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S’mores Brownies

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S’mores Brownies are a delicious dessert combining a crunchy graham cracker crust, rich fudgy brownie layer, and a gooey toasted marshmallow topping, delivering the classic campfire s’mores flavors in a convenient baked form.

Ingredients

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

1 cup unsalted butter

8 oz semisweet chocolate, chopped

1 ½ cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

¼ cup unsweetened cocoa powder

½ teaspoon salt

2 cups mini marshmallows

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.
  2. Prepare the graham cracker crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan.
  3. Make the brownie batter: In a microwave-safe bowl, melt the butter and chopped chocolate together in 30-second intervals, stirring after each, until smooth. Allow to cool slightly.
  4. In a large bowl, whisk together sugar, eggs, and vanilla extract until well combined.
  5. Add the cooled chocolate mixture to the wet ingredients and stir until smooth.
  6. In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Pour the brownie batter over the graham cracker crust, spreading it evenly.
  8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Remove from oven and sprinkle mini marshmallows evenly over the top. Return to oven and bake for an additional 5-7 minutes, or until marshmallows are golden brown.
  10. Allow the brownies to cool in the pan on a wire rack before cutting into squares and serving.

Notes

  • To prevent marshmallows from burning, watch closely during final baking and cover loosely with foil if browning too fast.
  • You can substitute homemade brownie batter with store-bought mix.
  • Brownies can be prepared ahead and refrigerated before adding marshmallows.
  • Freeze brownies without marshmallow topping for up to 3 months.
  • Regular-sized marshmallows can be cut and used instead of mini marshmallows.
  • For a firmer crust, bake the graham cracker crust for 5-7 minutes before adding batter.
  • Dark chocolate can replace semisweet chocolate but will intensify flavor.
  • Try additional toppings like chocolate chips, crushed graham crackers, or caramel drizzle.
  • For gluten-free, use gluten-free flour blend and ensure all ingredients are gluten-free.
  • Experiment with different crusts like Oreo or shortbread for variety.

Nutrition

Find it online: https://recipesbyjanet.com/smores-brownies/