Description
These delicious S’mores Brownies combine the rich, fudgy texture of classic brownies with the nostalgic flavors of s’mores—graham crackers, melted chocolate, and toasted marshmallows. Perfectly layered and baked to gooey perfection, this treat is ideal for satisfying your sweet tooth with a fun twist on a timeless campfire favorite.
Ingredients
Scale
Base and Brownie Batter
- 5 graham cracker sheets
- ½ cup (113 g) unsalted butter
- ½ cup (85 g) semi-sweet chocolate chips
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (40 g) unsweetened or Dutch-processed cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup (60 g) all-purpose flour
Topping
- 1 – 1½ cups (45 – 68 g) mini marshmallows
- 1 (1.55 oz) Hershey’s chocolate bar, broken into small pieces
- 1 graham cracker, roughly crushed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8×8-inch metal pan with parchment paper on two sides and bottom for easy removal.
- Layer Graham Crackers: Arrange the 5 graham cracker sheets in a single layer on the bottom of the prepared pan. Break crackers as needed to fill any gaps.
- Melt Butter and Chocolate: In a microwave-safe bowl, combine the butter and chocolate chips. Heat in 30-second increments, stirring between each, until fully melted and smooth.
- Add Sugar and Heat: Stir in the granulated sugar lightly just until combined and microwave the mixture for an additional 1 minute. Stir again until sugar is fully incorporated. Let the mixture cool slightly (about 5 minutes) so it is warm, not hot.
- Incorporate Eggs: Whisk in the eggs vigorously for about 1 minute until batter is smooth and ribbons fall from the whisk.
- Add Flavorings and Dry Ingredients: Stir in vanilla extract, cocoa powder, and salt until mixture is smooth and glossy. Then fold in the flour until well combined without overmixing.
- Fill Pan and Bake: Pour the brownie batter evenly over the graham crackers and smooth the top with a spatula. Bake for approximately 25 minutes.
- Add Toppings: Remove the brownies from the oven and evenly sprinkle the mini marshmallows over the surface, then add the crushed graham crackers and broken pieces of Hershey’s chocolate bar on top.
- Finish Baking: Return the pan to the oven and bake for an additional 8 to 10 minutes until marshmallows are toasted and chocolate is melted.
- Cool and Serve: Allow the brownies to cool in the pan for 1 hour. Use the parchment paper to lift the brownies out of the pan, cut into 16 squares, and enjoy.
Notes
- Store cooled brownies in an airtight container at room temperature for up to 5 days.
- For variations, use boxed brownie mix or marshmallow fluff as alternatives to achieve different textures and flavors.
- Ensure eggs are at room temperature for better batter emulsification and texture.
- Do not overbake, as the brownies will continue to cook slightly after removing from oven with toppings added.
Nutrition
- Serving Size: 1 brownie (1/16 of recipe)
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 130 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
