These s’mores brownies are special to Vivian and the Brush family, because they’ve made it a couple of times during the pandemic and they brighten things, considerably. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
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The Brush Family’s S’mores Brownies
- Total Time: 1 hour 10 minutes
- Yield: 16 brownies 1x
Description
These s’mores brownies are special to Vivian and the Brush family, because they’ve made it a couple of…
Ingredients
Graham Cracker Crust
- 1 cup (240 ml) crushed graham crackers
- 6 tbsp (85 g) melted butter
- 1 tbsp brown sugar
Brownies
- 1/2 cup (115 g) unsalted butter
- 1 1/4 cups (250 g) granulated sugar
- 3 large eggs (room temp)
- 1 tsp vanilla extract
- 1/2 cup (60 g) flour
- 3 tbsp cocoa powder
- 1/2 tsp salt
Toppings
- 2 cups (480 ml) mini marshmallows
- 2 tbsp crushed graham crackers
Instructions
- Preheat oven to 350 degrees F. Line an 8×8 baking dish with parchment paper, making sure the parchment paper is hanging over the sides of the dish. This will help you easily remove the brownies after baking. Spray with nonstick cooking spray and set aside.
- In a bowl, mix together crushed graham crackers, butter, and sugar. Transfer the mixture to the baking dish and press it down using the bottom of a cup until evenly set. Bake for 10 minutes. Remove from oven and set aside.
- In another bowl, melt butter and chocolate in 30-second increments in the microwave or in a double broiler. Set aside to allow to cool.
- In a stand mixer or in a bowl with a whisk, vigorously beat eggs and sugar until the mixture is fluffy and light, about 5 minutes. Combine the melted chocolate and vanilla with the egg/sugar mixture until smooth. Fold in the flour, cocoa powder, and salt until well combined being careful not to over mix. Pour brownie batter over the graham cracker crust.
- Bake for 40 minutes or until the edges are baked through and a toothpick inserted in the middle comes out semi-wet. The brownies will continue to bake as they cool. If you continue baking them, you risk drying them out.
- Remove brownies from oven and top with marshmallows. Broil for 2-3 minutes or use a kitchen torch to toast up the marshmallows. Be careful not to burn them. Sprinkle with crushed graham crackers. Allow to cool completely before slicing.
Enjoy!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 310
Frequently Asked Questions
How do you know when the brownies are done — and why should you pull them while the center still looks underdone?
The recipe says to bake for 40 minutes, until the edges are baked through and a toothpick inserted in the middle comes out semi-wet — not clean. It explicitly warns that the brownies will continue to bake as they cool, so if you wait for a clean toothpick you risk drying them out.
Why does the recipe beat the eggs and sugar for 5 minutes before adding the chocolate?
Step 4 calls for vigorously beating the 3 large eggs with 1 1/4 cups granulated sugar until the mixture is fluffy and light, about 5 minutes. This aerates the eggs and creates a pale, voluminous base that gives the brownies their lifted texture before the melted butter-chocolate mixture is stirred in.
How do you toast the marshmallow topping without a broiler?
The recipe gives two options: broil the marshmallow-topped brownies for 2–3 minutes, or use a kitchen torch to toast the 2 cups of mini marshmallows — either method works, but both require close attention to avoid burning.
