Y’all are not ready for these. They might be my favorite recipe I’ve developed, honestly. Every element is perfect, and together they are really greater than the sum of their parts! I’ve thought about making these before, but after being at a cookout last weekend and sitting around a fire chatting about s’mores, I knew it was time to finally make these happen. My only regret is that I waited so long!
Personally, I love every part of this recipe. The graham cracker layer brings a tiny bit of saltiness to the party and a fun texture. The brownies are so fudgy and also full of chocolate chips to bring that chocolate element and another texture. Finally, the fluffy, sweet marshmallow layer. So good, so fun, so beautiful. And it’s a small batch, which might actually be a bad thing because they are just that good.
I’ve written this recipe all in grams because, for a small batch, there would be some odd fractions of cups and tablespoons. You can convert the measurements with an online calculator, or (and this is my suggestion) grab a kitchen scale! They make baking so much easier and allow you to produce much more consistent results.
Let’s take a closer look at all these tasty components:
- the graham cracker crust – your usual graham cracker crust! the salt helps balance out the whole dish
- the brownies – these are a one bowl wonder and perfect here. they’re rich and not too sweet, and I love the chocolate chips in them which add some fun texture to each bite
- the marshmallow – easy to make and such a fun topping. you can pop it under the broiler or use a kitchen torch to brown the top a bit, or skip that step. either way, the fluffy, shiny topping is amazing and really brings the smores memories
That’s it! These are pretty easy, despite having three separate components. Give these a try and let me know what you think!
S’mores Brownies
makes 8 brownies
Ingredients
for the graham cracker layer
- 75 g graham crackers
- 38 g unsalted butter
- 38 g sugar
- small pinch salt
for the brownie layer
- 15 g cocoa powder
- 57 g boiling water
- 132 g chocolate chips, divided – I used dark but milk will work too
- 42 g unsalted butter
- 28 g veg oil
- 75 g sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp salt
- 50 g flour
for the marshmallow layer
- 2 egg whites
- 75 g sugar
- 1/8 tsp salt
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla
How to do it
- prep: preheat the oven to 350*. line a loaf pan with parchment paper to create a sling. there should be parchment paper hanging over the two long sides and none on the short sides. spray with cooking spray and set aside
- make the graham cracker layer: in a medium bowl, melt the butter. place the graham crackers and sugar in a food processor and blitz until they’re fine crumbs. add the graham cracker mixture to the melted butter, add the salt, and stir to combine
- pour the graham cracker mixture into the bottom of the prepared loaf pan. using a small measuring cup and/or an offset spatula, press the crumbs into the pan in one even layer. the more even each layer is the prettier the final product will be, although it’ll be tasty either way!
- make the brownie layer: in a large, heat proof bowl, combine the cocoa powder and boiling water. add 57 g of chocolate chips and all of the butter and oil to the bowl. place the bowl over a pot of simmering water and stir until fully melted. be sure the bottom of the bowl doesn’t touch the water and that the water isn’t boiling
- once it’s fully melted, let it cool if the mixture is hot to the touch. add the sugar, egg, vanilla, and salt and mix well to combine. add the flour and remaining 75 g of chocolate chips and fold gently until just combined
- pour the brownie batter on top of the prepared graham cracker layer and bake until only the middle of the top looks shiny and a toothpick comes out clean, around 25-28 minutes. let cool completely
- make the marshmallow layer: place the egg whites, sugar, salt, and cream of tartar in a medium bowl. place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. heat the mixture up to 160*, whisking constantly. it’s done when it’s become white, glossy, and thickened to the point where you can see lines made by the whisk as you stir. it will take about 5-6 minutes
- transfer the marshmallow mixture to the bowl of a stand mixture and mix with the whisk attachment for 3-4 minutes until you reach stiff peaks
- bring all the layers together: remove the first two layers from the loaf pan and remove the parchment paper. pile the marshmallow on top and gently swirl over the top with an offset spatula. I like to create a lot of peaks and swirls, but you do you
- if desired, use your broiler or a kitchen torch to brown the top of the marshmallow
- enjoy: slice and eat! store in a airtight container for 3-4 days.
great idea!
Thank you!!