still recommend trying this brownie recipe.

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Dark Chocolate S’mores Brownies
1 tbsp ground chia seeds (or ground flax)
1/4 cup warm water
1/2 cup Sucanat (or organic brown sugar)
1 cup unsweetened applesauce
1/3 cup unsweetened nondairy milk
1 1/2 tsp pure vanilla extract
1 1/2 tsp apple cider vinegar
1 1/2 cups whole wheat flour
3/4 cups cocoa powder
1 tsp baking soda
1/2 tsp sea salt
1/2 cup vegan semi-sweet chocolate chips or chopped chocolate
1 cup vegan marshmallows (I used Dandies)
1/2 cup crushed vegan graham crackers or ginger snaps

Preheat your oven to 375°F and lightly grease a 9’x13′ pan.
In a small dish combine the ground chia with the warm water and set aside.
In a large bowl whisk together the sugar, applesauce, milk, vanilla, and vinegar.
In a separate bowl stir together the flour, cocoa powder, baking soda and sea salt.
Whisk the chia mixture into the wet ingredients.
Gradually add the dry ingredients to the wet, then stir in the chocolate chips.
Pour about 3/4 of the batter into your prepared pan.
Spread the marshmallows out over the top of the batter, then sprinkle on the crushed cookies.
Drop the remaining batter on top of the cookies and marshmallows, one teaspoon at a time.
Place in oven and bake for 16-20 minutes. Cut the brownies into squares before they are fully cool, otherwise it will be difficult to cut through the marshmallow. I cut mine into 18 pieces.

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These brownies are best enjoyed warm, so that the chocolate chips and the marshmallows are a bit gooey. Enjoy!

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These Dark Chocolate S’mores Brownies were a huge hit. The brownies are super chocolatey, dense, and moist, without being too sweet and the toppings sent them over the top. I had a hard time not eating the whole tray in about 2 days, and when I shared with Jem (just so I wouldn’t eat them all) she loved them. Apparently she had “a brownie experience”!

I’ve shared this post with Slightly Indulgent Tuesdays (6/11/13).

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What I Ate Wednesday #112 – Oatmeal Love

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For this week’s What I Ate Wednesday post I’m going to share with you my recent oatmeal adventures. There have been a lot of cold mornings in the past couple months and I recently started making my oatmeal in the microwave, which on early mornings feels a lot easier than on the stove (plus it doesn’t leave me with a pot to wash). So, lots of oatmeal lately!

I hope this provides you with some inspiration for your next bowl of oatmeal. Enjoy!

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Sucanat & cinnamon oatmeal with (1) natural peanut butter unsweetened coconut, and home-made dried cranberries and (2) natural peanut butter, cocoa powder, and raw cacao nibs.

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3) 1/2c oats cooked with 1c water, 1tbsp sucanat, 1/4tsp cinnamon, 1/4tsp ground coriander, and 1/2tsp vanilla. Topped with 1/4 serving Vanilla Chai Vega Whole Food Health Optimizer, 2 cut up dried figs, and slivered almonds.
4) 1/2c oats cooked with 1c water, 1tbsp Nature’s Path Cranberry Vanilla Qi’a Cereal, 1tbsp sucanat, and 1tbsp cocoa powder. Topped with natural peanut butter and 1 cut up dried fig.

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5) 1/2c oats cooked with 1c water, 1tbsp ground chia seeds, 1tbsp sucanat, 1/2tsp cinnamon, and 2 chopped dried figs. Topped with hemp hearts and pumpkin seed butter.
6) 1/2c oats cooked with 1c water, 1tsp chia seeds, 1tbsp maple syrup, 1/2tsp molasses, and 1/2tsp cinnamon. Topped with slivered almonds, home-made dried cranberries, and unsweetened coconut.

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And, I know its not oatmeal, but I had this yesterday evening and it was fantastic. I will definitely be using brown rice like this again!
Leftover cooked long grain brown rice, unsweetened almond milk, cinnamon, and sucanat, heated in the microwave. Yum!

What I Ate Wednesday #112

Thanks for stopping by!

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This post was also shared with Healthy Vegan Friday #34. Go check it out!

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