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–+ servings
S'mores brownies lined up side by side with toasted marshmallows on top.

S'mores Brownies

Author: Gail Ng
Decadent s'mores brownies with a graham cracker base, fudgy brownie layer, and gooey toasted marshmallows on top
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Yield 9 brownies
Category Dessert
Cuisine American

Equipment

Ingredients
  

  • 12 graham cracker squares
  • 100 g dark chocolate or semi-sweet chocolate, finely chopped
  • 50 g natural cocoa powder
  • 1 teaspoon espresso powder
  • 230 g unsalted butter, roughly cubed
  • 4 large eggs, room temperature
  • 150 g granulated sugar
  • 100 g brown sugar
  • 100 g all-purpose flour
  • 36 large marshmallows

Instructions
 

  • Prep: Preheat oven to 350°F. Line a 9x9 pan with parchment paper on all sides.
  • Graham crackers: In the bottom of your lined pan, arrange a single layer of graham crackers. You might need to cut some of the graham crackers into smaller pieces to fit into the pan. Set aside.
    Left to right: hand placing a graham cracker into pan, square pan lined with a layer of graham crackers on the bottom.
  • Chocolate: To a medium bowl, add chopped chocolate, cocoa powder, and espresso powder. Set aside.
    Left to right: chopped chocolate in a mixing bowl, cocoa powder and chocolate in a bowl.
  • Brown the butter: In a medium pan, heat the butter on medium heat. Shortly after it has melted, the white milk solids will start to separate out and it will start to fizz and bubble. Stir occasionally. When the fizzing slows down, it will start to foam. Keep stirring and keep watching at this point because the milk solids will brown very quickly. Once the milk solids are golden brown and the butter smells nutty, immediately remove it from the heat.
    Left to right: bubbling butter in a pan, stirring browned butter in a pan with a spatula.
  • Melt chocolate: Pour the browned butter into your bowl of chocolate to bloom the cocoa powder. Stir the mixture until the chocolate has melted. Set aside to cool for at least 10-15 minutes while you mix the rest of the batter.
    Left to right: pouring browned butter into bowl of chocolate, stirring melted chocolate mixture in a bowl.
  • Mix the batter: In a large mixing bowl, add the eggs, granulated sugar, and brown sugar. Whisk them together for about 2 minutes until thoroughly mixed. Slowly stream in the chocolate mixture while whisking at the same time and all combined. Add the flour and fold together until just combined.
    Left to right: pouring melted chocolate mixture into mixing bowl while whisking, folding flour into brownie batter with a spatula.
  • Fill pan: Pour the brownie batter into your pan on top of the graham cracker layer. Spread it into the corners of the pan by shaking the pan or smoothing it with an offset spatula.
    Left to right: pouring brownie batter into pan on top of graham cracker layer, square pan filled with brownie batter.
  • Bake: Bake for about 28-30 minutes or until the edges are set and a toothpick inserted in the middle comes out mostly clean but with some wetness.
  • Broil marshmallows: Immediately after taking the brownies out of the oven, move the oven rack to the top of the oven. Arrange a layer of marshmallows on top of the brownies. Return the pan to the oven and turn on the broiler. Broil the marshmallows for 2-3 minutes or until they're toasted to your liking. Watch them the entire time as they will toast (and burn) very quickly!
    Left to right: hand placing marshmallows in rows on top of baked brownies, rows of toasted marshmallows in a pan.
  • Cool: Let the brownies cool in the pan on a wire rack for at least 30 minutes before lifting them out of the pan by the parchment paper overhang. Let the brownies cool on a wire rack completely before slicing. I usually stick them in the fridge after about an hour to cool them down faster.
  • Slice: To release the marshmallow layer from the parchment paper, rub a bit of cooking oil on an offset spatula or knife and run it in between the marshmallow layer and the parchment paper. When slicing, rub a bit of cooking oil on your knife to prevent the marshmallows from sticking to the knife.
    Left to right: sliding offset spatula in between marshmallows and parchment paper to unstick them, slicing s'mores brownies with a knife.

Notes

  1. Graham crackers: The graham crackers I used came in squares but they also come in rectangular sheets. If yours are rectangles, you'll need about 3-4 sheets to cover the bottom of the pan.
  2. Broiler: The broiler is the heating unit built into the top of most ovens. Some ovens will allow you to select the temperature of the broiler. It doesn't matter what you choose - somewhere around 450°F is fine. Always watch the marshmallows the entire time you're using the broiler because they will toast and eventually burn very quickly! If your oven doesn't have a broiler, you can use a kitchen torch to toast the marshmallows but use a very low heat setting and do quick passes over the marshmallows as they can burn very quickly.
  3. Storage: Storing the brownies in the fridge will create a fudgier brownie texture. Let the brownies come back to room temperature slightly before eating for the best texture. Otherwise storing them at room temperature for 1-2 days is also fine.

Nutrition

Calories: 566kcal | Carbohydrates: 74g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 121mg | Potassium: 246mg | Fiber: 4g | Sugar: 49g | Vitamin A: 749IU | Calcium: 52mg | Iron: 4mg
Keywords marshmallow brownies, s'mores brownies
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