S'mores Brownies (Print Version)
# Ingredients:
→ Graham Cracker Base
01 -
5 whole graham cracker sheets
→ Brownie Layer
02 -
½ cup unsalted butter (113g)
03 -
½ cup semi-sweet chocolate chips (85g)
04 -
1 cup sugar (200g)
05 -
2 large eggs, at room temperature
06 -
½ cup unsweetened or Dutch processed cocoa powder (40g)
07 -
1 teaspoon vanilla extract
08 -
¼ teaspoon salt
09 -
½ cup all-purpose flour (60g)
→ S'mores Topping
10 -
1 - 1½ cups mini marshmallows (45-68g)
11 -
1 Hershey's chocolate bar (1.55 oz)
12 -
1 graham cracker, roughly crushed
# Instructions:
01 -
Heat your oven to 350°F (177°C). Take your 8x8 metal pan and line it with parchment paper, making sure it covers the bottom and runs up two sides.
02 -
Line the bottom of your pan with whole graham crackers. Break pieces as needed to fill in any gaps - you want complete coverage.
03 -
In a large microwave-safe bowl, combine butter and chocolate chips. Heat in 30-second bursts, stirring between each, until everything's melted and smooth.
04 -
Stir sugar into your chocolate mixture just until combined. Pop it back in the microwave for 1 minute. Mix thoroughly and let it cool for about 5 minutes if it's too hot.
05 -
Beat in eggs vigorously for one minute until the batter falls in ribbons. Add vanilla, cocoa powder, and salt, whisking until glossy. Fold in flour until just combined.
06 -
Pour your brownie batter over the graham crackers and smooth the top. Bake for 25 minutes - they'll still need another bake after toppings.
07 -
Top your partially baked brownies with mini marshmallows, crushed graham crackers, and pieces of chocolate bar. Return to the oven for 8-10 more minutes.
08 -
Let the brownies cool in the pan for 1 hour. Use the parchment paper to lift them out, then cut into squares.
# Notes:
01 -
Store these treats in an airtight container at room temperature for up to 5 days
02 -
You can make these with boxed brownie mix or marshmallow fluff for an easy variation