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S’mores Brownies

Within this recipe is a fantastic brownie—just the right balance of fudgy and cakey with a crackly top—embellished with crunchy graham crackers and big melting marshmallows.–Kim Laidlaw

LC S'mores Squared Note

Just like their namesake, these brownies are gooey, chewy, chocolatey, almost tooth-achingly sweet, and pass-the-napkins messy. Hmm. Are we the only ones wondering what would happen if we smooshed one of these luscious brownies along with a billowing, blistering marshmallow that’s all toasty from the campfire (or gas burner or microwave) between a couple of graham crackers? Sorta like a s’mores squared. Anyone?

S'mores Brownies Recipe

  • Quick Glance
  • 25 M
  • 1 H
  • Makes 12

Ingredients

  • 2 sticks (8 ounces) unsalted butter, plus more for the baking dish
  • 10 ounces bittersweet chocolate, finely chopped
  • 1 cup (8 ounces) granulated sugar
  • 3/4 cup (6 ounces) firmly packed light brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
  • 1 1/2 cups (5 1/2 ounces) cake flour
  • 3 tablespoons natural cocoa powder
  • About 6 graham crackers, roughly crushed with your hands
  • About 12 jumbo marshmallows

Directions

  • 1. Position an oven rack in the center of the oven and preheat the oven to 350°F (176°C). Generously butter a 9-by-13-inch baking dish.
  • 2. In a saucepan over low heat, combine the butter and chocolate, stirring often, until the ingredients melt, about 4 minutes.
  • 3. Remove the pan from the heat and whisk in the granulated and brown sugars. Then whisk in the eggs, one at a time, whisking well after each addition. Whisk in the vanilla and salt. Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir just until blended. Stir in the crumbled graham crackers.
  • 4. Scrape the batter into the prepared baking dish and spread it evenly. Top with the marshmallows, plopping them an even distance apart from one another.
  • 5. Bake the brownies until a toothpick inserted in the center comes out almost but not quite completely clean, 35 to 45 minutes. The brownies should be fudgy, but not liquidy. Let the brownies cool in the dish on a wire rack. (This cooling part is paramount, as it allows the brownies, which will be on the verge of gooey, to set. Otherwise you may very well find yourself cutting into a big puddle of warm goo. If you can withstand temptation, allow the brownies to rest overnight.) Cut the brownies into big squares, allowing one big blob of marshmallow per brownie. (To make it easier to cut through the marshmallowy goodness, fill a tall glass with very hot water and have a paper towel handy. Dip your knife in the water and wipe it off before each cut.)
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