Description
S’mores Brownie Bars blend campfire nostalgia with rich chocolate decadence, creating a dessert that brings summer memories right to your kitchen table. Graham cracker crust, fudgy brownie center, and toasted marshmallow topping make this treat an instant crowd-pleaser for your next gathering.
Ingredients
Scale
Main Ingredients:
- 8 ounces dark chocolate
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
Supporting Ingredients:
- 1 cup graham cracker crumbs
- 2 cups mini marshmallows
Finishing Ingredients:
- ¼ cup melted chocolate
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F and prepare a 9×13 inch baking pan by coating it with cooking spray and lining with parchment paper, allowing excess paper to hang over the sides for easy removal.
- Melt 2 sticks of unsalted butter and 8 ounces of dark chocolate in a double boiler, stirring constantly until the mixture becomes completely smooth and glossy.
- Whisk 1 ½ cups granulated sugar into the chocolate mixture until fully incorporated and slightly glossy.
- Crack 4 large eggs into the chocolate mixture, adding them one at a time and stirring thoroughly after each addition.
- Pour 1 teaspoon vanilla extract into the batter and mix until combined.
- Sift 1 cup all-purpose flour and ½ teaspoon salt into the batter, folding gently until no dry streaks remain.
- Transfer the brownie batter into the prepared pan, spreading it evenly with a spatula.
- Crush 1 cup of graham crackers into fine crumbs using a food processor or rolling pin.
- Sprinkle the graham cracker crumbs uniformly across the brownie batter’s surface.
- Distribute 2 cups of mini marshmallows evenly over the graham cracker layer, covering the entire surface.
- Bake at 350°F for 30-35 minutes, watching for golden-brown marshmallows and slightly firm brownie edges.
- Remove from the oven and let the bars cool completely in the pan.
- Drizzle ¼ cup melted chocolate over the cooled marshmallow layer in a zigzag pattern.
- Lift the bars out using the parchment paper overhang and slice into square portions.
Notes
- Chill the brownie batter for 15 minutes before spreading to get a denser, richer texture that helps prevent marshmallows from sinking.
- Use a kitchen torch for more even marshmallow browning if you prefer more control than oven broiling.
- Graham cracker quality matters, so select a brand with a crisp texture that will provide a nice crunch against the soft brownie and marshmallow layers.
- Completely cool the bars before cutting to ensure clean, sharp edges and prevent the marshmallow from stretching when slicing.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 364 kcal
- Sugar: 33 g
- Sodium: 94 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg