S’mores Brownies
S’mores brownies are an upgraded version of the classic summer treat. Graham cracker crust, chewy brownies, and toasted marshmallow top.
These brownies are very woah. I like s’mores but I’m not usually reaching for s’mores flavored treats. But they are a staple of summer so I really wanted to create a brownie version because honestly a brownie with graham cracker and marshmallow might be better than a chocolate bar.
I wanted brown butter in the brownies for a little extra toasty-ness, because we aren’t actually taking any of these s’mores brownies out to the campfire. Plus, it’s just delicious. So I took my Fudgy Brown Butter M&M Brownies and played with that recipe until I thought it would work with adding a crust and a topping. Typically I love a chewy brownie over a fudgier one, but these really lend themselves to fudgy. When you’re eating a s’more, the chocolate is all melty and gooey so I thought the brownies should be a little bit as well.
Baking Notes & Tips
When I first tested these s’mores brownies the crust was a bit crumblier than I expected. I retested them with a little extra butter and that layer then held better but almost everyone preferred the crumblier crust. So I kept it that way. If you don’t want a crumbly crust, add an additional tablespoon of butter to the crust.
S’mores Brownies Key Ingredients
- Dutch Cocoa – Dutch cocoa is going to give you a much richer chocolate flavor than natural cocoa. You can totally use whatever you have though. Personally, I almost always use King Arthur’s triple cocoa (NOT sponsored I just love it that much!) which has natural, Dutch and black cocoa which gives the best of all worlds.
- Marshmallows – If you love marshmallow, you’re going to want the big marshmallows like you would in traditional s’mores. If maybe you want a little less, I’d use either marshmallow fluff or mini marshmallows. I did not test with fluff, so I can’t guarantee the results.
- Graham Crackers – I used regular honey graham crackers, but you could use cinnamon or chocolate for extra chocolate flavor.
Ingredients
Crust
- 185 g Graham Crackers 12 crackers
- 15 g Dark brown sugar 1 tbsp
- ½ tsp Sea salt
- 56 g Unsalted butter 4 tbsp
Brownies
- 140 g Unsalted butter 10 tbsp
- 125 g Dark brown sugar ½ cup
- 100 g Granulated sugar ½ cup
- 1 tbsp Vegetable oil
- 2 large Eggs room temperature
- ½ tbsp Vanilla
- 1 tsp Sea salt
- 30 g Dutch processed cocoa powder ~â…“ cup
- 90 g AP flour 1 cup
- 125 g Chocolate chips divided
- 35 Large Marshmallows
Instructions
- Line an 8×8 baking pan with parchment and set aside. Preheat your oven to 350°F.
- If you haven't already, crush your graham crackers. They can be anywhere from finely crushed to mostly finely crushed with small pieces, just depending on your preference.185 g Graham Crackers
- In a small bowl, add your graham cracker crumbs, brown sugar, salt, and melted butter and stir together. It should create a sandy mixture.15 g Dark brown sugar | 56 g Unsalted butter | ½ tsp Sea salt
- Dump into your prepared pan and press down into an even layer. I like using a butter wrapper to help flatten the crumbs.
- Bake your crust for 10-12 minutes, then remove from the oven.
- In a light colored or stainless sauce pan, add your butter and place over medium heat. As the butter melts, it will first begin to bubble loudly, after this subsides it will begin to foam. Keep stirring as it foams to ensure the milk fats toast evenly and don't get stuck to the pan. When the butter becomes an amber color with a nutty fragrance, immediately transfer to a large bowl, making sure to scrape the toasted milk solids into the bowl as well.140 g Unsalted butter
- Add your sugars and vegetable oil to your browned butter and mix.125 g Dark brown sugar | 100 g Granulated sugar | 1 tbsp Vegetable oil
- Add your two whole eggs to the sugar and butter mix and mix well until the eggs are thoroughly combined.2 large Eggs
- Add your salt and vanilla and stir together.½ tbsp Vanilla | 1 tsp Sea salt
- Add your cocoa powder and mix in.30 g Dutch processed cocoa powder
- Add in your flour and stir until just combined, no dry bits remaining.90 g AP flour
- Add in the chocolate chips and stir to evenly distribute them throughout the batter.125 g Chocolate chips
- Pour your brownie batter into your pan over the crust and and smooth into an even layer.
- Place your pan on the center rack of your oven and bake for about 22-25 minutes. When brownies are done the top will be set and shiny but if touched it will still be quite soft.
- Turn off the oven and set to broil high.
- Lightly arrange your large marshmallows on top of the brownies, covering the top.35 Large Marshmallows
- Place the brownies back in the oven under the broiler for about 2 minutes or until the tops of the marshmallows are toasted. Keep an eye on them as they will burn quickly.
- Allow your brownies to cool in the pan for ideally at least two hours before cutting into them. They should be all the way cooled to room temperature to allow them to finish cooking and set. Store in an airtight container for 3-5 days, enjoy!
