These brownies with marshmallow topping are layered with all the classic s’more components–graham crackers, marshmallow, and chocolate—in a slightly more indulgent fashion. Still crazy easy and crowd-pleasing—but they come together indoors for year-round s’mores cravings.
These brownies with marshmallow topping capture the gooey goodness of slightly charred, gooey marshmallows sandwiched between chocolate and graham crackers in a much more indulgent (and manageable) form factor. The crust is crumbly and subtly sweet, the brownies are the perfect melding of fudgy and cakey, and the toasted marshmallow provides a little levity. And no campfire or other outdoor pyrotechnics required.–David Leite
Brownies with Marshmallow Topping FAQs
We’ve tried various methods – placing crackers inside a ziptop bag and crushing them with a rolling pin (the bag always breaks on us and we end up having to sweep and mop the kitchen), trying to crunch them in a bowl with a hand mixer (0/10 stars – do not recommend) and using a food processor. Our preferred method is the food processor. It will get you a fairly even crumb in a matter of seconds, with very little mess.
You sure can, if your little sugar-coated heart desires. If you’re looking to be a little extra, here’s a fantastic homemade marshmallow recipe. Storebought marshmallows are our go-to for these brownies though – mostly because they’re pre-made and we get to eat brownies sooner than if we had to make homemade marshmallows, too.
Store the brownies in an airtight container at room temperature for up to 3 days. We don’t recommend freezing them as the texture of the marshmallow topping will change.
Brownies with Marshmallow Topping
Like the classic campfire treat, but easier to eat and available all year round, these brownies with marshmallow topping are certain to satisfy any s’mores craving.
For the graham cracker crust
For the chocolate brownies and marshmallow topping
Make the graham cracker crust
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Preheat the oven to 350°F (177°C).
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Butter the bottom and sides of an 8-by-8-inch baking pan and line it with parchment paper cut to fit the bottom of the pan. Butter the parchment paper.
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In a small saucepan over low heat or in a bowl in the microwave, melt the butter.
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In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Add the melted butter and mix well. Press the crumb mixture evenly over the bottom of the prepared pan and flatten it with the back of a spatula.
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Bake the graham cracker crust just until the crumbs are golden brown around the edges, about 10 minutes.
Make the chocolate brownies and marshmallow topping
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While the graham cracker crust bakes, place a medium heatproof bowl over a saucepan filled with 1 to 2 inches of water (make sure the water doesn’t touch the bottom of the bowl). Add the butter and chocolate to the bowl and place the saucepan over very low heat, stirring occasionally, until the chocolate melts. Place the bowl on the counter and let it cool for 5 minutes.
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Add the sugar to the melted chocolate mixture and stir to combine. Slowly whisk in the eggs, 1 at a time, and mix until incorporated. Add the vanilla and stir until incorporated. Slowly add the flour in 2 batches and stir just until incorporated after each addition. Stir in the salt just until combined. Do not overmix.
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Scrape the brownie batter onto the warm graham cracker crust and slide it back into the oven until the brownies are set and the center is still a bit soft, 30 to 40 minutes. They should be soft but still a bit gooey when tested with a toothpick—you want moist crumbles on the toothpick. Start checking them after 25 minutes.
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Remove the pan from the oven, adjust the oven rack to the top position, and turn on the broiler.
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Arrange the marshmallows evenly on the brownies and slide the pan back in the oven. Broil until the marshmallows are softened and lightly toasted, 45 seconds to 1 minute. (Don’t turn your back on the marshmallow-topped brownies.)
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Carefully pull the pan from the oven and, using the back of a spoon, gently press down on the marshmallows to flatten them slightly. (You want to do this slowly so they don’t stick to your spoon.) Return the pan to the oven and broil until the marshmallows are nicely toasted, another 15 to 30 seconds.
Before smooshing the marshmallows, you can spray the back of your spoon with nonstick spray to minimize goo clinging to it.
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Let the brownies cool in the pan for at least 1 hour. [Editor’s Note: We know, we know. Nearly impossible! But it ensures the brownies—in all their magnificent layers—fully set. Trust us.]
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Run a sharp knife under warm water and then run the knife along the edge of the pan. Cut the s’mores brownies into squares, ensuring each square has some ooey, gooey, toasted marshmallow on top. After each cut, run the knife back under warm water, wipe clean, and repeat. Go ahead and enjoy. Campfire optional.
Serving: 1brownieCalories: 434kcal (22%)Carbohydrates: 50g (17%)Protein: 4g (8%)Fat: 25g (38%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 93mg (31%)Sodium: 189mg (8%)Potassium: 129mg (4%)Fiber: 2g (8%)Sugar: 35g (39%)Vitamin A: 599IU (12%)Calcium: 30mg (3%)Iron: 2mg (11%)
Recipe Testers’ Reviews
Originally published June 19, 2013
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