I have a confession to make: I didn’t know today was National S’Mores Day until my mom texted me about it (thanks Mom!). But, I’ve been on a s’more-inspired baking kick recently, so I already had the perfect recipe ready to share and commemorate this very special “holiday.”
S’Mores have long been one of my favorite treats. I have fond memories of sitting around the beach fire pits near my high school, making s’more after s’more and memory after memory. My friends and I would play around with the ratio of graham-to-marshmallow-to-chocolate, stacking layer after layer to see how high we could go.
In recent years, I’ve experimented a lot with s’more-inspired baked goods. Last year I whipped up some S’Mores Cupcakes with Marshmallow Crispies. The year before that, it was these wonderful S’More Cookie Bars. This year I decided to try more than 1 over the course of “S’More Season” – so the brownies you’ll see today are only the first in a series! If you want a sneak peek of other S’Mores treats that may show up on the blog, check out the Pinterest board where I store all my S’Mores-inspired ideas.
Now: about these brownies. There is a graham cracker layer all the way at the bottom, pre-baked a bit to get it nice and firmed up. You cover the cracker layer with a rich, brownie layer that bakes up into delicious, rich brownies. And then you sprinkle a generous topping of mini marshmallows, graham cracker bits and chocolate pieces on top to create a “s’more” effect in every single bite. I made these for a friend’s going away party and subbed in dark chocolate everywhere possible, since that’s her favorite type of chocolate. Since we ate these outside, the chocolate on top melted a little – which ended up being an awesome touch and amplified the “s’mores” effect.
These brownies are rich, and the recipe makes a full 9×13 pan so these are great for a party. Make sure to allow time for this recipe’s phased baking process: you’ll throw the pan into the oven 3 separate times at different points in the recipe.
Original recipe: Chef in Training. I’ve made some modifications and added my own commentary.
Yield: ~20 brownies
Suggested equipment: Mixer
Total Time: ~1 hour
Cook Time: ~35 minutes
- 1½ cups graham cracker crumbs (I put my graham crackers in a plastic bag and smashed them until I had crumbs. You could also use a food processor)
- 1/3 cup sugar
- 6 tbsp butter, melted
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1½ teaspoon vanilla
- ½ cup dark cocoa (You can sub in another kind if you’d prefer but I loved the rich chocolate flavor from the dark cocoa. I used Hershey’s Special Dark)
- 1⅓ cups flour
- ½ tsp salt
- Roughly 1½ cups mini marshmallows (you’ll want to eyeball it for the right ratio)
- 3.5 graham crackers, broken into bite-sized pieces
- 4 dark chocolate bars, broken into bite-sized pieces (you can swap in another type of chocolate, of course)
Step by Step Directions
Make your crust (use the crust ingredient list)
- Pre-heat your oven to 375F.
- Line a 9×13 pan with parchment paper and spray with non-stick spray.
- Combine graham crumbs, sugar and melted butter in a medium bowl and use a spoon to combine them together.
- Press the mixture into your pan and make sure it is evenly spread out.
- Bake for 7 minutes, then remove the pan from the oven and set aside.
- Reduce your oven to 350F for the next steps.
Make your brownies (use the brownie ingredient list)
- Cream butter and sugar together.
- Add your eggs and vanilla, and mix until it is well-combined.
- Add in the cocoa, flour and salt. Use a spoon to stir the mixture together until it is completely mixed.
- Pour your brownie batter over the graham cracker crust.
- Bake at 350F for about 15 minutes, then remove from the oven. The brownies won’t be fully set yet so don’t worry!
Add your topping (use the topping ingredient list)
- Sprinkle your topping ingredients evenly over the semi-baked brownie. You’ll want to eyeball to get the perfect ratio of marshmallows, chocolate and graham crackers.
- Bake the pan again for roughly 10-15 more minutes. Keep an eye on your brownies to know when they’re done; mine took the full 15 minutes. The brownies are done when a toothpick comes out clean with a couple crumbs. Make sure you’re sticking the pick into the brownies themselves and not getting melty chocolate on the toothpick – that can lead you astray!
Eat warm if you want melty chocolate on top; cool if you prefer little chunks of chocolate to bite into. These kept nicely for 2 days beyond the bake date. Make sure to store them in an airtight container if you want to keep them around.