S’MORES BROWNIES – A s’mores craze has taken over the dessert world! S’mores themed desserts are everywhere I turn in any way, shape and form imaginable.
The first written recipe for s’mores was titled “some more” and published in the 1927 book Tramping (Tee-hee…Maybe not the best choice of words for a girl scout guide) and Trailing with the Girl Scouts. The recipe included all the ingredients for the s’mores we know and love today: a toasted marsmallow sandwiched between a chocolate bar and graham crackers. Later versions in the 1940’s also have apple slices included as a substitute for graham crackers and pineapple slices or peanut butter in place of the chocolate.
The girl scout book also says “Though it tastes like “some more” one is really enough.” Not. The first campfire s’more to cross my lips was in the brownies. It was a two-biter that did not satisfy because my troop leaders didn’t have enough to go around and cut them in thirds. Boo.
S’mores brownies usually call for a buttery graham cracker crust like you would find in a cheesecake recipe. Not these. I took the easy route. Brownies already have a ton of butter and why complicate things? Life is too short. Time is precious. I want to spend it eating s’mores.
Would you like to save this?
Just drop your email here and I'll send it right away!
I slapped some graham crackers right on the bottom of the pan, poured marshmallow brownies over top and voila! Not-so-fussy s’mores brownies in a flash.
Fudgy and chewy, one is all you need.
They won’t leave you wanting some-more.
Pinky swear.
S’MORES BROWNIES
Ingredients
- 1 package graham crackers
- 1 cup unsalted butter softened
- 1 cup white sugar
- 1 cup light brown sugar
- 1 cup Dutch-process cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 3 cups miniature marshmallows
Instructions
- Preheat oven to 350°F. Lightly grease a 9? x 13? pan; line pan with parchment paper or aluminum foil. Arrange the graham crackers over bottom of pan, breaking them so it is completely covered.
- Melt butter in a medium-sized bowl using the microwave or in a saucepan over low heat, stir in sugar and cook for two to three minutes, stirring often to dissolve sugar, if using microwave stir in sugar and microwave on half power for 1 minute.
- Add mixture to a large bowl and stir in the cocoa, salt, baking powder and vanilla. Stir in eggs until completely mixed in. Add flour and stir until smooth. Stir in marshmallows. Carefully pour into pan and smooth out.
- Bake for 30 minutes and cool completely on a wire rack. If desired cover the top with mini marshmallows as soon as you take the pan from the oven. After cooled, refrigerate for 1 – 2 hours. Remove the brownies from the pan, parchment included to a cutting board and cut into squares with a very sharp knife dipped in hot water and wiped clean after each cut.