S’mores Brownies: The Ultimate Campfire-Inspired Dessert at Home
A crisp graham crust meets rich chocolate and marshmallow for an irresistible treat.
S’mores Brownies: The Ultimate Campfire-Inspired Dessert for Your Kitchen
When you crave the unmistakable combination of gooey marshmallow, rich chocolate, and crispy graham crackers, but don’t have access to a roaring campfire, s’mores brownies are the answer. This article delivers everything you need to craft decadent s’mores brownies at home: from the logic behind each layer, to detailed baking instructions, troubleshooting, insightful variations, and answers to your most common questions.
Why S’mores Brownies?
S’mores brownies deliver all the nostalgia and crowd-pleasing goodness of classic campfire s’mores, in a portable, oven-friendly bar you can enjoy year-round. The treat combines three distinct layers:
- Graham cracker crust: Buttery, sturdy base for crunch and structure.
- Fudgy brownie: Intensely chocolatey and rich, providing contrast to the sweet topping.
- Toasted marshmallow: Billowy, caramelized top that brings gooey sweetness and visual appeal.
These brownies are ideal for picnics, potlucks, family gatherings, or whenever you want to evoke campfire comfort without flames.
Ingredients Breakdown
Each component in this recipe is carefully selected to maximize flavor and deliver the classic s’mores experience in bar form.
- Graham crackers: Provide the authentic s’mores crunch and slightly nutty, honeyed flavor.
- Butter: Unsalted works best, binding the crust and enriching the brownie base.
- Brown sugar: Sweetens the crust while offering caramel notes.
- Eggs: Bind the brownie batter and ensure fudgy texture.
- Granulated sugar: Adds sweetness and structure to brownies.
- Bittersweet chocolate: Deep, intense chocolate flavor sets this recipe apart.
- All-purpose flour: Just enough to structure brownies while keeping them fudgy.
- Espresso powder (optional): Enhances chocolate depth without tasting like coffee.
- Vanilla extract: Boosts overall flavor.
- Salt: Balances sweetness and intensifies chocolate.
- Mini marshmallows: For the essential gooey, toasty topping.
The Three Essential Layers
1. The Graham Cracker Crust
The base layer demands attention: A proper graham cracker crust must be firm enough to hold the brownies but remain crisp and distinct beneath the fudgy chocolate. Achieve this by:
- Finely crushing the graham crackers to resemble sand.
- Mixing with melted butter and a touch of brown sugar for cohesion and flavor depth.
- Packing the mixture evenly into a lined pan and pre-baking to set the structure before adding the brownie batter.
2. The Brownie Layer
S’mores brownies excel when the brownie is deeply chocolatey and dense—not fluffy or cake-like. The secret lies in:
- Melting butter and high-quality bittersweet chocolate together for a smooth, rich base.
- Beating eggs and sugar together until creamy, which traps air for a shiny, crackly top.
- Stirring in flour just until combined to prevent overmixing and preserve fudginess.
- Espresso powder, if desired, for even richer chocolate notes.
3. The Marshmallow Topping
Marshmallows crown these brownies with gooey, stretchy sweetness. Placement is crucial:
- Top the brownies with marshmallows just before the end of baking—early enough to bond with the hot brownie but late enough to avoid burning.
- For extra toasty flavor, finish under the broiler for 1-2 minutes.
Step-By-Step S’mores Brownie Recipe
Tools Needed
- 9×13-inch baking pan
- Parchment paper or aluminum foil
- Mixing bowls
- Whisk and rubber spatula
- Food processor or zip-top bag and rolling pin (to crush crackers)
Ingredients
- 10 graham crackers (about 3 1/2 ounces; 100g)
- 7 tablespoons (100g) unsalted butter, melted
- 1/4 cup packed light brown sugar
- 1/2 teaspoon kosher salt (for crust)
- 6 ounces (170g) bittersweet chocolate, finely chopped
- 12 tablespoons (170g) unsalted butter, cut into chunks
- 1 1/4 cups (250g) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup (105g) all-purpose flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon espresso powder (optional)
- 1/2 teaspoon kosher salt (for brownies)
- 4 cups mini marshmallows, or enough to cover the top of the pan
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Instructions
- Preheat oven: Set to 350°F (175°C). Line a 9×13-inch pan with parchment, allowing overhang for easy removal.
- Prepare graham cracker crust:
- Pulse graham crackers in a food processor until finely ground. Add melted butter, brown sugar, and salt; blend until fully combined.
- Press mixture firmly into pan, covering bottom evenly. Bake for 10-12 minutes until lightly golden.
- Make brownie batter:
- Combine chopped chocolate and butter in a heatproof bowl. Microwave in 30-second bursts (or use a double boiler) until smooth and melted.
- In a separate bowl, vigorously whisk eggs and sugar until pale and thick, about 2-3 minutes.
- Add melted chocolate mixture and vanilla; whisk gently until incorporated.
- Fold in flour, cocoa, espresso powder (if using), and salt just until no streaks remain—do not overmix.
- Pour batter over cooled graham crust, smoothing the top.
- Bake the brownies: Bake 20-22 minutes, until a toothpick in the center comes out mostly clean (moist crumbs are perfect).
- Add marshmallow topping: Remove pan briefly. Sprinkle marshmallows evenly over the surface. Return to oven for 5-7 minutes until puffy and just toast beginning—watch closely.
- Optional broil: For extra color, broil under high heat for 1-2 minutes. Keep a close eye to prevent burning!
- Cool and serve: Allow brownies to cool completely (at least 1 hour) before slicing. Use a greased, sharp knife for clean cuts.
Expert Tips for Success
- Crust press: Use the bottom of a measuring cup to pack the graham crust firmly—this prevents crumbling and sogginess.
- Fudgy brownies: Avoid overbaking; brownies set up further as they cool.
- Clean slices: Wipe your knife clean between cuts, and lightly oil it to prevent sticking to marshmallow.
- Storage: For best texture, eat within two days; marshmallows lose their sticky charm over time.
- Pan liner: Don’t skip lining the pan—removing marshmallow-topped brownies can be messy otherwise.
Ingredient Swaps and Variations
- Chocolate chips: Substitute chopped bittersweet chocolate with semisweet chips if desired, but the flavor will be slightly sweeter.
- Homemade marshmallows: Intensify the artisan feel by using homemade or flavored marshmallows.
- Crust variations: Try chocolate graham crackers or digestive biscuits for a twist.
- Peanut butter swirl: Dollop and marble peanut butter into the brownie batter before baking for a richer, nutty profile.
- Gluten-free adaptation: Use gluten-free graham crackers and a gluten-free flour blend in the brownie layer.
Serving and Presentation Suggestions
Enhance your s’mores brownies experience by considering these serving ideas:
- Warm with ice cream: Serve slightly warm slices with a scoop of vanilla or chocolate ice cream for an extra-indulgent treat.
- S’mores brownie sundaes: Layer cubes of brownies with ice cream, fudge sauce, and more crushed crackers in dessert glasses.
- Drizzle with salted caramel: Add a complex sweet-salty layer with a drizzle of homemade salted caramel sauce.
Troubleshooting Common Problems
| Problem | Cause | Solution |
|---|---|---|
| Crust falls apart | Not enough butter or crust wasn’t compressed firmly | Increase butter or press mixture more thoroughly in pan |
| Brownies too dry | Overbaked, or oven runs hot | Check brownies a few minutes early; aim for moist crumbs on tester |
| Marshmallows burn | Topping added too early or broiled too long | Top only at the end, watch broiler continuously |
| Sticky or hard to slice | Brownies not fully cooled; marshmallow clings | Let cool thoroughly, use greased or wet knife |
Frequently Asked Questions (FAQs)
Q: Can I make s’mores brownies ahead of time?
A: Yes. They can be baked and stored, tightly covered, at room temperature for up to 2 days. They are best fresh, as marshmallows may become chewy over time.
Q: Can I use regular marshmallows instead of minis?
A: Yes. Slice large marshmallows in halves or quarters, and arrange them evenly atop brownies for similar results.
Q: How do I store and freeze s’mores brownies?
A: Store at room temperature in an airtight container. For longer storage, freeze brownies (without the marshmallow topping) and top with marshmallows after thawing and reheating under the broiler.
Q: Can I double the recipe?
A: Yes, use two pans or a larger pan, and extend the baking time slightly; keep an eye on the marshmallow topping to avoid burning.
Conclusion: Bring the Campfire Indoors
S’mores brownies are the perfect answer to off-season cravings, rainy day baking projects, or feeding a crowd. Each bite combines nostalgia, texture, and indulgence—no sticky hands or smoky hair required. Try this recipe and enjoy gooey chocolate, toasty marshmallow, and crisp graham cracker in every satisfyingly portable square.
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