These gooey and fudgy S’mores Brownies feature a graham cracker base, rich brown butter brownies, and a toasted marshmallow topping. They combine the best parts of a traditional campfire treat into a decadent dessert that’s perfect for any occasion. The fudgy brownies and perfectly toasted marshmallows create a melt-in-your-mouth experience, making these brownies a family favorite!
Full Recipe:
Ingredients
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For the Graham Cracker Base:
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12 graham cracker squares
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For the Brownie Layer:
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100g dark chocolate or semi-sweet chocolate, finely chopped
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50g natural cocoa powder
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1 teaspoon espresso powder
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230g unsalted butter, roughly cubed
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4 large eggs (room temperature)
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150g granulated sugar
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100g brown sugar
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100g all-purpose flour
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For the Marshmallow Topping:
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36 large marshmallows
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Directions
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Prep the Pan: Preheat the oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper.
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Graham Cracker Base: Arrange a single layer of graham crackers at the bottom of the lined pan.
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Brown the Butter: In a medium pan, heat the butter on medium heat. Once melted, it will begin to bubble and foam. Keep stirring, and once the milk solids brown, remove the pan from heat.
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Melt Chocolate: Pour the browned butter over the chopped chocolate, cocoa powder, and espresso powder. Stir until the chocolate melts. Let it cool for 10-15 minutes.
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Mix the Batter: In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar for about 2 minutes. Gradually stream in the chocolate mixture, whisking to combine. Add the flour and fold until just combined.
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Fill the Pan: Pour the brownie batter over the graham cracker base and smooth it into the corners.
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Bake: Bake for 28-30 minutes or until the edges are set, and a toothpick inserted comes out mostly clean but with some wetness.
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Broil the Marshmallows: Once baked, move the oven rack to the top. Arrange the marshmallows on top of the brownies and broil them for 2-3 minutes until golden brown. Keep an eye on them as they toast quickly.
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Cool and Slice: Let the brownies cool in the pan for at least 30 minutes, then transfer them to a wire rack to cool completely before slicing.
Nutrients
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Calories: 566 per serving
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Carbohydrates: 74g
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Protein: 7g
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Fat: 29g
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Saturated Fat: 17g
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Cholesterol: 128mg
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Sodium: 121mg
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Potassium: 246mg
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Fiber: 4g
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Sugar: 49g
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Vitamin A: 749 IU
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Calcium: 52mg
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Iron: 4mg