These decadent smores brownies are made with a buttery graham cracker crust, a thick, rich brownie layer, and toasted marshmallows. The best Summer dessert!
This post is sponsored by Bob’s Red Mill. All opinions are my own.
In my opinion, the best Summer dessert is s’mores! Graham crackers, toasty marshmallows, melty chocolate, all sandwiched together… OMG! I’m already drooling. Well, today, we’re taking this dessert to the next level with these smores brownies!
Think buttery, golden, graham cracker crust, a thick layer of the fudgiest brownies ever, and then topped with toasty mini marshmallows like if you had a campfire inside your home. *chef’s kiss* They’re perfection!
For this recipe, I used Bob’s Red Mill’s Organic Unbleached All-Purpose Flour. This flour is a premium baking flour freshly milled from certified organic, hard red wheat. You can use this high-quality wheat flour product for baked goods, including yeast breads, quick breads, biscuits, muffins, cookies, and cakes. It’s unbleached and unenriched, with no potassium bromate added.
Bob’s Red Mill is one of my favorite brands of all time for baking. You can grab flour and other awesome products by clicking here.
Here’s how I made these smores brownies!
How To Make Smores Brownies
- Prep the baking dish. Preheat oven to 350 degrees F. Line an 8×8 baking dish with parchment paper, making sure the parchment paper is hanging over the sides of the dish. This will help you easily remove the brownies after baking. Spray with nonstick cooking spray and set aside.
- Make the graham cracker crust. In a bowl, mix together crushed graham crackers, butter, and sugar. Transfer the mixture to the baking dish and press it down using the bottom of a cup until evenly set. Bake for 10 minutes. Remove from the oven and set aside.
- Make the fudgy brownies. In another bowl, melt butter and chocolate in 30-second increments in the microwave or in a double broiler. Set aside to allow to cool. In a stand mixer or in a bowl with a whisk, vigorously beat eggs and sugar until the mixture is fluffy and light, about 5 minutes. Combine the melted chocolate and vanilla with the egg/sugar mixture until smooth. Fold in the flour, cocoa powder, and salt until well combined being careful not to over mix. Pour brownie batter over the graham cracker crust. Bake for 40 minutes or until the edges are baked through and a toothpick inserted in the middle comes out semi-wet. The brownies will continue to bake as they cool. If you continue baking them, you risk drying them out.
- Toast the marshmallows. Remove brownies from oven and top with marshmallows. Broil for 2-3 minutes or use a kitchen torch to toast up the marshmallows. Be careful not to burn them. Sprinkle with crushed graham crackers. Allow to cool completely before slicing. Enjoy!
These brownies are best served immediately after they’ve cooled however, they will last for 3 days in an airtight container at room temperature.
How To Properly Cut Smores Brownies
First, allow the brownies to cool completely then remove them from the pan. Spray a knife with cooking spray and start slicing.
Because these brownies are so ooey gooey, you will have to wipe the knife with a wet paper towel after each cut. You may have to re-spray your knife because it will be gooey and messy but they’ll be oh so good!
You may also like:
- The BEST Chewy Fudgy Brownies
- Vegan Cinnamon Mocha Cold Brew Brownies
- Chewy Fudgy Salted Caramel Brownies
- Bourbon Brownies with Brown Butter Frosting
Smores Brownies Recipe
Ingredients
Graham Cracker Crust
- 1 cup crushed graham cracker
- 6 tablespoons butter melted
- 1 tablespoon brown sugar
Brownies
- 1/2 cup unsalted butter
- 4 ounces chopped chocolate or chocolate chips
- 1 1/4 cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup Bob's Red Mill Organic Unbleached White All-Purpose Flour
- 3 tablespoons Dutch process cocoa powder
- 1/2 teaspoon salt
For the topping
- 2 cups mini marshmallows
- 2 tablespoons crushed graham crackers
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 baking dish with parchment paper, making sure the parchment paper is hanging over the sides of the dish. This will help you easily remove the brownies after baking. Spray with nonstick cooking spray and set aside.
- In a bowl, mix together crushed graham crackers, butter, and sugar. Transfer the mixture to the baking dish and press it down using the bottom of a cup until evenly set. Bake for 10 minutes. Remove from oven and set aside.
- In another bowl, melt butter and chocolate in 30-second increments in the microwave or in a double broiler. Set aside to allow to cool.
- In a stand mixer or in a bowl with a whisk, vigorously beat eggs and sugar until the mixture is fluffy and light, about 5 minutes. Combine the melted chocolate and vanilla with the egg/sugar mixture until smooth. Fold in the flour, cocoa powder, and salt until well combined being careful not to over mix. Pour brownie batter over the graham cracker crust.
- Bake for 40 minutes or until the edges are baked through and a toothpick inserted in the middle comes out semi-wet. The brownies will continue to bake as they cool. If you continue baking them, you risk drying them out.
- Remove brownies from oven and top with marshmallows. Broil for 2-3 minutes or use a kitchen torch to toast up the marshmallows. Be careful not to burn them. Sprinkle with crushed graham crackers. Allow to cool completely before slicing. Enjoy!
Nutrition
Thank you Bob’s Red Mill for sponsoring this post and a HUGE thank you to all the readers of this blog for all your support! xo
Went to buy the ingredients for this because it looked so good, it did not disappoint! We enjoyed it and everyone asked for seconds.
YES! Woohoo! So happy you loved the recipe!