S'mores Fudge Brownies made with OREO Cookie Pieces and HONEY MAID Grahams



24 servings, 5.5 oz. each

  • Brownies

  • 1½ lb. HONEY MAID Squares Graham Cracker, finely crushed
  • 8 oz. butter, melted
  • 8 oz. granulated sugar
  • 3 lb. prepared brownie batter
  • 1 lb. milk chocolate chips
  • 8 oz. OREO Medium Cookie Pieces

  • Meringue

  • 1 lb. granulated sugar
  • 8 oz. egg whites

Nutrition per serving

Calories680 Total fat28 gSaturated fat12 gTrans fat0 gCholesterol35 mgSodium430 mgCarbohydrate105 gDietary fiber3 gAdded sugars23 gProtein7 gVitamin A8 %DVVitamin C0 %DVVitamin D5 %DVCalcium4 %DVIron15 %DVPotassium41 %DV

Combine graham crumbs, butter and sugar in bowl until blended. Press firmly onto parchment paper-lined half sheet pan. Bake in 350°F oven 7 to 8 min. or until golden brown. Cool on wire rack.

Combine brownie batter, chocolate chips and cookie pieces in large bowl. Spread evenly over cooled crust. Bake as directed on brownie package. Cool completely on wire rack.


Mix sugar and egg whites in large bowl. Place bowl over saucepan of simmering water. Cook until mixture reaches 165°F, stirring constantly. Remove from water bath and cool to room temperature. Pour mixture into bowl of electric mixer fitted with whisk attachment. Beat on high speed until stiff peaks form.

When ready to serve, cut brownies into 24 pieces. Top each piece with 1 oz. Meringue. Place 0.1 oz. meringue on one side of plate. Cut through meringue to other side of plate using a cake comb. Use kitchen torch to lightly brown meringue on plate and on brownie. Top meringue on plate with brownie square.



To easily press crumb mixture into pan, place a sheet of parchment paper over crumb mixture and press firmly using bottom of a measuring cup.

Prepare brownies with your favorite recipe or brownie mix.

Brown meringue under broiler or in a hot oven instead of using kitchen torch.

© Mondelēz International group