S'mores Brownies
Dense, moist brownies topped with plenty of graham crackers so you can actually taste them; milk chocolate chips; and whole large marshmallows that caramelize in the oven. Made from scratch with no mixes, they're gooey and sweet!
Servings: 24
Calories: 293kcal
Equipment
- 8-cup glass measuring cup (or other mixing bowl)
- wire whisk
- 9x13 inch pan
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
Toppings
- 3 cups graham crackers (1 ½ sleeves; 204 grams) (crushed into small pieces, but not in crumbs)
- 1 ½ cups milk chocolate chips (255 grams; 9 ounces)
- 30 marshmallows (210 grams)
Instructions
- Line a 9x13-inch baking pan with parchment, or grease very well, especially the sides. Set aside. Preheat your oven to 350F.
- Melt butter. Stir in sugar and vanilla extract, and stir until well combined. Check to be sure your bowl isn't too hot, or it will cook the eggs as you add them.
- Use a whisk to add the eggs one at a time, mixing until just combined. Be sure there's no streaks of egg in the mixture, but don't overmix.
- Add flour, cocoa powder, baking powder, and salt. Use a rubber spatula to fold the dry ingredients in. Mix only until just combined, but do break up lumps if you find them.
- Scrape the batter into the prepared pan, breaking up any lumps you may find as you pour.
- Crumble the graham crackers evenly on top of the brownie batter. Sprinkle on milk chocolate chips.
- Line marshmallows along the top, keeping them away from the sides if possible; marshmallows will expand and spread when they bake.
- Bake at 350F for 35-40 minutes. Check early if your oven runs hot. Brownies are best when they're underdone.
- Insert a toothpick into the brownies between marshmallows; try not to hit a chocolate chip. It should come out with moist crumbs clinging to it. If it has batter, bake another minute or two, then check again.
- Cool brownies at least 1 hour before cutting them; wait 2 hours if you used parchment.
- Store brownies in an airtight container at room temperature. They should still be moist after 4 days.
Notes
Brownies should be tender and moist, so don't overmix and don't overbake!
I put graham crackers on top of the brownies instead of in the batter, so you can taste them.
Substitute semisweet chocolate chips if you need to, but I prefer the sweeter milk chocolate.
Mini marshmallows tend to melt into the brownies, but use them if that's all you can find.
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 calculated in MyNetDiary and is an estimate only.
Nutrition
Calories: 293kcal
