Description
This Easy S’Mores Brownies recipe combines the classic campfire flavors of s’mores with the indulgent richness of homemade brownies. Featuring a crunchy graham cracker crust, a fudgy brownie layer, and a toasted topping of marshmallows and chocolate chips, this dessert is perfect for summer gatherings or any time you crave a nostalgic treat with a twist.
Ingredients
Scale
Graham Crust:
- 1 package graham crackers (about 9 sheets)
- ½ cup sugar
- 6 tbsp melted butter
Brownie Layer:
- 1 box brownie mix (prepared as directed on the package)
Toppings:
- 1 package miniature marshmallows (10 oz)
- 1 cup chocolate chips
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper to prevent sticking and make removal easier.
- Make graham cracker crust: Using a food processor, crush the graham crackers until fine. In a bowl, combine the crushed graham crackers with melted butter and sugar, mixing thoroughly until the mixture holds together.
- Form crust: Press the graham cracker mixture evenly into the bottom of the prepared baking dish, creating a compact base layer for the brownies.
- Prepare brownie batter: Follow the brownie mix package instructions carefully to make the batter. Once ready, pour the batter over the graham cracker crust, spreading it evenly.
- Bake brownies: Place the dish in the oven and bake for 22–25 minutes until the brownies are set but still moist. Keep an eye to avoid overbaking.
- Add toppings and broil: Remove the brownies from the oven and evenly sprinkle miniature marshmallows and chocolate chips over the top. Switch your oven to broil and place the dish under the broiler for approximately 3 minutes, or until the marshmallows turn golden and slightly toasted. Watch carefully to prevent burning.
- Cool and serve: Remove from oven and allow the brownies to cool slightly before cutting into squares. Serve warm for melty, gooey enjoyment or at room temperature.
Notes
- You can substitute regular marshmallows for miniature ones, adjusting the amount to preference.
- For extra gooey brownies, add more chocolate chips on top before broiling.
- If you don’t have a food processor, place graham crackers in a sealed bag and crush with a rolling pin.
- Letting the brownies cool slightly helps the layers set, making cutting easier.
- Storage: Keep leftover brownies in an airtight container at room temperature for up to 3 days.
