If you love s’mores than you will love this recipe which combines an easy rich Ghiradelli brownie, topped with gooey marshmallows, graham cracker pieces and Ghiradelli raspberry chocolate squares. I like to practically burn my marshmallows to get that smoky sweet flavor that makes a s’more the classic campfire dessert.
1 box Ghiradelli Dark Chocolate Brownie mix (made according to the box with 1/4 cup water, 1/2 cup vegetable oil and 1 egg)
8 oz. cream cheese, room temperature
1 egg, room temperature
2 tbs. granulated sugar
2 tbs. all-purpose flour
1/2 tsp. vanilla extract
1/2 cup fresh or frozen raspberries
Method of Preparation:
Preheat the oven to 325 F. Grease a 8″x 8″ square metal or glass pan
Make the brownie batter according to the directions on the box.
In a mixing bowl, beat the cream cheese, egg, sugar, flour and vanilla extract until soft and smooth, scraping the sides the bowl as needed. Stir in raspberries
Pour brownie mix into prepared pan. Drop the cheesecake mixture in smallish blobs all over the top of the brownie mix. Use a fork or long skewer, swirl the cheesecake mixture into the brownie batter.
Bake for 40-45 minutes being careful to not overbake.
Cut in squares, toast a marshmallow and place on top of the brownie, top with Ghiradelli chocolate square and pieces of graham cracker.
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