For a Brownie Fix

I actually had people over for dinner this past weekend. This is big for me! But it’s nice to live in an apartment where I don’t mind having friends over again! I made my old standby, Beef Gyros (which I have apparently never shared on this blog?! Need to fix that but in the meantime, here’s the original recipe), but I tried something new for dessert. Healthy (ish) brownies! Hungry Girl never lets me down. These are so good. Nice and moist and using the muffin tin means they come out perfectly proportioned. I sent most of the batch home with my friends so I wouldn’t eat them all. Which turned out to be a good call because my cat is driving me to stress eating. Figment is having a rough patch again so please send lots of good thoughts to my little guy and make these brownies ASAP.


[I meant to take a picture but they were gone before I did…so here’s the photo from Hungry Girl]


  • 1 box moist-style devil’s food cake mix (15.25 to 18.25 oz.) [NOTE: I couldn’t find a cake mix with this title so I used a Moist Triple Chocolate Cake mix and it came out fine.]
  • One 15-oz. can pure pumpkin


  1. Preheat oven to 400 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.
  2. In a large bowl, mix cake mix with pumpkin until completely smooth and uniform. (Batter will be thick.)
  3. Evenly distribute batter into the cups of the muffin pan. Bake until a toothpick inserted into the center of a muffin comes out mostly clean, about 20 minutes

Dessert to start your weekend

Over last weekend, I finally got around to baking a recipe I had several variations for – the s’more cookie. Doesn’t that sound magical? Apparently I agreed because like my other Sunday cooking experiment (curry), I had a lot of recipes for making some cookie-like s’more dessert. The one I chose to go with came out more like s’more bars really and perhaps tasted a bit too cinnamon-y for my tastes at the end of the day but they were still tasty!

Hot out of the oven; if possible, do serve these just as they've cooled!

Hot out of the oven; if possible, do serve these just as they’ve cooled! They’ll still be slightly gooey at that point.


11 Tbsp unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
(optional) 1 teaspoon cinnamon (I included this; I would suggest leaving it out unless you really love cinnamon)
2 ½ cups flour
½ cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
2 1/2 packages graham crackers, broken into squares


  1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
  2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
  3. Add the flour mixture to the butter mixer and combine on low speed.
  4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I waited the hour and everything seemed to go fine)
  5. Preheat the oven to 375 degrees. Line baking pans with parchment paper. (I did two batches, one on a large cookie sheet and the other in a cake pan since I don’t have a ton of baking pans lying around. These did seem to cook a bit faster and better on the cookie sheet)
  6. Lay out graham crackers side by side on the pans as close as possible (they should be touching). You may have to add or remove graham crackers according to how much dough you have. I used about 2 1/2 packages worth of graham crackers over two pans.
  7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Press down slightly with fingertips.
  8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. I used the bar’s natural breaks for the bite sized pieces. If you wanted less chocolate, you could break those in half as well.
  9. Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown.
  10. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife (VERY IMPORTANT – cutting this when they are still hot is not a good idea and once cool, they’re quite solid so the shard knife will make your life so much easier.

Made 2 1/2 dozen for me! Original recipe said up to 3 dozen could be made with the amount of dough depending on how much dough you heap on each graham cracker.

Original recipe can be seen here.