Smores Brownies Recipe

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These s’mores brownies are rich and fudgy chocolateb rownies topped with gooey toasted marshmallows sitting on a graham cracker crust. They're an elevated twist on classic s'mores!

Prep Time10

Cook Time27

Cooling1

Total Time1 37

Course: brownies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Brownies

Author: Laura

Cost: $7

Equipment

Ingredients

4 ½ graham cracker sheets (18 individual graham crackers)
6 ounces semisweet chocolate (1 cup)
½ cup salted butter
2 large eggs
¾ cup granulated sugar
2 teaspoons pure vanilla extract
¾ cup all-purpose flour
1 Tablespoon unsweetened cocoa powder
¼ teaspoon fine sea salt
3 cups mini marshmallows (divided)
½ cup chocolate chips

US Customary - Metric

Instructions

Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius), line a 9x9” (23x23 cm) baking dish with parchment paper.

Make the Brownie Batter

Melt the chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside to cool slightly.
In the bowl of a standing mixer, beat eggs for 1 minute.
Add sugar and beat for an additional 1 minute.
Add melted chocolate/butter mixture and vanilla and stir medium speed until smooth (you may need to pause, scrape down the sides and continue beating).
Add flour, cocoa powder and salt and mix on medium-low speed until just incorporated and there are no lumps.
Mix in 1 cup of the mini marshmallows and ½ chocolate chips

Assemble, Bake and Cool

Arrange the 4 ½ full sheets of graham crackers in the bottom, set aside.
Evenly spread the brownie batter over the graham crackers in the prepared baking sheet.
Bake the brownies in the preheated oven for 25 minutes.
After 25 minutes, remove the brownies from oven and set the oven temperature to broil.
Evenly arrange the remaining 2 cups of mini marshmallows on top of the brownies.
Then, put the brownies back in the oven (set to broil) and broil for 30-60 seconds, until the marshmallows are lightly toasted. Watch this step very carefully - they brown very fast. Just stand right there by your oven watching them with the light on.
Remove the brownies from the oven and set on a wire cooling rack to cool completely.
Slice into 16 squares and serve.

Video

Notes

Ingredient Substitution Notes

Graham crackers. Use your favorite variety, or use gluten-free graham crackers to make this recipe gluten-free.
Semisweet chocolate. You can use chips, bars, discs, etc. in the brownie layer because it's being melted. You can use dark chocolate or milk chocolate for a richer, sweeter flavor.
Salted butter. Unsalted butter works great as well.
Granulated sugar. Organic cane sugar works well too!
All-purpose flour. Use an all-purpose gluten-free baking flour to make these brownie bites gluten-free.
Marshmallows. Use mini marshmallows for the best result! If you only have large mallows, slice them in half.

How to Get Clean Cuts

To get clean cuts, make sure the brownies are completely cooled and firm. Then dip a sharp knife in very hot water, dry it quickly with a towel, then make a cut. Then, wipe the knife off and repeat with each cut.

Store/Freeze

Store leftover s'mores brownies in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw at room temperature, you can warm them in the microwave slightly to restore the gooey warm texture.

Nutrition