Peanut Butter Smores Brownies Recipe
This recipe embodies nostalgia and indulgence, combining the gooey goodness of brownies with a s’mores twist that speaks to my inner child. I love how the layers of peanut butter and graham cracker crumbs offer a delightful surprise in each bite, making it impossible to resist.
I adore that heavenly blend of creamy peanut butter and delightful crunch that graham cracker crumbs provide in my S’mores Peanut Butter Brownies. I mean, if you’re gonna indulge and go full-bore with a brownie recipe, using one cup of unsalted butter and two cups of granulated sugar is just the way to do it.
Another decadent touch is using not just chocolate chips, but semi-sweet chocolate chips, with the two cups of mini marshmallows for that gooey finish after they come out of the oven.
Ingredients
Butter That Is Not Salted: Contributes a wealth of richness and moisture, yielding a creamy texture.
The brownies are sweetened with granulated sugar, which also serves to caramelize during baking.
Ingredients are bound together by eggs to provide structure, which enhances the fudgy texture of the finished product.
Vanilla Extract: Adds sweetness and depth, contributes aromatic warmth.
All-purpose flour: Supplies the structure and balances the texture with other ingredients.
Cocoa Powder: Contributes a deep chocolate taste plus a boost of antioxidants to the mix.
Peanut butter: Adds nutty creaminess, and contributes protein and good fats.
Graham cracker crumbs: Bring a crunchy texture and sweet honey notes.
Marshmallows in miniature: Provide a sweet, gooey contrast to the dark chocolate richness.
Chocolate flavor with balanced sweetness and texture is found in semi-sweet chocolate chips.
Ingredient Quantities
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- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup creamy peanut butter
- 1 cup graham cracker crumbs
- 2 cups mini marshmallows
- 1 cup semi-sweet chocolate chips
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Instructions
1. Your oven should be preheated to 350°F (175°C), and a 9×13 inch baking pan should be lined with parchment paper.
2. In a medium saucepan, over low heat, melt the butter. Remove from the heat and stir in the sugar until well combined.
3. Let the mixture cool for a short while, and then beat in the eggs, one at a time, using a whisk; follow this with the addition of the vanilla extract.
4. In another bowl, mix together the dry ingredients, which include flour, cocoa powder, baking powder, and salt. Gradually add this combination to the mixture of wet ingredients, stirring to combine.
5. Evenly spread half of the brownie batter into the prepared baking pan.
6. Spoon dollops of the peanut butter over the brownie layer, then strew with the graham cracker crumbs.
7. Carefully spread the leftover brownie batter over the top of the peanut butter and graham cracker crumbs.
8. In the preheated oven, bake for 25-30 minutes until the center is slightly underbaked but the edges look set.
9. Take the pan out of the oven and sprinkle the mini marshmallows and chocolate chips evenly over the top.
10. Resume your baking and put the dish back into the oven for another 5 to 7 minutes. When you take it out this time, the marshmallows should be golden, and the chocolate should be completely melted. Let it cool before cutting it into squares. Enjoy!
Equipment Needed
1. Oven
2. 9×13 inch baking pan
3. Parchment paper
4. Medium saucepan
5. Whisk
6. Mixing bowl
7. Spatula
8. Measuring cups
9. Measuring spoons
FAQ
- Q: Can I use a different type of nut butter instead of peanut butter?You can swap almond or cashew butter for the peanut butter when making the protein bars—a different but equally delicious flavor profile.
- Q: How can I make these brownies gluten-free?Use an all-purpose flour blend that is free of gluten and ensure your graham cracker crumbs do not contain gluten.
- Q: Can I use dark chocolate chips instead of semi-sweet?Certainly, chocolate chips that are dark will add an even tastier and richer flavor to the brownies.
- Q: What type of cocoa powder is best?A: For the best outcomes and the correct balance of sweetness, use cocoa powder that isn’t sweetened.
- Q: Can I make these brownies ahead of time?Q: Can I make macarons a day in advance?
A: Yes, you can make them a day in advance and store them in an airtight container at room temperature.
- Q: How should leftover brownies be stored?Leftovers can be kept:
– At room temperature, in an airtight container, for up to 3 days.
– In the freezer, for up to 1 month. - Q: Can I add nuts to this recipe?Yes, you can add about 1/2 nut chopped, such as walnuts or pecans, for a little nutty crunch.
Substitutions and Variations
1 cup unsalted butter – replace with 1 cup coconut oil
Granulated sugar may be replaced with the same amount of coconut sugar.
1 cup all-purpose flour – substitute with 1 cup whole wheat flour
3/4 cup unsweetened cocoa powder – substitute with 3/4 cup Dutch-processed cocoa powder
1/2 cup creamy peanut butter – replace with 1/2 cup almond butter.
Pro Tips
1. Butter Cooling: When melting the butter and combining it with sugar, ensure the mixture isn’t too hot before adding the eggs. This prevents the eggs from cooking prematurely and ensures a smooth batter.
2. Room Temperature Ingredients: Use room temperature eggs and other ingredients, such as butter and peanut butter, for better integration into the batter. This results in a more even texture in the final product.
3. Layering Tip: When spreading the brownie batter, a spatula or palette knife dipped in warm water will help smooth the layers more easily without mixing them.
4. Marshmallow Roasting: For perfectly golden marshmallows, switch your oven to broil for the last minute of baking. Keep a close eye to prevent them from burning.
5. Cutting Clean Squares: For clean and neat squares, chill the baked dish in the refrigerator after it has cooled to room temperature. Use a warm knife (dipped in hot water and wiped dry) to cut through the cooled brownies more easily.
Peanut Butter Smores Brownies Recipe
My favorite Peanut Butter Smores Brownies Recipe
Equipment Needed:
1. Oven
2. 9×13 inch baking pan
3. Parchment paper
4. Medium saucepan
5. Whisk
6. Mixing bowl
7. Spatula
8. Measuring cups
9. Measuring spoons
Ingredients:
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- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup creamy peanut butter
- 1 cup graham cracker crumbs
- 2 cups mini marshmallows
- 1 cup semi-sweet chocolate chips
“`
Instructions:
1. Your oven should be preheated to 350°F (175°C), and a 9×13 inch baking pan should be lined with parchment paper.
2. In a medium saucepan, over low heat, melt the butter. Remove from the heat and stir in the sugar until well combined.
3. Let the mixture cool for a short while, and then beat in the eggs, one at a time, using a whisk; follow this with the addition of the vanilla extract.
4. In another bowl, mix together the dry ingredients, which include flour, cocoa powder, baking powder, and salt. Gradually add this combination to the mixture of wet ingredients, stirring to combine.
5. Evenly spread half of the brownie batter into the prepared baking pan.
6. Spoon dollops of the peanut butter over the brownie layer, then strew with the graham cracker crumbs.
7. Carefully spread the leftover brownie batter over the top of the peanut butter and graham cracker crumbs.
8. In the preheated oven, bake for 25-30 minutes until the center is slightly underbaked but the edges look set.
9. Take the pan out of the oven and sprinkle the mini marshmallows and chocolate chips evenly over the top.
10. Resume your baking and put the dish back into the oven for another 5 to 7 minutes. When you take it out this time, the marshmallows should be golden, and the chocolate should be completely melted. Let it cool before cutting it into squares. Enjoy!