Gooey S'mores Brownies
S'mores Brownies have a layer of fudgy brownies nestled between a layer of graham crackers and a layer of melty chocolate and toasted mini marshmallows! This is our favorite campfire treat.
Servings: 16 plus brownies
Ingredients
For the Base
- 8 whole graham crackers
For the Brownies
- 1 and 1/2 cups salted butter, melted 339 grams
- 2 and 1/2 cups granulated sugar 525 grams
- 1/2 cup light brown sugar, packed 110 grams
- 1/4 tsp salt
- 1 tsp vanilla extract
- 6 large eggs, at room temperature
- 1 and 1/2 cups all-purpose flour, spooned & leveled or weighed out 195 grams
- 1 cup cocoa powder 110 grams
For the Topping
- 12 squares caramel-filled chocolate squares See Note
- 1/2 cup milk chocolate chips See Note, 100 grams
- 1 bag mini marshmallows
Instructions
- Prep: Preheat your oven to 350° F. Line a 9x13 metal pan* with parchment paper or spray with nonstick spray. Place the whole graham crackers in the bottom of the pan in a flat layer, breaking pieces off as needed to fit the grahams in.8 whole graham crackers
- Make the Brownies: Whisk together the melted butter and sugar in a large bowl - you can use a mixer if desired, but it's not really necessary in this recipe! Whisk in the eggs, 2 at a time, then add the salt and vanilla and mix. Add the flour and cocoa powder, and stir until you have a smooth chocolate batter! Scrape the sides and bottom of the bowl with a spatula to make sure all the ingredients are incorporated.1 and 1/2 cups salted butter, melted, 2 and 1/2 cups granulated sugar, 1/2 cup light brown sugar, packed, 1/4 tsp salt, 1 tsp vanilla extract, 6 large eggs, at room temperature , 1 and 1/2 cups all-purpose flour, spooned & leveled or weighed out , 1 cup cocoa powder
- Bake: Pour the batter over the graham crackers in the prepared pan. Bake for 38-46 minutes, or until a toothpick inserted in the EDGES of the brownies comes out clean, and has some moist crumbs (it will be somewhat gooey and thick) on it when inserted in the center of the brownies.
- Cool: Let the baking pan cool on a wire rack for at least 2 hours or overnight before finishing them off with the marshmallow topping.If cooling overnight, let them cool a few hours at room temp, then cover them with foil or plastic wrap until ready to finish.
- Finish the Brownies: Add the chocolate squares and chocolate chips in a single layer and add the mini marshmallows (I didn't measure - just cover the brownies in a generous layer) and place under the broiler in your oven for 1-3 minutes. Keep a close eye on the brownies so you don't burn the marshmallows.1 bag mini marshmallows, 12 squares caramel-filled chocolate squares, 1/2 cup milk chocolate chips
- Serve + Store: Enjoy warm with a glass of cold milk! Wipe the knife between slices to get clean cuts on your brownies. Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Re-warm in the microwave or oven if desired.
Notes
Chocolate: You can use both the milk chocolate chips and the chocolate caramel squares like I did, or you can just use one or the other. If just using the milk chocolate chips, use 1 cup and add more from there as desired. You can use a Hershey bar instead of the Ghiradelli squares.
Marshmallows: I don't recommend using large marshmallows here - I found that they just slid off the brownies and got really messy when we cut the brownies, and the mini marshmallows didn't have that problem. Marshmallow fluff could work in a pinch instead of regular marshmallows.
Metal Pan: A metal pan bakes more evenly and cools faster out of the oven, ensuring that your brownies don't over bake as they sit in the hot pan. I highly recommend using metal over glass or ceramic, as do most bakers!
Nutrition
Serving: 1brownie | Calories: 598kcal | Carbohydrates: 79g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 221mg | Potassium: 305mg | Fiber: 5g | Sugar: 58g | Vitamin A: 627IU | Calcium: 51mg | Iron: 4mg