S'mores Brownies

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Rich, fudgy brownies with marshmallows, graham cracker crumbs, and chocolate chips.

Prep Time15

Cook Time35

Total Time50

Course: Baking, Dessert

Cuisine: American

Keyword: brownies, low calorie, s'mores

Servings: people

½ cup Light butter substitute, melted (I used I Can’t Believe It’s Not Butter, Light)
¾ cup Unsweetened cocoa powder
2 tbsp Unsweetened applesauce
1 tsp Vanilla extract
1 cup Zero-calorie sweetener use a cup-for-cup sugar replacement, like monk fruit powder with erythritol
2 Eggs
½ tsp Table salt
¾ cup All-purpose flour
⅔ cup Mini marshmallows
2 Low-fat graham crackers crushed
.75 oz by weight Lily’s dark chocolate chips

Preheat oven to 325°F. In a large mixing bowl, make a paste by mixing together the butter substitute, cocoa powder, vanilla extract, and applesauce. Make sure there are no pockets of cocoa.
Add the eggs and sweetener, mixing to dissolve the sweetener. (After this point, I suggest switching from a whisk to a rubber spatula).
Lastly, add the flour and the salt. Mix to form a batter. Don't over-mix!
Transfer the batter to a parchment-lined or greased 8 x 8 baking dish; it will be thick. Spread evenly.
Scatter the chocolate chips, mini marshmallows, and crushed graham crackers on top.
Bake the brownies for 32 to 37 minutes or until thoroughly baked, and the center is set. Be careful not to overbake! You want them to be soft so they are fudgy and chewy when they cool.
After baking, loosen any marshmallows that got stuck to the parchment or the baking dish, and allow the brownies to cool before cutting.

3 WW points per brownie when using zero-calorie sweeteners, such as monk fruit powder

6 WW points per brownie when using granulated sugar