S’mores Brownies
Imagine what a s’mores would taste like if you used a fudgey brownie instead of a small piece of chocolate. That’s what these little guys taste like. You get a nice crunch from the graham cracker on the bottom, then a fudge like brownie layer, topped with more chocolate, chunks of graham crackers, and mini marshmallows.
As I mentioned the other day, I like my marshmallows to be charred when I make s’mores. So when I made these brownies, I had to toast the marshmallows. I busted out my kitchen torch and charred the toppings. It was a lot of fun to come up with another excuse to use my kitchen torch. It’s just so fun!
I read some reviews that the brownie layer was a bit dry, so I was extra careful not to let that happen. In the end I think my brownies were a bit underbaked, but that gave them a gooey fudge like consistency that was perfect for these brownies.
Everyone at work LOVED these guys. And they were so easy to throw together. If you’re in the mood for smores, give these a shot!
S'mores Brownies
Yield: 36
Ingredients:
10 graham crackers, broken in half (20 squares), divided
3/4 cup butter
4 oz unsweetened Chocolate
2 cups sugar
3 eggs
1 tsp vanilla
1 cup flour
2-1/2 cups miniature marshmallows
1 cup semi-sweet chocolate chunks
Directions:
Heat oven to 350°F.
Line 13x9-inch pan with foil; spray with cooking spray. Place 15 grahams in pan, with sides overlapping slightly. Break remaining grahams into pieces.
Microwave butter and chocolate squares in large microwaveable bowl on high 2 min.; stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix well. Stir in flour. Pour over grahams in pan.
Bake 30 to 32 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake.
Sprinkle with marshmallows and chocolate chunks. Bake 3 to 5 min. or until marshmallows begin to puff. Press reserved graham pieces gently into marshmallows.
(Optional) Using your kitchen torch, toast the marshmallows.
Cool. Use foil to lift brownies from pan before cutting to serve.
Recipe from Kraft
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
What a cute idea! As always, you’ve provided the inspiration for what I’ll make this weekend as a dessert.
PS – Using leftover pulled pork from your recipe to make nachos as well!
I love this! I’m new to baking so I’m wondering: when you pipe the batter onto the pan, how much batter do you use for each one? I’m just wondering if I should make them thin, or will they spread out? Thanks 🙂
beantownbaker — February 3rd, 2014 @ 4:54 pm
Sorry for not responding sooner. They spread out a little bit, but not too much. Did you end up making them? How did they turn out?
They turned out great! my first few tests, i made them too big with too much batter, and they were pretty huge. I was surprised how little batter you need, and they are so nice and fluffy 😀
I couldn’t find marshmallow frosting, so i ended up making my own.. turns out its pretty easy! thanks again! they were a huge hit!
beantownbaker — February 4th, 2014 @ 10:56 am
So glad you enjoyed them!
How far in advance can you assemble them? I was hoping to do so at least two hours ahead of time. Thank you.
We discovered these yummies while on the hunt for the perfect Suberbowl treat! They look delicious! Thanks for sharing!