S'mores Brownies

These S’mores Brownies are a fun twist on s’mores, with a buttery graham cracker crust, rich brownie center, and a gooey marshmallow top.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 52

Total Time 1 12

Servings servings

Calories 280kcal

Author Deborah Harroun

Ingredients

Crust:

1 sleeve graham crackers (9 full sheets)
1/2 cup butter melted
3 tablespoons sugar

Brownie Layer:

1/2 cup granulated sugar
2 tablespoons butter cut into cubes
2 tablespoons water
1 3/4 cups semi-sweet chocolate chips divided
2 large eggs
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt

Marshmallow Topping:

7 oz marshmallow creme

Instructions

Preheat the oven 350ºF. Line a 9-inch square baking dish with parchment or spray with nonstick cooking spray.
Place the graham crackers in a food processor and pulse until you have fine crumbs. Add the butter and sugar and pulse until fully combined.
1 sleeve graham crackers, 3 tablespoons sugar, 1/2 cup butter
Pour the crumb mixture into your prepared baking dish and press into an even layer. Bake in the preheated oven for 12 minutes.
Meanwhile, make the brownie batter. In a saucepan, combine the sugar, butter, and water. Place over medium heat and cook until the butter is melted and the mixture just starts to boil. Remove from the heat and add in 1 1/2 cups of the chocolate chips. Stir until the chocolate is melted.
1/2 cup granulated sugar, 2 tablespoons butter, 2 tablespoons water, 1.5 cups semi-sweet chocolate chips
Add the eggs and vanilla to the pot and stir until combined. Then add the flour, baking soda, and salt. Stir in the remaining 1/4 cup of chocolate chips.
2 large eggs, 1/2 teaspoon vanilla extract, 1/3 cup all-purpose flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 0.25 cups semi-sweet chocolate chips
Gently add the brownie batter to the graham cracker crust. The brownie batter will pull up the crust if you aren’t spreading very carefully, so spread with care.
Return the pan to the oven and bake until a the brownies are almost done, about 30 minutes.
Remove the pan from the oven and gently spread the marshmallow creme over the top. Again, the marshmallow creme will pull up on the brownie if not spread carefully. It’s easiest if you add dollops of the creme over the top, then use an offset spatula to gently spread it.
7 oz marshmallow creme
Return to the oven and bake an additional 10 minutes.
Let the brownies cool before slicing into squares to serve.

Video

Notes

If the marshmallow layer is too hard to spread, drop dollops evenly over the top, then put the pan in the oven for a minute or two to soften the marshmallow creme. Then use an offset spatula to gently spread it.

Fresher marshmallow creme will spread easier than older marshmallow creme.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition