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S’mores Brownies Recipe

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4.5 from 82 reviews

Delight in the perfect blend of gooey marshmallows, rich chocolate, and crunchy graham crackers with this easy-to-make S’mores Brownies recipe, a nostalgic treat inspired by the classic campfire dessert.

Ingredients

Scale

Butter

  • 1/2 cup (113 grams) unsalted butter, at room temperature, divided

Base

  • 5 ounces (135 grams) whole graham crackers, preferably honey (about 9 whole crackers)
  • 1 tablespoon granulated sugar

Chocolate Mixture

  • 4 ounces (113 grams) bittersweet or semisweet chocolate, broken into pieces
  • 1/2 cup (100 grams) packed dark brown sugar
  • 1/2 teaspoon coarse kosher salt, such as Morton, or fine salt
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup (60 grams) all-purpose flour

Topping

  • 6 ounces (170 grams) marshmallows

Instructions

  1. Preheat Oven: Position a rack in the center of the oven and heat it to 400°F (200°C) to prepare for baking the brownies.
  2. Prepare Baking Pan: Grease a 9-inch square metal baking pan with 1/2 tablespoon of the butter. Line the pan with a long piece of parchment paper leaving an overhang on two sides to easily lift the brownies out later. Grease the parchment with another 1/2 tablespoon of butter.
  3. Layer Graham Crackers: Arrange a single layer of graham crackers on the bottom of the pan, breaking them as needed to fit. Crush the remaining crackers and sprinkle evenly over the graham cracker base, then sprinkle the granulated sugar on top.
  4. Melt Chocolate and Butter: Fill a small saucepan with an inch of water and heat over low until simmering. Place a medium heatproof bowl over the pan without touching the water. Add the remaining 7 tablespoons of butter and chocolate pieces to the bowl. Stir constantly with a flexible spatula until the mixture is smooth and melted. Remove the bowl from heat and dry the bottom with a towel to remove moisture.
  5. Create Brownie Batter: Stir the brown sugar and salt into the melted chocolate mixture and allow it to cool slightly until the bowl is no longer hot to touch. Whisk in the eggs and vanilla extract until smooth and shiny, about 1 minute. Then whisk in the flour until fully incorporated with no white streaks. Pour this batter evenly over the graham cracker base in the pan.
  6. Add Marshmallow Topping and Bake: Arrange the marshmallows in a single layer over the batter. Bake for 15 to 20 minutes or until the marshmallows are toasted and a toothpick inserted in the center comes out with a little fudgy chocolate.
  7. Cool and Serve: Allow the brownies to cool completely in the pan, then refrigerate until ready to serve. Use the parchment overhang to lift out the brownies and cut into squares or bars. These can be enjoyed chilled, at room temperature, or warmed slightly and keep fresh up to 1 week refrigerated in a sealed container.

Notes

  • Using parchment with an overhang makes removing the brownies from the pan easy and neat.
  • Monitor marshmallows closely during baking to prevent burning, especially in toaster ovens.
  • Marshmallow type affects browning; traditional jet-puffed marshmallows toast better than some organic brands.
  • You can substitute the graham cracker base with chocolate chip cookies for a different twist.
  • Store brownies refrigerated and consume within a week for optimal freshness.

Keywords: s’mores brownies, graham cracker brownies, marshmallow brownies, chocolate dessert, easy brownies, campfire treats

Find it online: https://busyrecipe.com/smores-brownies-recipe/