February 2021 Newsletter—Brownie Kebobs

Brownie Kebobs


  • 24 fresh strawberries
  • 12 large marshmallows
  • 12 Brownies bites (one box of brownie mix)
  • mini skewers
  • optional – caramel sauce, chocolate sauce or hot fudge sauce.
  • lollipop sticks or wooden skewers


  • Clean, pat dry and cut the strawberries so both ends are flat.
  • Preheat oven to 350 degrees F and coat a large sheet pan with non-stick spray or butter
  • Combine brownie ingredients into a large bowl and whisk until smooth
  • Pour batter into prepared dish and bake for 25-30 minutes until a toothpick comes out clean when poked through the center of the brownie
  • Remove brownies from oven and let cool completely
  • Cut brownies into small 1″ pieces and assemble kabobs by adding pieces of brownie, strawberry, blueberry and marshmallow
  • Layer the pieces on the skewers in this order, strawberry, brownie, marshmallow & lay them out on a wax paper-lined cookie sheet.
  • Chill until ready to serve.
  • Melt sauce in the microwave and drizzle
  • Transfer back to the fridge to allow the sauce to set until ready to serve.

Nutrition Facts:

Serving: 1 | Calories: 236kcal | Carbohydrates: 43g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 136mg | Fiber: 4g | Sugar: 27g


More Recipes from Chef Scott:

Want more recipes from Chef Scott? Check out our 2020 Taps + Trails package which includes a full color, limited edition cookbook, IKUS silicone pint glass and $5 in coupons to Trail Point Brewing Company. The cookbook includes recipes from all four years of Taps + Trails including appetizers, salads, entrees and desserts plus a surprise new recipe.

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