S'mores Brownies Recipe

S'mores Brownies Recipe

Make S'mores Brownies Recipe: fudgy brownies on a graham crust topped with toasted marshmallows and chocolate.

Ingredients

Instructions

Step 1: Prepare the pan and make the graham cracker crust

Preheat the oven and lightly grease a 9 x 13-inch metal baking pan, then line the bottom and two long sides with parchment paper leaving an overhang for easy removal. In a medium glass bowl combine finely ground graham cracker crumbs with granulated sugar and a pinch of fine sea salt, then pour in melted unsalted butter and mix until the crumbs look uniformly moistened and resemble damp sand. Press the mixture firmly and evenly into the prepared pan, compacting into the corners so the crust will hold together. Bake briefly until the crust smells toasty and looks slightly darker; remove and set the pan on a wire rack to cool just enough to accept batter.


Step 2: Melt chocolate and marry with butter

In a single large matte charcoal-grey heatproof mixing bowl place chopped semisweet chocolate and cubed unsalted butter and melt together until the mixture is completely smooth and glossy. Remove from heat and let cool until warm to the touch (this prevents scrambling the eggs later). The bowl should show a silky, reflective chocolate emulsion clinging to the sides with a stainless whisk resting across the rim — glossy, uniform, and dense.


Step 3: Whisk sugars and eggs into the chocolate base

Whisk the granulated and light brown sugars into the warm chocolate until the mixture becomes slightly thickened and homogeneous, then add the room-temperature eggs one at a time, whisking each in until the batter loosens and becomes smoother and a touch lighter in color; finish with the vanilla. The result is a glossy, ribbon-y chocolate batter that looks cohesive and viscous, ready for the dry ingredients.

Step 4: Fold dry ingredients, chocolate chips and mini marshmallows, then assemble

Whisk the flour, sifted unsweetened cocoa powder, baking powder and fine salt together in a separate bowl until evenly blended, then fold the dry mix gently into the chocolate base just until no streaks remain. Fold in semisweet chocolate chips and mini marshmallows so they appear suspended through the thick, fudgy batter. Pour and scrape this dense batter onto the warm graham crust in the prepared rectangular pan, using a flexible spatula to spread into an even layer reaching right into the corners.


Step 5: Bake, top with marshmallows, chocolate and graham pieces, then finish

Bake the assembled slab until the edges are set and the top is shiny with slight cracks. Immediately scatter a thick blanket of mini marshmallows over the hot brownies, sprinkle chopped milk chocolate and broken graham cracker pieces across the marshmallow layer, pressing lightly so they adhere. Return briefly to heat so the marshmallows puff and melt and the chocolate softens; for deeper color, a very short broil can be used (watch closely). The topping should be pillowy, glossy where melted, with emergent light golden toasty tips.


Step 6: Cool, unmold, slice and serve

Let the pan cool until just warm to the touch so the marshmallow cap sets; for cleaner squares chill briefly if desired. Lift the rectangular slab out with the parchment overhang onto a cutting board, gently clean a sharp knife between cuts and slice into neat squares that reveal layered textures: compact, slightly crumbly graham base; dense fudgy brownie; and a soft, toasted marshmallow crown studded with pools of melted chocolate and crunchy graham pieces. Serve at room temperature or slightly warm for gooeyness.


Notes