So, you know how some months you don’t have time to do all kinds of things that you wanted to do? That was April for me. I’m not complaining though – I had a constant stream of visitors who I was so happy to see! We went to a baseball game, the symphony, the zoo, and more! So if baking and kitchen activities had to take a back seat, so be it.
This explains why this month’s marshmallow-inspired recipe is a bit of a cheat. Yes, it’s just a brownie, halved, with a toasted Sweet Jumbles marshmallow sandwiched inside. Simple as that. But, I imagine you’re like me and sometimes just don’t have time (or energy) to bake that spectacular cake. Now, if you want to make your brownies from scratch, have at it. In my experience, 9 out of 10 scratch brownie recipes are inferior to the boxed mix. I know, blasphemy. But, if you have a go-to recipe, I encourage you not only to use it, but to share it with me. If I agree that it’s really that good, I might blog it and credit you!
- Make brownies according to the box. If it has instructions for different sized pans, I recommend the 8″x8″ so that you have enough height to split in half. Cool.
- Cut Sweet Jumbles marshmallows in half.
- Cut brownies in half to make a top and bottom. Use the marshmallow as a guide as to how big you want the brownies to be – they should be the same size or ever-so-slightly larger than the marshmallow.
- Place a half-sized marshmallow on the bottom brownie. Toast with a kitchen torch or under a broiler and once it’s gooey top with the 2nd brownie half.