Smores Brownies Recipe

OMG, you guys, these S’mores Brownies are like the ultimate nostalgia trip wrapped in gooey chocolatey goodness! Seriously, the combo of melty marshmallows, rich chocolate, and crunchy graham crackers has me living my best dessert life—talk about a crowd-pleaser! 🍫🔥

Combining the classic s’mores flavors with brownies makes a delightfully rich treat. My recipe calls for a full cup of unsalted butter and 8 oz of semi-sweet chocolate, melted together and mixed with the other base ingredients.

From there, a graham cracker layer, mini marshmallows, and chocolate make up a s’mores layer. With brownies, layers, and a drizzle, this dessert comes in at about 250 calories per serving.

Smores Brownies Recipe Ingredients

• Unsalted Butter: Adds richness and moisture to brownies.
• Semi-Sweet Chocolate: Deep chocolate flavor, perfect sweetness balance.
• Granulated Sugar: Sweetness and contributes to brownie structure.
• Light Brown Sugar: Adds moisture and a hint of caramel flavor.
• Eggs: Bind ingredients and create fudgy texture.
• Vanilla Extract: Enhances overall flavor profile.
• All-Purpose Flour: Provides structure, key for brownie density.
• Unsweetened Cocoa Powder: Intensifies chocolate flavor depth.
• Salt: Balances sweetness, enhances chocolate taste.
• Graham Crackers: Adds crunch and classic s’mores taste.
• Mini Marshmallows: Gooey texture, authentic s’mores sweetness.
• Chocolate Chips: Extra bursts of chocolate in each bite.

Smores Brownies Recipe Ingredient Quantities

• 1 cup unsalted butter
• 8 oz semi-sweet chocolate, chopped
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 9 graham cracker sheets
• 1 1/2 cups mini marshmallows
• 1/2 cup chocolate chips

How to Make this Smores Brownies Recipe

1. Set your oven to 350°F (175°C) to get ready for the baking. Prepare a 9×13-inch dish for the cake by lining it with parchment paper. The paper should extend a little bit over the edges of the dish, which will make it easy to remove the cake after it has cooled. Cliché as it may be, this is a step that makes a like significantly enhances the ease of serving.

If you would rather not use parchment paper (you can also grease the pan with butter or oil), I recommend using a pan that is not nonstick. Nonstick pans tend to retain more moisture in the cake. Regardless, grease (or do not grease) the pan as though you want the cake to come out of it cleanly.

2. In a saucepan of medium size over low heat, combine the unsalted butter and semi-sweet chocolate that you have chopped. Stir them together until they form a smooth mixture. Take the pan off the heat and allow it to cool a bit before you go on.

3. In a big mixing bowl, brisk together the sugar, dark brown sugar, and eggs until they are smooth and well blended.

4. Blend the slightly cooled chocolate mixture into the sugar and egg mixture. Mix in the vanilla extract until everything is fully incorporated and homogenous.

5. Sift together the all-purpose flour, unsweetened cocoa powder, and salt. Fold the dry ingredients into the batter until just combined, being careful not to overmix. In this step, it is crucial to mix gently and use precision in the approach to not undermine the structure of the batter or create a tough texture in the resulting brownies.

6. In the bottom of the prepared baking pan, add the graham cracker sheets, single-layered and broken as needed to fit.

7. Spread the brownie batter evenly over the graham crackers with a spatula.

8. Cook in the warmed oven for 25-30 minutes or until the center is mostly clean. You can tell this by using a toothpick. If it comes out mostly clean but with a few moist crumbs, you’re done!

9. Take the brownies from the oven and right away place the mini marshmallows and chocolate chips on top. Put them back in the oven for 3 to 5 more minutes. The marshmallows should be puffed and lightly toasted when you take the brownies out.

10. Let the Smores Brownies cool fully in the pan on a wire rack. After they have cooled, use the parchment paper to lift the brownies from the pan and cut them into squares to serve. Enjoy!

Smores Brownies Recipe Equipment Needed

1. Oven
2. 9×13-inch baking dish
3. Parchment paper (optional) or greasing method
4. Medium-sized saucepan
5. Large mixing bowl
6. Whisk
7. Spatula
8. Sifter
9. Toothpick
10. Wire rack
11. Knife (for cutting brownies)

FAQ

• Can I use salted butter instead of unsalted?Certainly, you can opt for salted butter. However, it might be wise to lessen the extra salt that the recipe calls for to keep the flavors in balance.
• What type of chocolate is best for these brownies?It is advised to use semi-sweet chocolate, but dark chocolate can be used for a richer flavor.
• Can I substitute brown sugar with more granulated sugar?Adding moisture and a hint of caramel flavor to baked goods, brown sugar is a must in many recipes. So it’s easy to see why we need a reliable alternative for when it isn’t in your pantry. Brown sugar works well in things like cookies, cakes, and marinades, which is why we’ve gone with these as our subbing inspirations.
• Can I use large marshmallows instead of mini ones?Using mini marshmallows is preferred because they distribute more evenly; however, large marshmallows may be used if cut into smaller pieces.
• How do I know when the brownies are done baking?Test by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
• Can I make these gluten-free?Yes, use a gluten-free all-purpose flour blend to stand in for regular flour.
• How should I store these brownies?Keep them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Smores Brownies Recipe Substitutions and Variations

1 cup unsalted butter: For a dairy-free version, use either 1 cup of coconut oil or 1 cup of vegan butter.
8 oz semi-sweet chocolate, chopped: You can substitute with 8 oz bittersweet chocolate for a delectable dark flavor in intensity. For extreme chocolate flavor, use 8 oz dark chocolate.
3/4 cup packed light brown sugar: Substitute with 3/4 cup coconut sugar for a naturally sweetened version or 3/4 cup dark brown sugar for a version with a more robust molasses flavor.
1 teaspoon vanilla extract: For a different aroma, use 1 teaspoon almond extract; for a hint of maple flavor, substitute with 1 teaspoon maple syrup.
1/4 cup unsweetened cocoa powder: Substitute 1/4 cup Dutch-processed cocoa powder for a smoother, less acidic taste. Or use 1/4 cup cacao powder for a more natural option.

Pro Tips

1. Room Temperature Eggs Ensure that your eggs are at room temperature before incorporating them into the batter. This helps them mix more evenly with the other ingredients, leading to a smoother, well-emulsified batter.

2. Chocolate Quality Use high-quality semi-sweet chocolate for melting. This will enhance the flavor and texture of the brownies, giving them a rich, decadent taste.

3. Graham Crackers For added flavor and texture, consider brushing the graham cracker layer with a bit of melted butter before adding the brownie batter. This will give a subtle buttery taste and may improve their structure during baking.

4. Marshmallows If you want an extra toasted flavor, you can set your oven to broil for the last minute or so of baking the marshmallows. Keep a close eye to prevent the marshmallows from burning.

5. Even Spreading To ensure an even spread of the brownie batter over the graham crackers, use an offset spatula or the back of a large spoon, and work gently to prevent dislodging the crackers. This will help maintain a consistent layer and avoid air pockets.