S'mores Brownies Recipe
S’mores brownies are delicious twist on classic campfire treat. They’re made with a crunchy graham cracker crust, topped with a rich and fudgy brownie layer, gooey toasted marshmallows and melted mini chocolate bars.
Equipment
- 1 8x8 baking pan metal preferred
- 1 sheet parchment paper
- 1 microwave safe large mixing bowl
Ingredients
- 5 graham cracker "sheets"
- ½ cup (113 g) unsalted butter
- ½ cup (85 g) semi sweet chocolate chips
- 1 cup (200 g) sugar
- 2 large eggs, room temperature
- ½ cup (40 g) unsweetend or Dutch processed cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup (60 g) all purpose flour
- 1 - 1½ cups (45 - 68 g) mini marshmallows
- 1 1.55 oz. hershey's chocolate bar
- 1 graham cracker, roughy crushed
Instructions
- Preheat the oven to 350 F (177 C). Line a 8 x 8 metal pan with a layer of parchment paper along the two sides and bottom of the pan.
- Layer the bottom of the pan with graham crackers. If needed, break some of the crackers to fit any gaps between the crackers.5 graham cracker "sheets"
- In a microwave safe mixing bowl add the butter and chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together.½ cup (113 g) unsalted butter, ½ cup (85 g) semi sweet chocolate chips
- Gently mix in the granulated sugar just to barely combine and return the mixing bowl to the microwave. Heat for 1 more minute. Now mix the sugar fully into the melted butter and chocolate. Allow the mixture to sit for 5 minutes if needed to cool to warm, rather than hot.1 cup (200 g) sugar
- Vigorously stir in the eggs for one minute. The batter should become smooth and will fall down like a ribbon when the whisk is lifted from the bowl. Whisk in the vanilla extract and cocoa powder and salt until smooth and glossy. Whisk in the flour until well combined.2 large eggs, room temperature , ½ cup (40 g) unsweetend or Dutch processed cocoa powder, 1 teaspoon vanilla extract , ¼ teaspoon salt , ½ cup (60 g) all purpose flour
- Evenly scoop the brownie batter into the prepared pan on top of the graham crackers. Use a flexible spatula to smooth the top of the brownies as needed. Bake for about 25 minutes. Carefully remove the mostly baked brownies from the oven. This is just to top the brownies with the s’mores ingredients. The brownies will continue to bake for another 8 - 10 minutes after topping.
- Evenly top the brownies with mini marshmallows, followed by the graham crackers and finally the mini chocolate bars. Return the s’mores topped brownies to the oven for an additional 8 - 10 minutes. Cool the brownies in the pan for 1 hour. Lift the brownies from the pan using the parchment paper onto a cutting board or serving board, cut and enjoy.1 - 1½ cups (45 - 68 g) mini marshmallows, 1 1.55 oz. hershey's chocolate bar, 1 graham cracker, roughy crushed
Notes
Store: Once the brownies have cooled completely to room temperature, store them at room temperature in an airtight container for up to 5 days.
See Variations section of the blog post to make these S'mores Brownies with box brownie mix or with marhsmallow fluff.
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