Cookin' in Heels: Fudgey S'more Brownies

So I have a new favorite food...

It is crumbly, crunchy, fudgey, chocolatey, and sticky-sweet. Oh and its messy, reallll messy. So even more the excuse to lick your fingers clean.

S'more Brownies.

Now, I thought there was nothing better than roasting a marshmallow by the fire, sticking it between two yummy grahams and a little too much chocolate...

Until I made these.

These, people, are h e a v e n l y.

Replacing the chocolate squares with the fudgiest brownie you'll ever bite into (oh, and the best part is it is non-fat!) and smashing it between a buttery graham cracker crust and a roasted, ooey gooey marshmallow top is the best reinvention of the s'more to date.

So go make them now! Find a reason to... and but beware... once you eat one, your'e going to be screaming for S'MORE!!

Ingredients:
10 sheets low-fat graham crackers, crushed finely
6 TBS butter, melted
2 TBS granulated sugar
2 boxes No-Pudge! Brownies
2 oz. vanilla yogurt
1 bag marshmallows

Directions:
Crush graham crackers in a plastic bag until crumbs become very fine. Melt butter in microwavable bowl. In a bowl, add graham cracker crumbs and sugar. Pour in melted butter.

Using a fork, mix butter into crumb and sugar mix.

In a 13x9 in pan. Lay tin foil down flat, leaving two flaps at edge of pan to easily remove brownies when ready to eat. Spray foil with non-stick cooking spray. Pour crumb mixture into pan and using your hand spread and pat down to create an even crust.

Bake at 350 degrees F for 20 minutes or until brown.

While crust is cooking, make No-Pudge! fudge brownies according to package instructions. (This is when you add two ounces of vanilla yogurt to the brownie mix and stir until combined.)