Description
Delicious S’mores Brownies that combine chocolatey goodness with marshmallows for a perfect treat.
Ingredients
Scale
- 5 graham cracker sheets, crushed
- 1/2 cup unsalted butter, melted
- 1/2 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup unsweetened or Dutch processed cocoa powder
- 11/2 teaspoon vanilla extract
- 1/41/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1 – 1 1/2 cups mini marshmallows
- 1 Hershey’s chocolate bar, chopped
- 1 graham cracker, roughly crushed
Instructions
- Make the Brownie Batter: Start by mixing together the melted butter, granulated sugar, and semi-sweet chocolate chips in a microwave safe large mixing bowl until everything is smooth and glossy. You will notice a rich aroma wafting from the bowl. This combination sets the base for those gooey brownies. Be careful not to overmix; it can turn out too cakey.
- Add Eggs and Flour: Stir in the eggs one at a time, allowing each to blend in completely before adding the all-purpose flour. The batter should feel thick and velvety. This is essential for that fudgy texture. Take care not to overwork the batter; overmixing can make them dry.
- Prep the Pan: Line the 8×8 baking pan with parchment paper, ensuring enough hangs over the sides to easily lift out the brownies later. This step brings convenience and avoids messy cleanup. Skipping this can lead to a stuck-on disaster.
- Pour and Smooth: Pour the brownie batter into the prepared pan and smooth it out evenly. Ensure the top looks inviting and glossy to promote even baking.
- Bake the Brownies: Place the pan in the oven and bake at 350 degrees F until the edges look set but the center still has a slight jiggle. Resisting the urge to add more time is crucial to avoiding overbaking, which can ruin the fudginess of the brownies.
- Add the Toppings: After pulling the brownies out, sprinkle the crushed graham cracker sheets and chopped Hershey’s chocolate bar, then top with mini marshmallows. Be careful not to overload on marshmallows, as it can cause overflow during baking.
- Finish Baking: Return the brownies to the oven and watch the marshmallows toast to a golden brown. Keep an eye on it; if they brown too quickly, cover with aluminum foil to avoid burnt tops.
- Cool and Slice: Allow the brownies to cool completely in the pan before cutting. This ensures neat squares and helps set the brownies properly. Slicing too soon can lead to a gooey mess.
Notes
- Storage Tips: Store brownies in an airtight container in the fridge for up to 1 week; they can be stored at room temperature if not topped with caramel sauce.
- Expert Tips: Bring cold ingredients to room temperature before mixing for better results. Use an 8×8 metal pan for optimal results. Line the pan with parchment paper for easy removal of brownies. Fully cooling the brownies before slicing contributes to the ideal texture; use a sharp knife and clean it between cuts to avoid stickiness.
- Reheating Instructions: Reheat individual slices in the microwave for about 10-15 seconds or until warmed through.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream. Pair with fresh strawberries for a fruity contrast. Drizzle chocolate sauce on top for an elegant touch.
- Recipe Variations: You can use different types of chocolate bars for the topping or add nuts for extra texture and flavor. Replacing graham crackers with chocolate cookies adds a unique twist.
- Ingredient Notes: Look for unsweetened cocoa powder or Dutch processed cocoa powder to enhance flavor. For a gluten-free option, measure 1 cup gluten free flour by weight. If mini marshmallows are unavailable, dollops of marshmallow fluff can be used instead.
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg