S'mores Brownies

These brownies are the perfect embodiment of s’mores. A graham cracker crumb base is covered with a layer of brownie batter followed by another layer of graham crumbs then baked. Mini marshmallows get sprinkled on top and broiled then the whole thing gets sprinkled with a covering of chocolate chips. They look fantastic and taste even better. They are chewy, crispy and gooey all at the same time.

My words of advice are to be really watchful during the marshmallow broiling stage. They go from toasty brown to charred black in seconds!

S’mores Brownies
8″ Pan | adapted from Marcy Goldman

Bottom Layer:
1 cup graham cracker crumbs
4 tbsp butter, melted
Brownie Layer:
4 tbsp unsalted butter
2 oz semi-sweet chocolate, chopped
1 cup sugar
2 eggs
1 tsp vanilla extract
1/2 cup flour
pinch of salt

Top Layer:
1 cup graham cracker crumbs
4 Tbsp unsalted butter, melted

Topping:
2 cups miniature marshmallows
1 1/2 – 2 cups chocolate chips or chopped chocolate bars

1. Preheat the oven to 350 degrees F. Grease an 8″ square pan and line it with parchment paper, leaving an overhang with which to lift the brownies.

2. For the bottom layer, combine the cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan. Refrigerate while you prepare the brownie layer.

3. Brownie layer: Melt the butter in a small saucepan. Remove from heat and stir in the chocolate; stir until chocolate is melted. Stir in the sugar. Whisk in the eggs, vanilla, flour and salt. Spread the mixture over the bottom layer in the pan.

4. For the top layer, toss the cracker crumbs with the melted butter. Sprinkle over the brownie batter. Bake for 22-25 minutes or until just set. Remove the pan from the oven and preheat the broiler.

5. For the final topping, sprinkle the marshmallows on top of the baked brownies. Place under the broiler for 20-60 seconds, or until the marshmallows start to brown. Remove from the oven and immediately sprinkle with chopped chocolate bars. Let cool fully before cutting into bars.

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