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.
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
1 bag campfire marshmallows
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.
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.
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.
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.
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!