S'mores Brownies

About This Recipe

S'mores brownies are the ultimate American dessert mashup — the beloved campfire s'more (graham cracker, chocolate, toasted marshmallow) transformed into a rich, fudgy brownie bar that delivers all the nostalgic flavor of summer camp fires in a form you can make in your home kitchen year-round. They combine three of America's most beloved food traditions: the campfire s'more, the chocolate brownie and the bar cookie. The three-layer architecture is what makes these extraordinary: a buttery graham cracker crust provides the foundation and the characteristic graham flavor, a dense, intensely chocolatey brownie layer (made with both melted chocolate and cocoa for maximum depth) sits in the middle, and a layer of marshmallows crowns the top, toasted under the broiler or with a kitchen torch until blistered, golden and caramelized in patches. These bars freeze magnificently and make extraordinary gifts. The graham cracker base softens slightly after a day, melding beautifully with the brownie. Serve warm with a scoop of vanilla ice cream and watch them disappear. They are equal parts nostalgia and serious chocolate dessert, and they will become a permanent fixture in your baking rotation.

Ingredients

Serves 16

• 2 cupsgraham cracker crumbs(about 14 crackers)
• ⅓ cupgranulated sugar
• 6 tbspunsalted butter(melted, for crust)
• 8 ozdark chocolate (70%)(chopped)
• ½ cupunsalted butter(for brownie)
• 1 cupgranulated sugar
• ½ cupbrown sugar
• 3 largeeggs
• 2 tsppure vanilla extract
• ¾ cupall-purpose flour
• ¼ cupunsweetened cocoa powder
• ½ tspsalt
• 3 cupslarge marshmallows(or mini marshmallows)

Instructions

1. 1

   Make and bake the crust

   Mix graham crumbs, sugar and melted butter. Press firmly into a foil-lined 9×13 pan. Bake at 350°F for 8 minutes. Cool 10 minutes.

2. 2

   Make the brownie batter

   Melt chocolate and butter together. Whisk in both sugars. Add eggs one at a time, whisking well. Add vanilla. Fold in flour, cocoa and salt until just combined.

3. 3

   Bake the brownies

   Pour brownie batter over the graham crust. Bake at 350°F for 22–25 minutes until a toothpick comes out with a few moist crumbs. Do not overbake — fudgy centers are essential.

   Underbaked brownies are always better than overbaked. Take them out when they look barely done.

4. 4

   Toast the marshmallows

   Remove brownies from oven. Immediately cover top with marshmallows. Return to oven's broiler on high for 2–3 minutes, watching constantly, until golden and toasted in patches.

   They go from golden to burnt in seconds under the broiler. Stand at the oven and watch.

5. 5

   Cool and slice

   Cool completely (at least 2 hours) before slicing with a sharp knife. Dip knife in hot water and wipe clean between cuts for neat slices.

Variations

• •

  Peanut Butter S'mores Brownies: swirl ¼ cup peanut butter into the brownie batter.

• •

  Mini S'mores Brownie Bites: bake in a mini muffin tin for elegant individual portions.

• •

  Nutella S'mores Brownies: add a dollop of Nutella on top of the brownie before the marshmallows.

Storage

Store at room temperature covered up to 3 days. Refrigerate up to 5 days. The marshmallow softens over time — reheat 10 seconds in the microwave to restore their gooey texture.

Frequently Asked Questions