Imagine the perfect fusion of gooey marshmallows, rich chocolate, and crispy graham cracker crust – all packed into one irresistible brownie that will make your taste buds dance with joy! These S'more Brownies are not just a dessert; they're a nostalgic journey back to campfire nights, transformed into a mind-blowing treat you can enjoy right in your own kitchen. Whether you're a chocolate lover, a s'mores enthusiast, or simply someone who appreciates mind-blowing desserts, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 brownies
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup mini marshmallows
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium mixing bowl, combine graham cracker crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened.
- Press the graham cracker mixture evenly into the bottom of the prepared baking pan, creating a firm, compact base layer.
- In a separate large mixing bowl, whisk together sugar, eggs, and vanilla extract until smooth and well combined.
- Sift cocoa powder into the egg mixture, stirring carefully to create a rich, smooth brownie batter without any lumps.
- Gently pour the brownie batter over the graham cracker crust, spreading it evenly with a spatula to cover the entire surface.
- Bake in the preheated oven for 20 minutes, or until the edges start to pull away from the sides of the pan.
- Remove the brownies from the oven and immediately sprinkle chocolate chips and mini marshmallows over the top of the partially baked brownies.
- Return the pan to the oven and bake for an additional 5 minutes, or until marshmallows are puffy and lightly golden brown.
- Remove from the oven and let cool completely in the pan for about 30 minutes.
- Use the parchment paper overhang to lift the brownies out of the pan, then cut into 12 equal squares.
- For best results, serve slightly warm or at room temperature. Optional: briefly torch marshmallows for extra caramelization if desired.
Tips
- Use fresh ingredients: Ensure your eggs and butter are at room temperature for the smoothest batter.
- Graham cracker base secret: Press the crumb mixture firmly to create a solid, compact crust that won't crumble.
- Cocoa powder matters: Use high-quality unsweetened cocoa powder for the richest chocolate flavor.
- Marshmallow magic: Watch carefully during the final 5-minute baking to prevent burning – golden brown is the goal!
- Cutting technique: Use a sharp, clean knife and wipe it between cuts for perfectly neat brownie squares.
- Storage tip: These brownies stay fresh in an airtight container for up to 3 days, but let's be honest – they probably won't last that long!
- Optional gourmet touch: A kitchen torch can give your marshmallows a professional, caramelized finish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 65mg
