toasted s’mores fudge brownies
Bonfires, batshit drunkards, and s’mores brownies. I can practically smell summertime.
Which, I mean, woe is me, but the arrival of my least favorite season is inevitable, so might as well start the bitching early. And counteract the bitching by sharing some sweet brownies.
My weather app currently reads 92 degrees, and I fully believe it. Our humidity here in Florida has stayed in check so far, hence the high temps aren’t quite as alarming as they will be in the next month – but whichever way you spin it, 92 is hot, and I’m not so enthused about turning on an oven or stovetop if I can help it.
Unless, of course, there’s a tasty treat happening, and there’s been quite a lot of that lately. You are fucken welcome.
Toasted S’mores Fudge Brownies are the pinnacle of party snacking. Rich and chocolatey and delightfully messy, these bad boys serve up smiles in whoever’s mouth they land. That is probably the corniest line I will drop on this website. I’m embarrassed.
So, kids, the takeaway: just make them. They’re good.
Batter Up
My fudge brownie recipe doesn’t deviate between recipes, so if you’ve seen this before, feel free to skip my babbling. If not, then perhaps you shall find this section useful.
First, grab a microwave safe bowl and melt together some butter and chocolate chips until totally smooth. Then, whisk in sugar and brown sugar. A little brown sugar creates an even fudgier base. My favorite.
Meanwhile, in another large bowl, beat the shit out of a trio of eggs until very bubbly and frothy. This action creates that amazing crackly top, even though you can’t admire it so much in this recipe since the brownies are covered in marshmallows. Oh well.
Stream the chocolate-butter mixture into the eggs, then mix in vanilla extract and instant espresso – if you choose to use it, the coffee deepens the flavor but isn’t required.
Next, dry ingredients: flour, cocoa powder, and a touch of baking powder. Swirl in some more chocolate chips, and boom, you have yourself that thick, beautiful river of brownie batter you probably just want to eat straight up but won’t because a) you need to actually bake it to reap the full benefit, and b) possible salmonella and/or gastric distress.
Dress in Layers
Let’s have some fun assembling s’mores brownies, shall we?
Line a 9 x 9 inch pan with parchment. Arrange some cinnamon graham crackers on the bottom, in a single layer. You will have to break them up here and there to get them to fit properly. And swear immensely because they will shatter at even the lightest touch.
Pour in the brownie batter and spread gently and evenly with a spatula. Try not to let the grahams shift too much. Bake the brownies at 350 degrees for 30-35 minutes.
Pull the pan out of the oven and switch on the broiler. Sprinkle your mini marshmallows over the brownies. Pop back into the oven and toast for 30 to 60 seconds, but no longer. I doubt you’d need longer anyway, as marshmallows torch easily, but what also torches easily is those little bits of parchment sticking out of the pan. Usually I’m quite DO NOT BROIL WITH PARCHMENT, but I make a lil exception here since the time under the heater is so minimal.
FYI, you can definitely use a kitchen torch instead. Which I would’ve done but totally forgot I owned one during this recipe’s development.
Cool the brownies at least 30 minutes – I recommend more like an hour – before slicing. Now, cutting into marshmallows is tricky as fuck, but I’ve found that running a knife under hot water before slicing helps reduce the stickage. Be sure to clean the knife between slices.
Brownies will keep nicely in the fridge for up to 3 days. I’d usually give the okay for a longer “eat by” range, but the grahams may get stale a little faster. I’ll say 5 days if you’re the only one eating them, or serving to people who aren’t fancy pantsy shit heads.
If one of ya’ll has a gathering which requires s’mores brownies as a treat, please invite me. I’ll say no, but invite me anyway. Makes me feel good about myself.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Brownies to reverse your frownies:
toasted s’mores fudge brownies
Ingredients
- 10 tbsp butter
- 1 1/2 cups dark chocolate chips
- 1 cup sugar
- 1/4 cup dark brown sugar
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 tbsp instant espresso (optional)
- 3/4 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 7-8 cinnamon graham cracker sheets
- 3 cups mini marshmallows
Instructions
- Preheat oven to 350 degrees. Line a 9 x 9 inch cake pan with parchment paper, leaving some to overhang the sides.
- In a microwave-safe bowl, melt the butter and 1 cup of chocolate chips for 1 minute. Stir until the bowl is no loner warm. If needed, heat an additional 20-30 seconds until totally smooth. Whisk in the sugars.
- In a large bowl, beat the eggs on medium-high speed until very frothy and bubbly, about 3-4 minutes. Lower the speed and mix in the butter and sugar mixture, then the vanilla and instant coffee (if using).
- Add the flour, cocoa powder, and baking powder. Mix until just combined. Fold in the remaining 1/2 cup of chocolate chips.
- Line the bottom of the prepared baking dish with the graham crackers. You may need to break them up into various sizes to get a single layer, with minimal overlap. Pour the brownie batter overtop and spread gently from edge to edge.
- Bake 30-35 minutes until an inserted toothpick emerges with just a few moist crumbs. Remove brownies from the oven and heat the broiler to high. Spread the mini marshmallows overtop, then set the brownies back into the oven for 30-60 seconds until toasted to your liking. Take care – the parchment overhanging the pan might burn.
- Place the tray on a wire rack and let cool at least 30 minutes. Slice and serve!
