What Are S’mores Brownies?

S’mores brownies consistent of 3 delicious layers: Graham crackers, fudgy brownies, and toasted marshmallows. The combination and texture turn into the most beautiful campfire flavor, making it the perfect summer dessert to share with everybody.

Ingredients For S’mores Brownies

These homemade s’mores brownies are by far one of the best summer desserts you can make. They might require a little bit more work than regular brownies, but the finale outcome makes it so worth it. There so fudgy, dedicand and delicious.

Here are the only ingredients needed to make these incredible s’mores brownies:

• Graham Crackers

• Unsalted Butter

• Semi-Sweet Chocolate

• Granulated Sugar

• All Purpose Flour

• Cocoa Powder

• Vanilla Extract

• Vegetable Oil

• Espresso Powder

• Salt

• Mini Marshmallows

How To Store Homemade S’mores Brownies?

When it comes to storing homemade brownies, it’s always best to store them at room temperature in an airtight container or anything that has a good seal. This will prevent brownies from going stale and keep them as good as possible.

Serving Size:

• Around 9 pieces

Ingredients

• 7 graham’s crackers

• 3/4 cup butter

• 1 1/2 cup chocolate chips

• 1 1/2 cup granulated sugar

• 2 eggs + 1 egg yolk

• 2 tsp vanilla extract

• 2 tbsp vegetable oil

• 3/4 cup cocoa powder

• 1/2 cup All-purpose flour

• 2 1/2 tsp espresso powder

• 1 tsp salt

• 1 1/2 cup mini marshmallows

Instructions

Step 1

• Preheat oven to 350°F (180C). Line an 8x8 square pan with parchment paper on all sides. Place graham crackers in a single layer along the bottom of the pan. You may have to break the graham crackers into quarters to fit. Set aside.

Step 2

• Place chocolate chips and butter in a medium saucepan and set over medium low heat. Once the butter and chocolate chips melt, remove from heat and add cocoa powder and mix.

Step 3

• While the chocolate butter mixture cools, beat the eggs, granulated sugar, espresso powder, vanilla and vegetable oil together with a stand mixer/hand mixer until light fluffy and pale in color.

Step 4

• Add the chocolate butter mixture to the egg mixture and use a rubber spatula to gently fold together. Lastly, add the flour and salt and fold the mixture until just combined.

Step 5

• Pour brownie batter over graham crackers and spread into an even layer. Bake for 25 to 30 minutes or until a knife inserted into the center of the brownies comes out mostly clean. Transfer to a wire wrack.

Step 6

• Allow the brownies to cool for 5 to 10 minutes, then add the mini marshmallows to completely cover the top. If wished, use a blowtorch to toast the mini marshmallows. If you don’t have a blowtorch, you can also place the brownies in the oven under the broiler for a minute or two, keeping an eye on it so they don’t burn.

Step 7

• Place in the fridge to set for an hour before cutting into 9 large brownies. Make sure to wash your knife under hot water in between slices to assure clean cuts. Enjoy!