Brownies and s’mores collide – does life get any better? I don’t think so! Over the past few weeks we’ve taken a bite out of s’mores cheesecake, got cozy with an epic s’mores skillet cookie, and now the “it” brownie of the season has arrived! I am so excited to share these must make s’mores brownies with you, and with a golden graham cracker crust, decadent brownie filling, and gooey marshmallow topping, I don’t think these are going to take much convincing…
I will say from the get-go, I don’t think you can ever go wrong with brownies, but I had no idea just how right this collaboration would be! You guys know how much I live for putting twists on classics, and I thought if s’mores are all kind of amazing with a piece of chocolate in there, how amazing would they be with a brownie instead? I also love creating deserts in bar form because I think they’re super approachable, great for entertaining, and it allows you to add multiple layers of flavor and texture, resulting in one incredible bite!
These definitely check all the boxes, and I love how easy the recipe is too. You start out with a simple graham cracker crust, that in my opinion totally makes this production, and then comes the brownie batter. The brownie itself hits all the right notes with melted chocolate and a touch of espresso powder, aka, my secret weapon for adding extra oomph to chocolate desserts. I love a little oomph, you?
Once you pry yourself from the batter, it’s time to top that beautiful graham cracker crust and bake them.
The last part is to top them with marshmallows and broil them. You’ll definitely want to keep a close eye on them because they can go from lightly golden to burnt toast in a matter of seconds! Cutting through those marshmallows can get really sticky so if you need a little help, I find a bit a pan spray on my knife works wonders. Personally, I’m good with a little sticky here. I think it adds to the overall appeal of these gems!
The hardest part about making these is waiting for them to cool enough to take that first bite! It’s pure torture, but I can tell you it’s so worth the wait! You get the crunch for the graham cracker crust, the warm, decadent brownie and gooey, toasted marshmallow all at once, and you did it all without a campfire!
I hope you guys love these as much as I did! Happy baking! xo
Decadent brownies meet s’mores in this sweet summertime treat! With a golden graham cracker crust, decadent brownie layer and toasted marshmallow topping, s’mores brownies are sure to become your go-to dessert!
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- Pinch of salt
- 1/2 cup (4 ounces) unsalted butter, melted
- 1 cup (8 ounces) unsalted butter
- 4 ounces dark or semisweet chocolate, chopped
- 1 3/4 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon espresso poweder
- 3/4 teaspoon salt
- 2 bags (10-ounce) large marshmallows
- Preheat oven to 350 degrees. Grease a Farberware 9x13-inch Cake Pan and line with parchment paper or foil, leaving a 1-inch overhang. Spray once more with nonstick cooking spray.
- Mix graham cracker crumbs, sugar, salt and melted butter together. Press mixture evenly into prepared pan and bake for 8-10 minutes. Set aside to cool.
- Place chopped chocolate in medium size mixing bowl and set aside. Over medium-low heat, melt butter in a Farberware Dishwasher Safe Nonstick 1-Quart Saucepan. When melted, remove from heat and stir over chopped chocolate. Stir mixture until smooth.
- Whisk in granulated and light brown sugars, followed by eggs and vanilla extract. Add cocoa powder, flour, espresso powder and salt, and stir until smooth. You will most likely have to switch from a whisk to a spatula at this point as the mixture will become quite thick.
- Spread batter in prepared pan and even out with the spatula. Bake brownies for 30-35 minutes, until a toothpick inserted in the center comes out with a few crumbs sticking to it, but no traces of raw batter appear. Transfer brownies to a cooling rack.
- For the marshmallow topping, place marshmallows on top of baked brownies and place under broiler for 1-2 minutes, until desired golden color is reached. Watch brownies carefully as marshmallows go from golden to burnt very fast! Allow brownies to cool for a few minutes and then remove from the pan by lifting up the foil edges. Cut brownies using a very sharp, clean knife. Rinse knife after every cut as marshmallows are very sticky.
Disclosure: I am in a working relationship with Farberware and this recipe was developed for Farberware Cookware. Thank you for supporting Buttercream Blondie and allowing me to share what I love.