S’Mores Brownies

S’Mores Brownies have all the flavors of S’Mores baked into a brownie: graham cracker crust, chocolate brownie layer and marshmallows on top.

Baking is something that I love to do, but goodies can’t stick around my house very long since I have a tough time staying away from all that good stuff. I tend to stock my kitchen with loads of fruit, yogurt, and salad-at-the-ready, and I head to the gym every single day for a good, long workout. That’s the only way I can manage my life as a recipe developer. It’s worth it for brownies. And these s’mores brownies are indeed delicious!

🛒 Ingredient Notes:

• unsalted butter (you can use salted, but then you’ll want to use a little less salt)
• graham cracker crumbs
• granulated white sugar
• salt
• unsweetened chocolate
• light brown sugar (can use dark, if that’s what you have)
• vanilla extract
• large eggs
• all purpose flour
• semi sweet chocolate (chunks or chips)
• mini marshmallows

✏️ How to make S’Mores Brownies

*The full, printable recipe is at the end of this post.

1. Preheat the oven to 325 degrees F. Line an 8×8 inch pan with foil so it hangs over the edges a bit. Spray with nonstick spray. (You can use 9×9 inch pan, but baking time might need a slight decrease and your end result will be a thinner brownie).
2. Prepare the crust: In a medium bowl, mix the butter with the crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan. Bake until golden, 15 to 20 minutes.
3. Prepare the brownie layer: Place the butter and chocolate in a microwave safe bowl. Melt for 1 minute; stir. Melt another minute; stir. Keep microwaving at 1 minute intervals until the mixture is completely melted. (Alternately, you can melt this mixture in a heatproof bowl set over a pan of simmering water on the stove). Add the sugars, vanilla and salt into the melted chocolate and mix together. Add the eggs and beat vigorously until you see a thick and glossy batter. Stir in the flour and mix just until incorporated. Pour the batter over the baked crust. Bake until the top is set and a toothpick inserted into the middle comes out mostly clean, 35 to 40 minutes (You don’t want to over-bake the brownie. A little gooey inside is good.)
4. Prepare the Topping: Remove the pan from the oven. Turn the heat on the oven to broil. Sprinkle the chocolate chunks over the baked brownie. Add a nice, thick layer of marshmallows next. Sprinkle graham cracker crumbs on top.

Place your pan of brownies back into the oven (they should be 6 to 8 inches away from the heating element). Toast under the broiler until golden- KEEP AN EYE ON IT- it can go from golden to burned in a matter of seconds. 1 to 2 minutes under the broiler should be plenty. Cool for a few minutes, then use foil to remove brownies from the pan and set on a cutting board. Carefully pull the sides of the foil away from the marshmallows and brownies. 

➡️ Tips

• Foil comes in handy when you line the pan. You can just slip the brownies out of the pan and place them on a cutting board. Peel back the foil and they’re ready for cutting.
• When you add the marshmallows to the brownies, keep a close eye on them in the oven. Marshmallows can quickly go from perfectly golden to burnt, so it’s essential to monitor them closely and remove the brownies from the oven as soon as they’re toasted to your liking.
• Store any leftover brownies in an airtight container at room temperature for up to several days.