Description
These bars have all the flavor and gooey goodness of a classic s’mores treat, but you can make a whole pan in one go! Marshmallow fluff takes out the guesswork from toasting the marshmallows too, saving you time and making for a beautiful striking fudgy brownie that everyone will want to dig into.
Ingredients
Cooking spray for the pan
S’mores Brownie Batter
- 6 full graham cracker sheets (63 g)
- 1 stick butter (113 g)
- 3 and 1/2 Tablespoons Dutch process cocoa powder (such as Droste or Hershey’s Special Dark)(18 g)
- 1/2 cup chocolate chips (85 g)
- 1/3 cup granulated sugar (66 g)
- 1/3 cup powdered sugar (40 g)
- 2 large eggs
- 1 teaspoon vanilla paste
- 3/4 cup all-purpose flour (98 g)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
S’mores Brownie Topping
- 7 ounce jar of marshmallow fluff
- 1/4 cup mini chocolate chips or regular chocolate chips (43 g)
Instructions
Prep the Pan
- Preheat the oven to 350 F (180 C).
- Spritz an 8×8 or a 7×11 pan with cooking spray.
- Line the bottom of the pan with one piece of parchment that covers the bottom and sides of the pan.
- Place a second piece of parchment over the first that covers the other two sides.
Add the Graham Crackers
- Fit a layer of graham crackers on the bottom of your pan. On an 8×8 pan, you should be able to fit about 4 whole graham cracker sheets plus half of another full cracker sheet plus a couple single crackers broken from a full sheet.
- Crush up the last graham cracker sheet to save for topping the brownies later.
Make the Batter
- Place the butter and cocoa in a small pan on the stove over medium heat. Heat just until the butter melts.
- Pour the chocolate chips into the butter as it is cooling.
- Stir everything together just until the chocolate melts.
- Whisk together the flour, baking powder and salt into a small bowl.
- Mix the sugars with the egg until the sugars completely dissolve; you can do this in a stand mixer, with a hand mixer, or by hand with a whisk.
- Mix the chocolate mixture into the eggs until smooth along with the vanilla.
- Pour in the dry ingredients and fold everything together just until the flour disappears.
Bake the Brownies
- Scoop the batter into the prepared pan smooth the top over the graham crackers.
- Top the brownies with 1/2 cup of the toasted pecans.
- Bake the brownies for 18-20 minutes until they no longer jiggle.
Toast the Marshmallow Layer
- Spread on the entire jar of marshmallow fluff onto the cooled brownies.
- Turn on your broiler on your oven and set the oven rack to the highest position (provided that the pan does not touch the broiler).
- Toast the marshmallows for 2-4 minutes until they just begin to brown. Stay close by the oven as the browning can go quickly once the marshmallows have heated up.
Finish the Brownies
- Scatter graham cracker crumbs and mini chocolate chips over the top of the bars right after you’ve toasted the marshmallow layer.
- Cool the brownies in the fridge for about an hour before cutting. This will give the marshmallow layer and the chocolate chips a chance to set so that they’re a little less gooey to cut.
Notes
How to Store S’mores Brownies: Since the marshmallow can be extremely gooey and dry out, store s’mores brownies in a covered container in one layer in the refrigerator until serving. Kept this way, they will easily keep for a week. If you want to freeze the brownies, freeze the brownie layer with the graham cracker base alone wrapped well in a plastic bag for up to 3 months. When you’re ready to serve, thaw the brownies in the fridge overnight, and then top them with the marshmallow fluff and extra toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bar cookies
- Method: Baking
- Cuisine: American