Decadent S’mores Brownies |

By nanapuddin

Ingredients

• Brownie Ingredients
• 2 cups semisweet chocolate chips
• 1 cup butter
• 1/2 cup light brown sugar, packed
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature, lightly beaten
• 2 tsp. vanilla
• 2 1/2 cups all-purpose flour
• Graham Cracker Crust Ingredients
• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 Tbsp. butter, melted
• 1/4 tsp. ground cinnamon
• Marshmallow Topping Ingredients
• 8 oz. Marshmallow Fluff (or as much as you would like)

Details

Servings 1
Adapted from thebeachhousekitchen.com

Preparation

Step 1

Preheat oven to 350 degrees. Line a 9×9 inch baking pan with foil making sure the edges of the foil hang over the sides of the pan so it will be easy to take the brownies out when they are done cooling. Spray bottom and sides of the foil lightly with no-stick cooking spray.

Graham cracker crust directions: Combine graham cracker crust ingredients in a medium bowl and mix with a fork until well combined. Press the mixture into the bottom of the prepared foil lined pan. Bake for 10 minutes. Remove from oven to wire rack.

Brownie directions: Melt the chocolate chips and butter in a double boiler over medium heat until smooth. You can also melt in the microwave in 20 second intervals at a time stirring in between until smooth. Let mixture cool for 5 -7 minutes then add the brown sugar, granulated sugar, eggs and vanilla and mix until smooth. Carefully fold the flour into the chocolate mixture all at once. Fold it in nice and slow making sure not to over mix. Stop mixing as soon as you no longer see the white of the flour. Pour the brownie mixture on top of the graham cracker crust and bake at 350 degrees for 42 minutes. The brownies will continue to cook when you take them out of the oven so do not over bake if you want to have a perfect fudge-like brownie. Remove from the oven and place on wire rack. Let brownies cool slightly and while still warm top with the marshmallow Fluff.

Marshmallow directions: The marshmallow layer is totally up to you. I used about half of a 16 ounce container of marshmallow Fluff. Using a rubber spatula carefully spread the Fluff over the warm brownies in a nice even layer. I microwaved my container of Fluff for a few seconds to make the Fluff softer and easier to spread. Place the pan under the broiler for one minute or until lightly browned. Do not place too close to the broiler because you don’t want the marshmallow to get too dark.

*Make sure the tinfoil is folded down on the sides of the pan so it does not catch fire when you are broiling the marshmallow topping. Watch the pan for the entire time at this point because the marshmallow topping will brown rather quickly.

That toasted marshmallow fluff on top looks amazing!

Thank you very much. I tested this recipe in a 9×9 pan. If you want to use a 13×9 the brownies will not be as thick and I would reduce the cooking time to 30 minutes at 350 degrees. You may also want to increase the graham cracker crust ingredients to 3 cups graham cracker crumbs, 1/4 plus 2 Tbsp. granulated sugar, 9 Tbsp. melted butter and about 1/2 tsp. ground cinnamon so your crust will fill the pan. I would also use more fluff for the topping.

Just a heads up these brownies freeze really well too. I froze a couple and popped one out of the freezer the other night for my husband put it on a piece of tinfoil and placed it on a baking tray in a 325 degree oven for about 15 minutes or so. I did not seal the tinfoil on top of the brownie I just tented it a little. We were fighting over the last bite!

look amazing. going to make them with my 8 year old daughter tonight. hope they are as amazing as they look