Amazing S’mores Fudge Brownies

Amazing S'mores Fudge Brownies

Summertime and S’mores seem to go hand in hand. While it is super fun to build a fire and roast the marshmallows on sticks, you don’t always have time for a campfire. Instead, bake these fudgy brownies topped with s’mores instead! You may not want to go back to the original.

You will need ...

Unsalted Butter, softened, 1 Cup
Semi-Sweet Chocolate Chips, 3/4 Cup
Granulated Sugar, 2 Cups
Eggs, 4
Vanilla Extract, 1 tsp
Unsweetened Cocoa Powder, 3/4 Cup
All Purpose Flour, 1 Cup
Baking Powder, 3/4 tsp
Salt, 1/2 tsp
Marshmallows, 2 Cups
Graham Crackers, 4-6 each, broken into bits
Hershey’s Chocolate Bar, 2-3 regular sized, broken into bits

*Marshmallow, Graham Cracker, and Chocolate measurements all depend on your preference. Adjust accordingly.

Step One

Prepare the pan for the brownies. I used a 9″x9″ square pan in this recipe. If I were doing it over, I would use a larger pan as the brownies did not need to be this thick. Keep in mind that if you use a larger pan, you will need more s’more ingredients for the toppings.

IMPORTANT: Please grease the parchment paper well with butter or cooking spray. It is easier to do this before the cutting and fitting.

Center the pan ontop of the parchment paper. Use a sharp knife to make the following slits in the paper: From the top right corner of the pan out horizontally to the right edge of the paper. Repeat on the top left corner. Then, from the bottom right corner of the pan out horizontally to the right edge of the paper. Repeat on the bottom left corner.

Next, place the parchment loosely on top of the pan. Gently press the center into the pan. Then, take the two small side flaps that you created and fold them in the back of the larger side flap. Repeat on the opposite side. The parchment should now lay nicely in the pan and the corners should be clean.

Preheat the oven to 350 degrees F.

Step Two

In a heavy bottomed sauce pan, melt the butter on low until completely melted. Pour into a large bowl.

Step Three

Next, mix in the rest of the ingredients. First, stir in the chocolate so the warm butter can melt it. Stir gently. Next, pour in the sugar and stir until combined.

Next, add in the eggs one at a time, mixing completely after each add in. Then add in the vanilla extract, the cocoa powder, and the flour, mixing after each addition. Do not overmix.

Step Four

Then, once all the ingredients are combined, carefully pour them into the greased parchment lined pan. Bake in the oven on the lower rack for about 60-70 minutes. The toothpick inserted into the middle will come out wet and not clean, but it should not look like raw batter, just fudgy brownie.

Step Five

Let the brownies cool and set for about 20 minutes. Set the oven to broil. Next, top the brownies with the marshmallows. Be sure to cover all areas of the brownie. Then, place the pan in the oven on top rack and let the oven toast the marshmallows.

IMPORTANT: Do not leave the brownies at this stage. Keep a close watch on them as they brown. You may even need to rotate the pan to achieve even browning. But the broil will happen very fast and could possibly burn and ruin the entire thing in seconds.

Once the marshmallows are to your liking, remove them from the oven and shut off the broil.

Step Six

As soon as the pan comes out of the oven, now is the time to add the chocolate and graham cracker bits. Carefully wedge them into the marshmallows so they stay but are not crushed.

Step Seven

Once the brownies have cooled, carefully remove them from the pan. The flaps of the parchment can be used to easily lift the brownies out of the pan.

Then, take a greased knife and cut the brownie into pieces. To achieve clean cuts and pieces, I would advise to clean and re-grease the knife after each cut.

These should keep well in an airtight container on the countertop for about 3-5 days. Enjoy!

The Mom Touch