The iconic s’more meets a brownie. This triple layer of goodness is an easy dessert to make for those summer night hanging out by the water, or the winter nights sitting around the fire. The crunchy graham cracker layers the bottom, the buttery fudge brownie is the center and of course, the fluffy toasted marshmallow sit at the top. You can cut them into single squares, which make them perfect finger dessert. One large bite is all you need.
Fudgy S’more Brownies
The iconic s'more teams up with a brownie. You'll get a soft crunchy graham cracker base, a buttery fudge brownie center and a toasted gooey marshmallow topping.
Ingredients
Equipment
Method
- Preheat oven to 350 degrees.
- Line 9×9 baking pan with parchment paper.
- Line the bottom with graham cracker squares. You may have to half the squares to fit the ends.
- In a medium bowl, combine chopped chocolate, cocoa powder and espresso. Set aside.
- In another medium bowl, combine granulated sugar, brown sugar. Set aside.
- Crack eggs in a small bowl. Set aside.
- Place cubed butter in a medium saucepan over medium heat. Frequently stir. The butter will lightly boil and start to foam. When it turns a light golden brown and smell nutty, pull from the heat.
- Immediately pour the brown butter into the chocolate mixture and whisk together until chocolate is melted. Set aside to cool down 10-15 minutes.
- Add the eggs to the sugars and mix for 2 minutes. I used an electrical hand mixer.
- Add the sugar mixture to the chocolate mixture in a steady stream. While pouring, whisk at the same time until just combined.
- Fold the flour into the wet mixture and combine until the flour is well incorporated.
- Pour the chocolate batter over the graham cracker layer. Smooth batter out.
- Bake for 28- 30 minutes.
- Once you remove the brownies from the oven, add the marshmallow layer.
- Put the broiler on low and place the brownies back in the oven. Broil 2-3 minutes. Keep an eye on the marshmallows, they can brown fast.
- Cool in the pan for 30 minutes. Remove the brownies with the parchment paper and cool on wire rack for at least 30 minutes before cutting into it.
Notes
- It’s best to weigh ingredients, but I’ve added additional measurements.
- You can adjust the dark and semi-sweet chocolate ratio.
- Once the butter started foaming, I waited a few seconds and the butter was a light golden brown and had a light nutty fragrance.
- Keep an eye on the marshmallows while they broil, they can burn fast in the broiler.
- If you have trouble with the marshmallow sticking, lightly coat your knife with butter or oil.
