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.
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
adapted from Bon Appetit, October 1991
- 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.
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I’m using these s’mores brownies as a bribe for someone to take my volunteer shift … I think it’s very persuasive, but will keep you posted on their effectiveness …. But if they have for some reason gone crazy, let’s be real: I’m making these brownies. Preferably before the Rapture.
I’m going to bake these for a boy :) I think it’s exactly what is needed!
Sooo I DEPERATELY want to make these brownies. Problem is, I live in a super small town and would have to drive about 45 minutes to get unsweetened chocolate. The locoal Piggly Wiggly is very limited. I know I have some semisweet on hand, could I use the semi sweet and greatly reduce the sugar? I’m not good with the chemistery of how baking works beside the basics, so I didn’t know if they would turn on funny or not. I want to make them NOW!
Using semisweet chocolate and reducing the sugar will change the ratios in the recipe. Have you thought of buying unsweetened chocolate online?
I’m making these for a boy…we’re going on a picnic and every picnic needs s’mores and also brownies!
These brownies look divine. Divine enough to finally make something from your blog instead of just ruining keyboards with drool looking at them.
We made these to take to a father’s day gathering tomorrow but of course we had to sneak a taste tonight… They are simply wonderful. Baked them 30 minutes, perfect dense consistency. However I used vegan marshmallows and while they browned nicely, they sunk down really low into the brownie….Hmmmm…. So they look a little like Dr Seuss brownies but they still taste absolutely perfect!
I stop by your blog every once in awhile and you have a great writing style. Keep it up! :)
HI! I want to do this recipe..but in the Netherlands I did not find graham crackers..is it ok if I leave them out..or..what can I replace them with?
When I cant find graham crackers I have used baby biscits – they have a similar flavor and consistanancy.
i am making these today to test them out for a bake sale :)
so excited to try them!
Thanks for sharing, this is a fantastic blog.Thanks Again. Really Great.
I didn’t work for me either. I placed it in the oven for about an hour too because the brownie didn’t seem cooked by 40mins! The inside was still wet and gooey and yes the marsh mellows are burnt. It was also too cakey and airy for my liking instead of fudgy. I think the next time i will not use the baking powder.
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