Description
S’mores Marshmallow Brownies blend childhood campfire nostalgia with rich chocolate bliss. Gooey marshmallows and graham cracker crumbs create a delectable twist on classic brownies that will make your taste buds dance with pure delight.
Ingredients
Scale
Main Ingredients:
- 1 ¾ cups granulated sugar
- 1 cup all-purpose flour
- 1 cup unsalted butter
- 3 large eggs
- 1 ¼ cups graham cracker crumbs
- ¾ cup cocoa powder
Supporting Ingredients:
- ½ cup brown sugar
- ¾ cup semi-sweet chocolate chips
- ½ cup light corn syrup
- ¼ cup water
- 2 large egg whites
- 2 tablespoons granulated sugar
Finishing Ingredients:
- 1 tablespoon vanilla extract
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon cream of tartar
Instructions
- Preheat the oven to 325°F (163°C). Grab a 9×9 inch square pan and line it with parchment paper, leaving extra hanging over the edges for easy removal.
- Combine 1 ¼ cups graham cracker crumbs, 2 tablespoons sugar, and 5 tablespoons melted butter in a medium bowl. Press the mixture firmly into the pan’s bottom, creating an even crust layer.
- Bake the graham cracker crust for exactly 8 minutes. Remove and let it cool completely while preparing the brownie batter.
- Whisk 1 cup melted butter with 1 ¾ cups granulated sugar and ½ cup brown sugar until smooth and well-incorporated.
- Add 3 large eggs and 1 tablespoon vanilla extract. Mix until the batter becomes light and fluffy.
- Sift ¾ cup cocoa powder, 1 cup all-purpose flour, and ½ teaspoon salt into the wet ingredients. Stir until just combined.
- Gently fold ¾ cup semi-sweet chocolate chips into the brownie batter, distributing them evenly.
- Pour the brownie batter over the cooled graham cracker crust. Spread it carefully to create an even layer.
- Bake for 35-40 minutes at 325°F (163°C). Check doneness by inserting a toothpick – it should have a few moist crumbs when removed.
- Allow brownies to cool completely before preparing the marshmallow topping.
- Combine ¾ cup sugar, ½ cup corn syrup, and ¼ cup water in a small saucepan. Heat over medium, stirring until sugar dissolves.
- Stop stirring and let the syrup reach 240°F on a candy thermometer.
- Beat 2 large egg whites and ¼ teaspoon cream of tartar in a stand mixer on high speed until soft peaks form.
- Slowly drizzle the hot syrup into the egg whites while continuously mixing.
- Continue beating for 7-10 minutes until stiff, glossy peaks develop.
- Add 1 teaspoon vanilla extract and beat for one additional minute.
- Spread the marshmallow topping generously over the cooled brownies.
- Use a kitchen torch to gently toast the marshmallow surface until it turns golden brown.
- Cut into squares and serve your decadent s’mores marshmallow brownies.
Notes
- Letting brownies cool completely helps the marshmallow layer set smoothly and prevents messy cutting.
- Graham cracker crumbs mixed into the brownie batter add authentic s’mores flavor and extra crunch.
- Refrigerate brownies for 30 minutes before slicing to get clean, neat edges that showcase the marshmallow layer.
- When toasting marshmallow topping, watch carefully to avoid burning – a kitchen torch provides more control than broiling.
- Prep Time: 15 minutes
- Cook Time: 43-48 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 370 kcal
- Sugar: 36 g
- Sodium: 85 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 50 mg