Chewy S’mores Brownie Bars
These chewy s’mores brownie bars combine the classic elements of s’mores with a rich, gooey chocolate center, perfect for potluck party trays.
Equipment
- 1 9x13 inch baking pan greased
- 1 Mixing Bowl large
- 1 Spatula
Ingredients
Brownie Layer
- 1 box family size brownie mix
- 1/2 cup unsalted butter melted
- 3 large eggs
- 1/4 cup water
Toppings
- 1 cup semisweet chocolate chips
- 1 cup mini marshmallows
- 1 cup graham cracker crumbs
Instructions
Preparation
- Preheat your oven to 350°F. Grease a 9x13 inch baking pan with butter or non-stick spray to ensure easy removal of the bars.
- In a large mixing bowl, combine the brownie mix, melted butter, eggs, and water. Stir well until all ingredients are fully incorporated.
- Pour the prepared brownie batter into the greased baking pan, spreading it evenly with a spatula to ensure uniform cooking.
Topping
- Sprinkle the chocolate chips evenly over the brownie batter, pressing them slightly into the mix for even distribution.
- Evenly distribute the mini marshmallows over the chocolate chips, covering the surface thoroughly.
- Sprinkle the graham cracker crumbs over the marshmallows, ensuring they cover the layer completely.
Baking
- Place the pan in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out mostly clean.
- Allow the bars to cool in the pan for at least 15 minutes before slicing. This helps them set, making it easier to cut clean slices.
Serving and Storage
- Cut the cooled brownie bars into 12 equal pieces and serve warm for gooey marshmallow goodness or let them cool completely for neater slices.
- Store any leftover bars in an airtight container at room temperature for up to three days for maximum freshness.
Notes
Pro Tips: For best results, avoid overbaking to keep the bars chewy. Ingredient Substitutions: Dark chocolate chips can be used for a richer flavor. How to Serve: Serve warm with a scoop of ice cream. Storage & Freshness: Store in an airtight container at room temperature. Make-Ahead Tips: Prepare the batter a day ahead and refrigerate, then bake when ready.