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S'mores brownies

S’mores Brownies

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  • Author: Elyse Villa
  • Yield: 9 brownies 1x


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 (910 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
  • 3035 marshmallows
  • 1 graham cracker


Make the crust:

  1. 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.
  2. 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. 
  3. 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:

  1. 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.
  2. Add the cocoa powder and whisk to incorporate.
  3. Add the vanilla, 2 eggs, and the egg yolk, and whisk to combine. The mixture will look glossy and loose at this point.
  4. Finally, add the salt and flour. Use a rubber spatula to fold in these ingredients until you can’t see any more white. 
  5. Dump the batter on top of the graham cracker crust—smoothing it out until it touches every corner of the pan.
  6. 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.
  7. 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). 
  8. 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!
  9. 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.