Gooey S’mores Brownies
Indulge in gooey s’mores brownies with toasted marshmallows, perfect for summer bonfire nights. A must-try dessert for chocolate lovers!
Equipment
- 1 9x13 inch baking pan greased
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Brownie Base
- 1 cup unsalted butter melted
- 2 cups granulated sugar
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
Toppings
- 1 cup mini marshmallows
- 1 cup chocolate chips
- 1 cup graham cracker crumbs
- 12 large marshmallows halved
Instructions
Prepare the Brownie Base
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with non-stick spray or line with parchment paper.
- In a large mixing bowl, combine melted butter and granulated sugar. Add eggs one at a time, incorporating well after each addition. Stir in vanilla extract.
- Gradually mix in flour, cocoa powder, and salt until well combined. Be careful not to overmix.
- Pour half of the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
Add the Toppings
- Sprinkle graham cracker crumbs over the batter, followed by mini marshmallows and chocolate chips.
- Gently spread the remaining brownie batter over the toppings, smoothing the top with a spatula.
Bake the Brownies
- Place in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- In the last 5 minutes of baking, remove the brownies from the oven and top with halved large marshmallows. Return to oven and bake until marshmallows are golden and puffy.
Serving and Storage
- Allow the brownies to cool for at least 10 minutes before slicing and serving. They are best enjoyed warm.
- Store any leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: For a gooey center, ensure brownies are slightly underbaked. Ingredient Substitutions: Replace butter with coconut oil for a dairy-free option. How to Serve: Best served warm with a scoop of vanilla ice cream. Storage & Freshness: Store in an airtight container for up to a week. Make-Ahead Tips: Prepare the batter a day in advance and store in the refrigerator until ready to bake.