These S’mores Brownies are super fudgy chocolate brownies swirled with marshmallow fluff and milk chocolate chips, baked on a graham cracker crust and topped with toasted mini marshmallows.
I really do want to tell you all about it all, but yesterday morning I woke up with a nasty sickness and have been bed-ridden and miserable (after my flight back to Seattle…not a fun flight) ever since. I’m all medicated now, but definitely still feeling way less than 100%, so we’re going to skip right to talking about how amazing these brownies are. Luckily for me, I’m sure you don’t need much convincing. Just look at the gooey-ness on these babies!
This is good stuff, friends. I haven’t had an appetite since I’ve been sick, but even I’m wishing I could snatch one of these out of the screen right now.
- 4 tablespoons unsalted butter, melted
- 1 cup graham cracker crumbs
- 10 tablespoons (1¼ sticks) unsalted butter
- 1¼ cups (8.75 oz) granulated sugar
- ¾ cups plus 2 tablespoons (2.5 oz) unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup (2.25 oz) all-purpose flour
- 1 cup milk chocolate chips
- ½ cup marshmallow fluff
- 1 cup mini marshmallows
- Preheat oven to 325°F. Line an 8-by-8-inch baking pan with aluminum foil or parchment paper, leaving overhang on the sides. Spray with nonstick cooking spray; set pan aside.
- In a bowl, combine melted butter and graham cracker crumbs. Press into prepared pan. Set aside.
- In a large microwave-safe bowl, combine butter, sugar, cocoa, salt, and heat on high power to melt, about 45 seconds. Stop to stir, and heat in 10-second bursts until mixture has melted and can be stirred smooth (mine took 45 seconds + 15 seconds). Batter will be very granular.
- Add the vanilla, eggs, and stir vigorously until batter is thick, shiny, and well blended. Add the flour and stir until you cannot see it any longer. Fold in the chocolate chips. Pour half the batter into the prepared pan and spread evenly.
- Dollop half of the marshmallow fluff all over the batter and swirl slightly with a knife. Spread the remaining batter carefully over the marshmallow fluff. Repeat with the remaining marshmallow on top of the brownie batter. With a knife, carefully swirl the marshmallow fluff slightly into the batter. Don't swirl too much!
- Bake until a toothpick in the center emerges slightly moist with batter, about 25 minutes. Increase oven temperature to 375°F. Top with mini marshmallows and bake for another 3-5 minutes or until marshmallows are lightly browned on top.
- Cool brownies completely before cutting into 16 equal squares with a very sharp knife.
- Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Hungry for more? Check out some of my similar recipes!
Salted Dulce De Leche Brownies S’mores Brownie Cups + Bakerita’s 4 Year… Roasted Cherry Brownies S’mores Cheesecake Bacon Caramel Brownies Fluffernutter Bars