Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

S’mores Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 23 reviews

These decadent S’mores Brownies combine a buttery graham cracker crust with rich, fudgy chocolate brownies topped with a fluffy homemade marshmallow layer. Perfectly toasted for that classic campfire flavor, this dessert is a crowd-pleaser that takes traditional s’mores to an indulgent new level.

  • Total Time: 2 hours 20 minutes
  • Yield: 24 servings

Ingredients

Crust

  • 2½ cups graham cracker crumbs (290g)
  • 16 tablespoons salted butter (227g), melted
  • ⅓ cup granulated sugar (70g)
  • ¼ teaspoon salt

Brownies

  • 1 cup salted butter (227g)
  • 2½ cups granulated sugar (500g)
  • 2 tablespoons canola oil
  • 1 tablespoon vanilla extract
  • 5 large eggs
  • 1 cup all-purpose flour (130g)
  • ¾ cup + 1 tablespoon unsweetened cocoa powder (80g)
  • 2 tablespoons milk powder (10g)
  • ¾ teaspoon salt
  • 8 ounces chocolate bar (milk or dark chocolate)

Marshmallow Topping

  • 2 envelopes unflavored gelatin
  • ⅔ cup water (156ml) for gelatin blooming
  • 2 cups granulated sugar (400g)
  • ½ cup water (118ml)
  • ¼ teaspoon salt
  • ½ cup light corn syrup
  • 1 tablespoon vanilla extract

Instructions

  1. Prepare Pan: Preheat your oven to 350°F. Line a 9×13-inch metal cake pan with parchment paper, ensuring some parchment hangs over the edges to help lift the brownies later. You may need two sheets arranged in opposite directions for full coverage. Lightly coat the pan sides with nonstick spray or oil to prevent marshmallow sticking.
  2. Make Crust: In a medium bowl, melt 16 tablespoons of salted butter. Stir in graham cracker crumbs, granulated sugar, and salt until well combined. Press evenly into the prepared pan using your hands or the bottom of a glass to form a solid crust layer.
  3. Prepare Brownie Batter: Melt 1 cup salted butter over low heat in a heavy-bottomed saucepan. Add 2½ cups granulated sugar and stir until smooth and emulsified, with no butter separation. Remove from heat and cool for 5 minutes, stirring frequently. Stir in canola oil and vanilla extract until fully combined without separation.
  4. Add Eggs: Beat in eggs one at a time using a spatula or fork, mixing until fully incorporated after each.
  5. Add Dry Ingredients: Sift flour, cocoa powder, milk powder, and salt into the butter mixture. Gently fold in with a spatula until just combined and no dry streaks remain.
  6. Fold in Chocolate: Stir the 8 ounces of chopped chocolate bar into the batter until evenly distributed.
  7. Bake Brownies: Pour batter over the crust in the pan and bake for 28 to 33 minutes, until a toothpick inserted comes out with a few moist crumbs but not wet batter.
  8. Bloom Gelatin: While brownies bake, whisk gelatin and ⅔ cup water in a stand mixer bowl and let sit to bloom.
  9. Make Sugar Syrup: In a medium saucepan, combine sugar, ½ cup water, and salt. Heat over medium-high to a simmer, stirring occasionally. Attach a candy thermometer.
  10. Cook Syrup: Cook until the temperature reaches 225°F (about 5-6 minutes). Immediately stir in light corn syrup, bringing the temperature back up quickly. Continue cooking, stirring constantly, until reaching 238°F (2-3 minutes). Remove from heat immediately.
  11. Combine Syrup and Gelatin: Turn your stand mixer to low speed (stir setting) and slowly pour the hot sugar syrup down the sides of the bowl into the gelatin mixture. It may smell unpleasant but will yield a delicious marshmallow flavor.
  12. Whip Marshmallow: Increase speed to medium for 1-2 minutes, then high speed and continue whipping until thick, glossy, and fluffy (about 6-7 minutes). Add vanilla extract and whip for an additional 30 seconds.
  13. Spread Topping: Once brownies are baked and slightly cooled, spread marshmallow cream evenly over the top.
  14. Set and Chill: Allow the marshmallow layer to set by letting the brownies rest for 4 hours at room temperature.
  15. Cut Brownies: Use a large chef’s knife heated under hot water, dried, and lightly coated with nonstick spray or oil. Slice the brownies carefully, reheating and oiling the knife between cuts to cleanly slice through the marshmallow without sticking.
  16. Toast Marshmallow: Slightly pull brownie pieces apart so marshmallow edges don’t touch, then use a kitchen torch to toast the marshmallow topping until golden brown.

Notes

  • Press the crust firmly to create an even base that supports the brownie layer well.
  • Cooling the butter and sugar mixture before adding eggs prevents scrambling.
  • Be careful not to overbake the brownies; they should be fudgy inside.
  • The marshmallow topping smells odd while mixing due to chemical reactions but tastes amazing.
  • Use a kitchen torch for the best toasted marshmallow effect; toasting in the oven won’t yield the same texture.
  • Heating and oiling the knife between cuts ensures clean slices and prevents sticking.
  • Allow the marshmallow topping to fully set before slicing for best texture.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 33 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/smores-brownies-recipe/