Let me tell you about a little adventure in my kitchen that turned into everyone’s favorite treat at our family game night – the S’mores Brownies. Honestly, it’s a blend of two classics that just screams comfort and memories. Growing up, s’mores were a must-have treat during our camping trips. Those gooey marshmallows and the crunch of graham crackers paired with melted chocolate – oh, what a delight! Now, imagine capturing that same nostalgic essence in a brownie form. That’s exactly what I decided to do, and the results were nothing short of mouthwatering.
You know how life gets busy. Kids’ soccer practices, meetings that stretch longer than anticipated, and the constant hustle and bustle can make weekday evenings feel like they’re flying by. That’s when I thought to myself, ‘Why not bring that campfire magic indoors and whip up something that everyone’s going to love without breaking a sweat?’ And boy, did these brownies do just that! They’re super easy with just about an hour from prep to finish, making it the perfect quick treat when you’re short on time. Plus, seeing everyone’s faces light up at first bite? Priceless!
Alright, let’s be real – these S’mores Brownies are not just another dessert. They’re an experience. Every bite, with its soft, rich chocolate and the gratifying chew of the marshmallow, tugged at strings of nostalgia for those simple, joyous family get-togethers. And when I saw how they flew off the plate at game night, it was a little victory for this home cook. If you’re as intrigued as you should be by now – go on and try making ’em yourself. It’s as easy as pie, or should I say, as easy as brownies!
How to Make S’mores Brownies
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Ingredients:
- 190 grams (about 11 full-size) Graham Cracker Crumbs
- 3 oz (scant 1/3 cup) Vegetable Oil
- 250 grams (1 1/4 cups) Granulated Sugar
- 60 grams (scant 1/2 cup) All-Purpose Flour
- 4 oz (1/2 heaping cup) Chocolate (chips, chunks, or chopped bars)
- 90 grams (scant cup) Bensdorp Dutch Cocoa Powder
- 5 oz (1 cup) Mini Marshmallows
- 1 oz (2 Tbsp) Unsalted Butter
- 1 Large Egg
- 1 Large Egg Yolk, at room temperature
- 2 tablespoons Granulated Sugar
- 1/2 teaspoon Salt
- 1 tablespoon Cornstarch
- 1/8 teaspoon Baking Soda
- 4 oz (8 tablespoons) Unsalted Butter
- 2 oz (1/4 cup) Water
- 3.5 oz (½ cup) Chocolate Chunks/ Chips
- 2 teaspoons Pure Vanilla Extract
Directions:
- Start by preheating your oven to 350°F. Line a 9-inch square baking pan with foil and generously grease it to prevent sticking.
- In a bowl, combine the graham cracker crumbs with sugar. Mix in the melted butter thoroughly. Press the mixture firmly into the bottom of your prepared pan using a glass. Pre-bake this crust for about 10 minutes.
- In a saucepan, heat the water, butter, sugar, and cocoa powder over medium heat, stirring for about 2-3 minutes until well mixed—expect a thick mixture here. Add vegetable oil and vanilla extract, letting it cook for another minute.
- Take the saucepan off the heat and allow it to sit for a moment before adding the egg and egg yolk. Whisk them in until the mixture is smooth. Add baking soda, salt, and cornstarch, stirring well.
- Gently fold in the flour with a spatula until just combined, ensuring you do not overmix. Stir in the chocolate chunks right before the flour is fully incorporated.
- Pour the prepared brownie batter over the baked crust and place it back in the oven. Bake for 25-27 minutes until the brownies are set.
- Once done, sprinkle chocolate pieces on top, followed by evenly scattered mini marshmallows. Broil on low for a few minutes until the marshmallows are just toasted.
- Allow them to cool completely before cutting into squares. For cleaner cuts, dip your knife in hot water and wipe it clean after each slice. Enjoy every delicious bite!
Ingredient Substitutions:
If you find yourself missing an ingredient, don’t fret! Use dark chocolate in place of regular chocolate for a deeper flavor profile. Coconut oil could substitute for vegetable oil, adding a unique twist. Gluten-free flour can substitute all-purpose flour for a gluten-free variation without compromising taste.
Serving Suggestions:
S’mores Brownies make a delightful dessert on their own, but why stop there? Pair these bites with a rich vanilla ice cream scoop, a drizzle of caramel sauce, or a sprinkle of sea salt. Serve them warm with hot cocoa to keep the cozy vibes rolling, especially during the cooler months.
Seasonal Variations:
Take advantage of seasonal ingredients to jazz up this brownie delight. In summer, add fresh berries like raspberries for a tangy twist. During cooler months, infuse a bit of cinnamon or nutmeg into the batter for a warm, spicy hint. Enjoy adapting these brownies to the rhythm of the seasons!
Cooking Tips:
Remember not to overmix your batter to maintain the brownies’ chewy texture. If your marshmallows begin to brown too much under the broiler, try moving the tray further from the heat source or reducing the broiling time. Letting the brownies cool completely before slicing ensures cleaner cuts with less crumbly edges.
Storing Suggestion:
To keep your S’mores Brownies fresh, store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them—just wrap each piece tightly with plastic wrap, then aluminum foil, and place them in the freezer. Let thaw at room temperature before indulging again.
FAQs
Can I use regular marshmallows instead of mini ones?
Yes, you can definitely use standard marshmallows if mini marshmallows aren’t available. Just cut them into smaller pieces to ensure even melting and distribution across your brownies. This ensures that delightful gooey texture we all love in S’mores!
Is it possible to make this recipe vegan?
Absolutely! To make these S’mores Brownies vegan-friendly, replace the eggs with flax eggs and use a plant-based butter and chocolate. Ensure that the other ingredients like graham crackers and marshmallows are free of animal products, which can easily be found at specialty or health food stores.
What’s the best way to achieve a fudgy brownie texture?
If fudgy brownies are your goal, be sure to closely watch the bake time. It’s better to slightly underbake than overbake for that moist fudginess. Properly measuring your ingredients, specifically sugar and fat (like oil and butter), will also ensure the right consistency.
Can I add nuts to the recipe?
People who enjoy a bit of crunch can absolutely add nuts to the recipe. Chopped walnuts, pecans, or even almonds can be mixed into the batter or sprinkled on top before baking for an added texture and flavor that complements the gooey marshmallows beautifully.
What type of chocolate works best for this recipe?
While the choice of chocolate can depend on personal preference, semi-sweet or dark chocolate enhances the deep flavor profile of these brownies best. Of course, milk chocolate can also be used if you prefer a sweeter experience. Aim for high-quality chocolate for the richest flavor.
Why do I need to line the baking pan with foil?
Lining the baking pan with foil not only helps with easy lifting and transferring the brownies once baked, but it also simplifies cleaning. It ensures even cooking by reflecting heat, particularly at the edges, and helps prevent the brownies from sticking, ensuring perfect results every time!
S'mores Brownies
Ingredients
- 190 grams Graham Cracker Crumbs about 11 full-size
- 3 oz Vegetable Oil scant 1/3 cup
- 250 grams Granulated Sugar 1 1/4 cups
- 60 grams All-Purpose Flour scant 1/2 cup
- 4 oz Chocolate use chips, chunks, or bars chopped
- 90 grams Bensdorp Dutch Cocoa Powder scant cup
- 5 oz Mini Marshmallows 1 cup
- 1 oz Unsalted Butter 2 Tbsp
- 1 Large Egg
- 1 Large Egg Yolk at room temperature
- 2 tablespoons Granulated Sugar
- 1/2 teaspoon Salt
- 1 tablespoon Cornstarch
- 1/8 teaspoon Baking Soda
- 4 oz Unsalted Butter 8 tablespoons
- 2 oz Water 1/4 cup
- 3.5 oz Chocolate Chunks/ Chips ½ cup
- 2 teaspoons Pure Vanilla Extract
Instructions
- Set your oven to 350°F. Line a 9-inch square baking dish with foil, ensuring it is greased generously.
- In a bowl, combine graham cracker crumbs with sugar, then blend in the melted butter until thoroughly mixed. Press this mixture firmly into the prepared pan and bake for approximately 10 minutes.
- For the brownies, combine water, unsalted butter, sugar, and cocoa powder in a pot over medium heat. Cook for 2-3 minutes until completely blended. Do not worry about thickness. Stir in the vegetable oil and vanilla extract, cooking for an additional minute.
- Remove from heat and let sit for 5 minutes. Then add the egg and egg yolk, whisking until everything is well combined. Add in the baking soda, salt, and cornstarch.
- Carefully fold in the flour with a spatula until just combined. Just before fully incorporating the flour, add the chocolate chunks to the mix. Avoid overmixing!
- Pour the prepared brownie batter into the pan and bake for 25-27 minutes.
- After baking, sprinkle chocolate pieces and mini marshmallows evenly on top. Set the broiler to low and place the brownies under the heat for a few minutes, keeping an eye to prevent burning!
- Allow the brownies to cool completely before slicing. For clean cuts, rinse your knife in hot water and wipe it clean after each slice. Enjoy!
