Description
Gooey chocolate s’mores brownies combine campfire nostalgia with rich dessert perfection. Graham cracker crust, fudgy chocolate center, and toasted marshmallow topping create an irresistible treat you’ll crave again and again.
Ingredients
Scale
Chocolate Base:
- 1 cup (2 sticks or 226 grams) unsalted butter, melted
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup all-purpose flour
Sweet Binding Ingredients:
- 1 ¼ cups granulated sugar
- ¾ cup light brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup chocolate chips (optional, for extra richness)
Topping and Garnish:
- 8 to 10 graham crackers, broken into large pieces
- 1 ½ cups mini marshmallows
- 4 ounces (113 grams) milk chocolate, chopped (or ½ cup chocolate chips)
Instructions
- Preheat the oven to 350F (175C) and prepare a 9×13-inch baking dish by lining it with parchment paper or applying a light grease coating.
- In a spacious mixing bowl, vigorously whisk melted butter with granulated and brown sugars until the mixture achieves a silky, uniform consistency.
- Incorporate eggs and vanilla extract into the sugar mixture, blending thoroughly to create a smooth, glossy base.
- In a separate bowl, carefully combine flour, cocoa powder, salt, and baking powder, ensuring all dry ingredients are evenly distributed.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring just until incorporated to maintain a tender brownie texture.
- Sprinkle chocolate chips throughout the batter, distributing them evenly for maximum chocolatey goodness.
- Transfer the batter to the prepared baking dish, spreading it out in an even layer to ensure consistent baking.
- Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan before cutting into squares for the perfect rich and decadent treat.
Notes
- Swap butter with coconut oil for a dairy-free version that keeps the rich, indulgent texture.
- Toast marshmallows until golden brown for extra caramelized flavor and depth in the s’mores topping.
- Use gluten-free flour blend to make this recipe suitable for those with wheat sensitivities.
- Chill the batter for 15 minutes before baking to prevent excessive spreading and ensure dense, fudgy brownies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 410
- Sugar: 34 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg