We can never get enough s’more-themed desserts, so while we love our S’mores Blossom Cookies, we couldn’t resist adding another s’mores treat to our repertoire: these multilayered s’mores brownies. For a taste of the campfire, we topped the baked brownies with marshmallows and then ran the whole thing under the broiler until the marshmallows were gooey and uniformly kissed with a toasty-brown top. Because these brownies had a hefty topping, we wanted to make sure the base was particularly sturdy, so we employed the same workhorse brownie base that we used in our Rocky Road Brownies and Peanut Butter Swirl Brownies. The only thing left to add was the graham cracker component. We decided to make a buttery bottom crust for these brownies, which we parbaked before adding the batter so it wouldn’t turn soggy. The crisp cracker base was a nice foil to the decadent chocolate brownie “filling” and soft toasted marshmallow top. Prepare the brownie batter while the crust bakes. You will need 6 whole graham crackers to yield ¾ cup crumbs when finely ground in a food processor.
Ingredients
- 6 whole graham crackers, crushed into crumbs (¾ cup)
- 4 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 8 tablespoons unsalted butter
- 3 ounces unsweetened chocolate, chopped coarse
- ⅔ cup (3⅓ ounces) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (7 ounces) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups marshmallows
- Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil. For the Crust
- Using your fingers, combine graham cracker crumbs, melted butter, and sugar in bowl until evenly moistened. Sprinkle mixture into prepared pan and press firmly into even layer. Bake until firm and lightly browned, 8 to 10 minutes; set aside crust. For the Brownles
- While crust is baking, microwave butter and chocolate in bowl at 50 percent power, stirring often, until melted, 1 to 3 minutes; let cool slightly.
- Whisk flour, baking powder, and salt together in second bowl. Whisk sugar, eggs, and vanilla together in large bowl. Whisk chocolate mixture into sugar mixture until combined. Using rubber spatula, stir in flour mixture until just incorporated.
- Transfer batter to pan with crust and smooth top. Bake until toothpick inserted in center comes out with few moist crumbs attached, 22 to 27 minutes, rotating pan halfway through baking. Remove pan from oven and heat broiler.
- Sprinkle brownies evenly with single layer of marshmallows. Return brownies to oven and broil until marshmallows are lightly browned, 1 to 3 minutes. (Watch oven constantly; marshmallows will melt slightly but should hold their shape.) Immediately remove pan from oven. Let brownies cool completely in pan on wire rack, about 2 hours.
- Using foil overhang, remove brownies from pan. Slide foil out from under brownies. Spray knife with vegetable oil spray to prevent marshmallows from sticking. Cut into 16 squares before serving.