S’MORES BROWNIES Recipe

I made S’mores Brownies with a graham cracker crust layered beneath fudgy brownie batter and finished with chunky chocolate and toasted marshmallows, and they stole the spotlight at my last party.

I can’t stop thinking about these S’mores Brownies I whipped up. A crunchy layer of graham cracker crumbs meets a fudgy, slightly gooey middle and pockets of chocolate chunks that melt into rich surprises, so messy and worth it.

It’s the kind of Best S’mores Brownies you’d sneak a second piece of before anyone notices. I wanted a dessert that feels familiar but does something unexpected, and this does — big time.

Bring it to a party and watch people argue over the last square, you’re gonna love how it starts conversations without even trying.

Ingredients

• Graham cracker crumbs: Crunchy base, adds subtle honey flavor and carbs, little protein or fiber.
• Butter: Richer texture, adds fat and flavor, makes brownies dense and tender.
• Semisweet chocolate: Main chocolate flavor, lots of antioxidants but also sugar and fat.
• Sugars: Give sweetness and chew, little nutrition, spikes blood sugar quick.
• Eggs: Provide structure and protein, help brownies set, not huge protein source.
• Cocoa powder: Deep chocolate taste, low fat when unsweetened, adds bitterness and richness.
• Chocolate chunks: Melty pockets, more chocolate impact, adds sugar and extra fat.
• Marshmallows: Sweet spongy topping, mostly sugar, makes it nostalgic and gooey.
• Flaky sea salt: Tiny salt sprinkle brightens chocolate, tiny sodium, use sparingly.

Ingredient Quantities

• 2 cups graham cracker crumbs (about 14 full crackers)
• 6 tablespoons unsalted butter, melted (about 85 g)
• 2 tablespoons granulated sugar
• pinch fine salt
• 1 cup (225 g) unsalted butter
• 8 ounces (225 g) semisweet chocolate, chopped
• 1 3/4 cups (350 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup (125 g) all purpose flour
• 1/2 cup (50 g) unsweetened cocoa powder
• 1/2 teaspoon fine salt
• 1 teaspoon instant espresso powder, optional but makes the chocolate pop
• 1 1/2 cups chocolate chunks or chopped semisweet chocolate (about 8 ounces / 225 g)
• 2 cups mini marshmallows or about 12 large marshmallows, halved
• flaky sea salt for sprinkling, optional

How to Make this

1. Preheat oven to 350 F (175 C). Line a 9 by 13 inch pan with parchment leaving an overhang and spray lightly so the paper wont stick.

2. Make the graham crust: stir together 2 cups graham cracker crumbs, 6 tablespoons melted unsalted butter, 2 tablespoons granulated sugar and a pinch of fine salt. Press firmly into the bottom of the prepared pan and bake 8 to 10 minutes until set, then let cool a little.

3. Melt the brownie chocolate and butter: in a heatproof bowl set over barely simmering water or in short bursts in the microwave, melt 1 cup unsalted butter with 8 ounces chopped semisweet chocolate, stirring till smooth. Remove from heat and let cool 3 to 5 minutes.

4. Add sugars and eggs: whisk the melted chocolate with 1 3/4 cups granulated sugar and 1/2 cup packed light brown sugar until combined, then whisk in the 4 large eggs one at a time until glossy. Stir in 2 teaspoons vanilla.

5. Combine dry ingredients: sift or whisk together 1 cup all purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon fine salt and 1 teaspoon instant espresso powder if using. Fold the dry mix into the chocolate mixture until just combined dont overmix.

6. Fold in chocolate chunks: stir in about 1 cup of the 1 1/2 cups chocolate chunks and reserve roughly 1/2 cup for the top. This gives melty pockets inside and pretty chunks on top.

7. Bake the brownies: spread the batter evenly over the cooled graham crust and smooth the top. Bake 28 to 35 minutes until the edges are set and the center is slightly jiggly, a toothpick will come out with fudgy crumbs not clean.

8. Add toppings and toast marshmallows: right out of the oven sprinkle the reserved 1/2 cup chocolate chunks over the hot brownies then scatter 2 cups mini marshmallows or about 12 large marshmallows halved across the top. Place under the broiler on high for 20 to 45 seconds until the marshmallows are golden and toasted, watch like a hawk, or use a kitchen torch if you have one.

9. Finish and serve: sprinkle flaky sea salt if desired, let the pan cool completely on a rack for cleaner squares, or chill for an hour if you want firmer bars. Slice using the parchment overhang and store in an airtight container.

Equipment Needed

1. Oven (preheat to 350 F)
2. 9 by 13 inch baking pan, parchment paper and nonstick spray
3. Large and medium mixing bowls
4. Measuring cups and spoons
5. Food processor or rolling pin plus a zip top bag (for graham crumbs)
6. Heatproof bowl and small saucepan for a double boiler or a microwave safe bowl
7. Whisk and rubber spatula
8. Chef knife and cutting board (for chopping chocolate and marshmallows)
9. Baking rack and an oven safe tray or a kitchen torch for toasting marshmallows

FAQ

S’MORES BROWNIES Recipe Substitutions and Variations

• Graham cracker crumbs -> crushed digestive biscuits or golden Oreo crumbs, use 1:1 by volume (2 cups). If you use Oreos cut the added crust sugar down a bit because they’re sweeter.
• 1 cup unsalted butter (for the batter) -> neutral vegetable oil (canola, grapeseed) use about 3/4 cup for 1 cup butter, or solid coconut oil by weight 1:1; expect a slightly different mouthfeel and flavour.
• 8 oz semisweet chocolate -> equal weight bittersweet/dark chocolate (60 to 70%) or good quality chocolate chips; if you swap to milk chocolate the bars will be sweeter and less intense.
• 4 large eggs -> flax “eggs” (per egg mix 1 tbsp flaxseed meal + 3 tbsp water, let sit 5 min) or 1/4 cup plain Greek yogurt per egg for moistness; texture will be a bit denser with flax.

Pro Tips

– Use room temp eggs and cool the melted chocolate a bit before adding the eggs. Cold eggs make the batter seize and hot chocolate will scramble them, so take the extra 5 minutes — it really helps the texture.
– Press the graham crust down evenly with the bottom of a measuring cup or glass so its compact and flat. A firm, even crust keeps the brownies from cracking and gives cleaner bars when you cut them.
– Fold, dont whisk. Mix the dry stuff into the chocolate slowly with a spatula and stop when you still see a few streaks. Overmixing makes the brownies cake-y instead of gooey.
– For the toasted marshmallow top, a kitchen torch is safest; if you use the broiler, stay right there and keep the oven door cracked so they dont burn. To slice neat squares, chill until set or run a knife under hot water, dry it, then slice for cleaner edges.