S'mores Brownies

These are the ultimate S'mores Brownies! Crunchy graham cracker crust followed by a layer of fudgy homemade brownies, and last (but not least) a homemade toasted marshmallow cream. This is a s'mores lovers dream dessert!

Course Dessert

Cuisine American

Prep Time 40

Cook Time 35

Total Time 1 15

Servings servings

Calories 333kcal

Author Whitney Wright

Ingredients

Graham Cracker Layer

1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter melted

Brownie Layer

2 1/2 tablespoons dutch process cocoa
5 tablespoons boiling water
1 oz semi-sweet chocolate finely chopped
2 tablespoons unsalted butter melted
5 tablespoons vegetable oil
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 cup granulated sugar
3/4 cup + 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips

Homemade Marshmallow Cream

3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
pinch salt
2 large egg whites at room temperature
1/4 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract

US Customary - Metric

Instructions

Preheat oven to 350°F. Line an 8x8 inch square pan with aluminum foil, leaving an inch or two overhang on the sides to allow for easy removal. Spray the foil with nonstick cooking spray.
Make the graham cracker layer: combine the graham cracker crumbs and melted butter and mix to combine. Transfer the graham cracker mixture to the foil lined pan. Press into the bottom of the pan until it’s in an even layer.
Make the brownie mixture: in a large bowl whisk the boiling water and cocoa powder until smooth. Add the chopped semi-sweet chocolate and whisk until the chocolate is melted. Next, whisk in the butter and oil. (Mixture might look clumpy and curdled).
Whisk in the egg, egg yolk, and vanilla, stirring until smooth. Whisk in the sugar until thoroughly combined. Using a spatula fold in the flour, salt, and chocolate chips. Do not overmix.
Spoon the brownie batter overtop of the graham cracker crust. Gently and carefully spread the brownie batter into an even layer. Bake for 25-28 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake as that makes brownies dry.
Remove from the oven and let brownies cool completely. While they are cooling, make the marshmallow fluff.
Make the Marshmallow Fluff: in a small saucepan set over medium heat add the granulated sugar, corn syrup, water, and pinch of salt. Boil, stirring occasionally until the mixture reaches 240°F on a candy thermometer. (It will take around 8 minutes or so to reach 240… you do want to have a candy thermometer for this though)!
While the sugar mixture is boiling add the egg whites and cream of tartar to a stand mixer bowl fitted with a whisk attachment. Whip on medium-high speed until soft peaks form.
Once the sugar reaches 240°F turn the mixer speed to low (that has the egg whites in it) and carefully and slowly drizzle the syrup mixture down the side of the mixer bowl. Once all of the syrup has been added turn the mixer to medium-high speed and whip for 7-10 minutes or until stiff glossy peaks form. During the last minute of beating, add the vanilla extract.
Spread the marshmallow fluff overtop of the baked brownies. Preheat your oven to broil and place the marshmallow brownies under the broiler for 1-2 minutes until the marshmallow is toasted to your liking. Watch carefully so that the marshmallow doesn’t burn, or catch on fire 😊
To serve, oil a chef’s knife and cut into squares. Enjoy!

Notes

These brownies can be stored in an airtight container at room temperature for 3-4 days, or in the fridge for up to a week.

To freeze brownies, flash-freeze individual slices, then wrap each slice in plastic wrap. Place slices in an airtight container and freeze for up to 2 months.

The homemade marshmallow cream makes around 3 cups, whereas store-bought is closer to 2 and 1/2 cups, so your rations may be slightly different if you use store-bought.

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