Name: Decadent S'mores Brownies-Easy Fudgy Treat
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16 servings
Ingredients: 5 whole graham cracker sheets; 1/2 cup unsalted butter (113g), melted; 1/2 cup semi-sweet chocolate chips (85g); 1 cup sugar (200g); 2 large eggs, at room temperature; 1/2 cup unsweetened or Dutch processed cocoa powder (40g); 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup all-purpose flour (60g); 1 - 1.5 cups mini marshmallows (45-68g); 1 Hershey's chocolate bar (1.55 oz); 1 graham cracker, roughly crushed

S’mores Brownies are more than just a dessert; they’re a portal to childhood campfires and starry nights, all condensed into one perfectly fudgy, gooey bite. Who doesn’t remember the sheer joy of perfectly toasted marshmallows, rich chocolate, and crunchy graham crackers? This recipe captures that magic, transforming it into an irresistible treat that’s surprisingly easy to whip up in your own kitchen. We’re talking about a deeply chocolatey, impossibly moist brownie base, crowned with a generous layer of melted chocolate, perfectly toasted marshmallows that puff up and turn golden, and a delicate crumb of buttery graham crackers. What truly sets these S’mores Brownies apart is the harmonious balance of textures and flavors – the decadent richness of the brownie, the sweet, slightly caramelized chew of the marshmallow, and the subtle crunch of the graham cracker all meld together in an explosion of pure happiness. Get ready to indulge in pure bliss!

Ingredients:

5 whole graham cracker sheets
½ cup unsalted butter (113g)
½ cup semi-sweet chocolate chips (85g)
1 cup sugar (200g)
2 large eggs, at room temperature
½ cup unsweetened or Dutch processed cocoa powder (40g)
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup all-purpose flour (60g)
1 – 1½ cups mini marshmallows (45-68g)
1 Hershey’s chocolate bar (1.55 oz)
1 graham cracker, roughly crushed

For the Graham Cracker Crust

Ingredients:

5 whole graham cracker sheets
½ cup unsalted butter (113g), melted

Instructions:

To begin, let’s prepare our graham cracker crust. This forms the delicious base for our S’mores Brownies. Take your 5 whole graham cracker sheets and place them into a food processor. Pulse them until they are finely crushed, resembling coarse crumbs. If you don’t have a food processor, you can place the graham crackers in a resealable plastic bag and crush them with a rolling pin until you achieve the desired consistency.
In a medium bowl, combine the graham cracker crumbs with the ½ cup of melted unsalted butter. Stir until all the crumbs are evenly moistened. The mixture should look like wet sand.
Press this graham cracker mixture firmly and evenly into the bottom of an 8×8 inch baking pan. Ensure you create a solid, compact layer to prevent it from crumbling when you cut the brownies later. You can use the bottom of a measuring cup or your hands to press it down. Place the prepared pan into the refrigerator while you move on to the brownie batter. This allows the crust to set up.

For the Decadent Brownie Batter

Ingredients:

½ cup unsalted butter (113g), cut into pieces
½ cup semi-sweet chocolate chips (85g)
1 cup sugar (200g)
2 large eggs, at room temperature
½ cup unsweetened or Dutch processed cocoa powder (40g)
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup all-purpose flour (60g)

Instructions:

Now, let’s make the fudgy brownie batter that will envelop our s’mores goodness. In a medium, microwave-safe bowl, combine the ½ cup of unsalted butter, cut into pieces, and the ½ cup of semi-sweet chocolate chips. Microwave these in 30-second intervals, stirring between each interval, until the butter is completely melted and the chocolate chips are smooth and glossy. Be careful not to overheat the chocolate. Stir until you have a perfectly smooth and melted chocolate mixture.
To this melted chocolate and butter mixture, add the 1 cup of sugar. Whisk thoroughly until well combined. The mixture will become slightly lighter in color and may thicken a bit.
One at a time, add the 2 large eggs, whisking vigorously after each addition until each egg is fully incorporated into the chocolate-sugar mixture. It’s crucial to ensure the eggs are fully mixed to prevent them from cooking when the batter gets warm. Next, stir in the 1 teaspoon of vanilla extract.
In a separate small bowl, whisk together the ½ cup of unsweetened or Dutch processed cocoa powder, ¼ teaspoon of salt, and ½ cup of all-purpose flour. Sifting the cocoa powder and flour can help prevent lumps and ensure a smoother batter.
Gradually add the dry ingredients to the wet ingredients, folding them in gently with a spatula until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in tougher brownies. We want a rich, fudgy texture, so stop mixing as soon as you no longer see streaks of dry ingredients.

Assembling and Baking Your S’mores Brownies

Ingredients:

1 – 1½ cups mini marshmallows (45-68g)
1 Hershey’s chocolate bar (1.55 oz)
1 graham cracker, roughly crushed

Instructions:

Retrieve the chilled graham cracker crust from the refrigerator. Pour the prepared brownie batter evenly over the crust, spreading it out with your spatula to cover the entire surface.
Now for the s’mores magic! Sprinkle the 1 to 1½ cups of mini marshmallows evenly over the top of the brownie batter. Make sure they are distributed so you get that gooey marshmallow in every bite.
Next, break the 1 Hershey’s chocolate bar into small pieces and scatter them amongst the marshmallows. This adds an extra layer of classic Hershey’s chocolate flavor that melts beautifully.
Finally, sprinkle the 1 roughly crushed graham cracker over the top of the marshmallows and chocolate pieces. This gives you that delightful toasted graham cracker crunch that completes the s’mores experience.
Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center of the brownies comes out with moist crumbs attached (not wet batter). The marshmallows should be puffed and golden brown. Keep a close eye on them as the marshmallows can burn quickly. Once baked, remove the pan from the oven and let the S’mores Brownies cool completely in the pan on a wire rack before cutting. This cooling period is essential for the brownies to set properly, ensuring clean slices.

Conclusion:

And there you have it – your ultimate guide to crafting irresistible S’mores Brownies! We’ve walked through each step, from achieving that perfectly fudgy brownie base to layering on the gooey marshmallow and crunchy graham cracker topping. These S’mores Brownies are more than just a dessert; they’re a nostalgic trip back to campfire memories, perfectly packaged for your kitchen. I hope you feel empowered to whip up a batch and share them with loved ones.

For serving, these are truly best enjoyed warm, allowing the chocolate to be molten and the marshmallows to be delightfully stretchy. They’re fantastic on their own, but a scoop of vanilla bean ice cream or a drizzle of extra chocolate ganache takes them to an entirely new level. Don’t be afraid to get creative with variations! You could add a sprinkle of sea salt on top for a sweet and salty kick, or even incorporate some chopped nuts like pecans into the brownie batter for added texture.

Ultimately, the joy of making these S’mores Brownies lies in the process and the delicious reward. So gather your ingredients, embrace the fun, and get ready to impress yourself and everyone lucky enough to snag a piece. Happy baking!

Frequently Asked Questions about S’mores Brownies:

Q1: How do I ensure my S’mores Brownies are fudgy and not cakey?

To achieve a fudgy texture, it’s crucial to avoid overmixing the batter once the flour is added. Mix just until combined. Also, using melted butter and a higher ratio of chocolate to flour in the brownie base contributes significantly to fudginess.

Q2: Can I make these S’mores Brownies ahead of time?

Yes, you can! The brownie base can be baked and cooled completely a day in advance. You can then add the marshmallow and graham cracker topping just before serving or a few hours prior. If adding the topping ahead, you might need to briefly warm them in the oven to re-melt the marshmallows slightly.