If the mention of s’mores doesn’t conjure up fond memories of campfires and roasted marshmallows, well, you’ve led a more sheltered life than most. But it’s never too late to create new memories, and let me tell you, you’ll never forget these s’mores brownies. They’re adapted from a fudge-like brownie recipe that’s been in my family for longer than I’ve been alive, and what better way to preserve their legacy than to share them with the world so that everyone can love them as much as I do? They’re quick, they’re moist, they’re easy, they’ll change your freakin’ life.
Active Prep Time: 15 minutes
Total Prep Time: 45 minutes
Special Equipment: Food Processor (optional)
Makes: 12 – 16 brownies
- 6 - 8 graham crackers
- 12 - 16 large marshmallows
- 1 stick plus 4 tablespoons butter
- 2 ounces (2 squares) baker's unsweetened chocolate
- 1 cup sugar
- 2 eggs
- ½ cup all purpose flour
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
1. Preheat the oven to 350ºF. Butter a 9 x 9 inch baking pan and set aside.
2. Crush the graham crackers (I used a food processor) and transfer to a medium bowl. Melt 4 tablespoons of the butter and pour it in with the graham crackers, then mix by hand until you’re able to form clumps of the mixture.
3. Pour the graham cracker mixture into the prepare baking pan and pack it down until it covers the bottom of the pan.
4. Bake for 10 minutes, then cook on a rack for another 10 minutes.
5. While the graham cracker crust cools, melt the remaining stick of butter and unsweetened chocolate in a saucepan over medium heat.
6. Remove from heat. Stir in sugar, vanilla extract, eggs, and flour. Mix until smooth, then fold in the chocolate chips.
7. Pour the brownie batter into the pan with the graham cracker crust and spread evenly.
8. Evenly space about 12 marshmallows on top of the brownie batter.
9. Bake for 25 minutes. If the marshmallows aren’t browned, set the oven to broil for 30 – 60 seconds. Remove from the oven and cool on a rack for one hour before serving.