Double Chocolate Pudding Brownies

Hi, my name is Mary Frances and I am a brownie snob.

I obviously need help with my diplomacy skills, but I don't think you'll mind when you take a look at these brownies. 

 

If I worked at a brownie factory (which I actually kind of do ... that's a scary thought) this would be my checklist:

 

Super fudgy

Intensely chocolatey

Soft and moist

A little undercooked in the middle

Packed with baking chips, preferably more chocolate.

Crackly edge on top

Melt in your mouth brownie in the middle

 

Check, check, check ...

 

These pass with flying colors.

 



  

Pudding mix has become a pantry staple and not because I love pudding.  Pudding mix is the key to super soft everything.  I've only tried it in cookies, but I thought, why not in brownies?  Pudding mix is basically cornstarch (that is the secret right there) and sugar - how could I hurt anything? 

 

These brownies are the softest, moistest, fudgiest brownies ever. 

 

And the prep work takes only five minutes.  I found myself very short on time and in very much need of a pan of brownies.  Duncan Hines Fudgy Brownie Mix to the rescue!  This is also a pantry staple.  I know some of you have perfected the copycat bersion, but nothing beats mixing egg, water, oil, and a bag of brownie mix when I am stressed and short on time.  Dressing up brownie mixes makes me feel better about myself - I'm not the one bringing store bought desserts, no, not I! 

 

Don't say anything, okay?

 

In my head, using brownie mix and pudding mix makes these practically homemade.  Two negatives make a positive, right? :)  These are positively delicious and the white and dark chocolate chips make them even better.  Plus, what kid is going to pass up white and dark chocolate chip studded brownies?  Not I!

 

Neither did my family - the whole 9x13 pan was gone in a very short time.  The brownie factory is back on call and in hurried business again, as usual.  Time to go find that checklist!



 

 

So, I confessed, I am a brownie snob.  We all are snobs (the word is really bothering me now - it looks so ugly in print!) about some food - my dad is a cinnamon roll snob (though I doubt he would admit it ;) and our whole family are apple snobs (sweet and crunchy is the only way to go.)  How about you?  What food do you hold a high standard for?

 

 

Double Chocolate Pudding Cookies
Recipe Source: The Sweet {Tooth} Life
Yield: 16-24 servings

1 package instant chocolate pudding mix (the four serving box)
1 (18.5 oz) package brownie mix
1/2 cup oil*
1/4 cup water*
2 eggs*
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
Dark and white chocolate chips for sprinkling on top (opt)

Preheat oven to 350.
Beat eggs in a large bowl.
Add water and oil.
Whisk pudding mix and brownie mix together.
Add to wet ingredients and stir.
Fold in dark and white chocolate chips.
Pour into a lightly greased 9x13 pan.
Sprinkle reserved white and dark chocolate chips on top, if desired.
Bake for 30-35 minutes.
Let cool for 15 minutes before serving.

Fudgy & Skinny Red Velvet Brownies

Soooo, I just watched Frozen.

And now I'm listening to "Let It Go" and pinning pictures of Olaf every five minutes. 

(Wait, did I just say that out loud?)

I'll spare you my praises for the characters and plot line because really, just go watch it and save us all the trouble. But, I will say, I loved that Frozen realistically showed true love. Ana thought it was at first sight, but it couldn't be. It just can't happen. And I love that, finally, Disney reflected reality, but not as a kill joy, but as a teacher and motivator. Ana learned (among other things) that true love requres sacrifice and energy and time. 

(And now I'll stop - no spoilers)

 

Valentines Day is in two weeks and to be honest, I've never celebrated the holiday. (Feel free to speculate as to why …)  But my Dad always gets my mom a box of chocolates and roses, whether he is here at home or across the country on business.  It might be an inconvenience, but he doesn't act like it. Or, when he spends the night at hotels, they let him choose a water, or a trail mix, or whatever, to make your stay "the best it can be."  My dad doesn't like chocolate, but he always chooses the Toblerone and brings it home for Mom.  That's love.  I think, at least in my age group, love can get down played, especially in dating and especially during Valentine's.  Love requres sacrifice. Energy. Time. Not hand holding or flower buying. It's putting someone else before yourself and I'm grateful my parents have been an example of that. 

And, I love that Disney is beginning to promote that truth as well. Ana thought she knew who her true love was, because it was "love at first sight."  Guys, these brownies were love at first sight.  But they weren't love at first taste. I  told a friend how bummed I was because the texture was great, the color was what I wanted, but the flavor just wasn't … sweet, and brownies are supposed to be sweet. The original recipe had called for all honey as it's sweetener, and although I was hesitant, I did it. I was regretting it after my first bite. I wasn't going to blog these. I was going to redo them. But before that could happen, we had to finish the first pan. So, a day after making them, I cut myself a piece from the nearly untouched pan and flinched as I took a bite. But then, I realized, this tastes like a brownie!  This tastes good, like, really good!

 

These brownies are no light weights.  They are moist and thick and dense - and chocolatey sweet.  They're delicious!  But, they need time.  Don't eat them right out of the oven.  Give the yogurt and the cocoa and the honey a day to meet each other and like each other and trust me, these brownies will be your new love.

Even though these need time, they don't need sacrifice or energy.  They are only one bowl and have healthy ingredients that are easy to find!  Greek yogurt provides all the "fat" and adds most of the body and moisture.  These are also completely whole wheat!  Whole wheat things are supposed to be painfully heavy and dry.  Not these; thanks to the yogurt and honey, these are heavy, but in the fudgiest way possible.  Also, I only used a teaspoon of red food coloring, because that was all we had :) and they turned out somewhat red.  If you want a deeper color, just add more food coloring.  Whatever the shade, these brownies win top award!

 

Between Frozen and these brownies, I was reminded that real friendships need time and that basing my opinions on someone after just meeting them isn't the wisest idea, nor the most accurate.  It is hard for me to not judge someone based on their hair or one word they said in a conversation.  I need to give people time.  Their true colors will show eventually, they always do (ahem, Frozen) and then I can decide whether they are real friends or not.  Honestly, after I get to know someone, I usually have to take back my first opinion. 

 

Thank goodness these brownies don't need several weeks or even years to decide whether or not they are good!

Fudgy and Skinny Red Velvet Brownies
Recipe Source: Adapted from Sally's Baking Addiction
Yield: 12-16 servings

Heaping 1 cup plain yogurt (greek or regular, nonfat or low fat) 

1 egg + 1 egg white 

1/2 cup milk ( I used low fat)

2/3 cup honey

3/4 cup whole wheat flour 

3/4 cup cocoa powder 

1-1/2 teaspoon baking soda 

1/4 teaspoon salt
1 teaspoon red food coloring

2/3 cup dark chocolate chips (use sugar free chocolate chips to keep these refined sugar free)

Preheat oven to 350.
Whisk yogurt, egg and egg white, milk, and honey together. 
Add flour, cocoa powder, baking soda, and salt.  Stir well.
Add red food coloring and stir until all the food coloring is incorporated.  (Add more if you want a deeper red.  But be careful; a little goes a long ways!)
Stir in chocolate chips.
Bake for 40-45 minutes.
Let cool and sit overnight. 
Enjoy!

Hot Cocoa Fudge Brownies

I've spent the last three days having the time of my life wiping out in the snow.  The four wheeler has been so much fun - like a jet-ski for snow and all of us kids have "tubed" our hearts out. 

Every time we come inside, the little kids always ask for hot cocoa.  Always.  It magically makes any body part cold and hurting warm.  Who knew? :) 

So these brownies were inspired by our most recent obsession with hot cocoa.  I used store bought packs in this, but feel free to use a homemade mix.  These are great for when you are short on time ... something everyone is feeling right about now.  They are fudgy and chocolate-y and will satisfy any chocolate craving you might have.  I really enjoyed the smooth frosting, with hints of hot chocolate all throughout.  I would've put mini marshmallows on top, but guess who used them all?  Apparently, real hot cocoa is more important than my brownies. :)

This is a short post, I know, but I hope you are all are already having a wonderful time with family or getting ready to rock Christmas this year! (not blogging;)  Just wanted to get one more post in before Christmas!

Wishing you all a very Merry Christmas! 

Hot Cocoa Fudge Brownies
Recipe Source: The Sweet {Tooth} Life
Yield: 24 servings

Brownies:
1 box fudge brownie mix
2 eggs
1/3 cup brewed coffee
1/2 cup oil
1 cup chocolate chips

Hot Cocoa Frosting:
1/2 cup butter, softened
1/2 cup hot cocoa mix
1/2 cup sugar
1/2 + 1/4 cup flour
1/4 cup milk
1 teaspoon vanilla

1 cup mini marshmallows, for topping (not pictured)

Preheat oven to 350 and lightly grease 9x13 pan.  Beat first four brownie ingredients together.  Stir in chocolate chips and spread into prepared pan.  Bake for time directed on box (I did 27 minutes)
For frosting:  Beat butter,  hot cocoa mix, sugar, and flour together, add milk gradually.  Stir in vanilla.  Spread frosting over cooled brownies.  Please top with mini marshmallows, even though I didn't!

Once again, Merry Christmas, and remember, no matter how cliche, who the reason for the season is!

4 Ingredient Pumpkin Toffee Brownies

I drive my mom crazy.

With brownies, at least. 

She just wants regular ole brownies. 

Uh, say what?

Yeah, I drive her crazy:)

We all have those people who drive us crazy.  If you don't, I have some I can introduce you to!  But what do you do sit people who just drive you crazy?  

This has been something my dad brought to my attention and so I've been thinking about it a lot and am going to lay it all on you at once. ;)

  

  When I'm with those people I can't stand, I often look down on them and think I'm better.  It is often in those times I end up seeing myself doing the very thing that makes me mad about them. That's convicting.  A way to feal positively with it is choosing to focus on the positive. That is really hard.  It's easier and often seems more "fun" to find all the flaws in a person, especially in someone you don't like.  But what good does that do?  Just because the person bugs me doesn't give me the right to focus on the negative. That's not what God dies with me and that's not what I'm called to do with others.  Focusing on the positive requires humility, because I usually have to think less highly of myself and more so of the other person. Grrr.  Hard work. 

Seriously, some people are hard work. I can be one of them. However, dealing with them is something I will always have to do. And when I let my attitude be defined by how I feel about them, we've got a problem. I've got to let things go. Life isn't always fair and that's, well, life. 

I need to tell my mom that; pumpkin brownies is okay.  They taste amazing, I mean it. Fudgy and sweet and in these, chock full of toffee bits. In the spirit of autumn, I added cinnamon to go with the pumpkin and toffee. These don't taste like pumpkin or the cinnamon is definitely not noticeable, unless you're the one who made it and are looking very hard for it;)

I told you to brace yourselves!  Tis the season of pumpkin!  

4 Ingredient Pumpkin Brownies
Recipe Source: The Sweet {Tooth} Life
Yield: 20-24 servings

1 box fudgy brownie mix
1 15 oz can pumpkin puree
1 teaspoon cinnamon
1 cup toffee bits

Preheat oven to 350.  Grease a 7x11 or a 9x13 pan.*

Combine first three ingredients and stir until combined and smooth.  Add toffee bits.  Batter will be thick.  Spread into prepared pan.  Bake for 30-35 minutes.

*I used a 7x11 pan because I wanted thicker brownies.  However, the middle brownies were a little undercooked.  I like them that way:) but if you don't, use the 9x13. 

Dark Chocolate Zucchini Brownies

Brownies are some of the sneakiest desserts I've ever made.

Pumpkin.

Avocado.

And now zucchini.
 

 

These are my second favorite sneaky brownies I've ever made. These are also the fifth zucchini dessert thing I've made in two days. I'd make them again, but Stephen politely requested no more chocolate.  Or zucchini. It's not that he doesn't like zucchini bars or bread, but apparently five things is too much. So there won't be zucchini in the next post. If you are like Stephen, you will be happy!  He dubbed the next post his favorite dessert yet.
 

Enough about the next post!  Let's talk about these.  I really liked how these were more soft and less fudgy. They were easy to cut and hold, but still had pockets of melty chocolate chips and very moist brownie.
 

These are thick brownies, too!  I've said before, I don't like thin bars I end up eating two or three of them because there isn't much to a piece. Not so with these. You get a lot of chocolate brownie for each piece!  The zucchini contributes  practically all the moisture, since there isn't very much oil. This surprised me, but the end result was the same if not better than a traditional brownie.  I shredded my zucchini fine enough so green shreds were not a problem. The brownies aren't completely smooth, but there weren't any tell tale chunks. Honestly, I liked these better than the avocado ones because they were more of a traditional brownie in texture and slightly more traditional in taste, too. 

 

Dark Chocolate Zucchini Brownies

Recipe Source: Adapted from Two Peas in a Pod

Yield:16 servings

1-1/4 cup sugar

1/4 cup oil

1/4 cup pumpkin purée
2 teaspoons vanilla

1-1/2 teaspoon baking soda

1 teaspoon salt

1 cup white whole wheat flour

1 cup all purpose flour

1/4 cup unsweetened cocoa powder

2 cups shredded zucchini
3/4-1 cup dark chocolate chips

Preheat oven to 350. 

With a whisk, mix sugar, oil, pumpkin and vanilla together. Add baking soda, salt, flours, and cocoa and mix again.  It will be crumbly and dry. Add in the shredded zucchini and mix well. I used my hands for this part.  Stir in chocolate chips.

Spread into a greased 7x11 or 9x9 pan and bake for 25-30 minutes.

 

 

Dark Chocolate Avocado Yogurt Brownies

I'm such a sucker for fudgy brownies. Like, I was this close to adding fudgy to the title when I realized, almost all my brownie recipes have that in their titles! So, you know when I post a brownie recipe, it is automatically fudgy.

And, wow, are these fudgy. These outdid any fudgy recipe I have and I am being dead serious. You have to be a devoted fudgy brownie person to appreciate these.

I'm also a sucker for avocado and chocolate. My mom does not get if, I mean, in her book, if she's going to buy avocados, it is not for baking. So I had to sneak around when making these. Justification?  These avocados were only 25 cents apiece. That's right, a quarter an avocado. That's how I justified using two of them. And they were well spent in my opinion!  

Now, I'm pretty horrible at keeping secrets when I am excited.  I was SUPER excited about these brownies. When these cooled, I immediately called my quality control team (Elizabeth and Abigail) and made them taste test.  After they gave them the double thumbs up, I asked if they could keep a secret. 

"Oh yes, Sis!  Pleeeeease tell me!"

I asked if they tasted anything different and they said no, so then I asked if they could guess what was in it.  Abigail immediately guessed it was a veggie and Elizabeth immediately guessed red peppers.

Huh?  Red peppers?  What kind of cook does she think I am to put red peppers in my brownies?

Whatever, I can't explain it. 

Once I told them there was avocado in it, I made them promise not to tell anyone until they had tried them.  The girls promised, but I should've guessed something would slip out of Elizabeth's mouth. It always does!  (Kind of like her big sister!)  Right after Luke took one bite of the brownie, she was in his face, saying "can you taste it, can you taste it?"  And then turning to me, squealing, "can we tell them now?!"

Needless to say, the gig was up.  Everyone wanted to know what exactly i had been holding back. Luke liked them, but after finding out there was avocado, he decided it wasn't as good as he originally thought.  Stephen was convinced they tasted horrible, but I don't generally listen to his opinions about chocolate.  Just like you shouldn't listen to my opinions about beef jerky.  Fair enough?  Everyone else thought they were wonderful until I let the cat out of the bag.  Note: If you have an unadventurous family - keep your mouth shut.  Stuff it with these brownies, I don't care, just don't say anything!  :-)

Personally, they are my favorite basic brownie recipe to date.  They are incredibly thick and fudgy and just as rich and elegant as any traditional brownie.  Sometimes, I just want a plain chocolate brownie without marshmallows or Nutella or cheesecake and these are perfect.

And I can't complain if they are butter and oil free either!  Avocados are full of healthy fats that make these brownies rich, but satisfying.  I really like the thickness and texture that comes from the avocados.  Basically, the avocados are the star of the show . . . that no one ever sees.  Huh, that makes . . . no sense at all.  But seriously, you would never know there are avocados in these! 

Not only is there the health boost from avocados, there is greek yogurt (high in protein) and dark chocolate (high in antioxidants.) These may not necessarily be lower in calories, but these brownies have many health benefits to them without sacrificing any chocolate flavor or soft texture. That's pretty impressive.

Now, the recipe below is slightly different than the way I made these. My family didn't think they were sweet enough (even though I did) and so I changed the yogurt from plain to vanilla. 

Also, when I melted my chocolate chips, I left some chunks unmelted for some difference in texture and I highly recommend that.  Chunks of dark chocolate make any brownie better. 

So what are you waiting for?  A batch of these will make not just your stomach happy, but will benefit your whole body!

Dark Chocolate Avocado Yogurt Brownies
Recipe Source: The Sweet {Tooth} Life.  Adapted from Heather's French Press
Yield: 16 servings

2 medium avocados, mashed

8 oz. dark chocolate chips, melted

1/2 cup vanilla flavored greek yogurt 

2 eggs
1 teaspoon vanilla

3/4 cup sugar

1/4 cup unsweetened cocoa powder (or 2 tablespoons dark cocoa powder and 2 tablespoons unsweetened cocoa powder)

1/3 cup whole wheat flour

1/4 cup AP flour

1/2 teaspoon salt

Preheat oven to 350.  Lightly grease 9x9 pan.  Set aside.

Mash or puree avocados until smooth.  Set aside.

In a large bowl, melt dark chocolate chips on high for 45 seconds and stir until smooth.  Heat for 10 seconds longer, if necessary.  Cool for 1-2 minutes.

In a small bowl, whisk eggs, yogurt, vanilla, and sugar until smooth and frothy.  Stir into melted chocolate.  Add flours, cocoa powder, and salt and stir until combined.  Add avocado, whisk until smooth.

Pour into prepared pan and bake for 40 minutes.  Let cool before serving.

I like avocados and chocolate ;)

The Best Chocolate Pudding (Avocado Mousse)

Crazy Chocolate Mint Cookies 

Guess what makes them crazy? :)

Fudgy Sugar Cookie Dough Brownies

No avocados, just lots of fudginess!  (easy, only 6 ingredients)

And click here for The Best Brownies Round Up!

Best Brownies Round Up

Note: I will be put if town and unable to be on the Internet for this week. So even if I don't respond to your comments, know I will when I get home and they will make my day no matter when I read them!

I have a major thing for brownies. It is border line ridiculous. 

This post is dedicated to brownies. I've tried many of other blogger's brownies from around the web and they all were delicious!  I thought it was high time I share some with you. Here are five recipes I've made and approved. 

Sally's (Sally's Baking Addiction) Skinny Peanut Butter Swirl Brownies
Super fudgy and the peanut butter swirl makes it amazing.  I didn't grind my oats fine enough and my mom didn't like the added texture, but I have adapted her yogurt method in my fudge swirled peanut butter brownies.  I personally still really enjoyed these for their ease and yum mines.




Nicki's (Chef-in-Training) Oreo Truffle Brownies
Made these for a party and there wasn't one left.  None.  Turns out oreos and cream cheese slathered on soft homemade brownies is irresistable.

Dorothy's (Crazy for Crust) S'mores Brownies

Marshmallow cheesecake makes these totally unique and completely delicious!  I used her idea in my marshmallow cheesecake swirled smores brownies.

Laura's (Got Chocolate) Best Fudge Brownies Ever
I'm always a little skeptical of "best ever" recipes.  Well, this one lived up to it's name.  Mine wasn't as fudgy, but it lasted nearly three weeks and was still as chocolatey and soft as when I first made it.  Quite a feat for a brownie recipe if you ask me.



Megan's (Pip and Ebby) Reeses Cheesecake Brownies
A friend made these and they are divine.  Cheesecake, peanut butter, chocolate, and Reeses.  What's more to want?!



You ready for my favorites from this blog?  I linked some of them above, but here are four that I always turn to.

Fudge Swirled Peanut Butter Brownies

Mint Chocolate Brownie Cupcakes

Oreo Cheesecake Reeses Brownies

Fudgy Cookie Dough Brownies

And now, three (see the theme, five, four, now three?!) brownie recipes I am dying to try!

Averie's (Averie Cook's) Triple Layer Fudgy Mint Oreo Brownies



Kristy's (Sweet Treats and More) Minty Mousse Brownies

Heather's (Heather's French Press) Snicker's Seven Layer Bars

Two more things:

2. Check out my pinterest board for even more brownie ideas.  There are a ton on there!

1. Tell me your favorite brownie recipe in the comments!  I would love links!

Fudgy Sugar Cookie Dough Brownies

Oh. My. Word.

You must try these brownies.  They are incredibly moist and fudgy.  Like, not falling apart or needing a spoon moist and fudgy, but firm and soft chocolate brownie heaven.  Not at all cakey, oh no, that is not acceptable. 

It starts off with a box mix and with add ins, becomes a decadent brownie no one will guess started with a mix.  Eggs, oil, coffee . . . you may question the 1/3 cup of coffee in this recipe.  Trust me, you don't taste it.  This makes a 9x13 pan and there isn't any coffee flavor in the brownies.  Coffee, when in the right amounts, only enhances and intensifies chocolate flavor and boy does it ever in these brownies.  You can thank this simple addition for the richness of these brownies.

And there is cookie dough!  I reallly, really, really, really, like sugar cookie dough.  It is in my blood now, I'm sure of it.  Sweet and subtle, but perfectly contrasting the rich fudginess of the brownie.  Still soft, not at all crunchy, but the sugar cookie dough flavor is a must in this recipe.

Seriously, this is the best.  There are LOTS of sugar cookie dough brownies, but we have turned to this one again and again and again.  It was one of the first recipes I posted so you know it has to be good. 

I have been gone all weekend in Texas with my cousins and got back last night.  To welcome me home, Nathan made these for me.  Isn't that sweet?  He must've known I had eaten all the three week old brownies. 

And these smell so good.  Even after cooling sitting all night, I could smell the rich brownie all over the kitchen.  I bet you can smell theses through the screen.  Fudgy, chocolate, rich, smooth brownies. 

*breathe deep*

Oh. My. Word.

Fudgy Cookie Dough Brownies
Recipe Source: The Sweet {Tooth} Life
Yield: 24 servings


1 16.5 oz. packaged refrigerated sugar cookie dough
2 eggs, lightly beaten
1 19.5 package brownie mix
1/2 cup oil
1/3 cup coffer liqueur or cooled strong coffee
1 cup semisweet chocolate chips

Preheat oven to 350.  Press cookie dough into the bottom of a 9x13 pan; set aside.

In a large bowl, combine eggs, brownie mix, oil and coffee until just combined.  Spread over cookie dough.  Sprinkle with chocolate chips.

Bake for 40 minutes or until a toothpick inserted comes out clean.  Cool on a wire rack.  

Marshmallow Cheescake Swirled S'mores Brownies

Gooey ooey s'mores always make me think of one 4th of July several years ago when me and Gracie roasted marshmallows in front of my grandparent's enclosed fireplace.  We sat on their deck, watching lone boaters circle the lake with the sun setting in the background.  Okay, our aunts and uncles were and they thought it was gorgeous.  We would've too, however, our attention was more focused on achieving the perfect golden marshmallow and the perfect cracked graham cracker and the perfect melty chocolate.

Perfect . . . riiiiiight.

Those graham crackers never cracked right, instead they were crooked or in a billion crumbs.  The chocolate was the same way, funky shapes and such.  And the marshamallows?  Really, has anyone ever achieved "the perfect marshmallow?"  I want to meet you and to have you give me lessons.  If you say that you have to patiently turn that marshmallow a few turns every couple minutes and be x amount of inches from the smoking coals, then I've changed my mind. I've heard it works . . . but patience and food don't work well in my vocabulary. There should be an easier way to roasting marshallows than burning your hand before the marshmallow.  Or having it turn from white to black in a blink of an eye.  Bam! Sweet charcoal . . . bon appetite.

A marshmallow on fire is pretty cool though and it doesn't taste that bad.  In fact, its kind of a tradition to have charred marshmallows.  (A.k.a an excuse to make up for the elusive perfect marshmallow.)

Buuuut what if I told you there is a way to avoid having to perfect the marshmallow?  That you can crush those graham crackers to your heart's content?   Aaaand that the chocolate - is brownie?

Oh yes, now we are talking.  And patience isn't part of the conversation.  Nor burned fingers.  But I digress.

Say hello to Marshmallow Cheesecake S'mores Brownies.

We're gonna make easy homemade brownies that take, like, 10 minutes to whip up and spread the batter in a pan.  And then we are going to make marshmallow cheesecake.  Cheesecake, guys, and it has marshmallows in it . . . happy yet?  We are just getting started.

Mix marshmallow creme with a block of cream cheese (we always use low fat, FYI) and an egg and spread or swirl that on the brownie batter.  It doesn't really matter . . . I tried swirling it and it didn't work, so just spreading it on there will look just as good as swirling it.

Just before it is done baking and the cheesecake layer is still soft (this is important!) you'll sprinkle your graham cracker crumbles on top.  (If the cheesecake isn't soft, then you'll have to smash the graham cracker into the cheesecake.  Trust me, it doesn't work quite as well.)  Then throw as many chocolate chips as you think perfect and bake for 5ish more minutes.

S'mores.  Brownies.    Cracked and broken graham crackers.  Marshmallow Cheesecake.

 Perfect.

Marshmallow Cheesecake Swirled S'mores Brownies

Recipe Source: Adapted from Crazy for Crust (I would've made it the way she has it written, but I didn't have enough graham cracker crumbs.)

Brownie Layer:
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
3 ounces unsweetened chocolate, chopped
3/4 cup sugar
2 eggs
1 teaspoon vanilla

For the Marshmallow Cheesecake
1 egg
1 jar marshmallow creme
8 oz. cream cheese, softened

4 graham crackers
12 oz. chocolate chips

Preheat oven to 350 degrees.  Grease 9x13 pan.
 
For the brownies: Stir together flour, powder, and salt.  Melt butter and chocolate and stir until smooth. Let cool for a couple minutes and add sugar, eggs, and vanilla.  Stir flour mixture into chocolate mixture.  Spread into prepared pan.

For the marshmallow cheesecake:  Whisk egg.  Stir in marshmallow creme and cream cheese.  Spread/swirl in brownie layer.

Bake for 35 minutes. 

Take out and sprinkle graham crackers and chocolate chips on top.  Put back in oven and bake for 5 more minutes.  Let cool before cutting.