S’mores are at the top of my list of must-have summer desserts. The combination of crisp graham crackers, gooey marshmallow and melted chocolate is one that I just can’t resist. The best way to make them is over a campfire, of course, but I’m not willing to wait until I’m sitting by an open flame to indulge in this summer classic. Instead, I mix up a batch of these decadent S’mores Brownies! The bars have a graham cracker base topped with a fudgy brownie layer and a thick layer of toasted marshmallows on top. The graham cracker layer remains crisp after baking, while the brownies almost melt in your mouth and contrast well with the sweet, gooey marshmallow.
In the past, I’ve used mini marshmallows to top of brownies and other baked goods. Mini marshmallows are easy to work with and take less time to toast than full sized ‘mallows. I went for larger marshmallows because they are what I like to use when I’m actually making s’mores. They have a large surface area to toast and become wonderfully gooey in the center. I add the marshmallows to the brownies after they are set, then return them to the oven where the marshmallows can spread out and toast. I recommend turning up the heat in the oven after you add the marshmallows. The additional heat generated by the oven as it warms up will help toast the marshmallows to perfection. I don’t recommend using the broiler, as it can cause the marshmallows to burn instead of toasting.
It is easiest to cut the marshmallows with a sharp, serrated knife once the bars have been completely cooled. The sharper your knife, the easier it will be to get clean cuts through the sticky marshmallow. The bars are, of course, outstanding on the day that they were baked, but also keep well in an airtight container for a couple of days. The marshmallows may lose a little of their crispness after storage, but the toasted sugar flavor will still be there!
The Best S’mores Brownies
1/2 cup butter
2 oz dark chocolate, finely chopped
3 tbsp unsweetened cocoa powder
1 cup sugar
2 large eggs
1/2 tsp salt
1 tsp vanilla extract
2/3 cup all purpose flour
1/2 cup chocolate chips
approx 5 graham crackers
30 large marshmallows
Preheat oven to 350F. Lightly grease a 9-inch baking sheet and line it with parchment paper. Line the bottom of the pan with graham crackers, making a single layer over the entire pan.
In a small, microwave-safe bowl, melt the butter. Add in finely chopped dark chocolate and cocoa powder and whisk to combine, making sure all of the chocolate is melted. Set aside to cool if very hot.
In a large bowl, whisk together sugar, eggs, salt and vanilla extract. Whisk in chocolate mixture until smooth, then whisk in the all purpose flour until no streaks of dry ingredients remain visible. Stir in chocolate chips.
Pour batter into prepared pan and spread into an even layer on top of the graham crackers.
Bake for 35 minutes.
Remove brownies from oven and arrange marshmallows on top, making a 6×5 grid of marshmallows, evenly spaced. Return the brownies to the oven and turn the heat up to 400F. Bake for 5-7 additional minutes, until marshmallows are golden.
Allow brownies to cool completely before slicing.
Makes 30 brownies.