S'mores Brownies
These decadent S'mores Brownies are a delicious twist on classic flavors that everyone will love! With a crunchy graham cracker crust, rich and fudgy brownie layer, and a gooey, toasted marshmallow topping - why have s’mores when you can have S’mores Brownies?
Servings 16
Calories 455kcal
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs 21 squares
- 6 tablespoons melted butter
Brownie Layer
- 16 tablespoons unsalted butter 2 sticks
- 8 ounces bitter sweet chocolate 70% cocoa, finely chopped
- 1 ¾ cups light brown sugar
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- ¾ cup all purpose flour
- ½ cup dutch processed cocoa powder
- ¾ teaspoon sea salt
Marshmallow Topping
- 49 marshmallows
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F. Line an 8x8 inch pan with parchment paper. Set aside.
- In a food processor, pulse the graham crackers until only crumbs remain. and Add the melted butter and pulse to combine.
- Transfer the crumb mixture to into the prepared pan and press down into an even layer. Set aside.
Brownie Layer
- In a large microwaveable bowl, add the butter and chopped chocolate. Heat the mixture in 30-second intervals at 50 % power. After each interval, remove the bowl and stir the contents thoroughly. As the chocolate and butter approach a fully melted state, reduce the heating time to short bursts of 5-10 seconds. Continue until both the chocolate and butter are completely melted. Set aside to cool slightly.
- Add the sugar and eggs to the bowl of a stand mixer or large mixing bowl. Beat the mixture on medium speed for approximately 5 minutes, or until the mixture has doubled in size and achieved a pale yellow color.
- Turn the mixer off and pour the cooled butter and chocolate mixture, along with the vanilla extract, into the bowl. With the mixer on its lowest setting, mix until a uniform color is achieved throughout the batter. Scrape down the sides and bottom of the mixing bowl to ensure all the ingredients are completely incorporated.
- In a separate bowl, add the flour, cocoa powder and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredients. Use a hand held spatula or wooden spoon to gently fold the ingredients together. Do not over mix.
- Carefully pour the brownie batter into the prepared pan with the graham cracker crust. Use the back of a spoon or an offset spatula to smooth the top.
- Place the pan on the center rack and bake for 35 minutes. To determine doneness, carefully insert a toothpick into the center of the pan. The toothpick should have moist crumbs clinging to it, but not large chunks of uncooked batter.
- Remove the brownies from the oven and arrange the marshmallows in rows on top of the brownie. Return the pan to the oven for 3 minutes. At this stage, you can use a chef’s blowtorch to toast the tops of the marshmallows or set the pan under a hot broiler for 30 seconds.
- Leave to cool completely in the pan before slicing into squares.
- Serve and enjoy!
Notes
Storage Information
Refrigerator: S’mores Brownies will last for one week stored in an airtight container and refrigerated.
Room Temperature: Brownies can be stored in an airtight container at room temperature for up to 3 days.
Freezer: They can be individually frozen, wrapped in plastic and stored in airtight freezer safe ziplock bags for up to one month. Always thoroughly defrost/bring to room temperature before eating.
Nutrition
Calories: 455kcal | Carbohydrates: 61g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 236mg | Potassium: 193mg | Fiber: 3g | Sugar: 43g | Vitamin A: 539IU | Calcium: 50mg | Iron: 2mg
