The S’mores Brownies combine the classic campfire treat with rich, fudgy brownies. A buttery graham cracker crust, decadent brownie center, and gooey toasted marshmallow topping make this the ultimate dessert for chocolate and marshmallow lovers.
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Preheat the Oven:
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Preheat the oven to 350°F (175°C).
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Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.
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Make the Crust:
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In a bowl, combine the graham cracker crumbs, melted butter, and sugar.
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Mix until the texture resembles wet sand.
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Press and Bake:
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Press the mixture firmly into the bottom of the prepared pan, creating an even layer.
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Bake for 8-10 minutes or until golden and set.
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Remove from the oven and let cool slightly.
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Melt the Butter and Sugars:
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In a microwave-safe bowl, melt the butter.
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Add the granulated sugar and brown sugar and whisk until smooth.
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Add Eggs and Vanilla:
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Whisk in the eggs, one at a time, followed by the vanilla extract.
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Mix until fully combined.
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Sift in Dry Ingredients:
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Sift in the flour, cocoa powder, baking powder, and salt.
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Fold gently until just combined. Avoid overmixing.
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Add Chocolate Chips:
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Fold in the chocolate chips.
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Spread the Batter:
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Pour the brownie batter over the graham cracker crust and spread evenly.
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Bake the Brownies:
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Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
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Remove from the oven and let the brownies cool slightly.
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Preheat the Broiler:
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Adjust the oven to the broiler setting (or use a kitchen torch).
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Add the Marshmallows:
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Sprinkle the mini marshmallows evenly over the brownie layer.
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Toast the Marshmallows:
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Place the pan under the broiler for 1-2 minutes, watching closely to prevent burning.
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Alternatively, use a kitchen torch to toast the marshmallows until golden and puffy.
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Cool the Brownies:
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Let the brownies cool for 15 minutes before slicing to prevent the marshmallow layer from sticking.
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Slice and Serve:
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Use a sharp knife coated with non-stick spray to slice through the sticky marshmallow topping.
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Serve warm or at room temperature.
-
-
Serve the S’mores Brownies warm with a scoop of vanilla ice cream for an extra decadent treat.
-
For a more elegant presentation, drizzle with melted chocolate or caramel sauce.
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Peanut Butter S’mores Brownies: Swirl in 1/4 cup peanut butter into the brownie batter before baking.
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Mint S’mores Brownies: Add 1/2 tsp peppermint extract to the brownie batter for a minty twist.
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Nutty S’mores Brownies: Sprinkle 1/2 cup crushed pecans or walnuts over the marshmallow layer before toasting.
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Dark Chocolate S’mores Brownies: Use dark chocolate chips for a richer, less sweet version.
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Gluten-Free Option: Replace the graham cracker crust with gluten-free graham crackers or crushed gluten-free cookies.
Ingredients
Directions
-
Preheat the Oven:
-
Preheat the oven to 350°F (175°C).
-
Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.
-
-
Make the Crust:
-
In a bowl, combine the graham cracker crumbs, melted butter, and sugar.
-
Mix until the texture resembles wet sand.
-
-
Press and Bake:
-
Press the mixture firmly into the bottom of the prepared pan, creating an even layer.
-
Bake for 8-10 minutes or until golden and set.
-
Remove from the oven and let cool slightly.
-
-
Melt the Butter and Sugars:
-
In a microwave-safe bowl, melt the butter.
-
Add the granulated sugar and brown sugar and whisk until smooth.
-
-
Add Eggs and Vanilla:
-
Whisk in the eggs, one at a time, followed by the vanilla extract.
-
Mix until fully combined.
-
-
Sift in Dry Ingredients:
-
Sift in the flour, cocoa powder, baking powder, and salt.
-
Fold gently until just combined. Avoid overmixing.
-
-
Add Chocolate Chips:
-
Fold in the chocolate chips.
-
-
Spread the Batter:
-
Pour the brownie batter over the graham cracker crust and spread evenly.
-
-
Bake the Brownies:
-
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
-
Remove from the oven and let the brownies cool slightly.
-
-
Preheat the Broiler:
-
Adjust the oven to the broiler setting (or use a kitchen torch).
-
-
Add the Marshmallows:
-
Sprinkle the mini marshmallows evenly over the brownie layer.
-
-
Toast the Marshmallows:
-
Place the pan under the broiler for 1-2 minutes, watching closely to prevent burning.
-
Alternatively, use a kitchen torch to toast the marshmallows until golden and puffy.
-
-
Cool the Brownies:
-
Let the brownies cool for 15 minutes before slicing to prevent the marshmallow layer from sticking.
-
-
Slice and Serve:
-
Use a sharp knife coated with non-stick spray to slice through the sticky marshmallow topping.
-
Serve warm or at room temperature.
-
-
Serve the S’mores Brownies warm with a scoop of vanilla ice cream for an extra decadent treat.
-
For a more elegant presentation, drizzle with melted chocolate or caramel sauce.
-
Peanut Butter S’mores Brownies: Swirl in 1/4 cup peanut butter into the brownie batter before baking.
-
Mint S’mores Brownies: Add 1/2 tsp peppermint extract to the brownie batter for a minty twist.
-
Nutty S’mores Brownies: Sprinkle 1/2 cup crushed pecans or walnuts over the marshmallow layer before toasting.
-
Dark Chocolate S’mores Brownies: Use dark chocolate chips for a richer, less sweet version.
-
Gluten-Free Option: Replace the graham cracker crust with gluten-free graham crackers or crushed gluten-free cookies.