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S’mores Brownies Recipe

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4 from 6 reviews

  • Author: Sara
  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings

Description

Indulge in the ultimate campfire-inspired treat with these decadent S’mores Brownies. Featuring a crunchy graham cracker base, rich cocoa-infused brownie batter, melted chocolate topping, and gooey toasted marshmallows, this recipe combines all the classic flavors of s’mores into a deliciously fudgy dessert that’s perfect for sharing.

Ingredients

Base:

  • 7 sheets graham crackers

Brownie Batter:

  • 1 cup butter
  • 1 ½ cup light brown sugar
  • ½ cup sugar
  • 4 eggs (room temperature)
  • 2 tsp vanilla extract
  • 1 cup cocoa powder
  • ⅔ cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt

Topping:

  • 3 ½ oz chocolate (chopped)
  • 36 marshmallows

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, ensuring the paper overhangs the sides for easy removal later.
  2. Arrange Graham Crackers: Place the 7 graham cracker sheets evenly at the bottom of the lined pan, breaking any pieces as needed to fit snugly and create a solid base layer.
  3. Melt Butter and Combine Sugars: In a medium saucepan over medium heat, melt the butter completely. Remove the saucepan from heat and stir in the light brown sugar and granulated sugar until well combined. Let this mixture cool for about 5 minutes to avoid cooking the eggs prematurely in the next step.
  4. Add Eggs, Vanilla, and Cocoa: Whisk the room temperature eggs and vanilla extract into the cooled butter-sugar mixture until smooth. Next, stir in the cocoa powder until fully incorporated and the batter is uniform in color.
  5. Incorporate Dry Ingredients: Gently fold in the flour, baking powder, and salt, mixing just until combined to avoid overworking the batter which can make brownies tough.
  6. Bake Brownie Base: Pour the brownie batter evenly over the graham cracker layer in the pan. Place the pan in the oven and bake for 30 minutes, allowing the batter to set but remain fudgy.
  7. Add Chocolate Topping: Remove the pan from the oven and immediately sprinkle the chopped chocolate evenly over the hot brownies. Let it sit for 3-5 minutes so the chocolate softens, then use a small offset spatula to spread the melted chocolate smoothly over the top.
  8. Add and Toast Marshmallows: Arrange the 36 marshmallows in neat rows over the melted chocolate. Return the pan to the oven and bake for an additional 5 minutes until the marshmallows begin to puff and soften. For the perfect finishing touch, toast the marshmallows using a kitchen torch until golden brown, or alternatively, place the pan on the top oven rack and broil for 15-30 seconds watching carefully to prevent burning.
  9. Cool and Serve: Allow the brownies to cool in the pan for 20-30 minutes to set fully. Use the parchment paper overhang to lift the brownies out of the pan and cut into 16 squares. Enjoy your rich and gooey s’mores brownies!

Notes

  • Use room temperature eggs to ensure they mix evenly without scrambling when added to the warm butter mixture.
  • If you don’t have a kitchen torch, broiling the marshmallows works well; watch closely to avoid burning them.
  • For an extra fudgy texture, slightly underbake the brownies by a couple of minutes.
  • Store leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.
  • Feel free to use mini marshmallows if you prefer smaller toasted bits on top or jumbo marshmallows for a gooier topping.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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