Get the Recipe: S'mores Brownies
These s'mores brownies will be the star of any Summer BBQ or picnic. Delicious graham cracker and fudgy chocolate brownie, topped with melted marshmallows, Hershey milk chocolate pieces and graham cracker crumbs.
Ingredients
- 1 cup (226 g) unsalted butter, can substitute salted butter, but reduce the added salt below
- 10 oz (283 g) semi-sweet chocolate, chopped *see Note 1 below
- 1 cup (200 g) white granulated sugar
- 3/4 cup (135 g) light brown sugar, well-packed
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt, reduce to 1/2 teaspoon if using salted butter
- 1 1/3 cups (155 g) cake flour, stirred, spoon and levelled *see Note 2 below
- 5 Tablespoons natural cocoa powder
- 8-10 graham cracker squares, hand-crumbled *see Note 3 below
- 14-15 jumbo Jet-Puffed marshmallows, *see Note 4 below
For topping after baking:
- 1/3 cup graham cracker squares, crushed
- 8-10 pieces Hershey's milk chocolate bar, separated into individual pieces
Instructions
- Preheat the oven to 350F (regular bake setting/not convection or fan-assisted) with the oven rack in the middle. Generously butter or spray a 9x13-inch baking pan or dish.
- In a large saucepan, melt the 1 cup unsalted butter (can substitute salted butter, but reduce the added salt below) and 10 oz semi-sweet chocolate (chopped *see Note 1 below) over low heat, stirring regularly. Remove the saucepan from the heat and whisk in the 1 cup white granulated sugar and 3/4 cup light brown sugar (well-packed). Allow the mixture to cool for a few minutes, stirring a couple of times, then whisk in the 4 large eggs (at room temperature), one at a time, beating well after each addition. Stir in the 2 teaspoons vanilla extract and 1 teaspoon kosher salt (reduce to 1/2 teaspoon if using salted butter).
- Using a fine sieve, sift the 1 1/3 cups cake flour (stirred, spoon and levelled *see Note 2 below) and 5 Tablespoons natural cocoa powder over the chocolate mixture and use a rubber spatula to stir in just until blended. Stir in the 8-10 graham cracker squares (hand-crumbled *see Note 3 below). Pour the brownie batter into the prepared pan and spread evenly.
- Bake the brownies for 12 minutes (bake for 14 minutes if using regular-sized marshmallows), then remove the pan from the oven and add the 14-15 jumbo Jet-Puffed marshmallows (*see Note 4 below) to the top of the partially-baked brownies, pressing them into the brownies a bit.
- Return the brownies to the oven and bake until the brownies are baked and the marshmallows are golden, but still a little gooey, about 8-12 minutes more.
- Remove from the oven and sprinkle the 1/3 cup graham cracker squares (crushed) over the brownies. Let the brownies stand for 5-10 minutes, then place the 8-10 pieces Hershey's milk chocolate bar (separated into individual pieces) randomly on the top.
- Allow to cool completely before slicing. (I like to pop the brownies into the fridge briefly to set the Hershey's pieces, which will soften from the heat of the brownies and to make the brownies easier to cut.)
A kitchen scale and weighing ingredients are recommended for the best results.
The goal is to bake the marshmallows until golden, but still a little gooey, so the timing of when the marshmallows are added will depend on the size of the marshmallows you are using. The timing here assumes you are using the "Jumbo" Jet-Puffed marshmallows. If you are using regular-sized marshmallows, adjust the timing as noted below.
Baking time will vary from oven to oven and depending on the type and colour of the baking pan used. I used a ceramic baker's slab to test this recipe, which may bake differently from a metal pan. Watch closely and test often towards the end of baking (after about 20 minutes in the oven) to avoid over-baking the brownies. Test the brownies for doneness with a toothpick. They are done when they have a few moist crumbs on the tester (not dry or not wet).
Notes
Note 1: I recommend semi-sweet baking chocolate, such as Baker's brand, rather than using semi-sweet chocolate chips.
Note 2: If you don't have cake flour on hand, you can make your own with all-purpose flour and cornstarch. Measure 1 1/3 cups of all-purpose flour (spooned and levelled), then scoop out and remove 2 tablespoons + 1 teaspoon of the flour and add 2 Tablespoons + 1 teaspoon of cornstarch. Whisk the mixture together well before using.
Note 3: If your Graham crackers are the perforated, rectangular ones, break them in half in the centre to make two "squares".
Note 4: I used Jet-Puffed brand "Jumbo" Marshmallows, which are just slightly larger than regular marshmallows. If you only have regular-sized marshmallows, you can use them, but adjust the baking time as noted in the instructions. If you have the super-sized marshmallows, you can cut them in half to use.
Tips!
If somehow your brownies were baked before the marshmallows were nicely golden, switch the oven to broil briefly to brown them a bit more. Watch closely as they can quickly burn!
I didn't have any issue getting the brownies out of the pan (sprayed with baking spray), but if you want to be sure they come out neatly, line the bottom and sides of the pan with parchment paper and grease the parchment as well.
For neat slicing of the brownies, fill a large glass with hot water. Dip your knife into the hot water and wipe it dry before each cut.
These brownies keep well stored at room temperature for a couple of days, or freeze for up to 2 months.
Be sure to read the notes above this Recipe Card for substitution suggestions, more tips, storage information and step-by-step photos that you might find helfpul.
Serving: 1 serving, Calories: 308 kcal, Carbohydrates: 44 g, Protein: 4 g, Fat: 14 g, Saturated Fat: 8 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.3 g, Cholesterol: 52 mg, Sodium: 163 mg, Potassium: 125 mg, Fiber: 2 g, Sugar: 30 g, Vitamin A: 287 IU, Calcium: 27 mg, Iron: 1 mg
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