Tessa's Recipe Rundown
Taste: Like fudgey, rich s’mores.
Texture: Some of my favorite textures – buttery graham cracker crust, chewy & soft brownie, and cloud-like, sticky marshmallow.
Ease: The hardest part of this recipe is cutting out pieces and not having the marshmallow stick to everything.
Appearance: I love the distinct layers in these bars.
Pros: A fun twist on brownies.
Cons: So sticky!
Would I make this again? Probably.
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I can’t believe S’mores Week is already over. It’s probably just as well, I don’t think the amount of graham crackers, marshmallows, and chocolate I’ve purchased the past few weeks is normal. I’m pretty sure I’m addicted to doing themed weeks. I already want to do another one. Any suggestions or requests?
Don’t worry about going into s’mores withdrawals, I’ve left you with a little list of more s’mores links from fellow bloggers. You’ll have enough s’mores recipes to last you summers and summers to come (that is if the world doesn’t end in 2012).
Even more s’mores recipes:
- S’mores Cookies from Handle the Heat
- S’mores Cookie Sandwiches from My Kitchen Addiction
- S’mores Pudding from Annie’s Eats
- No-Bake S’mores Bars from How Sweet It Is
- Peanut Butter S’mores with Toasted Strawberry Marshmallow and Bacon Peanut Brittle from Eat the Love
- S’mores Bars from Cherry Tea Cakes
- S’mores French Toast from Buns in my Oven
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Ingredients
For the graham cracker crust:
- 1 cup graham cracker crumbs (made from 10 rectangular crackers)
- 4 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- fine sea salt
For the brownie layer:
- 8 tablespoons unsalted butter
- 1 cup bittersweet chocolate chips
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon instant espresso powder
- 1 1/2 teaspoons vanilla extract
- 1/4 cup all-purpose flour
- 3/4 teaspoons baking powder
For the marshmallow topping:
- 3 cups mini-marshmallows
Instructions
- Adjust oven rack to middle position and preheat oven to 350°F. Cut two 16-inch pieces of foil and line an 8-inch square baking pan, allowing excess to hang over sides. Spray with nonstick cooking spray.
- Break graham crackers into small pieces and pulse in food processor until they become fine crumbs. Add melted butter, sugar, and 1/4 teaspoon salt to crumbs and pulse to combine. Press into bottom of prepared pan.
- Melt chocolate and butter in medium bowl in microwave, 1 to 2 minutes, stopping every 30 seconds to stir with rubber spatula. Let cool. With a wooden spoon, mix in the remaining sugar, eggs, espresso powder, vanilla, and 1/4 teaspoon salt. Add the flour and baking powder and mix until smooth.
- Pour batter into prepared pan. Bake for 25 to 30 minutes, until a toothpick inserted into the center of the brownies comes out with moist crumbs attached. Do not over-bake. Transfer to cooling rack and top with marshmallows.
- Adjust oven rack to upper third position and heat broiler. Broil until marshmallows are golden brown, 1 to 3 minutes. Let the brownies cool until they’re just warm enough to handle. Remove foil and cut into squares. Store in an air-tight container at room temperature for up to 3 days.
Hi tessa! These S’mores Brownie Bars look absolutely delicious! I love the combination of chocolatey brownies, gooey marshmallows, and crispy graham crackers. I can’t wait to try them sometime.
I made this recipe yesterday and the crust was an epic fail. The instructions are not clear about the melted butter. I noted the source of the recipe and went to the Serious Eats site for the original recipe. I should have known that 1 stick and 1/2 of butter was too much for the graham cracker crumbs. Aside from the crust issues. The brownie itself was good. The marshmallows was gooey as stated, it also kept lifting off of my brownies.
I have the same question that Alexandrovna posted in regards to directions. 12 Tbsp melted butter. Crust directions say add melted butter. Brownie directions says add remaining 8 Tbsp of melted butter. It never states how much melted butter for crust. So is it 12 or 4 Tbsp?
Hi! I know this recipe’s really old, but I tried to make these today and I wonder if there’s not a mistake in the directions – the graham cracker crust calls for “melted butter,” no amount given. This wouldn’t be confusing, but then it says to use the remaining 8 TBSP butter with the melted chocolate. So is it 12 TBSP of melted butter in the crust and an additional 8 TBSP butter in the chocolate mixture? Or is it maybe 4 TBSP butter in the crust, with the remaining 8 TBSP in the chocolate? It’s also entirely likely I’ve misread or misunderstood, but I wanted to check!