Description
These S’mores Brownies combine all the best parts of a classic campfire treat with rich, fudgy brownies! A buttery graham cracker crust is topped with decadent chocolate brownies and finished with a gooey layer of toasted marshmallows. Perfect for parties, summer nights, or anytime you want a little nostalgia in dessert form!
Ingredients
Units
Scale
For the Graham Cracker Crust:
- 1 1/2 cups (180g) graham cracker crumbs (about 10 full crackers)
- 1/4 cup (50g) granulated sugar
- 6 tbsp (85g) unsalted butter, melted
For the Brownies:
- 1 cup (225g) unsalted butter, melted
- 1 3/4 cups (350g) granulated sugar
- 3/4 cup (150g) light brown sugar, packed
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup (125g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup (170g) semi-sweet chocolate chips
For the Marshmallow Topping:
- 3 cups (150g) mini marshmallows
- 1/2 cup (85g) chopped milk chocolate or chocolate chips (optional for garnish)
Instructions
Step 1: Make the Graham Cracker Crust
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake for 8-10 minutes, then set aside while making the brownie batter.
Step 2: Make the Brownies
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla: Beat in eggs one at a time, followed by vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in chocolate chips (if using).
- Pour batter over the baked graham cracker crust and spread evenly.
Step 3: Bake & Add Marshmallows
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and immediately sprinkle mini marshmallows evenly over the brownies.
- Return to oven and broil on low for 1-2 minutes until marshmallows are golden brown. Watch closely! They can burn quickly.
- (Optional) Sprinkle with chopped chocolate for extra gooeyness.
Step 4: Cool & Serve
- Let the brownies cool for 15-20 minutes before slicing.
- Cut into squares and enjoy!
Notes
- Broiling Tips: If you don’t have a broiler, you can use a kitchen torch to toast the marshmallows.
- Make It Extra Crunchy: Add a layer of crushed graham crackers on top of the marshmallows before broiling.
- Storage: Store in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days.
- Freezing: Freeze uncut brownies for up to 3 months. Thaw before serving.