These S’mores Brownies are super fudgy chocolate brownies swirled with marshmallow fluff and milk chocolate chips, baked on a graham cracker crust and topped with toasted mini marshmallows.
I want to write a freaking novel about these s’mores brownies, because they’re so ridiculously good that they deserve it. I also want to tell you about my trip to Cabo, the good times, and the disasters that ensued. Disaster being: phone stolen, which meant me being disconnected from the world with no phone and no computer for a week. That’s mighty hard for a food blogger whose used to being connected 24/7, but in all honesty…it was pretty nice to have a break. Except for the coming back to 500+ emails part.
I really do want to tell you all about it all, but yesterday morning I woke up with a nasty sickness and have been bed-ridden and miserable (after my flight back to Seattle…not a fun flight) ever since. I’m all medicated now, but definitely still feeling way less than 100%, so we’re going to skip right to talking about how amazing these brownies are. Luckily for me, I’m sure you don’t need much convincing. Just look at the gooey-ness on these babies!
S’mores flavored anything always scores major points in my book, and I made a s’mores brownie recipe a few years ago that never made it onto the site, but I have most definitely never forgotten them. These are a recreation of those, and they definitely satisfied the s’mores brownie craving.
Let me paint a picture for you: thick, crumbly graham cracker crust, just substantial enough to support the rich, fudgy brownies that are swirled with marshmallow fluff and studded with a generous helping of milk chocolate chips. Top that off with a healthy dose of mini marshmallows and let them hang out in the oven for a few minutes to puff up and brown and get all s’moresy and toasty, just the way you like ’em. For an extra hit of chocolate, sprinkle a couple more milk chocolate chips on top and let them melt into the marshmallows.
This is good stuff, friends. I haven’t had an appetite since I’ve been sick, but even I’m wishing I could snatch one of these out of the screen right now.
The brownie recipe is an old favorite that I love because it makes a smaller batch than I normally make with one of my other favorite brownie recipes (8×8-inch pan versus 9×13-inch pan). The smaller size is perfect for super decadent brownies like these, but if you’re baking for a crowd, simply double the recipe and make them in a 9×13-inch pan. The brownie batter comes together quickly in the microwave and uses cocoa powder instead of chocolate, but they are most definitely not lacking in chocolate flavor. They are gooey and fudgy, which the swirled in marshmallow fluff certainly helps us achieve.
These S’mores Brownies have everything you’d want in a s’mores brownie. I served these when we had some people over, and they were literally gone within 3 hours of getting out of the oven, much to the dismay of my housemates who missed out on having one before they all disappeared. My favorite comments from the notebook this time around: “These brownies are a mouth orgasm” and “these are brownies from the Gods”. If that doesn’t convince you, I don’t know what will. Enjoy!
For the graham crust
- 4 tablespoons unsalted butter (melted)
- 1 cup graham cracker crumbs
For the brownies
- 10 tablespoons 1¼ sticks unsalted butter
- 1¼ cups 8.75 oz granulated sugar
- ¾ cups plus 2 tablespoons (2.5 oz unsweetened cocoa powder)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup 2.25 oz all-purpose flour
- 1 cup milk chocolate chips
- ½ cup marshmallow fluff
- 1 cup mini marshmallows
- Preheat oven to 325°F. Line an 8-by-8-inch baking pan with aluminum foil or parchment paper, leaving overhang on the sides. Spray with nonstick cooking spray; set pan aside.
- In a bowl, combine melted butter and graham cracker crumbs. Press into prepared pan. Set aside.
- In a large microwave-safe bowl, combine butter, sugar, cocoa, salt, and heat on high power to melt, about 45 seconds. Stop to stir, and heat in 10-second bursts until mixture has melted and can be stirred smooth (mine took 45 seconds + 15 seconds). Batter will be very granular.
- Add the vanilla, eggs, and stir vigorously until batter is thick, shiny, and well blended. Add the flour and stir until you cannot see it any longer. Fold in the chocolate chips. Pour half the batter into the prepared pan and spread evenly.
- Dollop half of the marshmallow fluff all over the batter and swirl slightly with a knife. Spread the remaining batter carefully over the marshmallow fluff. Repeat with the remaining marshmallow on top of the brownie batter. With a knife, carefully swirl the marshmallow fluff slightly into the batter. Don’t swirl too much!
- Bake until a toothpick in the center emerges slightly moist with batter, about 25 minutes. Increase oven temperature to 375°F. Top with mini marshmallows and bake for another 3-5 minutes or until marshmallows are lightly browned on top.
- Cool brownies completely before cutting into 16 equal squares with a very sharp knife.
- Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.