Dessert: United States – S'mores Brownies

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 16

Approximate Time

Prep 25 min

Cook 35 min

Additional 1 hr 30 min

Total 2 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 cups (150 g) graham cracker crumbs (about 12 full sheets)
6 tbsp (90 ml) unsalted butter, melted
2 tbsp (25 g) granulated sugar
Pinch of fine salt
1 / 2 cup (120 ml) (1 stick / 4 oz (115 g)) unsalted butter
4 oz (115 g) semisweet chocolate, chopped or chips
1 cup (200 g) granulated sugar
1 / 2 cup (110 g) packed light brown sugar
3 large eggs, at room temperature
2 tsp (10 ml) vanilla extract
3 / 4 cup (95 g) all-purpose flour
1 / 4 cup (25 g) unsweetened cocoa powder
1 / 2 tsp (2.5 ml) fine salt
1 / 4 tsp (1.25 ml) baking powder
3 cups (180 g) mini marshmallows
2 milk chocolate bars (1.55 oz (44 g) each), broken into squares
1 / 2 cup (60 g) coarsely crumbled graham crackers (optional, for garnish)

Show original ingredient measurements

1 1 / 2 cups (150 g) graham cracker crumbs (about 12 full sheets)
6 tbsp (90 ml) unsalted butter, melted
2 tbsp (25 g) granulated sugar
Pinch of fine salt
1 / 2 cup (1 stick / 115 g) unsalted butter
4 oz (115 g) semisweet chocolate, chopped or chips
1 cup (200 g) granulated sugar
1 / 2 cup (110 g) packed light brown sugar
3 large eggs, at room temperature
2 tsp vanilla extract
3 / 4 cup (95 g) all-purpose flour
1 / 4 cup (25 g) unsweetened cocoa powder
1 / 2 tsp fine salt
1 / 4 tsp baking powder
3 cups (180 g) mini marshmallows
2 milk chocolate bars (1.55 oz / 44 g each), broken into squares
1 / 2 cup (60 g) coarsely crumbled graham crackers (optional, for garnish)

Instructions

Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides, and lightly grease.
Make the crust: In a bowl, mix graham cracker crumbs, granulated sugar, and a pinch of salt. Stir in melted butter until the mixture resembles damp sand. Press firmly and evenly into the prepared pan. Bake for 8 minutes; set aside to cool slightly.
Make the brownie batter: In a heatproof bowl, melt the butter and semisweet chocolate together (microwave in 20–30 second bursts, stirring, or use a double boiler) until smooth. Let cool 5 minutes.
Whisk in granulated sugar and brown sugar. Add eggs one at a time, whisking well after each until glossy. Whisk in vanilla.
In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder. Fold the dry ingredients into the chocolate mixture just until no dry streaks remain; do not overmix.
Spread the batter evenly over the crust. Bake 22–28 minutes, until the center is just set and a toothpick inserted near the center comes out with a few moist crumbs.
Remove the pan from the oven. Set the oven to broil (or increase to 450°F if you don’t have a broiler) and move a rack to the upper-middle position.
Top and toast: Scatter the mini marshmallows evenly over the hot brownies. Return to the oven and broil 1–2 minutes, watching constantly, until the marshmallows are puffed and golden brown.
Immediately press the chocolate bar pieces and optional graham crumbs into the marshmallows while they’re still soft.
Cool the brownies in the pan on a rack for at least 1 hour, then chill 20–30 minutes for cleaner slices.
Lift out using the parchment overhang and cut into 16 squares, wiping the knife between cuts.