Description
Indulgent s’mores brownies with a buttery graham cracker crust, fudgy chocolate brownie center, and golden toasted marshmallow topping. The perfect combination of campfire nostalgia and homemade brownie perfection.
Ingredients
Scale
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs (about 10–12 full crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Brownie Layer:
- ¾ cup (1½ sticks) unsalted butter, melted
- 1½ cups granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- ¾ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
For the Topping:
- 4–5 graham crackers, broken into pieces
- 2 cups mini marshmallows
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment with cooking spray.
- Make the Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter. Mix until the mixture resembles wet sand. Press firmly and evenly into the bottom of your prepared pan. Bake for 8 minutes, then remove and let cool slightly while you prepare the brownie batter.
- Mix Wet Ingredients: In a large mixing bowl, whisk together ¾ cup melted butter, 1½ cups granulated sugar, and ½ cup brown sugar until well combined and slightly glossy. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- Add Dry Ingredients: Sift cocoa powder into the bowl (or whisk it in a separate bowl first to remove lumps). Add flour and salt. Gently fold everything together with a rubber spatula until just combined—don’t overmix or your brownies will be tough. The batter should be thick and glossy.
- Add Chocolate Chips: Fold in 1 cup of chocolate chips, reserving some for the top if desired. The batter will be very thick and fudgy.
- Layer and Bake: Pour the brownie batter over the pre-baked graham cracker crust. Use an offset spatula or the back of a spoon to spread it evenly into all corners. Tap the pan gently on the counter to release air bubbles. Bake for 28-30 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
- Add Toppings: Remove brownies from oven and immediately scatter graham cracker pieces, mini marshmallows, and the remaining ½ cup chocolate chips over the top.
- Toast Marshmallows: Turn your oven to broil and position the rack about 6 inches from the heat source. Return the pan to the oven and broil for 1-2 minutes, watching constantly, until marshmallows are golden and toasted. They can burn quickly, so don’t walk away!
- Cool Completely: Remove from oven and let cool completely in the pan on a wire rack for at least 2 hours. This allows the brownies to set properly for clean cuts. For even cleaner cuts, refrigerate for 30 minutes before slicing.
- Slice and Serve: Use the parchment overhang to lift the entire brownie slab out of the pan. Place on a cutting board and use a sharp knife (wiped clean between cuts) to slice into 16 squares.
Notes
- For fudgier brownies: Reduce baking time by 2-3 minutes. They’ll seem underdone but will set as they cool.
- For a stronger marshmallow flavor: Add ½ teaspoon of marshmallow extract to the brownie batter.
- Kitchen torch method: If you don’t want to use the broiler, toast marshmallows with a kitchen torch for more control.
- Clean cuts: For the neatest squares, chill brownies completely, then use a hot knife (dipped in hot water and wiped dry between cuts).
- Storage: These brownies stay fresh for up to 5 days when stored properly in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (based on 16 servings)
- Calories: 345
- Sugar: 32g
- Sodium: 125mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg