I’m so excited to share this super easy, super delicious recipe with you for S’mores Brownies! I love s’mores and there are always fun unique recipes floating around the internet about how to make some sort of s’mores dessert that always look so yummy. So I decided to make a dessert for myself – and once I got the idea into my head I had to run with it.
I’ve actually been working on this blog post for almost a full week now, but when there’s a newborn in the house things are very unpredictable. Just when I sit down to keep writing, he’s hungry, and we’re exclusively breastfeeding so that requires a lot more of my time as well. But I finally finished and I hope you enjoy this recipe!
I love s’mores but I don’t love marshmallows, so I wanted to make something that focused on the chocolate rather than the marshmallow part and brownies seemed like the best way to do that. The funny part about this post is that I hadn’t ever seen a s’more brownie before, and then once I made the recipe, I’ve seen them everywhere. On Mother’s Day, we drove into Rancho Cucamonga for the afternoon and I saw a s’more brownie dessert in two different places.
I started by making a graham cracker crust. A graham cracker crust is so easy to make, and I let my food processor do all the work. Add a package and a half of crackers into the processor and pulse until they’re crumbs. Then slowly pour in a little melted butter until the crumbs come together.
Spray some baking spray into a 9×13 pan and pour the crumbs in. Using your hands, firmly press the crumbs to the bottom of the pan. They need to be pressed firmly otherwise the crust won’t stay together. Either bake the crust for about 5-7 minutes in the oven or freeze it for about 10-15 minutes to set the crust.
Mix up your brownies according to box directions. Now, you can definitely make brownies from scratch, but I have yet to find a brownie recipe that tops the boxed Ghiradelli brownies. Plus, the boxed version is so much quicker to make and when it comes to brownies, I like to have them as soon as I can!
Pour the brownie batter into the pan over the crust and then bake the brownies according to package directions, removing the pan just before they’re totally baked through.
Switch your oven to broil and then pour a bunch of marshmallows on top of the baked brownies. I used mini marshmallows and just lightly covered the top, but you can certainly cover more surface if you’d like, or use regular sized marshmallows.
Pop the pan into the oven just until the marshmallows are perfectly browned and maybe even longer if you like your s’mores done more. But keep your eye on the pan because mine took about 20 seconds in the broil and another 10 would’ve burned them all.
Let the brownies cool slightly before cutting. Normally I would say use a plastic knife to cut, but with the marshmallows on top, a sharp knife sprayed with non-stick spray worked best.
These brownies were some of the best I’ve had in a long time, and if you love s’mores I guarantee you’ll love these too!
- 1.5 packages Graham Crackers (about 13-14 crackers)
- 4T Butter, melted
- 1 box Brownies, plus ingredients to make brownies
- 1 bag Mini Marshmallows
- Add the graham crackers to a food processor (or add them in a ziplock bag and smash with a rolling pin) and process until fine crumbs.
- Slowly add in the melted butter while processing. Crumbs should stick together when pressed, if not, add more butter.
- Spray a 9x13 pan with non-stick spray, and press the crumbs into the bottom to create a crust.
- bake for 5-7 minutes in 350* oven, or freeze for 10 minutes for crumbs to set.
- Meanwhile, prepare brownie batter according to package instructions.
- Pour batter over crumbs (once the crumbs have set) and bake in 350* oven until brownies are set. (follow the directions on brownie box for time)
- Once brownies are fully baked, pour the marshmallows on top and create a nice even layer. Put under the broil for about 30-60 seconds or until marshmallows are golden brown and melting.
- Let brownies totally cool before cutting.