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S’mores Brownies Recipe

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4.1 from 11 reviews

These decadent S’mores Brownies combine the classic campfire treat with rich, fudgy brownies layered over a crispy graham cracker base. Topped with toasted marshmallows, this dessert delivers a perfect balance of chocolate, crunch, and gooey sweetness. Ideal for sharing and impressive enough for any occasion.

Ingredients

Base Layer

  • 12 graham cracker squares

Brownie Batter

  • 100 g dark chocolate or semi-sweet chocolate, finely chopped
  • 50 g natural cocoa powder
  • 1 teaspoon espresso powder
  • 230 g unsalted butter, roughly cubed
  • 4 large eggs, room temperature
  • 150 g granulated sugar
  • 100 g brown sugar
  • 100 g all-purpose flour

Topping

  • 36 large marshmallows

Instructions

  1. Prep: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper extending on all sides for easy removal later.
  2. Arrange Graham Crackers: Place a single layer of graham cracker squares at the bottom of the prepared pan, cutting pieces if necessary to fit the dimensions snugly. Set aside.
  3. Prepare Chocolate Mixture: In a medium bowl, combine the finely chopped chocolate, natural cocoa powder, and espresso powder. Set aside for blooming later.
  4. Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter. Stir occasionally as it melts and begins to foam. Watch closely as the milk solids start to brown and the butter emits a nutty aroma. Once golden brown, remove from the heat immediately to avoid burning.
  5. Melt Chocolate with Butter: Pour the browned butter over the chocolate mixture, stirring until the chocolate is fully melted and smooth. Let cool for 10 to 15 minutes while preparing the rest of the batter.
  6. Mix Batter: In a large bowl, whisk together eggs, granulated sugar, and brown sugar for about two minutes until smooth and fully combined. Gradually stream the cooled chocolate mixture into the eggs while whisking continuously. Gently fold in the all-purpose flour until just incorporated; do not overmix.
  7. Assemble: Pour the brownie batter evenly over the graham cracker layer in the pan. Spread it evenly to fill all corners using a spatula or by gently shaking the pan.
  8. Bake: Bake in the preheated oven for 28 to 30 minutes until the edges are set and a toothpick inserted in the center comes out with moist crumbs but no raw batter.
  9. Broil Marshmallows: Immediately after baking, move the oven rack to the top position. Arrange the marshmallows in a layer on top of the brownies. Turn on the broiler and broil for 2 to 3 minutes until the marshmallows turn golden and toasted, watching carefully to prevent burning.
  10. Cool: Allow the brownies to cool in the pan on a wire rack for at least 30 minutes. Use the parchment paper overhang to lift the brownies out gently. For faster cooling, place them in the refrigerator after one hour.
  11. Slice: To prevent sticking, rub a little cooking oil on an offset spatula or knife to carefully release the marshmallow layer from the parchment paper. When cutting, oil your knife to avoid marshmallow sticking and slice the brownies into nine equal pieces.

Notes

  • Use room temperature eggs for better batter integration.
  • Watch the butter closely while browning to avoid burning and bitter flavor.
  • Keep an eye on marshmallows while broiling, as they toast very quickly.
  • Oiling your knife helps make clean slices without pulling the marshmallow layer.
  • For extra fudginess, slightly underbake the brownies.

Find it online: https://bitezly.com/smores-brownies-recipe-2/