Just like the summertime sandwich, these brownies come in three layers. There’s a crunchy graham cracker crust, ooey-gooey chocolate brownie, and a toasted marshmallow topping. All the tastes of summer without the campfire*.
I adapted the brownie recipe from Heather Bertinetti’s book Bake It, Don’t Fake It! They’re equal parts chocolate to butter, which result in tremendously moist brownies/the perfect melted Hershey bar substitute.
A s’more is not a s’more unless toasted marshmallows are involved. Once the crust and brownies are baked, you’ll create a layer of marshmallows on top. Time to toast. You’ll toast the marshmallows under a broiler until puffed and golden brown. While under the broiler, do not leave your brownies’ side. They need you. Browning the marshmallows takes about a minute. Burning the marshmallows takes about a minute and a half. Fear not! Keep a close watch, and you’ll have perfectly golden s’more brownies ready to be devoured.
*Personal Admission #21: I’d take the air conditioning in my kitchen over the hard ground and billion degree heat of a campfire any day. I don’t know if it’s obvious, but I was never a Girl Scout…
- 3 cups graham cracker crumbs (about 14 crackers)
- 8 Tbs. unsalted butter, melted
- 1/4 cup + 2 Tbs. granulated sugar
- 1/4 tps. cinnamon
- 1 lb. semi-sweet chocolate chips
- 1 lb. unsalted butter
- 3 1/2 cups granulated sugar
- 3/4 cup + 1 Tbs. flour
- 1/3 cup unsweetened cocoa powder
- 7 eggs
- 1 1/2 tps. vanilla extract
- 1/2 of a 16 oz. bag of jumbo marshmallows
- Preheat oven to 350°F. Line a 9"x13" pan with aluminum and coat with non-stick spray.
- Crush graham crackers to crumbs, while melting the butter.
- Combine all four ingredients in a medium-size bowl.
- Press mixture in an even layer into the bottom of the prepared pan.
- Bake for 10 minutes. Set aside.
- Melt chocolate chips and butter over a double boiler. Stir occasionally. For even melting, don't let the water touch the bowl of your double boiler, and keep the water just under a boil.
- Sift together flour, sugar, and cocoa powder in a large bowl. Set aside.
- Once the chocolate mixture is completely melted, mix in eggs and vanilla until smooth and homogenous.
- Add the chocolate mixture into the dry ingredients until just combined.
- Pour batter over baked crust. Bake for 40 minutes or until a toothpick comes out clean. If you want an ooey-gooey brownie do not over bake!
- Set the oven broiler to low and place oven rack near the top. Don't place it at the very top position, or else the marshmallows will likely burn.
- Cut marshmallows in half lengthwise, and arrange on top of brownies until completely covered.
- Place under broiler until golden brown. Watch the marshmallows closely, so they don't burn. They should be brown in about 1 minute.
- Once cooled, store in an airtight container for up to a week, but I think you'll finish it long before then.