There was a time when I was very particular about s'mores; specifically about how I ate them. I liked them simple and straightforward — no deviations, nothing fancy — just golden (okay, sometimes charred) melty marshmallows and a few pieces of chocolate sandwiched between two graham crackers.
Then somewhere along the way, curiosity got the best of me and I made a deviation. And I couldn't be happier about it, because what resulted was this decadent s'mores-brownie mash-up.
S'mores brownies have all the essentials you'd find in your favorite campfire treat. (Well, minus the campfire.) There's the graham cracker, the chocolate, and of course, the marshmallows. As for how it's put together, there are a few ways this dessert can take shape. Here's how I think it works best.
This dessert starts with a crisp, buttery graham cracker base, which is baked just until golden-brown. Smack dab in the middle are the brownies; a thick layer of the richest, fudgiest brownies around. But what really completes this dessert is the gooey marshmallow topping. It gets flashed under the broiler to give it that campfire-esque color and char.
Know this: These s'mores brownies are not for the faint of heart. And just as campfire s'mores have a tendency to get pretty messy, this version also follows suit.
For the crust:
6 tablespoons unsalted butter, melted and cooled
1 1/2 cups graham cracker crumbs (about 10 full crackers)
2 tablespoons sugar
1/4 teaspoon salt
For the brownies:
8 tablespoons (1 stick) unsalted butter
7 ounces bittersweet chocolate
1 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 10-ounce bag large marshmallows
To make the crust: Preheat the oven to 325°F. Line an 8x8-inch pan with parchment and set aside.
In a medium bowl, combine the graham cracker crumbs, sugar, and salt, and mix together. Pour in the melted butter and stir until well combined and all the crumbs are evenly coated with butter. Pour the crumbs into the pan, and use a fork to press evenly along the bottom and sides. Bake for 20 minutes. Remove from the oven and set aside.
To make the brownies: Increase the oven temperature to 350°F and prepare the brownie layer. In a medium saucepan over low heat, add the butter and chocolate, and melt, stirring constantly. Remove the pan from the heat and cool completely.
In a medium bowl, whisk together the flour and salt. Set aside.
In a stand mixer fitted with a paddle attachment, beat the eggs and sugars until fluffy, 2 to 3 minutes. Beat in the vanilla extract. Gently mix in the melted chocolate. Fold in the flour.
Evenly pour the brownie batter over the cooked graham cracker crust. Transfer the pan to the oven and cook for 23 to 25 minutes. Remove the pan from the oven.
To make the marshmallow layer: Turn the oven to broil. Arrange the marshmallows over the top of the baked brownies. Then place the pan on the lower rack of the oven and broil for 1 to 2 minutes, until the marshmallows are melted and light brown on top — 30 seconds to 1 minute for golden marshmallows, and 1 1/2 to 2 minutes if you prefer more charred marshmallows.
These are best served immediately. Though, they will last for 3-4 days in a foil-covered pan.
- The easiest way to cut the brownies is by removing them from the pan first. If necessary, run a knife along the edge of the pan, then carefully pull up on the sides of the parchment to remove the brownies. Place them on a cutting board and use a long knife to slice. This will be gooey, so you may want to wipe the knife with a wet paper towel after each cut.