I LOVE brownies, and yes, the word LOVE does deserve to be in all capitalized letters when we are discussing this particular food. Brownies are gooey, chocolatey deliciousness served in a pan, and when I’m faced with a pan of them, I literally cannot stop myself from digging in. I mean seriously, it’s bad. The last time I made these S’more Brownies I took the 8×8 pan into the living room with me and ate half of them instead of serving myself a reasonable portion on a plate like a polite human being. The worst part – I didn’t even feel guilt about it after the fact – and I feel no shame admitting it in this blog post. Brownies are always worthy of pigging out on, but once you s’more ingredients are added in, there’s no going back.
1 cup Sugar
⅓ cup Special Dark Cocoa Powder
¼ tsp Salt (plus more for later on in the recipe)
¼ tsp Baking Powder
⅓ cup Semi Sweet Chocolate Chips
½ cup Melted Butter (plus 1 more tablespoon for later in the recipe)
1 tsp Vanilla
½ cup Flour
2 Graham Crackers
1. Mix the sugar, cocoa powder, salt, baking powder, and chocolate chips together.
2. In a separate bowl, melt the butter. Set it off to the side and let it cool a little bit before mixing it in.
3. Crack open and beat the eggs in a separate bowl. Then, pour the eggs, cool butter, and vanilla into the sugar mixture. Stir until everything comes together.
4. Add the flour into the batter, making sure to stir until it is completely combined. Do not be surprised by the thickness of the batter. This is a very sticky batter, and there is nothing wrong with that.
5. Pour the batter into a greased 8 x 8 baking pan and spread it out from corner to corner.
Kitchen Tip 1: I’ve found that when baking brownies glass pans typically work better and provide more even baking than metal pans. Either pan works, I simply prefer the texture of brownies cooked in the glass pan.
6. Crush the graham cracks into a mixture of both some bite sized pieces and some dusty smaller crumbs.
7. Start by spreading the dusty crumbs over the top of the batter, then spread the bite-sized pieces put over the top of that. Press the pieces down lightly so they are slightly compressed into the batter.
8. Melt the last tablespoon of butter and drizzle it over the top of the graham crackers.
9. Bake the brownies at 350 degrees for 20-22 minutes or until a toothpick comes out slightly clean.
10. Rip 18 marshmallows in half while waiting for the brownies to cook. After the brownies come out of the oven, line the halves over the top with the ripped side facing down. Place them in rows of 6.
11. Broil the marshmallow topped brownies on high for 2 minutes or until the marshmallows are toasty brown.
Kitchen Tip 2: It can be helpful to flip the pan of the brownies halfway through the broiling process; otherwise, one side of the pan has a tendency to get browner than the other side.
12. Very lightly shake dust the tops of the marshmallows with salt. DON’T OVERDO IT. This small amount of salt helps cut through all the sweetness, but this is still a dessert. It’s not intended to be super salty.
13. Drizzle the pan with chocolate syrup or sauce and let the pan sit for 10 to 15 minutes before serving the brownies warm. DO NOT cut into them before letting it sit for at least 10 minutes. Not waiting will result in a sloppy mess instead of decently cut brownies.
These brownies are super easy to whip up quickly, but they taste like a gourmet dessert. If you are ever craving dessert and want to take your brownies to the next level – make them s’more!
*Special Note* I think it goes without saying that marshmallows are super sticky. Because of this, these brownies taste best on the first day. They can still be saved and eaten for the next couple of days, but the marshmallow topping will stiffen up a little bit over time. Warming them in the microwave for 10-15 seconds can help the gooey texture to return a little bit though.