If you love rich and decadent desserts, look no further than these amazing s’mores brownies. These are the perfect dessert for any chocolate lovers at your next holiday gathering or party!
A quick disclaimer before we talk these s’mores brownies: these are 100% NOT healthy, not gluten free, etc. etc, but they are 100% WORTH IT.
These s’mores brownies ARE however easily made gluten free by using your favorite gluten free all-purpose flour and gluten free graham crackers. If you are looking for a healthier option, this particular recipe is not for you today. One will certainly not harm you or derail you from your goals if you are currently trying to be healthy, though!
Just give the rest away immediately. No one will complain if you share — you might even make a friend or two! 😉
These brownies are dense and chocolatey, with a slightly gooey center and a delicious graham cracker crust. Marshmallows are swirled through the batter AND placed on top, followed by more graham cracker crumbles and chocolate chips. A s’more blending with your favorite brownie could not be any better.
The first time I made these, I added a little too much baking powder, and the sides puffed up like cake, but the center was the perfect fudgy, gooey brownie that I was looking for. IF you do prefer a more cake-like brownie, feel free to add an extra teaspoon of baking powder — it was still just as delicious!
I’ve made s’mores brownies one other time in the past, and while they were good, they weren’t quite what I was looking for — they only had a brownie layer topped with marshmallow and graham cracker crumbs. I think the graham cracker crust and then finishing it off with even more toppings really brings it all together in the best way.
When you’re making something decadent, you might as well go all out, right?!
Be ready with a tall glass of milk and lots of napkins, because these sure are messy. They’re not QUITE as messy as a real s’more with a roasted marshmallow straight from the fire, but they’re close enough to remind you of those summer days around a campfire.
These s’mores brownies would be PERFECT to go alongside those pumpkin pies on the dessert table at Thanksgiving dinner or to cozy up with by the fireplace on Christmas Eve! Now go make ’em!
- 2 cups graham cracker crumbs (about 10-12 crackers)
- 2 Tbsp unrefined cane sugar
- 6 Tbsp butter, melted
- 1 cup (2 sticks) butter
- 6 oz. unsweetened chocolate
- 5 eggs
- 1 cup brown sugar, packed
- 1 cup unrefined cane sugar (you can use Swerve sweetener to lower the sugar content)
- 2 tsp vanilla extract
- 1 tsp sea salt
- 1/2 tsp baking powder
- 1 1/2 cups unbleached all purpose flour
- 1/2 cup mini marshmallows (you can also use large marshmallows chopped into quarters)
- 1 cup graham cracker, crumbled (about 5 crackers)
- 1/2 cup dark chocolate chips
- 1 1/2 cups mini marshmallows (or about 16 large marshmallows chopped into quarters)
Preheat the oven to 350ºF, and drape a piece of parchment paper about 2 inches over the edges of a 9x9 inch baking pan for easy removal.
Pulse the graham crackers in a food processor until they make fine crumbs. Add the sugar and melted butter, and pulse until well mixed.
Press evenly into the bottom prepared baking pan, and set aside.
In a medium sauce pan over low heat, combine the butter and chocolate, stirring until melted.
In a large bowl, whisk together the eggs, sugar, and vanilla extract, beating until the eggs get slightly foamy.
In a small bowl, stir together the flour, salt, and baking powder.
Add the melted chocolate to the egg and sugar mixture, stirring until well mixed. Slowly add the flour mixture until just incorporated. Stir in the 1/2 cup marshmallows to the batter.
Pour the prepared batter over the graham cracker crust in the prepared baking pan.
Place the graham crackers into a ziplock bag and crush the graham crackers, until they are in small chunks.
Evenly sprinkle the marshmallows over top of the brownie batter, followed by the graham cracker crumbs and the chocolate chips.
Bake at 350ºF for 45-50 minutes, until a toothpick comes out mostly clean from the center -- you don't want it to be too clean, or they'll be dry. You want these to be slightly gooey!
Allow to cool completely before cutting (if you can be that patient). Store leftovers in an airtight container.