I had been wanting to make s’mores brownies for months.
Don’t ask me why—I just really love the classic s’mores flavors no matter the form. I also knew that once I made a pan of these, I’d be very tempted to eat the whole thing myself.
This project was far too involved for Mr. How Sweet. He isn’t interested in such culinary drama.
Some days he secretly finishes entire batches of cookies and brownies; other days he eats like he’s on some strict diet.
Okay, not really. But sometimes our house does smell like he’s following the cabbage soup diet.
The real problem was that I wasn’t entirely sure how to assemble these.
I wanted a graham cracker crust—I could happily live on graham crusts. But would brownie batter bake properly on top of a crust?
In the end I used a boxed brownie mix.
It was simple, required only a few ingredients, and if I made a mistake I could always open another mix and try again. Plus, boxed mixes are wonderfully convenient.
I made a buttery graham crust and pressed it firmly into the pan, then poured the brownie batter directly on top.
Things were looking good.
I baked the brownies for the time specified on the box. The toothpick test looked promising, so I let the pan cool for a couple of hours.
When I finally cut into them, a gooey pocket of undercooked batter oozed out.
Massive fail.
Still craving that mess of chocolate and marshmallow, I wasn’t about to give up.
I removed the first row of brownies, slid the pan back into the oven, and kept baking.
Is that allowed? In my kitchen, absolutely.
That turned out to be the right move.
After more baking the brownies came out perfectly set and full of gooey, toasty goodness—ready to be devoured.
S’mores Brownies
1 box brownie mix (or use your favorite brownie recipe)
1 1/2 cups graham cracker crumbs
1 1/2 sticks butter
16 jumbo marshmallows
Preheat the oven to 350°F (or follow the temperature on your brownie mix).
In a 9×9-inch pan, melt the butter and stir in the graham cracker crumbs until the mixture is fully moistened. Press the mixture firmly into the bottom of the pan to form a sturdy crust.
Prepare the brownie batter according to package directions or your recipe, then pour the batter evenly over the graham crust. Bake for the recommended time, then test with a toothpick before removing. Because of the graham crust, the brownies may need an additional 15–20 minutes of baking to set through.
Once the brownies are fully baked, top with jumbo marshmallows. Place the pan under a hot broiler for 1–2 minutes or return it to the oven for about 10 minutes to toast the marshmallows—watch closely to prevent burning.
Let the brownies cool completely for 2–3 hours before cutting so they set and slice cleanly.
I always say each variation of brownie is my favorite, but I think this one might really be the top contender. It’s an addictive mix of textures and flavors.
Delicious—just be prepared to loosen your favorite jeans a bit.