S'mores Brownies

5 from 1 vote

S'mores brownies made with lots of graham crackers, milk chocolate chips, and miniature marshmallows folded into the batter. No topping, no toasting necessary. Chilling the chocolate and marshmallows keeps them soft and gooey.

Prep Time20

Cook Time35

Cooling Time2

Total Time2 55

Course: Dessert

Cuisine: American

Servings:

Calories: 237kcal

Author: Leona Konkel

Equipment

4 quart pot (or equivalent size mixing bowl)
wire whisk
rubber spatula
9x13 inch pan
parchment paper

Ingredients

Brownie Layer

16 tablespoons unsalted butter 227 grams; 2 sticks
2 cups sugar 400 grams
2 teaspoon vanilla 10 grams
4 eggs
1 cup all-purpose flour 120 grams
¾ cup cocoa powder 60 grams
½ teaspoon baking powder
¼ teaspoon table salt

Mix-Ins

3 cups graham crackers (1 ½ sleeves; 204 grams; broken into 1-inch pieces)
1 ½ cups milk chocolate chips (255 grams; 9 ounces)
6 cups miniature marshmallows (10 ounce bag; 283 grams)

Instructions

Place chocolate chips and miniature marshmallows in the freezer to chill before starting.
Line a 9x13-inch pan with parchment paper, and spray with cooking spray. Brownies are very delicate after baking; this helps remove them from the pan.
In a 4 quart pot, melt butter. Use a whisk to stir in sugar and vanilla extract, and whisk in eggs once the mixture is cool enough it won't cook them. Don't overmix.
Use a rubber spatula to stir in the flour, cocoa powder, baking powder, and salt, breaking up lumps but otherwise mixing only until combined.
Add the graham cracker pieces, chilled milk chocolate, and chilled mini marshmallows. The pot will be very full. Use the rubber spatula to fold in the mix-ins, scraping the batter from the bottom of the pot. Mix until combined and no puddles of batter remain.
Spread the batter into the prepared pan, and use the spatula to pat the mixture down; the graham cracker pieces can stick out and create holes otherwise.
Bake at 350F for 30-35 minutes. Check early if your oven runs hot, and do not overbake. Brownies are done when they don't wiggle much and the top seems set. Testing with a toothpick will not work.
Cool brownies at least 2 hours before removing from the pan; overnight is better. Cut into 30 squares with a bench scraper if possible. If using a butter knife, press down through the brownies, lift, then press down through the next section; do not drag the knife. These brownies will not cut neatly.
Store brownies in an airtight container; room temperature is fine. They should still be moist after 4 days.

Notes

Chilling mini marshmallows keeps them from melting too quickly; mixing them into the batter insulates them from the oven's heat. Large marshmallows won't work the same.

This recipe uses more graham crackers than most, but the flavor is still subtle compared to everything else.

Use semisweet chips if necessary, but sweeter milk chocolate works better with s'mores.

You can use oil instead of butter if desired. I believe you could make these gluten-free with a cup-for-cup flour blend including xanthan gum, and gluten-free graham crackers.

Calorie count is an estimate only.

Nutrition