If using regular marshmallows, halve them and place them sticky side down to help them adhere to the brownies.
S'mores Brownies
These S’mores Brownies are the ultimate treat, combining all the joy of a classic campfire dessert in one decadent bite. They start with a buttery graham cracker crust, followed by a rich, fudgy brownie layer, and are finished with perfectly toasted, gooey marshmallows on top. Every bite delivers that iconic s’mores flavor without needing a campfire.
Equipment
- 1 8 inch square pan
- 1 Stand Mixer
Ingredients
For the Graham Cracker Layer:
- 6-7 whole graham crackers enough to cover pan
For the brownies:
- 5 ounces semisweet or bittersweet chocolate coarsely chopped
- ½ cup unsalted butter cut into pieces
- 2 tablespoons unsweetened cocoa powder regular or Dutch-processed
- 1 cup granulated white sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs at room temperature
- ¾ cup all-purpose flour
- ¼ teaspoon salt
For the Topping:
- 1 ½ cup Mini Marshmallows or 18-20 regular marshmallows.
Instructions
- Pre-heat your oven to 350F.Butter and Line an 8*8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides and set aside.
- Line the graham crackers in single layer into the prepared pan.
- Melt the chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals.Set aside to cool slightly.
- In a stand mixer, beat eggs and sugar on high speed for 6–8 minutes, until tripled in volume. Mix in vanilla.
- Beat the melted chocolate mixture into the eggs. Gently stir in flour, cocoa powder, and salt until just combined.
- Pour the batter onto the graham cracker layer, smoothing the top with the back of a spoon or offset spatula. Bake for about 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- When brownies are baked cover the top with marshmallows (halve them if using regular) and return to oven for 4–5 minutes, then broil for 1–2 minutes until golden. Watch closely.
- Let the brownies cool completely in the pan. For clean slices, chill for 30–60 minutes before cutting.Enjoy!
Notes
- For extra flavor, sprinkle chocolate chips or crushed graham crackers on top of the marshmallows before toasting.
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- Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.
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You can also use a kitchen torch to gently toast the marshmallows for extra control and an even golden finish.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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