The idea came to me over a month ago, when I made cheesecake brownies and someone asked me if the top was marshmallow. Why not put marshmallow on top? Naturally, I googled it and s’mores brownies have certainly been done before, but regardless, I decided to create my own version.
You could create a more mashed, gooey, marshmallow layer on top, but to make them a little prettier (and less sticky) I topped each square with a whole toasted marshmallow. S’mores are delicious any way you cut it, but since I’m not actually that huge of a marshmallow fan, the ratio of marshmallow to chocolate in this s’more is more my style.
As some additional Memorial Day inspiration, these would be a great dessert idea if you don’t have access to a fire pit to create the original version (or even if you do…these are better). If your Memorial Day is already planned and packed with sweet treats, bookmark this recipe for the Fourth of July, or really any summer night.
As always, feel free to reach out with any questions or feedback in the comment section below, by email, or through social media.
Yield: 28 squares
For the graham cracker crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1 stick butter, melted
For the brownies:
- 8 ounces unsweetened chocolate, chopped (preferably Guittard)
- 2 sticks butter
- 2 1/2 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 6 eggs
- 1 1/2 cups all purpose flour
- Large marshmallows, for topping
- Preheat the oven to 325°F. Line a 13 by 9 inch pan with aluminum foil and set aside.
- Combine the graham cracker crumbs, sugar, and butter in a food processor and process until the crumbs begin to stick together. Press the crumbs firmly and evenly into the bottom of the prepared pan.
- Combine the chocolate and butter in the top of a double boiler (or a large, heavy saucepan) over low heat. Stir until melted and smooth. Remove from heat and let cool slightly.
- Whisk the sugar, vanilla extract, and salt into the chocolate mixture. Whisk in the eggs, one at a time, whisking well after each addition. Continue to whisk until the mixture becomes velvety.
- Add the flour and stir just until combined. Pour and spread the batter evenly over the graham cracker crust.
- Bake until set, but a toothpick inserted into the center comes out still moist, about 40 minutes. Transfer to a wire rack and let cool for 15-20 minutes in the pan.
- Carefully lift the brownies out by the aluminum foil and transfer to a flat work surface. Cut into even squares and place a large marshmallow on top of each one.
- Move all of the squares onto a baking sheet and broil just until the marshmallows begin to turn golden brown. It won’t take long, so watch carefully!
Refine Baking Tips
- To form the crust, wrap your hand in plastic wrap and press the graham cracker mixture evenly around the bottom of the pan. This keeps the crumbs from sticking to your hand instead of to each other.
- Under-bake your brownies! This is partially personal preference, but people generally tend to leave baked goods in the oven too long which is a particularly terrible offense when it turns your brownies dry and cakey.
- After using the broiler to toast the marshmallows, I realized using a kitchen torch instead would be a great way to toast and add a little caramelized crunch to each one.