Description
Indulge in these decadent S’mores Brownies featuring a crunchy graham cracker crust, rich chocolate brownie base, silky chocolate ganache, and a perfectly toasted marshmallow topping. This layered dessert combines classic s’mores flavors in a handheld brownie form, ideal for sharing or satisfying your sweet tooth.
Ingredients
Graham Cracker Crust
- 1¼ cups (168g) graham cracker crumbs
- 3 tablespoons (39g) sugar
- Pinch of salt
- 6 tablespoons unsalted butter, melted
Brownie Batter
- ½ cup (65g) all-purpose flour
- 6 tablespoons (43g) natural unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (120ml) vegetable oil
- 1 cup (207g) sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Chocolate Ganache
- 6 ounces (169g) semi-sweet chocolate chips (about 1 cup)
- 6 tablespoons (90ml) heavy whipping cream
Topping
- 5 cups (225g) mini marshmallows
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). Grease a 9-inch square metal baking pan and line it with parchment paper, allowing some overhang on two sides for easy removal. Grease the sides with non-stick baking spray. In a medium bowl, combine graham cracker crumbs, sugar, and a pinch of salt. Stir in the melted butter until the mixture is evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Make the brownie batter: In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large mixing bowl, combine vegetable oil, sugar, and vanilla extract; mix thoroughly until well blended. Add the eggs one at a time, mixing after each addition until fully incorporated. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined—avoid overmixing to keep brownies tender.
- Assemble and bake brownies: Pour the brownie batter evenly over the prepared graham cracker crust and spread it out smoothly. Bake in the preheated oven for 24 to 28 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Remove from oven and allow to cool slightly.
- Prepare the chocolate ganache: After the brownies have cooled for about 15–20 minutes, gently press down any uneven tops to level the surface if necessary. Place the semi-sweet chocolate chips in a medium bowl. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Let it sit undisturbed for 3–5 minutes before whisking gently until smooth and glossy.
- Apply the ganache layer: Pour the ganache over the cooled brownie layer, spreading it evenly to cover the surface completely. Allow the ganache to cool and set fully at room temperature before proceeding.
- Add and toast the marshmallows: Preheat the oven to 350°F again. Spread the mini marshmallows evenly over the set ganache layer. Bake for 5 to 8 minutes, until the marshmallows are puffed but not melted away. Then switch the oven setting to Broil on high and broil the marshmallows for 1 to 2 minutes, just until they develop a golden-brown, toasted surface. Watch closely to prevent burning.
- Serve and store: Remove the brownies from the oven. They can be enjoyed warm for gooey chocolate and marshmallow textures or cooled completely and sliced for a firmer serving. Store any leftovers in an airtight container in the refrigerator. Bring to room temperature before serving. Best consumed within 4 to 5 days.
Notes
- Use parchment paper with overhang to easily lift brownies from the pan for clean slicing.
- Do not overmix brownie batter to maintain a tender, fudgy texture.
- Keep a close eye during broiling as marshmallows brown very quickly and can burn easily.
- For extra gooey texture, serve brownies warm shortly after toasting marshmallows.
- Store leftovers refrigerated and allow to come to room temperature before serving for best flavor.