Skip to main content

See also:

S'mores Brownies with PEEPS

Brownie with a PEEP
Brownie with a PEEPPhoto taken 4/20/2014 by Amanda Oaks

Happy Easter to those of you who celebrate it! This year, it seemed like a good idea to make a special delicious treat since this Examiner no longer gets an Easter basket. Instead, she took matters into her own hands and decided to make a gooey, indulgent treat: these delicious s'mores brownies with PEEPS from Shugary Sweets.

There are just a few little tweaks on the original recipe here, along with some added tips and clarifications to make the process go a little more smoothly (hopefully) for you than it did for this Examiner the first time around.

Get your baking hats on, because this is a slightly labor-intensive (but delicious) recipe, simply because there are a lot of prep steps. The steps themselves are pretty uncomplicated, however, so enjoy!

*This recipe uses black bean brownie batter. If that freaks you out, simply prepare the brownie mix according to the normal package instructions instead.

Ingredients:

For the crust:

  • 13 graham crackers, crushed in food processor
  • 1/2 cup butter, melted

For fudge layer:

  • 1 14 oz can sweetened condensed milk
  • 1 11.5 oz bag milk chocolate chips
  • 1 tbsp butter

For brownies:

  • 1 family size box fudgey brownies (those pictured used Pillsbury Fudge Brownies)
  • 1 can black beans
  • 20 PEEPS (for garnish)

Method:

Pulse graham crackers in food processor until fine. Combine in medium bowl with melted butter, using a fork to stir. Press into a 13X9 pan lined with parchment paper and set aside.

Microwave (in a glass bowl, preferably) sweetened condensed milk for 1 minute. Add in chocolate chips and butter. Stir, then return to microwave for 30 seconds. Stir again until smooth. You may need to return to microwave for additional time if not fully melted.

Pour this mixture carefully atop the graham cracker crust. Set aside.

It's probably a good idea at this point in the game to preheat your oven to 350 degrees Fahrenheit.

Rinse brownies, replacing the liquid from the can with water (keep the lid on and pour water in, letting the liquid run over until it comes out clear, then refilling the can). Pour beans and water into a blender and puree.

In a large bowl, combine puree with box of brownie mix, stirring until combined.

Pour brownie batter over top the crust/fudge combination. Pop into the oven and bake about 35-40 minutes.

Once brownies come out of the oven, press PEEPS (5 across, 4 down) into the tops of the brownies. They don't always want to stick well, so you might consider adding a bit of frosting to help them stick.

Optional melting step: set oven to broil and pop the brownies with PEEPS on top in for about 1-2 minutes, to slightly puff up, melt, and brown your peeps to gooey perfection.

Let them cool completely (really, try to be patient, it'll make life easier) and then remove with parchment paper from pan. Slice into squares and enjoy!