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S’mores Brownies Recipe

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4 from 11 reviews

Deliciously decadent S’mores Brownies combine a layer of crispy graham crackers with rich, fudgy chocolate brownie and a toasted marshmallow topping. This dessert captures the nostalgic campfire s’mores flavor in a convenient baked treat, perfect for sharing or indulging.

Ingredients

Base:

  • 12 graham cracker squares

Chocolate Mixture:

  • 100 g dark chocolate or semi-sweet chocolate, finely chopped
  • 50 g natural cocoa powder
  • 1 teaspoon espresso powder
  • 230 g unsalted butter, roughly cubed

Batter:

  • 4 large eggs, room temperature
  • 150 g granulated sugar
  • 100 g brown sugar
  • 100 g all-purpose flour

Topping:

  • 36 large marshmallows

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper on all sides to allow easy removal later.
  2. Prepare Graham Cracker Base: Arrange a single layer of graham cracker squares on the bottom of the lined pan. Cut any crackers if needed to fit the pan’s shape. Set aside.
  3. Make Chocolate Mixture: In a medium bowl, combine chopped dark or semi-sweet chocolate, natural cocoa powder, and espresso powder. Set this mixture aside for later use.
  4. Brown the Butter: In a medium pan over medium heat, melt the unsalted butter. Stir occasionally as it fizzes and foams, watching carefully for the milk solids to turn golden brown and emit a nutty aroma. Remove immediately from heat to prevent burning.
  5. Melt Chocolate: Pour the browned butter over the chocolate mixture and stir until the chocolate is fully melted and smooth. Let it cool for 10-15 minutes while preparing the batter.
  6. Mix Batter: In a large mixing bowl, whisk together eggs, granulated sugar, and brown sugar for about 2 minutes until combined and slightly thickened. Gradually add the chocolate and butter mixture while whisking continuously. Finally, fold in the all-purpose flour until just combined, avoiding overmixing.
  7. Assemble and Bake: Pour the brownie batter evenly over the graham cracker layer in the pan. Spread it to the edges using a spatula or by gently shaking the pan. Bake for 28-30 minutes until the edges are set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  8. Broil Marshmallows: After removing the brownies from the oven, move the oven rack to the top position. Arrange a layer of marshmallows evenly on top of the brownies. Place the pan under the oven broiler set to about 450°F and broil for 2-3 minutes until the marshmallows are toasted golden brown. Watch closely to prevent burning.
  9. Cool: Let the brownies cool in the pan on a wire rack for at least 30 minutes. Use the parchment paper edges to lift the brownies out of the pan. Cool completely on a wire rack. For faster cooling, refrigerate the brownies after an hour.
  10. Slice and Serve: To make cutting easier, rub a bit of cooking oil on a knife or offset spatula to prevent marshmallows from sticking. Carefully slice the brownies into squares and serve.

Notes

  • Graham Crackers: If using rectangular graham crackers instead of squares, you’ll need about 3-4 sheets to cover the pan evenly.
  • Broiler: The broiler is located at the top of most ovens and heats intensely. Toast marshmallows carefully as they burn quickly. If your oven lacks a broiler, use a kitchen torch on low heat with quick passes.
  • Storage: Store brownies in the refrigerator for a fudgier texture and bring to room temperature before serving. They can also be stored at room temperature for 1-2 days.

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