All the flavor and sweetness you’d expect from a campfire s’more except in a chocolate brownie!
I went back and forth a lot on whether I should post this recipe. I was happy how these s’mores brownies turned out but here’s my disclaimer early on.
And that’s the part that helped me decide that I should go ahead and post them on the blog. S’mores are never not messy. They’re difficult to eat no matter if you’re sitting or standing. You always have to do that lean over stance so that the front of your shirt doesn’t become splattered with s’mores bits, am I right?
In my opinion if they weren’t messy, they wouldn’t be true s’mores!
So why are these s’mores brownies so messy?
The marshmallow topping is the reason for all of the gooey leaks. The base is made from a traditional graham cracker crust, and baked for a short time in the oven.
On top of that goes my chocolate brownie batter and the pan goes back in to the oven until the brownie is baked but still a little bit squishy in the middle. I love my brownies like my cookies, soft in the center with a thin crust on the outside!
Once the brownie has cooled you’ll spread a thin layer of marshmallow fluff over the surface and then all that’s left to do is to place the pan under the broiler until it’s lightly toasted just like your favorite campfire s’more!
How long do I need to broil the marshmallow?
This can be tricky and requires constant watching while the pan is under the heat. As we already know from toasting our marshmallows over the fire, they can go from golden to pure black in a second, it all depends on your broiler and how you move the pan around under the heat. Once you see the marshmallow begin to smoke, then you’re almost at the perfect color. The top should have a thin crust protecting all of the gooeyness below.
Tips for making these s’mores brownies.
- Don’t cut them until you need to, otherwise the gooey marshmallow underneath the crispy toasted surface will seep between the individual squares.
- Use a sharp knife and run the blade under hot water after each cut. Slice and don’t drag the knife through the brownie.
- You can make the brownie part the night before but make sure to cover them so they don’t dry out.
- If you don’t have a food processor (or don’t want to wash yours afterwards) place the graham crackers in a large ziplock bag and smash them with a pan or rolling pin.
- Make sure to leave an overhang of parchment paper when you line the pan. It makes it much easier to lift the whole brownie out.
- Move the pan around constantly when you have the marshmallow topping under the broiler for even toasting.
That’s it, and maybe some napkins Actually a lot of napkins!
Let me know if you make these S’mores Brownies or any other recipes from my blog by tagging me @foodnessgracious. I love to see what everyone is making and don’t forget to follow me on Pinterest and Instagram!
Gooey S'mores Brownies
These s'mores brownies are three layers of deliciousness! Crushed graham crackers, chocolate brownie and toasted gooey marshmallow fluff on top! This is the ultimate summer dessert.
- 2 cups crushed graham cracker crumbs
- 8 tbsp butter melted
- 1/3 cup sugar
- 2 cups plus 2 tbsp all purpose flour
- 2 tbsp cocoa powder
- 6 ounces butter
- 10 ounces good quality chocolate chopped
- 1 cuo sugar
- 1/4 cup brown sugar plus two tbsp
- 5 large eggs
- 3 tsp vanilla extract
- 2 7oz containers marshmallow fluff
Preheat the oven to 375 degrees F. Line a 13x9 inch baking pan with parchemnt paper.
In a bowl combine the crushed graham crackers, meted butter and sugar until like sand and transfer to the prepared pan.
Using aflat bottomed glass or ramekin lightly pressed own on the crackers making an even firm base.
Place into the oven and bake for 10-12 minutes. Set aside.
Turn the oven down to 350 degrees F.
In another bowl combine the flour and the cocoa powder.
In a large pan ,elt the butter and add the chocolate over a low heat, stir to melt.
Add both sugars and whisk until the sugar is almost all dissolved.
Add the eggs one at a time whisking well after each one and until the batter is smooth.
Finally add the vanilla and mix.
Pour the batter into the pan and over the graham cracker base.
Bake in the oven for about 15-18 minutes.
Let the brownie cool before adding the marshmallow.
Once the brownie is cool, transfer the marshmallow fluff from both containers onto the brownie and using a knife or spoon spread the fluff over the surface of the brownie evenly making sure to go all the way to the edges.
Preheat your broiler onto high heat.
Place the pan under the broiler and watch continually until the top strats to toast and turn golden. Make sure to move the pan around to prevent burning and to ensure even toasting.
Slice the brownies once cool.