My name is Lori and I’m a sweets fanatic. There, I said it. 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’m not one of those “naturally thin” kinda girls so I’ve gotta work it big time to manage my girlish figure. 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 food blogger.
I definitely hit the gym the day that I made these: S’Mores Brownies.
Here’s the How-To:
Every good S’More begins with a graham cracker crust.
That crust gets pressed into the bottom of your foil-lined brownie pan.
Then it’s baked until “golden.”
The chocolate brownie part comes next. This is where things sometimes go terribly wrong in my house… because I just want to eat that brownie batter by the spoonful.
That part is baked too- just until it’s set so it still remains a bit gooey inside.
Chocolate chunks sprinkled on top of warm brownies. Enough said.
Mini marshmallows and graham cracker sprinkles on top.
A quick pop back into the oven gets those marshmallows a little bit toasty and melty on top.
Here’s where the foil comes in handy. 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 munching cutting.
Lovely layers of graham cracker, chocolate, more chocolate, marshmallow and graham cracker sprinkles. Kinda like S’Mores on steroids.
Luckily, my son made a new friend last week… so I had a new place to deposit my goodies. These bad boys made their way over to the new friend’s house while they were still warm. Out of sight and out of the house as quickly as possible was definitely a good idea on this day. These things were darn good.
S'Mores Brownies
Recipe Details
Ingredients
CRUST
- 7 tablespoons unsalted butter, melted
- 1½ cups graham cracker crumbs (8 or 9 whole graham crackers, crumbled)
- 2 tablespoons granulated sugar
- 1 pinch salt
BROWNIE
- ½ cup (1 stick) unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 1 cup packed light brown sugar
- ¾ cup granulated sugar
- 1½ teaspoons vanilla extract
- ½ teaspoon salt
- 4 large eggs
- 1 cup all purpose flour
TOPPING
- 1 cup semi-sweet chocolate chunks or chips
- 3 to 4 cups mini marshmallows
- ¼ cup graham cracker crumbs (1 whole cracker, crumbled)
Instructions
- Preheat the oven to 325 degrees F. Line an 8x8 inch pan with foil so it hangs over the edges a bit. Spray with nonstick spray. (You can use 9x9 inch pan, but baking time might need a slight decrease and your end result will be a thinner brownie).
- Prepare crust: In a medium bowl, mix butter with crumbs, sugar and salt. Press crumb mixture into the bottom of the pan. Bake until golden, 15 to 20 minutes.
- Prepare the brownie: Place butter and chocolate in microwave safe bowl. Melt for 1 minute; stir. Melt another minute; stir. Keep microwaving at 1 minute intervals until 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 sugars, vanilla and salt into the melted chocolate and mix together. Add eggs and beat vigorously until you see a thick and glossy batter. Stir in flour and mix just until incorporated. Pour batter over the baked crust. Bake until top is set and 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.)
- Topping: Remove pan from the oven. Turn heat on the oven to broil. Sprinkle 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. Cut brownies into 12 squares. Helpful tip: Use a large, WET & SHARP KNIFE to cut the brownies. Slice through the brownie, then clean the knife and slice through again with a clean, wet knife. Keep cleaning off the knife after each cut for the cleanest cuts.
These brownies were incredible!!!!!!!!! OMG!! The combination of marshmallows, chocolate, and graham cracker really tasted like smores!!! I totally recommend it!!!!!!!!
On the Game plan for Super bowl tomorrow. These bars look criminally good and tasty. Someone could possibly get arrested for these Smores. Lol
Made these last night YUMMM!! Had to give most of th to my friends so i wouldnt eat them all!!
These are chocolate marshmallow yummy over load. Made them today. Fabulous !!!
Ok this are THE BEST BROWNIES ever! I’m used to cook, specially desserts, but I never quite liked my brownies. I gave these a try and WOW they are the best!
I’m familiar with the ingredients and techniques so I changed a couple of things maybe you’ll want to try.
I add some coffe (it always brings up chocolate flavor) and inestead of normal salt I used “Sal rosada de maras” is a peruvian salt, but I think it could also work with coarse salt.
Well done girl! You came up with an awesome recipe!
I love the recipe but i’m on a tight budget. Can I use a box brownie mix for the brownies? Will it turn out the same way? Thanks, Abby
I have not tried it that way but you can certainly experiment!
Theses were horrendous. I followed he recipe exactly only to have alight brown mxture that didnt have enough chocolate to merit a brownie. After baking for the right amount of time, the center was completely raw, and my oven is hot. the only good thing about this recipe is the graham cracker crust. i fould not recommend.
I’m not sure what you did wrong…
i have not bought a box mix since i found this recipe. they are AMAZING!!!! i use the middle layer as my normal go-to brownies. i always double it and use 6 eggs instead of the 8 to make them super fudgy. thats my only change. these are the quintessential chocolatey bars ive been looking for!!
These are the BEST ever…so easy all of my co-workers make them now.The foil is a great trick and the wet knife advice the greatest BROWNIES EVER!!!!!
I have been working on a gluten-free, dairy-free, super healthy brownie s’mores recipe, and love your technique of using the tin foil in the pan! So smart! Thank you! Round one just came out of the oven…hopefully it will be good enough to be blog-worthy! Love your photos, they are awesome!
Does anyone know how well these keep? Just wondering if I make the day before if the toasted marshmellows will get hard or just weird…???
Made these for a party. Needed two 9×13 pans so I tripled crust recipe to divide between each pan. Used boxed brownie mix for 9x 13 pan. Made the night before so put 1 layer of marshmallow on when still hot, cooled completely and covered. Day of party uncovered added 2nd layer of marshmallow and toasted under broiler. I found that a light coating of Pam on chef’s knife kept marshmallow from sticking too much. I cut them and put in a cupcake paper cup to make them easy to pickup and they were wonderful!!!
These are amazing!!! Just made them tonight and could hardly wait for them to cool to cut into them. I did use a box mix for the brownies but everything else I did as the recipe stated. Will definitely keep this in my files to make again and again. We LOVE s’mores AND brownies in our house so this is the perfect treat.
YUM! I just make them today for the second time, as a request from my 9 year old niece for her birthday. SOOOOO GOOD! Thank you for posting! Love your site too:)
I’ve made these brownies a couple of times, and I have to say they’re my absolute favourite! Sinful, but wonderfully delicious.
Wow…I made these yesterday and they are simply delicious!! Thank you so much for this fantastic recipe 😀 I’m from England and my friend brought me back some graham crackers from the US – this was the perfect recipe in which to use them! I even managed to perfect the marshmallow toasting!