The kind of dessert that hits every single note. It’s sweet, has a touch of salt, warm, chocolatey, buttery graham cracker crust, and torched marshmallow.
I don’t know how else to convince you to make these other than just saying their name… Fudgy toasted s’mores brownie bars.
Basically, when you bake these it’s a celebration and we’re celebrating you. So congratulations, and eat the brownies.
I’m sad that I haven’t been on here recently, but I just started my new teaching job and as any teacher who begins in a new school can tell you, it’s a wild ride in the beginning. Fortunately I absolutely love the school, the kids, the administration, and my colleagues. Did I also mention that my husband who was on an 8 month Navy deployment just came home?
We have a LOT to celebrate, and I know that with all of this happiness and cooking we’re going to be eating a lot of s’mores brownies. Whoops? Diet schmiet, I’ll post a salad some other time.
Let’s get to it! These brownies are so easy to make, and are perfect for dinner parties, BBQ’s, and girl scouts bonfires alike.
You will need for a 9×13 tray:
1 1/2 cups graham cracker crumbs
1 teaspoon salt
2 tablespoons sugar
vanilla
3/4 stick butter, melted
2 sticks salted butter
6 ounces semisweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
3 eggs, room temperature
2 teaspoons instant espresso
1 tablespoon vanilla
1 cup plus 2 tablespoons sugar
1/2 cup all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 ounces semisweet chocolate chips
flaky sea salt
2 cups marshmallows (enough to cover the top)
You can use homemade marshmallows if you’re an overachiever. I like a headstrong baker.
Preheat your oven to 350 degrees.
In a bowl mix together the graham cracker crumbs, salt, sugar, vanilla, and melted butter. The mixture should easily hold together when squeezed in your hand. Press this mixture firmly on the bottom of a buttered 9×13 pan.
Bake for 10 minutes, and set aside to cool.
In the bowl of a double boiler, melt together the 2 sticks butter, 6 ounces semisweet chocolate, and unsweetened chocolate. Remove from heat once the chocolate is almost completely melted.
In a separate bowl whisk your eggs with the instant espresso, vanilla, and sugar.
Once the melted chocolate and butter has cooled slightly, quickly whisk together the egg mixture with the buttery chocolate.
In a small bowl, combine your dry ingredients with the chocolate chips. Fold the dry ingredients and chocolate chips into the melted chocolate and eggs.
Pour the brownie batter over the cooled graham cracker crust, sprinkle with a bit of flaky salt, and bake for 18 minutes.
After 18 minutes the brownies will not be completely baked. Which is delicious…
It’s about to get better.
Scatter the marshmallows over the top of the batter, and return to the oven for another 10 minutes or so. Just until the marshmallows swell and become toasty brown. If you aren’t using a glass pan, feel free to use the broiler for 1 minute at the very end, just pleaseeeeeee keep an eye on them! It’s a sin to over bake these. If you are using a glass pan (like me. Hi friends), you can use a kitchen torch to get that campfire look. Not necessary, but always fun to use the torch.
I can practically smell the campfire.