This rich and decadent s’mores brownie recipe is the classic campfire food in bar form! It’s filled with rich chocolate and gooey marshmallows, and sits on top of a buttery graham cracker crust!
I’m a magazine junkie.
I’m pretty sure I’ve mentioned this before, but it’s an obsession that is slightly out of control. Seriously, I might single-handedly be keeping the food magazine industry in business.
I get ridiculously giddy when I see a new issue, and I legitimately peruse the magazine cover to cover 2-3 times in one sitting. Seriously, it’s one of the highlights of each month.
However, I can’t just look at the magazine in stores. Oh no, I have to buy each every one, and I also have to keep them for years and years.
You don’t even want to know how many magazines I have.
Considering how much I love the print industry, and how a piece of me slowly dies every time a publishing company goes under, keeping the food magazine industry alive is a cross I’ll gladly bear.
Like magazines, I’m also a brownie junkie.
They’re rich. They’re fudgy. And they’re the ultimate comfort food.
And when they sit on top of a graham cracker crust and have gooey marshmallows inside with a sprinkling of toasted grahams and melted chocolate on top?
Let me tell you, it’s priiitty magical.
Fudge on fudge on fudge.
- 6 Tbsp butter melted
- 2 Tbsp sugar
- 1 1/2 cups graham cracker crumbs
- 1/2 c butter
- 8 oz semi-sweet chocolate chips, baking bars, whatever you have
- 1 c sugar
- 3 eggs
- 2 tsp vanilla
- 1/2 tsp espresso powder
- 1/2 tsp salt
- 3/4 tsp baking powder
- 1 c flour
- 4 Tbsp unsweetened cocoa powder
- 1 Tbsp canola oil
- 1 cup chocolate chips any kind (I used milk)
- OR 1 box brownie mix following all directions on the back
- 1 cup mini marshmallows
- 3 oz chopped milk chocolate bar
- 2 graham crackers broken into pieces
Preheat oven to 350.
Mix melted butter, sugar, and graham cracker crumbs together. Once combined, press crust into a 9x9 baking pan. Set aside.
(If using a box mix, prepare the batter according to the directions on the back of the box--I suggest Ghirardelli boxed brownie mix or Betty Crocker).
Over a double broiler, or in the microwave, melt butter and chocolate together. Once melted, allow to cool about 10 minutes.
Next, add in the sugar, and mix. Add in eggs, one at a time, stirring after each addition. Next, add in vanilla.
Add in espresso powder, salt, baking powder, flour, and cocoa powder. Mix until just combined.
Add in oil and chocolate chips, stir.
Pour 2/3 of the batter into the baking pan. Sprinkle 1 cup of marshmallows evenly over the batter. Top the marshmallows with the rest of the batter, doing your best to cover all the marshmallows with batter.
Bake for 25-30 minutes, or until brownies are no longer wet in the middle.
Pull the brownies out of the oven and top with graham cracker pieces and chopped chocolate.
Bake for 1 minute.
Allow the brownies to cool and enjoy!
Here are some other brownie recipes you might love: