S’mores Brownies

Two of my favorite things in the world are s’mores and brownies. It’s only logical to combine the two. Why not let that chocolate layer be a fudgy brownie? This recipe brings you graham crackers, toasted marshmallows, and brownie in an easy recipe allowing you to bring s’mores into your kitchen.

Ingredients:
1 1/4 c graham cracker crumbs (9-10 sheets)
1/4 c sugar
1/2 c butter, melted
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1 c butter, melted
2 cups sugar
4 large eggs
1 cup cocoa powder
1 tsp salt
1 tbsp vanilla extract
1 c flour
1 1/2 tsp baking powder
1 bag of mini marshmallows
1/2 c mini chocolate chips

Before we start, I want to talk about my chocolate holy grail when it comes to baking – Hershey’s Special Dark cocoa powder. I’m telling you, this cocoa powder will completely transform any chocolate recipe you make!

First, you’re going to want to make the graham cracker crust. Crush 9-10 sheets of graham crackers. This is basically one sleeve. You can crush them in a food processor or by using a rolling pin and ziploc bag. Just make sure to get fine crumbs so that they will hold together nicely. Pour your crumbs into a medium bowl and add in 1/4 cup of white sugar.

Melt 1/2 c (1 stick) of butter and pour into your bowl. Mix until well combined.

Now, take your graham cracker crust and press it into a greased 9 x 13 pan. Make sure to grease the edges of your pan. Remember, you will have gooey marshmallows in there! Make sure you press the crust into the corners and the edges. Make sure you don’t have any holes. Set aside while you make the brownie batter.

Preheat oven to 350 F. In a medium bowl (I honestly use the same bowl I made the graham crust in because I like to have less dishes), add 1 cup of melted butter. If you are using a microwave safe bowl, go ahead and melt it right in there. Add in 2 cups of sugar and whisk to combine.

When the butter is about room temperature, add in eggs and vanilla extract. Whisk to combine. Note: If you beat the eggs in, you will get that typical cracked top to your brownies, but since we are covering them in marshmallows anyway, I decided to keep it easy and whisk them in.

Add in the flour, cocoa powder, baking powder, and salt. Mix well. It will probably seem like it is never going to mix together at first, but trust me it will.

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Spread the batter on top of your crust. The batter is pretty thick so you will probably need to use a spatula to spread the batter evenly in the baking pan.

Place brownies in the oven and bake for 30-35 minutes or until a knife or toothpick comes out clean. Now, add the marshmallows on top. Spread them out all over the brownies. Don’t worry if you have some holes; the marshmallows will expand with the heat and cover those up. On top of the marshmallows, sprinkle the chocolate chips.

Set oven to broil. Put the brownies back in the oven and broil on high for about 2 minutes. This is where you can easily get distracted and suddenly your marshmallows are huge and more toasted than you would expect. So please, learn from my mistakes and set a timer for 2 minutes.

Allow brownies to cool thoroughly before cutting them. This will help them cut easier. I recommend spraying your knife with cooking spray before cutting to help keep it from sticking to the marshmallows.

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