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S’mores Brownies

Fudgy dark chocolate brownies baked over whole graham crackers, topped with melted chocolate and toasted marshmallows. Kid and adult approved!
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S’mores brownies topped with toasted marshmallows
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes

Equipment

  • 1 8x8 metal pan
  • Parchment Paper

Ingredients

  • Honey graham crackers, enough to cover the bottom of an 8×8-inch pan Graham cracker sheet sizes vary by brand. Use enough to cover the bottom of the pan in a single layer, breaking pieces as needed to fit.
  • 140g (½ cup + 2 tablespoons ) unsalted butter
  • 150g (5.3 oz) dark chocolate, chopped
  • 100g (½ cup packed) dark brown sugar
  • 100g (½ cup) granulated white sugar
  • 100g (about 2 large eggs) eggs - weight is without shell
  • 20g (from 1 large egg ) egg yolk
  • 10g (2 teaspoons ) vanilla extract
  • 90g (¾ cup minus 1½ teaspoons ) all-purpose flour — If measuring by cups, use the spoon-and-level method.
  • 25g (¼ cup + 2¼ teaspoons ) Dutch-process cocoa powder
  • 1.5g (¼ teaspoon) fine sea salt
  • 5 (1 teaspoon) neutral-tasting oil, such as canola or avocado oil, for brushing the sides of the pan or parchment
  • 50g (1.8 oz) dark chocolate, chopped I used Hersheys bar
  • Large marshmallows enough to cover the top

Instructions

  • Line an 8×8-inch metal baking pan with parchment paper, leaving enough overhang to lift the brownies out later. Preheat the oven to 350°F (175°C).
    Parchment-lined 8×8-inch metal pan ready for s’mores brownies
  • Arrange the graham crackers in a single layer over the bottom of the pan. Break pieces as needed to fit. Small gaps are fine.
    Note: I used MY San Honey Graham Crackers, and 6 crackers exactly fit my 8×8-inch pan!
    Honey graham crackers, enough to cover the bottom of an 8×8-inch pan
    Honey graham crackers arranged in a single layer in an 8×8-inch pan
  • Place the butter and 150g dark chocolate in a microwave-safe bowl. Microwave in 15–20 second intervals, stirring between each one, until the chocolate is almost completely melted. Continue stirring until smooth. Do not overheat the chocolate.
    140g (½ cup + 2 tablespoons ) unsalted butter, 150g (5.3 oz) dark chocolate, chopped
    Butter and dark chocolate being melted together for the brownie batter
  • In a large mixing bowl, whisk together the dark brown sugar, granulated white sugar, eggs, egg yolk, and vanilla until combined. Whisk in the melted butter and chocolate mixture until smooth.
    100g (½ cup packed) dark brown sugar, 100g (½ cup) granulated white sugar, 100g (about 2 large eggs) eggs - weight is without shell, 20g (from 1 large egg ) egg yolk, 10g (2 teaspoons ) vanilla extract
    Brown sugar, granulated sugar, eggs, egg yolk, and vanilla whisked for brownie batter
  • Add the flour, Dutch-process cocoa powder, and salt. Fold gently with a silicone spatula just until no dry streaks remain. Do not overmix.
    90g (¾ cup minus 1½ teaspoons ) all-purpose flour — If measuring by cups, use the spoon-and-level method., 25g (¼ cup + 2¼ teaspoons ) Dutch-process cocoa powder, 1.5g (¼ teaspoon) fine sea salt
    Flour, Dutch-process cocoa powder, and salt folded into the brownie batter
  • Spread the brownie batter evenly over the graham crackers, then bake for 30-33 minutes or until the edges are set and a toothpick inserted near the center comes out with moist fudgy crumbs but no raw batter. Avoid baking until the toothpick is completely clean if you want a fudgier texture.
    Chocolate brownie batter spread evenly over the graham cracker layer
  • Lightly brush the exposed sides of the parchment or pan with the neutral oil. This helps keep the marshmallows from sticking as they puff.
    5 (1 teaspoon) neutral-tasting oil, such as canola or avocado oil, for brushing the sides of the pan or parchment
    Sides of the parchment lightly brushed with neutral oil before adding marshmallows
  • Melt the remaining 50g dark chocolate in the microwave in short intervals, stirring until smooth.
    To melt chocolate in the microwave: Place the chocolate in a microwave-safe bowl and heat in 15–20 second intervals, stirring well after each one. Stop heating when a few small pieces remain, then stir until completely smooth. Be careful not to overheat the chocolate.
    50g (1.8 oz) dark chocolate, chopped
    Dark chocolate melted in the microwave until smooth for the s’mores topping
  • Spread the melted chocolate evenly over the top of the brownies.
    Melted dark chocolate spread over the baked brownie layer
  • Arrange the large marshmallows evenly over the melted chocolate. Set the oven to high broil. Broil for about 1-2 minutes, watching constantly, until the marshmallows are puffed and golden brown with a few darker toasted spots. For more even browning, you can rotate the pan 180° once or twice while broiling, but this is optional.
    Large marshmallows
    Large marshmallows arranged over melted chocolate before broiling
  • Let the brownies cool completely before slicing. For cleaner cuts, chill for 30–45 minutes and use a sharp knife lightly coated with neutral oil.

Notes

Storage: Store the brownies in an airtight container at room temperature for up to 3 days. The graham cracker layer will gradually soften as it absorbs moisture from the brownie and marshmallows, so they’re best on the day they’re made. You can refrigerate them for up to 5 days, but the graham crackers will soften more. Let refrigerated brownies come to room temperature before serving for the best texture.
Servings: 16 slices
Author: trish
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