Description
Decadent and gooey S’mores Brownies combine rich chocolate brownie batter with crunchy graham crackers and toasted marshmallows on top. This dessert blends the nostalgic flavors of classic s’mores with a fudgy brownie base, perfect for a crowd-pleasing treat.
Ingredients
Base Ingredients
- 5 graham crackers
- 85 g semisweet chocolate
- 150 g neutral oil
- 200 g granulated sugar
- 142 g brown sugar
- ½ teaspoon salt
- 3 eggs (room temperature)
- 2 teaspoon vanilla extract
- 120 g all-purpose flour
- 84 g dutch process cocoa powder
- 140 g milk chocolate (for mixing in batter)
- 36 large marshmallows
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper to prevent sticking and ensure easy removal.
- Arrange Graham Crackers: Place the graham crackers evenly in the bottom of the prepared pan to form the crunchy base layer for the brownies.
- Melt Chocolate and Oil: In a small bowl, combine the semisweet chocolate and neutral oil. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Set aside to cool slightly.
- Mix Sugars and Eggs: In a large mixing bowl, add granulated sugar, brown sugar, salt, eggs, and vanilla extract. Using an electric hand mixer, beat on high speed for 5-6 minutes until the mixture doubles in size and becomes light and fluffy.
- Combine Chocolate Mixture: Reduce speed to low and slowly pour the melted chocolate and oil mixture into the sugar and egg mixture, blending until incorporated.
- Add Dry Ingredients: Add the all-purpose flour and dutch process cocoa powder to the batter. Mix on low speed just until mostly combined to avoid overmixing.
- Fold in Milk Chocolate: Gently fold in the milk chocolate pieces until they are evenly distributed throughout the batter.
- Assemble Brownie Batter: Pour the prepared brownie batter evenly over the graham cracker base in the baking pan.
- Bake Brownies: Bake for approximately 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs. Remove from oven and let cool completely in the pan for about 1 hour.
- Add Marshmallows and Toast: Once cooled, arrange the large marshmallows evenly on top of the brownies. Return the pan to the oven and bake for an additional 5-8 minutes until the marshmallows are puffed and golden brown.
- Serve: Remove the brownies from the oven. Allow to cool slightly, then carefully remove from the pan using the parchment paper. Cut into 9 equal squares and serve.
Notes
- Ensure eggs are at room temperature for better aeration when beating.
- Use parchment paper for easy removal and cleanup.
- Adjust marshmallow to your preference; mini marshmallows can be used but will result in a different texture.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for 5 days.
- For a more intense chocolate flavor, use high-quality cocoa powder and chocolate.
- Prep Time: 20 minutes
- Cook Time: 43 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
