We’re pairing the most nostalgic camping dessert with a rich and chocolatey brownie for the perfect summer treat.
For the graham cracker crust:
- 1 1/2C graham cracker crumbs (9–10 crackers)
- 1/4C + 2T unsalted butter, melted
- 1/4t kosher salt
For the brownie:
- 1/2C unsalted butter, melted and still warm
- 1C brown sugar
- 1/4C unsweetened cocoa powder
- 1t vanilla extract
- 2 eggs + 1 egg yolk
- 1/2t kosher salt
- 3/4C all-purpose flour
- 3 Hershey’s milk chocolate bars
- 30–35 marshmallows
- 1 graham cracker
Make the crust:
- Preheat your oven to 350F. Line an 8×8 square pan with parchment paper (ensuring the sides are covered as well). Spray the paper with nonstick cooking spray.
- In a bowl, stir together the graham cracker crumbs and salt. Pour the melted butter over top and work it into the crumbs until you achieve a crumbly, wet sand consistency.
- Dump the mixture into your prepared pan and press it down with the bottom of a cup or your hand. Make sure it is pressed into the corners and that the mixture has a consistent thickness throughout. Set aside.
Make the brownie:
- In a large bowl, whisk the melted butter, instant coffee, and brown sugar together. Whisk for a full two minutes, or until the mixture looks more homogenous and slightly fluffy.
- Add the cocoa powder and whisk to incorporate.
- Add the vanilla, 2 eggs, and the egg yolk, and whisk to combine. The mixture will look glossy and loose at this point.
- Finally, add the salt and flour. Use a rubber spatula to fold in these ingredients until you can’t see any more white.
- Dump the batter on top of the graham cracker crust—smoothing it out until it touches every corner of the pan.
- Bake for about 15 minutes, or until the center of the brownie feels firm, but with a little give, when pressed. We want our brownies set, but not dry.
- Remove the brownies and set your oven to broil. Break apart the Hershey’s bars into individual pieces and carefully lay them down on top of the still-hot brownie. I leave about a finger width’s space between each piece. If you have extras, no worries, save them for decoration later (or eat them, no judgment).
- Now, place your marshmallows in a single row on top of the chocolate, gently pressing them into place. Use a towel, or oven mitts, to carefully put your brownies into the broiler. Leave them in there for just a minute or two, or until you achieve your desired toastiness. Keep an eye on them!
- Pull your brownies out and let cool completely before removing them from the pan. Top with leftover chocolate and broken pieces of graham cracker for extra crunch.