Gooey S'mores Brownies {No Campfire Needed!}
My Gooey S'mores Brownies are rich, oozing with marshmallow, and paired with a deliciously crispy graham cracker base! You'll feel like you're at the campfire with this easy and mouthwatering treat!
Ingredients
- 3/4 cup Unsalted Butter melted
- 1 1/2 cup Granulated Sugar
- 1/2 cup Cocoa Unsweetened, Dutch-processed
- 1 tsp Vanilla Extract
- 3 Eggs large, room temperature
- 1 cup All-purpose Flour
- a large pinch of salt
- 1 1/2 tsp Espresso powder
- 3/4 to 1 cup Milk Chocolate Chips more or less, to your preference
S'mores Brownie Assembly
- 12 Graham Cracker cookies depending on their size, enough to line bottom of baking pan
- 30 Large Marshmallows cut in half
Instructions
- Preheat oven to 350F (325F convection bake). Line a 9”x 9” baking pan with parchment paper. Cover surface of lined pan with one layer of graham cracker cookies. Set aside.
- In a large mixing bowl, mix melted butter with sugar and cocoa powder until a wet, dark brown, mixture forms.
- Add vanilla, and eggs to your mixture. Mix until a smooth and silky chocolate mixture forms (1-2 min).
- Add flour, espresso powder, and salt to batter. Mix ingredients together with a whisk or spatula until combined.
- Fold your milk chocolate chips/pieces into the batter.
- Add brownie batter to your prepared pan lined with graham crackers. Spread flat.
- Bake in a preheated oven for 30-35 minutes, or until edges are slightly raised and middle is no longer jiggly. Remove from oven.
- Increase oven temperature to 425F (Broil). Cut marshmallows in half (if not already done).
- Add your large marshmallow halves to the surface of the brownie pan (note: I like to adhere the sticky part of the marshmallow half to the brownie to prevent it from sliding). Continue to add marshmallows, side by side, until brownie is completely covered.
- Return brownies to the oven and watch carefully as they toast over 30 seconds to 2 min - depending on your oven. (note: this steps happens fast!)
- Let brownies cool completely in baking pan.
- Cut into squares and enjoy!
Video
Notes
Sofia’s Tips:
Have you tried this recipe!? I would love to know what you think! Leave a comment below!
- Underbaked is better than over baked with this recipe! These brownies will continue to bake once removed from the oven
- You are looking for wet crumb on a toothpick inserted into the centre.
- If making this recipe in a 8×8” pan – bake for 35-40 minutes.
- These brownies last up to 1 week when stored in an airtight container at room temperature.
- They can be easily frozen in a tightly sealed freezer bag for up to 6 months.
Tried this recipe?Let us know how it was!