S'mores Brownies
Category
Dessert
Servings
9
Prep Time
25 minutes
Cook Time
50 minutes
Ingredients
- 12 full-size graham crackers
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter (melted)
- ½ cup vegetable oil (such as grapeseed)
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
-
1/2 cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup bittersweet chocolate chips
- 2 heaping cups mini marshmallows (about 3.5 ounces)
For The Crust:
For The Brownies:
For The Topping:
Instructions
Preheat the oven to 350 degrees F. Prepare an 8x8 inch baking pan by spraying with nonstick spray or lightly greasing with oil. Line the pan with a strip of parchment paper so that some is overhanging on two sides. Set aside.
- In a food processor, blend up the graham crackers and sugar until they reach a fine crumb consistency. Pulse in the melted butter until all of the crumbs are evenly coated . Add the graham cracker mixture into the prepared pan. Press down on the crumbs with the bottom of a cup or a spatula to ensure the crust is very compact and even.
- Bake the crust in the oven for about 15-20 minutes, or until the edges look golden brown and the crust looks slightly puffed up. Set aside to cool slightly.
- Meanwhile, in a medium bowl, add the vegetable oil, sugar, eggs, and vanilla extract. Mix the ingredients together with a whisk until just combined. To the mixture, add the cocoa powder, flour, salt and baking powder. Continue to mix with the whisk until the batter looks even with no more streaks of cocoa powder. Fold in the chocolate chips. The batter will be thick and fudgy.
- Gently pour the brownie batter over the crust in the pan, and carefully use a knife or small offset spatula to spread it evenly over the crust. Bake in the oven for 30 to 40 minutes, until everything looks set and the middle is no longer jiggly.
- Remove the brownies from the oven and set the oven to broil, leaving a rack in the middle of the oven to ensure the parchment paper won't burn. Evenly sprinkle the mini marshmallows on top of the brownies, and place them under the broiler for about 2 minutes, checking frequently.
- Let the brownies rest for at least 30 minutes at room temperature before cutting and serving. To ensure clean slices of the brownies, run your knife under hot water first and wipe the knife between each slice.
Nutrition
Nutrition
- Nutrition Serving Size
- 9
- per serving
- Calories
- 488
- Carbs
- 62 grams
- Protein
- 5 grams
- Fat
- 26 grams
- Saturated Fat
- 19 grams
- Cholesterol
- 57 milligrams
- Sodium
- 300 milligrams
- Fiber
- 3 grams
- Sugar
- 39 grams
4 comments
The brownie layer was delicious. However, I had difficulty getting the graham cracker crust to stick together, resulting in a separation from the layer above. Perhaps it needed more butter? The hot knife tip was helpful in cutting the brownies, but the top layer of marshmallow separated when eating a square.
Ciao Michelle! Thank you for sharing your experience! For a sturdy graham cracker crust, pressing it firmly into the pan helps it stick together. You might also consider adjusting the butter quantity to achieve the desired consistency. As for the marshmallow layer separating, it could be a sign that the brownie layer wasn’t fully cooked or had an excess of oil. Experimenting with baking time and ingredient ratios could help achieve better results next time. Happy baking!
Sooo amazing and delicious. Definitely a lot of fun to make with kids!
This recipe is perfect to make it with my daughter and it looks delicious! Thank you