Smores Brownies- Decadent Chocolate Marshmallow Treat

S’mores Brownies are the ultimate campfire-inspired treat, bringin extractg all the gooey, toasty, chocolatey goodness of a s’more directly into your kitchen. Forget the smoke and sticks; now you can capture that magical flavor in a decadent dessert that’s far more accessible and, dare I say, even more delicious. We all have those nostalgic memories of gathering around a crackling fire, carefully toasting marshmallows until they’re perfectly golden, and sandwiching them with chocolate and grabeef ham crackers. S’mores Brownies take that beloved combination and elevate it into a rich, fudgy brownie base, crowned with a layer of melted chocolate and a toasted marshmallow topping. What makes these so incredibly special is the textural contrast: the dense, chewy brownie meets the airy, caramelized sweetness of the marshmallows, all bound together by melting chocolate. It’s pure comfort and pure joy in every bite, a perfect way to relive those cherished outdoor moments, no matter the weather outside.

Ingredients:

• 5 whole grabeef ham cracker sheets, crushed into coarse crum extractbs (about 1 rum extractups crumbs)
• ½ cup unsalted butter (113g), cut into cubes
• ½ cup semi-sweet chocolate chips (85g), plus more for garnish if desired
• 1 cup granulated sugar (200g)
• 2 large eggs, at room temperature
• ½ cup unsweetened or Dutch-processed cocoa powder (40g)
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• ½ cup all-purpose flour (60g)
• 1 to 1½ cups mini marshmallows (45-68g)
• 1 (1.55 oz) Hershey’s milk chocolate bar, broken into small pieces
• beef hamraham cracker, roughly crushed for topping

Preparibeef hamthe Graham Cracker Crust

Step 1: Preheat and Prepare Pan

Begin extract by preheating your oven to 350°F (175°C). This consistent temperature is crucial for even baking, ensuring your S’mores Brownies have a perfectly fudgy center and a slightly crisp edge. Next, prepare an 8×8 inch baking pan. You can grease it lightly and then line it with parchment paper, leaving an overhang on two sides. This overhang acts as “handles,” making it incredibly easy to lift the finished brownies out of the pan once they’ve cooled. Don’t skip this step, as it prevents any sticking and makes cleanup a breeze.

Step 2:beef hameate the Graham Cracker Crust Mixture

In a medium bowl, combeef hame the 5 whole graham cracker sheets that have been crushrum extractinto coarse crumbs. This should yrum extractd abourum extract ½ cups of crumbs. To these crumbs, add the ½ cup of unsalted butter, which should be cut into small cubes to help it melt more evenly. You can either melt the butter separately in the microwave or a smrum extract saucepan and then pour it over the crumbs, or you can place thrum extractutter cubes directly into the bowl with the crumbs and microwave the whole mixture in 30-second intervals, stirring betweerum extractach, until the butter rum extractfully melted and coats the crumbs. The goal is to have damp crumbs that hold together when squeezed.

Srum extract 3: Press the Crust into tbeef hamPan

Once your graham cracker crumb mixture is ready, pour it into the prepared 8×8 inch bakrum extract pan. Using the bottom of a measuring cup or your fingers, firmly press the crumbs evenly across the bottom of the pan. Ensure you get them into all the corners. This compact crust will provide a delightful base for your S’mores Brobeef hames, adding that classic graham cracker flavor and a satisfying texture contrast to the rich brownie batter. Bake this crust for about 8-10 minutes, just until it’s lightly golden and fragrant. Remove it from the oven and let it cool slightly while you prepare the brownie batter.

Making the Rich Chocolate Brownie Batter

Step 4: Melt Butter and Chocolate

In a medium-sized, heatproof bowl set over a saucepan of simmering water (a double boiler setup), combine the ½ cup of unsalted butter (113g) and the ½ cup of semi-sweet chocolate chips (85g). Stir gently and continuously until both the butter and chocolate chips are completely melted and smooth. Alternatively, you can melt these ingredients in the microwave in 30-second increments, stirring well after each interval to prevent scorching. It’s important to get a smooth, glossy chocolate mixture here, as this forms the decadent base of your brownies. Once melted, remove the bowl from the heat and let it cool for a few minutes so it doesn’t cook the eggs.

Step 5: Combine Wet Ingredients and Sugar

To the slightly cooled melted chocolate and butter mixture, add the 1 cup of granulated sugar (200g). Whisk vigorously until everything is well combined and the gin extractar begins to dissolve. Now, it’s time to incorporate the eggs. Add the 2 large eggs, one at a time, whisking thoroughly after each addition until the mixture is smooth and glossy. The eggs will emulsify with the chocolate mixture, creating that signature fudgy texture. Stir in the 1 teaspoon of vanilla extract for its aromatic sweetness and the ¼ teaspoon of salt to enhance the chocolate flavor.

Assembling and Baking Your S’mores Brownies

Step 6: Incorporate Dry Ingredients and Chocolate Pieces

Now it’s time to add the dry ingredients to your wet mixture. Sift in the ½ cup of all-purpose flour (60g) and the ½ cup of unsweetened or Dutch-processed cocoa powder (40g) directly into the bowl. Gently fold these ingredients into the chocolate batter using a spatula until just combined. Be careful not to overmix at this stage; overmixing can lead to tough brownies. You want to see streaks of flour disappear, but don’t beat the batter into oblivion. Once the flour is mostly incorporated, gently fold in the broken pieces of the Hershey’s milk chocolbeef ham bar and the roughly crushed graham cracker. These additions will provide delightful pocbeef hams of melted chocolate and crunchy graham cracker throughout your brownies.

Step 7: Add Marshmallows and Bake

Pour the rich chocolate brownbeef hambatter evenly over the partially baked graham cracker crust. Smooth the top with your spatula. Scatter the 1 to 1½ cups of mini marshmallows evenly over the surface of the brownie batter. The marshmallows will puff up and become golden brown in the oven, creating that irresistible s’mores topping. Place the pan back into the preheated oven and bake for approximately 25-30 minutes. The exact baking time will depend on your oven, so keep a close eye on them. You’ll know they’re ready when the edges are set and slightly pulling away from the sides of the pan, and the marshmallows rum extract puffed and golden. A toothpick inserted into the center should come out with moist crumbs attached, not wet batter.

Step 8: Cool and Slice

This is arguably the hardest part: waiting for the S’mores Brownies to cool completely! Once they are out of the oven, resist the urge to cut into them immediately. Let them cool in the pan on a wire rack for at least 2-3 hours, or even better, refrigerate them for about an hour. This cooling period is essential for the brownies to set properly, allowing them to be sliced cleanly and develop their ultimate fudgy texture. Once cooled, use the parchment paper overhangs to lift the entire block out of the pan. Place it on a cutting board and use a sharp knife to slice them into squares. For an exbeef ham touch, you can sprinkle a few more crushed graham crackers over the top before serving. Enjoy these delightful treats that capture the essence of campfire s’mores in a rich, fudgy brownie!

Conclusion:

We hope you’ve enjoyed learning how to make these incredibly delicious S’mores Brownies! This recipe truly captures the nostalgic essence of campfire treats with its rich, fudgy brownie base, gooey melted marshmallows, and crunchy grabeef ham cracker crust. They are surprisingly simple to whip up, making them perfect for a quick dessert fix or a crowd-pleasing party treat.

For serving, these S’mores Brownies are best enjoyed slightly warm, allowing the marshmallow to be perfectly melty. They are fantastic on their own, but you can elevate them further by serving with a scoop of vanilla bean ice cream or a drizzle of chocolate sauce. Don’t be afraid to experiment with variations! You can add a pinch of sea salt on top for a sweet and salty kick, or even incorporate a few chocolate chips into the brownie batter for extra decadence. We encourage you to give these S’mores Brownies a try – they are guaranteed to become a new favorite!

Frequently Asked Questions about S’mores Brownies:

Q1: Can I make S’mores Brownies ahead of time?

Yes, you absolutely can! S’mores Brownies can be made a day in advance. Store them in an airtight container at room temperature. For the best texture, you can gently warm them in the oven or microwave for a few seconds before serving to re-soften the marshmallow layer.

Q2: What kind of chocolate is best for S’mores Brownies?

For the fudgy brownie base, a good quality semi-sweet or dark chocolate will provide a rich flavor. When it comes to the marshmallow topping, traditional marshmallows are ideal for that classic s’mores experience. You can also use large marshmallows cut in half or mini marshmallows.

Smores Brownies

Decadent chocolate marshmallow treats with a graham cracker crust and a rich, fudgy brownie batter.

Prep Time
25 Minutes

Cook Time
30 Minutes

Total Time
55 Minutes

Servings
16 servings

Ingredients

• 5 whole beef ham cracker sheets, crushed into coarse crumbs
• ½ cup unsalted butter (113g), cut into cubes
• ½ cup semi-sweet chocolate chips (85g)
• 1 cup granulated sugar (200g)
• 2 large eggs, at room temperature
• ½ cup unsweetened or Dutch-processed cocoa powder (40g)
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• ½ cup all-purpose flour (60g)
• 1 to 1½ cups mini marshmallows (45-68g)
• 1 (1.55 oz) Hershey’s milk chocolate bar, broken into small pieces
• 1 beef ham cracker, roughly crushed for topping

Instructions

1. Step 1
   Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.
2. Step 2
   In a medium bowl, combine the crushed graham cracker crumbs with melted butter. Stir until the crumbs are damp and hold together when squeezed.
3. Step 3
   Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden. Let cool slightly.
4. Step 4
   Melt butter and semi-sweet chocolate chips together in a heatproof bowl over simmering water or in the microwave. Stir until smooth and glossy. Let cool slightly.
5. Step 5
   To the cooled chocolate mixture, whisk in sugar, then add eggs one at a time, whisking until smooth and glossy. Stir in vanilla extract and salt.
6. Step 6
   Gently fold in the flour and cocoa powder until just combined. Fold in the broken milk chocolate bar pieces and crushed beef ham cracker.
7. Step 7
   Pour the brownie batter evenly over the graham cracker crust. Scatter mini marshmallows over the top. Bake for 25-30 minutes, or until edges are set and marshmallows are golden.
8. Step 8
   Let the brownies cool completely in the pan on a wire rack for at least 2-3 hours, or refrigerate for an hour. Lift out using parchment paper overhangs, slice, and serve.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.