S'mores Brownies

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Servings: servings

Calories: 388cal

Equipment

Ingredients

16 graham cracker sheets
1 cup unsalted butter divided
¾ cup all purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon salt
⅓ cup semi-sweet chocolate chips
3 large eggs
1 ¾ cup granulated sugar
2 teaspoons vanilla extract
1 ¼ cup mini marshmallows
7.56 ounce Hershey's chocolate bar broken into pieces

Instructions

Preheat the oven to 350° F. Line a 9x9-inch baking pan with parchment paper, large enough that it extends over the sides of the pan.
Add graham cracker sheets to a food processor and pulse them until they are like the texture of sand. Slowly pour in ½ cup of melted butter and continue to pulse until well incorporated. This should yield about 2 cups.
Transfer the graham cracker mixture to the prepared baking pan, flattening it down to create an even base. Bake for 10 minutes until the crust is golden. Let the crust cool on a wire rack while you prepare the brownie layer.
In a medium-sized bowl, sift together the flour, cocoa powder, and salt.
In a large mixing bowl add the melted butter (if the butter is no longer hot, microwave it for 10-15 seconds). Add the chocolate chips and let the mixture sit for 3-5 minutes until the chocolate has softened. Stir the chocolate until smooth.
Whisk in the eggs, sugar, and vanilla extract.
Add the flour mixture to the egg mixture and stir with a soft silicone spatula until smooth.
Gently pour the batter over the graham cracker base and bake for 25 minutes. Check for doneness by inserting a toothpick into the center. It is finished baking if there are a few moist crumbs attached.
Remove the brownies from the oven and sprinkle with mini marshmallows and broken Hershey’s chocolate pieces.
Position the oven rack in the upper third of the oven and set the dial to broil. Return the baking pan to the oven and broil the tops of the marshmallows until they are golden brown and the chocolate has melted, (about 3-5 minutes).
Allow the brownies to cool for 45 minutes on a wire rack before lifting them out of the pan, (use the parchment sling overhanging the sides of the pan to pull the brownies out).
Let the brownies cool for an additional 15 minutes before cutting them.

Author: Kristen Elaine

5 from 4 votes

Notes

If you don't have a food processor place the graham cracker sheets in a gallon-sized ziptop bag and crush them with a rolling pin.
Sifting the dry ingredients will remove any clumps and help aerate the flour and cocoa powder. Doing so will prevent any dry pockets in your brownies.
You can optionally add chunks of graham crackers on top of the brownies as well.

Course: Dessert

Cuisine: American

Prep Time25

Cook Time25

Total Time50

Nutrition