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S’mores Brownies Recipe

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3.9 from 2 reviews

These decadent S’mores Brownies combine the classic camping flavors of graham crackers, melty chocolate, and toasted marshmallows in a rich, fudgy brownie. With a crunchy graham cracker base, layers of semisweet and milk chocolate, and a golden marshmallow topping, these brownies are a perfect treat for any occasion or a fun twist on traditional s’mores.

Ingredients

Base and Topping

  • 5 graham crackers
  • 36 large marshmallows

Chocolate Mixture

  • 85 g semisweet chocolate
  • 150 g neutral oil (such as vegetable or canola oil)

Brownie Batter

  • 200 g granulated sugar
  • 142 g brown sugar
  • ½ teaspoon salt
  • 3 eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 120 g all-purpose flour
  • 84 g Dutch process cocoa powder
  • 140 g milk chocolate (for mixing into batter)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper to prevent sticking and make it easier to remove the brownies after baking.
  2. Arrange Graham Crackers: Place the 5 graham crackers evenly in the bottom of the prepared pan to create a crunchy base layer for your brownies. Set aside.
  3. Melt Semisweet Chocolate and Oil: In a small microwave-safe bowl, combine the semisweet chocolate and neutral oil. Heat in 30-second increments, stirring each time until fully melted and smooth. Set this mixture aside to cool slightly.
  4. Beat Sugar, Eggs, and Vanilla: In a large mixing bowl, combine the granulated sugar, brown sugar, salt, eggs, and vanilla extract. Using an electric hand mixer, beat on high speed for about 5-6 minutes until the mixture doubles in size and becomes pale and fluffy. This step is essential for a light and tender brownie texture.
  5. Incorporate Melted Chocolate Mixture: Reduce the mixer speed to low, then slowly pour the melted semisweet chocolate and oil mixture into the beaten sugar and eggs mixture, blending gently to combine.
  6. Add Dry Ingredients: Add the all-purpose flour and Dutch process cocoa powder to the bowl. Mix on low speed until just mostly combined to avoid overmixing and tough brownies.
  7. Fold in Milk Chocolate: Gently fold the chopped or chunked milk chocolate into the batter until evenly dispersed. This adds extra bursts of creamy chocolate throughout the brownies.
  8. Pour Batter Over Graham Crackers: Carefully pour the brownie batter over the arranged graham crackers in the pan, smoothing the top evenly.
  9. Bake Brownies: Bake in the preheated oven for about 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs. Remove the pan from the oven and allow the brownies to cool completely in the pan, which will take about 1 hour. Cooling helps the brownies set properly.
  10. Add Marshmallows and Toast: Once the brownies are fully cooled, arrange the large marshmallows evenly on top. Return the pan to the oven and bake for an additional 5-8 minutes until the marshmallows are puffy and golden brown on top.
  11. Serve: Remove the brownies from the oven, lift them out using the parchment paper, and cut into 9 squares. Enjoy these indulgent s’mores-inspired brownies warm or at room temperature.

Notes

  • Use room temperature eggs for better mixing and volume in the batter.
  • If you don’t have Dutch process cocoa powder, natural cocoa powder can be used, but the flavor and color may be slightly different.
  • For an even gooier marshmallow topping, you can broil for 1-2 minutes instead of baking the second time—watch closely to avoid burning.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Allow brownies to cool completely before adding marshmallows to prevent them from sinking into the batter.

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