S'more Brownies

Easy s’mores brownies made with a graham cracker crust, fudgy brownie layer, and toasted marshmallow topping. All the classic campfire flavor in one irresistible homemade dessert.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 185kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

½ cup butter salted
2 oz. unsweetened chocolate
1 cup granulated sugar
2 eggs
1½ tsp vanilla
¾ cup all purpose flour
9 graham cracker squares
1 cup mini marshmallows

Instructions

In a medium sauce pan melt butter and chocolate. Slightly cool.
Preheat oven to 350 degrees F.
Line an 11 x 7 pan with parchment paper.
Add sugar, vanilla and eggs into butter and chocolate mixture and stir until combined.
Whisk in in flour.
Spread half of mixture into bottom of pan.
Top with graham crackers. Breaking as necessary to fit into pan.
Sprinkle with marshmallows.
Carefully spread remaining batter onto of marshmallows.
Bake for 25 minutes or until set.
Cool on wire rack
Remove brownies from pan by lifting paper.

Notes

Press the graham cracker crust firmly so it holds together when cut.
Use a fudgy brownie recipe or mix to speed up the process. A cakey brownie mix won’t give you that rich, gooey texture. Use a brownie mix that makes a 9 x 13 size.
Add extra chocolate chips to the brownie batter for an ultra-chocolatey bite.
Let the brownies cool before adding marshmallows, then broil just until golden to prevent burning.
Chill before slicing if you want cleaner edges; the marshmallow layer sets better when slightly cold, put in the fridge until chilled. Use a sharp knife for slicing.

Nutrition