S'mores Brownies


For the Graham Cracker Layer

Nonstick cooking spray, for the pan

18 cracker graham crackers

1 teaspoon cinnamon

1/4 teaspoon sea salt

10 tablespoons unsalted butter, melted

For the Brownie Layer

2 large eggs

1/2 cup granulated sugar

1/2 cup light brown sugar

1 teaspoon vanilla extract

3 tablespoons unsalted butter, melted and slightly cooled

1/2 cup cocoa powder

1/4 cup flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon sea salt

1/4 cup dark chocolate chips

For the Top Layer

2 cups mini marshmallows

1/2 cup unsalted butter, at room temperature

1 1/2 cups powdered sugar

2 cups marshmallow creme

1/2 teaspoon vanilla extract

For the Graham Cracker Layer

Preheat your oven to 350, then grease and line an 9" square baking pan with parchment, leaving a 1" extra on the sides.

Add the graham crackers, cinnamon, chili powder and salt to a food processor and pulse to break up.

Add the butter and pulse until the ingredients look like sand.

Press the mixture into the prepared baking pan.

Refrigerate while you make the brownie layer.

For the Brownie Layer

Combine eggs, sugars and vanilla in a large bowl.

Mix until well combined, then add melted butter, cocoa powder, flour, baking powder and salt.

Stir to combine, but do not overmix, then add chocolate chips and fold in.

Spread brownie layer mixture over the graham cracker crust.

Bake for 40 minutes. (A cake tester will not come out clean because the brownies are so fudgy!) Let them cool completely.

For the Top Layer

Turn the oven to the broil setting, then move oven rack to 6" from the heat source.

Spread the mini marshmallows on an unlined sheet tray, then broil until toasty and lightly browned, about 1 minute.

(As an alternative, use a kitchen torch and toast until you have your desired level of darkness.) Let cool to touch.

Add the butter and powdered sugar to a bowl and beat until fluffy and well mixed.

Add the marshmallow creme and vanilla and stir until combined, then set aside.

Spread the marshmallow frosting over the top of the cooled brownie.

Add toasted mini marshmallows on top, then cool some before cutting into servings. Enjoy!
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