I am going back to my roots with these indulgent chocolate s’mores brownies.
I love all desserts (that’s an understatement!), but chocolate holds a special place in my heart.
Fruit desserts are lovely but when I am feeling down, all I want is a big bite of some chocolately goodness. This is what I have here!
With a graham cracker crust (with mini chocolate chips), fudgy brownie, and a layer of toasted marshmallows these brownies are sure to make you feel warm and fuzzy inside.
I must have gotten my love for chocolate from my mom. If she has her choice, everything will be chocolate. While she says she won’t eat any non-chocolate dessert, we all know that any dessert will be gobbled up.
Everyone in my family has gotten her love of chocolate. I can’t even count how many chocolate cakes I have made, every birthday cake has to be chocolate!
I try to never make the same cake twice, but they all have lots and lots of chocolate from cake to filling to frosting. Now back to today’s recipe…
Begin by lining an 8 x 8 pan with aluminum foil (click here for instructions). As I have mentioned before, this is my favorite way to line pans as the brownies come out very easily without anything sticking to the pan.
To make the graham cracker crust mix graham cracker crumbs, mini chocolate chips, and melted butter in a small bowl.
Quick tip: You can buy graham cracker crumbs in the store or you can crush ~12-14 graham crackers sheets in a food processor.
Press this mixture evenly into the bottom of the prepared pan.
Now onto the fudgy brownie 🙂 Whisk the flour and baking powder in a small bowl. Place the butter and chocolate in a medium saucepan over medium low heat. When melted, add the sugar. Then mix the eggs and vanilla until incorporated.
Add the flour mixture and stir until incorporated.
Pour over the graham cracker crust and bake.
When there are 5 minutes left in the baking time of the brownies, sprinkle the marshmallows on top of the brownie.
Return to the oven and bake for 5 minutes until the marshmallows are golden brown and toasty. Cool on a wire rack, then slice into 16 pieces.
When removing the foil from the edges of the brownies, the marshmallows will cling to the foil. Gently push them onto the brownie (or just eat them!). While these treats are on the messy side, they are delicious and totally worth all the crumbs!
Want some more chocolate treats? Check out additional recipes below.
These s'mores brownies will remind you of childhood campfires! They combine a graham cracker crust, fudge brownie, and toasted marshmallows to make an irresistible brownie that everyone will love!
- 1 and 1/2 cups graham cracker crumbs
- 1/2 cup mini chocolate chips
- 6 tablespoons unsalted butter ,melted
- 4 ounces semi-sweet chocolate
- 8 tablespoons unsalted butter (1 stick)
- 1 cup light or dark brown sugar ,packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup and 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 2 cups mini marshmallows
Preheat oven to 350°F. Line a 8 x 8 baking pan with aluminum foil, then grease the pan.
In a small bowl, mix mini chocolate chips and graham cracker crumbs. Add melted butter and stir until incorporated. Press mixture evenly into the lined baking pan and set aside.
In a small bowl mix the flour, baking powder, and salt.
In a small saucepan melt the butter and dark chocolate over medium-low heat. Once melted add the brown sugar and vanilla. Then add the eggs and mix until incorporated. Add the flour mixture and stir just until no unmixed flour remains.
Pour batter into prepared baking pan. Sprinkle the mini chocolate chips and graham cracker pieces over the top of the batter.
Bake in preheated oven for 25 to 30 minutes. After 20-25 minutes, sprinkle marshmallows over the brownies and return to the oven for 5 minutes or until the marshmallows are golden brown.
Cool on a wire rack, then cut into 16 pieces and serve! These brownies can be stored at room temperature for 3-5 days.
For the crust you can crush the graham crackers in a food processor. If this is not available (or you have extra frustration to release) place the graham crackers in a salad plastic bag and pound with a rolling pin or metal bowl until pulverized. Many stores also sell graham cracker crumbs, so this can be an easy alternative and time saver!