S'mores Brownies Recipe
S’mores Brownies have a graham cracker base, toasted marshmallows, and melted chocolate. They also include a layer of rich, chewy brownie for extra goodness!
Servings: 60 brownies
Ingredients
For the Crust
- 1 ¼ cup graham cracker crumbs, 9 full size crackers
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Brownie
- 1 cup unsalted butter
- ½ cup semi-sweet chocolate chips
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
For the Topping
- 30 marshmallows, cut in half
- 5 Hershey bars, broken into 12 pieces each
Instructions
For the Crust
- Preheat oven to 350 degrees F. Spray a mini muffin tin with baking spray, set it aside.
- In a food processor, pulse graham crackers with granulated sugar until fine crumbs. Add in melted butter and pulse until combined.
- Spoon about 1 teaspoon of crust into the bottom of each mini muffin cavity. Press with a tart shaper or fingers. Set pan aside.
For the Brownies
- In a medium sized saucepan on medium heat, melt butter. Remove from heat and stir in chocolate chips and granulated sugar. Stir until chocolate is completely melted and incorporated.
- Add in eggs, one at a time, stirring after each addition. Add vanilla extract.
- Add flour, cocoa powder, salt, and baking powder. Stir JUST until combined and you no longer see dry ingredients. Do not over stir.
- Using a 1 Tablespoon cookie scoop, spoon batter onto crust. Bake for 12 minutes. Remove from the oven and immediately press the half of marshmallow (sticky side down), onto the warm brownie. Turn oven to broil.
- Put brownie back in oven, about 3 inches from the broiler, and melt the marshmallow. This takes less than one minute, keep a close eye on the marshmallows!
- Remove from oven and immediately press the marshmallow with a piece of chocolate bar. Let brownies cool 5 minutes in the pan, then remove them with a butter knife and let them cool on a wire rack.
Notes
- Do not over stir the brownie batter. Stop stirring when all the dry ingredients have been incorporated into the batter.
- Keep a very watchful eye on the marshmallows. In my oven broiler they took just under a minute to brown lightly.
- Store cooled brownies in airtight container at room temperature for up to one week.
- Freeze brownie bites in airtight container, after cooling completely, for up to 3 months.
- See blog post for more recipe tips and tricks.
Nutrition
Serving: 1brownie | Calories: 111kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 43mg | Potassium: 36mg | Fiber: 1g | Sugar: 11g | Vitamin A: 158IU | Calcium: 9mg | Iron: 0.5mg