S’more Brownie Pie

Hey y’all! This week I found myself with an over abundance of baking supplies, so I figured I’d throw something together using just what I had.


This beauty, albeit a bit hard to cut, is gooey, chocolatey, toasted, and oh-so-yummy for those chilly fall days that are upon us.

S’more Brownie Pie
– One 8×8 brownie mix, prepared per package directions
– 1 premade graham cracker pie crust
– 1 bag large marshmallows

1. Pour your prepared brownie batter into graham pie crust.
2. Bake at 350 degrees for 30-40 minutes or until brownie is just slightly undercooked.
3. Turn on broiler, then top just baked pie with marshmallows, covering the surface entirely.
4. Broil until marshmallows are golden

I would suggest letting it cool and then cutting per the S’more Brownie suggestions. Enjoy with coffee, ice cream, or just on its own.


What’s your favorite dessert for colder weather? Leave me a comment below and your idea could be featured in a future post!


Individual Baked Alaskas

Ever have one of those days where you decide to throw a small dinner party, cook up something that slow roasts in the oven, and needs an equally fancy dessert?


This is my life today.

Plus Braised beef, black pepper+cheddar biscuits, roasted potatoes and carrots.

And writing a blog post. Hold your applause, please 😉

I have been making Baked Alaska since I found the recipe in a magazine when I was in high school. It’s one of those desserts that can be really complicated if you let it, but as y’all have noticed, that doesn’t roll here at The Dessert Project. So sub out the sponge cake and preserves for a bag mix brownie and your fave ice cream, and you’re on your way to fancy fare.

Here’s how it’s done.

Individual Baked Alaskas
– 1 bag brownie mix, prepared per package directions
– 1 half gallon of your favorite ice cream; I used Mint Choc. Chip
– 3 egg whites
– pinch of cream of tartar
– 1/2 cup sugar

1. Line ramekins with foil, and fill with two heaping tablespoons of prepared brownie mix. Bake at 350 degrees for 25-30 minutes or until set. Cool completely, then remove from ramekin and discard foil.

2. Re-foil ramekin and fill 2/3 full with ice cream, pressing to mold to the shape of the ramekin. Top with brownies. Freeze for at least 2 hours or until ready to cover in meringue.

3. To make meringue, place 3 egg whites and cream of tartar in he bowl of an electric mixer and whip for 5 minutes or until foamy. Add in sugar by the tablespoon, allowing each addition to fully incorporate. Once all sugar is added, whip until stiff peaks form and meringue is glossy and bright white, about 10 minutes.
4. Remove ice cream/brownie stacks from ramekins and remove foil, setting brownie-side down.

5. Spread meringue in a thick layer around each Baked Alaska, leaving peaks and valleys. Using a small Creme brûlée torch, carefully toast whole meringue layer, being sure to leave a golden brown crust.
6. Serve immediately or place back in freezer until ready to serve. Let defrost for 5 minutes to ensure no broken teeth courtesy of dozen brownie layer!


What do y’all think? Fairly easy for such an elegant dessert, right?!


“Like” this post if you’re a Baked Alaska first-timer, and Baked Alaska veterans, leave me a comment or photo of your fave one below!