Outstanding taste with the perfect amount of gooey-ness, these rich s’more brownies put a fun spin on the classic smores. Ooey, gooy and oh-so-good.
Today I’m saying goodbye to summer. I know there are a few more days left until the official season change but I’m ready for all things apples and pumpkin. The weather seems to be on my side. You can already feel the crisp air in the morning.
Since I wanted to say goodbye in style, it just seemed appropriate to put a fun twist on the classic s’mores for summer’s last hurrah. S’mores happen to be my favorite summer treat (despite the fact that I hate camping) and you all know by now I’m a chocolate girl.
These smores brownies areoh-so-good! Why didn’t I make them sooner?
I’m still trying to decide if it’s theooey gooey, toastedmarshmallows or the rich chocolate brownie that makesthese bars soawesome!
I’m sure the word “s’more” comes from“some more”, and you’ll definitely want s’more of theseamazing brownie bars! Rich brownies, oozing chocolate and gooey marshmallows. What’s not to love? It feels like I’m bringing the campfire and placing it right inside my oven. Pretty cool, huh!?
There are two ways to make these smore brownies. You either use your favorite brownie recipe (it can be a boxed one if that’s what you prefer) or you canmake this easy one bowl brownie. Don’t you just love one bowl desserts? They are my favorite, especially since I’m not very fond of doing the dishes.
Once the brownies are almost done, the fun begins! It’s time to top them with a generous amount of mini marshmallows, chocolate chips and some graham cracker crumbs or piecesand then stick the pan underthe broiler for a few more minutes.
To make these one bowl brownies you’ll need butter, eggs, sugar, graham cracker crumbs, flour and cocoa powder; ingredients I’m sure you already have in your pantry/fridge.
Start by melting the butter in a microwave-safe bowl or a small saucepan. Once melted, stir in thesugar, eggs and the dry ingredients. It’s just that easy!
The hardest part? It’s by far waiting for the entire pan to cool down so you can cut into bars. (I highly suggest using a very sharp knife and have a wet towel close by to clean the knife’s blade). Of course it’s going to be messy and sticky. But it’s all so good, no one will mind!
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Smore brownies recipe
Yields 12-15 pieces
Outstanding taste with the perfect amount of gooey-ness, these rich s’more brownies are a fun spin on the classic smores. Ooey, gooy and oh-so-good.
10 minPrep Time
42 minCook Time
1 hr, 30 Total Time
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Ingredients
- 1 cup butter
- 2 cups sugar
- 1 1/2 teaspoon vanilla extract
- 4 eggs
- 1 cup all purpose flour
- 2/3 cup unsweetened cocoa powder
- 1/4 cup graham cracker crumbs
- 1 teaspoon baking powder
- pinch of salt
- 1 1/2 cups mini marshmallows
- 1 1/2 cups chocolate chips
- 2-3 tablespoons graham cracker crumbs
Instructions
- Heat the oven to 350F.
- Line an 11X7" baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides.
- In a microwave safe bowl or a small saucepan, melt the butter.
- With a hand whisk, stir in the sugar and vanilla extract.
- Beat in the eggs, one at a time.
- Gently, fold in the flour, cocoa, graham cracker crumbs,baking powder and salt.
- Stir until just blended.
- Pour the brownie batter into the prepared pan and bake in preheated oven for 40 minutes.
- Remove from the oven, top with the marshmallows, chocolate chips and the remaining graham cracker crumbs and place until the broiler for few more minutes. Keep an eye on it since the marshmallows will easily burn.
- Once toasted, remove from the oven and let cool completely.
- To cut into bars, use a very sharp knife and have a wet towel close by. Clean the knife's blade after each cut.
- Enjoy!
Notes
recipe adapted from The cookie bible
7.6.8
575
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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Happy baking,
Roxana
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