Indulgent S’mores Brownies

I know it’s summer and you probably are trying to eat a bunch of kale before hitting the beach, but in case you’re on the anti-diet like me, then you want to continue enjoying food and life. One of my favorite summer treats are s’mores, primarily because I love marshmallows. I mean I really really love marshmallows.

So it shouldn’t be surprising that I would try to add marshmallow to any dessert I make. The s’mores brownies are really taking dessert to a whole new level.

They’re rich, chocolatey brownies with a crunchy graham cracker crust and topped with toasted marshmallows.

I know you’re probably thinking these must have 100 steps and take forever to make. Honestly, if you are remotely interested in baking, these are pretty easy to make. The brownies are homemade, but you can make it even easier by using a box mix.

Here’s everything you need to put together your glorious, decadent s’mores brownies:

Brownies

2 cups semisweet chocolate chips

1 cup butter

1/2 cup light brown sugar, packed

1 cup granulated sugar

4 large eggs, room temperature, lightly beaten

2 tsp vanilla

2 1/2 cups all-purpose flour

Graham Cracker Crust

2 cups graham cracker crumbs

1/4 cup granulated sugar

6 tbsp butter, melted

1/4 tsp ground cinnamon

Marshmallow Topping

1 bag campfire marshmallows

or

16 oz marshmallow fluff

Start by preheating your oven to 350 degrees and line a 9×9 pan with foil. Make sure the edges hang over the side so you can lift it out of the pan later. Grease the pan with butter or non-stick cooking spray.

You’ll want to start with your graham cracker crust.

First smash up all your graham crackers. I do this by tossing some graham crackers in a ziploc bag, zip it up, then use a rolling pin to smash them all up.

I poured them in a measuring cup to make sure I had about 2 cups, but this doesn’t have to be a science project. If you have more, you just get more crust. No one ever complained about too much graham cracker crust you know.

Melt your butter and mix the graham crackers, sugar, and cinnamon in with it. Then you want to spread the mixture into the pan. Pop this in the oven for 10 minutes to bake. Remove from the oven and place the pan on a wire rack to hang out while you make your brownie batter.

Now on to the brownie batter!

Start by melting the chocolate chips and butter together. You can do this one of two ways: using a double boiler over medium heat OR melt it in the microwave in 20 second increments until smooth. I personally choose the microwave method because I do not have time to double boil anything nor time for extra dishes. Let this mixture cool for about 5-7 minutes before mixing in other ingredients.

Once it cools a bit, add in the brown sugar, granulated sugar, vanilla, and eggs. You want to let it cool first so your eggs don’t get weird and try to cook themselves or anything.

Next you want to fold in your flour carefully. VERY CAREFULLY. Just plop all the flour in the bowl and slowly and gently fold it in until there is no flour visible in the mix. Pour the brownie batter on top of the graham cracker crust.

Bake at 350 degrees for 42 minutes. The brownies are going to keep baking after you take them out of the oven, so don’t over bake them to keep that fudge-like brownie consistency. After the 42 minutes, set the pan on a wire rack to cool.

Let the brownies cool just slightly before topping with the marshmallow. Here’s where you have a decision to make. You can use a jar of marshmallow fluff to spread on top OR you can use a bag of campfire marshmallows. The trick to the campfire marshmallows is to cut them in half, then you have a marshmallow for each individual brownie. However, the marshmallow fluff means you get gooey, delicious marshmallow everywhere. The trick with the fluff is to heat it in the microwave for a few seconds so its smoother to pour on.

I went with the campfire marshmallow choice. I just love the slight crunchy taste toasted marshmallows have on s’mores.

How do you get that perfectly toasted marshmallow look?

You turn your broiler on high. Pop your pan back in the oven for about a minute. Make sure your rack is about halfway in your oven, not too close to the broiler. You have to watch these really closely. They will toast very quickly!

Let the brownies cool for a bit before trying to lift them out of the pan.

You can cut them in individual slices so they are easier to serve, especially with the individual marshmallows.

Now you can bask in the glory of this decadent creation you’ve just brought to the world.

The brownies are the perfect chocolatey fudge consistency without being too sweet. The marshmallows are gooey and melty and perfectly toasted.

Now enjoy these indulgent treats with only your favorite of people.