Smores Brownies are here to make your life super awesome. With a buttery graham cracker crust, ridiculously gooey brownies, and a layer of toasted marshmallows, you're definitely gonna want more, more, more.
Some recipes are so good, they become legendary. Everybody remembers Swiss & Bacon Dip and asks for it again and again. I even served it at my wedding, it's so popular. Whenever I make Spicy Chicken Chili for guests, it soon ends up in their regular dinner rotation. People at work still talk about Lemon Ginger Bars and White Chocolate Raspberry Blondies.
That's the magic of food. It evokes deep emotions, and you never forget the way a really great dish makes you feel. That's why comfort food is so powerfu. We have strong memories tied to certain foods, and every time we taste those flavors, we feel held and secure. It taps into your root chakra and sends energy through your whole body.
What makes Smores Brownies so awesome?
I can assure you, these Smores Brownies will become legendary in your house if you make them. People will remember them for years. They're that good. I made these during a school break so couldn't take them to work. It took all my will power not to finish them off in one day.
There's a gooey brownie at the heart of this, but what makes them special in my opinion is the graham cracker crust. Yeah, toasted marshmallows are also awesome, but it's that buttery, crunchy crust that sends me. Absolutely do not leave out the salt. It elevates the whole thing. These brownies are going to hit all your pleasure centers for sure.
Chocolate has long been associated with love, pleasure, and comfort. The Europeans added sugar to chocolate and honed in on its aphrodisiac properties. Spanish women were chastisted by the inquisition for using drinking chocolate to cast love spells. To make your own love potion, add cinnamon and cardamom to your hot chocolate for extra stimulation.
Apparently, chocolate is so good, it can turn an enemy into a friend. Offer a gift of dark chocolates to someone you want to get on your side. (Source: Element Encyclopedia of 5000 Spells by Judika Illes)
For the magical properties of other ingredients in this recipe, check the Kitchen Magick page.
Tips for making Smores Brownies
Despite its various components, this is a pretty straight forward recipe. If you can't get graham crackers, I recommend hob nobs here in the UK. Add your crackers to a food processor to make crumbs, then drizzle in butter, sugar, and salt, and blend until you have a wet sandy mixture. Press this into the bottom of a 13x9 inch pan and stash it in the fridge.
The brownies use both cocoa powder and melted chocolate, so you know they're gonna be awesome. I recommend melting your chocolate before you start any other steps so that it can cool back down a bit before adding it to the brownie batter. You want it pourable, but not so hot it will cook the eggs.
When your brownies are nearly baked, you'll take them out of the oven and scatter mini marshmallows over the top. Brits are stingy with their marshmallows and also insist on making them pink, so buy two bags. Four if you want to separate out the white ones only. Americans should be able to get away with one bag. Cover the brownies with marshmallows, then put them back in the oven under the broiler. Do not walk away. Watch as the marshmallows toast, and pull them out as soon as everything is brown and crunchy on top.
The hardest part is letting them cool completely before cutting into them so they hold their shape. It's totally worth it.
Get ready to make some awesome memories with these Smores Brownies. I assure you, it's a treat you'll never forget.Print
Smores Brownies are here to make your life super awesome. With a buttery graham cracker crust, ridiculously gooey brownies, and a layer of toasted marshmallows, you're definitely gonna want more.
- Prep Time: 30
- Cook Time: 25
- Total Time: 55 minutes
- Yield: 15 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
For the crust
- 9 graham crackers (1 sleeve) or 12 hob nobs
- 6 tablespoons (3 ounces) butter, melted
- ¼ cup sugar
- ¼ teaspoon salt
For the brownies
- 4 ounces semi-sweet chocolate, chopped (or use chocolate chips)
- ½ cup (4 ounces) butter, softened
- 1-½ cups sugar
- ½ teaspoon vanilla
- 2 eggs
- ⅔ cup all-purpose flour
- 3 tablespoons cocoa powder
- ¼ teaspoon salt
- Approximately ½ large bag of mini marshmallows (you'll need enough to make an even single layer across the top of a 13x9 inch pan.
- Preheat your oven to 350F (175C) and line a 13x9 inch baking pan with parchment paper. If you leave a little bit of paper hanging out on each side, you'll be able to lift the whole thing out of the pan easily to cut it later.
For the crust
- Add your graham crackers to a food processor and blitz them to bits. We're looking for fine crumbs here.
- Add the sugar and salt to the food processor and pulse a few times to combine.
- Add the melted butter to the processor and pulse until you have a mixture like wet sand.
- Transfer your crumb mixture to the pan and press it evenly into the bottom. Stash this in the fridge while you get on with the brownie batter.
For the brownies
- Melt your chopped chocolate in a microwavable dish by heating it for 30 seconds and then giving it a quick stir with a rubber spatula. Repeat this until everything is melted. Set aside to cool down a bit.
- In a large mixing bowl, beat together butter, sugar, and vanilla with an electric mixer until light and fluffy.
- Beat the eggs in one at a time until well combined.
- Turn your mixer down to low and slowly add in the melted chocolate. Make sure you scrape out every last luscious drop.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- With your mixer on low, slowly add the dry ingredients until just combined.
- Retrieve your pan with its waiting crust from the fridge. Use your rubber spatula to scoop out dollops of the batter all around the pan until you have all that goodness scraped out. Use an offset spatula (or a butter knife. That's almost as good.) to ever so gently spread the batter evenly over the crust. Try not to disturb your lovely crumbs.
- Bake the brownies for about 25 minutes. Better underbaked than overbaked, in my opinion.
- Once you have your brownies out of the oven, switch your broiler on.
- Dump your mini-marshmallows onto your brownies. You want to create one even, single layer of marshmallows.
- Pop your pan back in the oven under the broiler. DO NOT walk away. Keep a close eye on your marshmallows as they brown. Once you have achieved peak roastiness, remove your brownies from the oven to cool. Don't worry if there's a bit of smoke. If you've kept your eye on things the whole time, you'll be fine.
- Let those brownies sit there until they're completely cool. Use a damp, sharp knife to cut them into 15 squares.
Keywords: Chocolate, Marshmallow, Brownies
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