Easy S'mores Brownies Recipe
Within this recipe is a fantastic brownie - just the right balance of fudgy and cakey with a crackle top—embellished with crunchy graham crackers and big melting marshmallows. If you’d prefer the classic, just leave those two ingredients out and bake as directed.
Easy S'mores Brownie Recipe
1 cup (8 oz) unsalted butter
10 oz bittersweet chocolage, finely chopped
1 cup (8 oz) granulated sugar
3/4 cup (6 oz) firmly packed light brown sugar
4 large eggs
2 tsp pure vanilla extract
1 tsp kosher salt
1 1/3 cups (5 1/2 oz) cake flour
3 tbsp natural cocoa powder
About 6 graham crackers, roughly crushed with your hands
About 12 jumbo marshmallows
makes 12 brownies
Position a rack in the middle of the oven and preheat to 350°F (180°C). Generously butter a 9-by-13-inch (23-by-33-cm) baking dish.
In a saucepan, melt the butter and chocolate over low heat, stirring often, about 4 minutes. Remove from the heat and whisk in the sugars. Whisk in the eggs one at a time, beating well after each addition. Whisk in the vanilla and salt.
Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended. Stir in the graham crackers. Pour into the prepared dish and spread evenly. Top evenly with the marshmallows.
Bake until a toothpick inserted into the center comes out almost completely clean, 30–35 minutes. Let cool in the dish on a wire rack, then cut into big, gooey squares.
To make it easier to cut the brownies, fill a tall glass with very hot water and have a paper towel handy. Dip your knife in the water and wipe it off before each cut. This works great for cutting anything sticky, such as frosted layer cakes or cookie bars.
Credit: Williams Sonoma, Home Baked Comfort by Kim Laidlaw. $34.95, Weldon Owen Publishing.
Photo credit: Eric Wolfinger