Lower-fat S'more Brownie Bars

This blog is a veritable goldmine of things to do with your ricemellow cream.

Remember this post all the way back in March? Yeah, well I just got back from vacation and I finally had time to get on it.

It's a graham cracker crust, a chocolate chip brownie center, and ricemellow cream spread on top. I experimented with a marshmallow icing, but it was MUCH too sweet.. and I have a pretty significant sweet tooth. I doubled the ingredients for the crust in this, as you can see from the picture it came out very thin but if you follow the directions it should turn out to be more balanced.

I cut the 1/4 cup oil into just 2 Tbs and replaced the other two Tbs with applesauce. They turned out a little bit cakey, which might've been because of this, so try them with full oil and see if the texture changes if you like a fudgy-er brownie.

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Lower-fat S'more Brownie Bars

2 cups graham cracker crumbs
1/3 cup canola oil
2 Tbs soy milk

1 cup all purpose flour
2 Tbs cocoa
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
2 Tbs applesauce
2 Tbs canola oil
1/4 cup soymilk
1/2 tsp vanilla extract
1/4 tsp chocolate, almond, or more vanilla extract
1/2 cup sugar
2 Tbs Ricemellow creme
2 T chocolate chips, melted
1/2 cup chocolate chips

Ricemellow creme

Preheat oven to 350 and grease an 8x8" pan.

Drizzle the graham cracker crumbs with oil. Stir with a fork. Drizzle with the soy milk and stir with a fork again until crumbly. Press evenly into the greased pan and set aside.

Combine dry ingredients (down to salt) in a small bowl. Combine wet ingredients (down to melted chocolate) in a large bowl and add the dry to the wet in batches. Stir well but do not overmix. Toss in the chocolate chips and pour over the graham cracker crust.

Bake for about 30 minutes, using the toothpick test. Let the brownies cool completely before spreading as much Ricemellow creme as desired on top. Cut and enjoy.

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Love,
Jillian Renee