Summer and s’mores go hand in hand…unless, of course, it’s still 90 degrees at 8pm and standing over a fire is just out of the question. Also, mosquitoes.
The solution? S’mores brownies.
Ooey, gooey, sticky, and sublime, S’mores Brownies consist of a buttery, graham cracker base with a rich, fudgy brownie layer, topped with milk chocolate bars and thick marshmallow cream with a crisp, crackly top.
The brownies are baked, topped, then popped under the broiler for a couple of minutes to brown the marshmallow and give that over-the-campfire look and taste. All without stepping into the elements. Yay!
How to Make S’mores Brownies
I love that this brownie batter comes together all in one pan; no mixer required.
The batter gets poured over the graham cracker crust, then baked. Psst…lining the pan with foil makes these so much easier to remove from the pan.
Once the brownies are baked, it’s time for the chocolate bars!
Here comes the marshmallow cream! Yay! This is what really sets these brownies apart…using marshmallow cream instead of marshmallows.
After a few minutes under the broiler, look at the golden marshmallow topping! (Side note: looking at the results of the browning is a lot like seeing shapes in cloud formations. Does anyone else spy a crescent-shaped face?!?)
See what I was talking about? Ooey, gooey, and glorious. You’ll let them cool before cutting, but if you want the warm, melty s’more experience, you can have it. Simply heat in the microwave for 8-10 seconds before serving.
S’mores Brownies
(makes one 9×13″ pan)
for the crust:
1 3/4 cup graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
for the brownies:
3/4 cup unsalted butter
1 cup packed light brown sugar
1 cup granulated sugar
1 cup Dutch-process cocoa powder
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 tablespoon vanilla extract
3 eggs
1 cup unbleached, all-purpose flour
for topping:
7 full-size milk chocolate bars
2 (7-ounce) containers marshmallow creme
Grease a 9×13″ pan. Line with foil. Grease the foil. Preheat oven to 325.
Stir the graham cracker crumbs, melted butter, sugar, and salt together. Press into the bottom of the prepared pan.
In a medium saucepan, melt the butter for the brownies over medium-low heat. Once melted, stir in the sugars. Heat, stirring frequently, until the mixture is hot but not boiling.
Remove the pan from the heat and whisk in the cocoa powder, salt, and baking powder. Add the vanilla and whisk to combine. One at a time, whisk in the eggs. Stir in the flour.
Pour the batter over the crust and bake for 28-30 minutes, or until done. Place on a wire rack to cool for about 30-40 minutes.
Place an oven rack on the second-highest level. Preheat the broiler on high.
Place the chocolate bars on top of the brownies. Then, spread the marshmallow creme over. Use an offset spatula to spread evenly.
Set the oven timer for 3 minutes (just insurance in case you get distracted). Put the pan on the oven rack and close the door. Shift the pan every 30 seconds or so, making sure that all of the marshmallow gets browned. Remove from the oven and onto the wire rack to cool completely.
Once cooled, cut into squares to serve. If desired, brownies may be heated in the microwave for 8-10 seconds each.
