S’mores Brownies

S'mores Brownies

Everyone has their own way of enjoying toasted marshmallows.  It’s very much a personal thing… this I understand.

I like my roasted, toasted marshmallows extra crispy… extra well done.  I want that sucker on  the end of the misshapen close hanger, stuck right into the depths of the fire.  I want it to come out flaming.  That’s right, I’m a marshmallow torch girl.

Apparently, the marshmallow torch is not how you make friends at all-girl sleep away camp.  I would always get groans of disapproval from the girls that were trying to keep their precious marshmallows just far enough away from the orange coals to perfectly toast them.  Maybe they were less than thrilled with my marshmallow torch because I usually managed to set at least one of their darling marshmallows on fire just out of sheer proximity.  I considered it a favor.  Them..?  Not so much.

But these brownies aren’t really about my summer camp misadventures, are they?  These S’mores Brownies are more about fudgy, dense chocolate that bakes up with graham cracker bits and toasted marshmallows.  Toasted, not torched.

S'mores Brownies

S'mores Brownies

There are few things quite as spectacular as a pan of warm brownies just about 15 minutes out of the oven.  With their  slightly crackled top and perfectly chewy  chocolate center, brownies are a simple pleasure.  These S’mores Brownies are  simply an improvement on something that didn’t really need much fussing with.  The result is a marshmallow topped brownie that’s so good, you might find ways to rationalize a big hunk for breakfast.  Chocolate can be breakfast too.  Life is entirely too short not to make a S’mores Brownie breakfast from time to time.

S'mores Brownies

S’mores Brownies

adapted from Bon Appetit, October 1991

Print this Recipe!

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 6 ounces unsweetened chocolate, chopped
  • 5 large eggs
  • 1 1/4 cups dark brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla
  • 1 cup graham cracker, roughly crushed with your hands
  • 12 big marshmallows  (I also diced 6 additional marshmallows and stirred them into the batter. These marshmallows dissolve when baked, so you can leave them out, or throw them in.  Up to you!)

Preheat oven to 350°F. Butter 9×13-inch baking pan with 2-inch-high sides. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a medium sized bowl over a  heavy  saucepan of simmering water.  Stir chocolate and butter in this double boiler until melted and smooth.

Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers.  Pour batter into prepared pan. Dot with 12 large marshmallows.  Bake until toothpick inserted into center comes out with moist crumbs attached, about 30- 40 minutes minutes.

Marshmallows will be browned and puffy but will deflate as the brownies cool.  Cool for at least 20 minutes than slice with a sharp knife, cleaning the knife with hot water if it gets too messy and sticky.  Serve or wrap individually in wax paper for storing.

S'mores Brownies

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219 thoughts on “S’mores Brownies

  1. I am printing this recipe out right now. I’ll be making them soon, but don’t tell my chocoholic husband – he’ll be hounding me every day until they pop out of the oven! Yummy!

  2. I’m a torch girl too :) I would light it on fire, then eat the burnt / melty part, then re-torch it. Rinse and repeat until the mallow is gone – perfection!

  3. I’ve seen lots of s’mores brownie recipes out there, but this is the first that actually seems to capture the essence. I’ll give ’em a try!

    Question – why do the ones inside dissolve? Is it because they are smaller or because of the hot batter around them? Why don’t the ones on top dissolve?

    These are the things that keep me up at night. ;)

  4. It’s amazing how versatile a basic brownie can be–fill it with almost anything sweet and it’s heaven! I used to make brownies studded with Caramilk squares (caramel-filled milk chocolate) and when you cut into one just the right way, the caramel would ooze out. . . mmm. These sound wonderful as well–though, like you, I prefer my marshies torched!

  5. I’m making these for my family later this week- it’s been a rough week, and I think these could soothe a little bit. My dad loves brownies and s’mores- this is perfect! Thanks!

  6. Extra well done is the only way to eat a toasted marshmallow!. hehe! I’m not usually one for S’mores, but as usual, you make them look REALLY good. I’m going to have to try them! =)

  7. wow, these look great! Wish I had known about these when I set forth on my own crusade for brownie s’mores last December. Yours look far less complex, but I did use my version to justify buying a kitchen torch so that was fun. And I am the slow and patient marshmallow roaster – I like it evenly browned.

  8. Oh my goodness Joy, how dare you tempt me like that!

    I’m definitely on the “burning” side of the toasted marshmallow divide. I want dark black edges and the crisp outside that crackles as it goes into your mouth.

    I don’t have a campfire though, so might just have to “make do” with these. As if these could ever be considered “making do”!

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