Fudgy S’mores Brownies
S’mores are a beloved campfire treat that brings back memories of summer nights and cozy gatherings. Combining the rich, fudgy goodness of brownies with the classic elements of s’mores creates a dessert that is simply irresistible. Fudgy S’mores Brownies take the essence of this beloved snack and elevate it to a decadent brownie form, perfect for any occasion.
Why Make This Recipe
Creating Fudgy S’mores Brownies is a wonderful way to indulge your sweet tooth while impressing friends and family. These brownies feature layers of graham crackers, rich chocolate, and fluffy marshmallow, bringing together all the flavors you love about traditional s’mores. They are easy to make, perfect for sharing, and ideal for gatherings or simply treating yourself to something special. Once you take your first bite, you’ll understand why this recipe is a keeper!
How to Make Fudgy S’mores Brownies
Making these brownies is straightforward and fun. You’ll start by creating a decadent brownie batter, followed by a fluffy marshmallow topping. The combination is sure to delight!
Ingredients:
- 4-5 honey graham cracker sheets
- 10 tablespoons unsalted butter
- 2/3 cup + 1/4 cup dark chocolate chips
- 1/2 cup dark brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2/3 cup + 1 tablespoon all-purpose flour (see notes below for measuring)
- 1/4 cup unsweetened Dutch cocoa powder
- 1 teaspoon espresso powder (optional)
- 1/4 teaspoon fine sea salt
- 1/2 cup chopped dark chocolate
- 1/3 cup water
- 4 1/2 teaspoons gelatin powder
- 1 1/8 cups granulated sugar
- 1/4 cup + 1 tablespoon agave (you can also substitute honey or corn syrup)
- 1/3 cup water
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon fine sea salt
Directions:
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Make the Brownie Batter:
- Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
- Melt 10 tablespoons of unsalted butter and 2/3 cup of dark chocolate chips together in a saucepan over low heat. Stir until smooth.
- Remove from heat and whisk in dark brown sugar and granulated sugar until well combined.
- Add the eggs, egg yolk, and vanilla extract, mixing well.
- In a separate bowl, sift together the flour, cocoa powder, espresso powder (if using), and fine sea salt. Gradually fold this into the chocolate mixture until just combined.
- Pour the brownie batter into the prepared dish, smoothing it out evenly. Sprinkle with 1/2 cup of chopped dark chocolate.
-
Make the Marshmallow:
- In a small bowl, combine 1/3 cup water with the gelatin powder and let it sit for about 5 minutes until it blooms.
- In a saucepan, combine 1 1/8 cups granulated sugar, 1/4 cup + 1 tablespoon agave, 1/3 cup water, and fine sea salt. Cook over medium heat until the mixture reaches 240°F (115°C) on a candy thermometer.
- Remove from heat and add the bloomed gelatin and vanilla bean paste, whisking until dissolved.
- Using an electric mixer, whip the marshmallow mixture on high until thick and fluffy, about 5-7 minutes.
- Spread the marshmallow over the brownie layer evenly.
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Bake for 10-12 minutes until the marshmallow is lightly toasted. Let it cool before slicing into squares.
How to Serve Fudgy S’mores Brownies
These brownies are perfect as they are, but you can also serve them with a scoop of vanilla ice cream or drizzle with chocolate sauce for an extra indulgent treat. Top with a sprinkle of graham cracker crumbs for that authentic s’mores experience.
How to Store Fudgy S’mores Brownies
Store the Fudgy S’mores Brownies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for a longer shelf life, up to a week. If you choose to refrigerate, allow them to come to room temperature before serving for the best texture.
Tips to Make Fudgy S’mores Brownies
- For best results, use high-quality chocolate chips and cocoa powder to enhance the flavor.
- Ensure you don’t overmix the brownie batter; folding just until combined will yield the fudgiest texture.
- If you want a more intense s’mores flavor, consider using flavored marshmallows or adding a layer of chocolate ganache on top.
Variation
You can customize these brownies by adding different flavor extracts, such as almond or hazelnut, or experimenting with different types of chocolate, such as milk chocolate or white chocolate. For a nutty twist, add in crushed nuts or a swirl of nut butter before baking.
FAQs
Can I make these brownies ahead of time?
Yes! These brownies can be made a day or two in advance. Store them in an airtight container and they will still taste delicious.
Can I use a different type of cracker?
Absolutely! While graham crackers are traditional, you can use any cookie or cracker of your choice, such as chocolate wafer cookies for a richer flavor.
What if I don’t have a candy thermometer?
You can test the sugar mixture by dropping a small amount into cold water; it should form a soft ball when ready. Alternatively, using a digital thermometer can help ensure accurate results.
Fudgy S'mores Brownies
Ingredients
For the Brownie Batter
- 4-5 sheets honey graham cracker sheets
- 10 tablespoons unsalted butter melted
- 2/3 cup dark chocolate chips
- 1/4 cup dark chocolate chips
- 1/2 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2/3 cup all-purpose flour see notes below for measuring
- 1/4 cup unsweetened Dutch cocoa powder
- 1 teaspoon espresso powder optional
- 1/4 teaspoon fine sea salt
- 1/2 cup chopped dark chocolate
For the Marshmallow Topping
- 1/3 cup water
- 4 1/2 teaspoons gelatin powder
- 1 1/8 cups granulated sugar
- 1/4 cup agave you can also substitute honey or corn syrup
- 1 tablespoon agave
- 1/3 cup water
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon fine sea salt
Instructions
Prepare the Brownie Layer
- Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
- Melt 10 tablespoons of unsalted butter and 2/3 cup of dark chocolate chips together in a saucepan over low heat. Stir until smooth.
- Remove from heat and whisk in dark brown sugar and granulated sugar until well combined.
- Add the eggs, egg yolk, and vanilla extract, mixing well.
- In a separate bowl, sift together the flour, cocoa powder, espresso powder (if using), and fine sea salt. Gradually fold this into the chocolate mixture until just combined.
- Pour the brownie batter into the prepared dish, smoothing it out evenly. Sprinkle with 1/2 cup of chopped dark chocolate.
Prepare the Marshmallow Topping
- In a small bowl, combine 1/3 cup water with the gelatin powder and let it sit for about 5 minutes until it blooms.
- In a saucepan, combine 1 1/8 cups granulated sugar, 1/4 cup + 1 tablespoon agave, 1/3 cup water, and fine sea salt. Cook over medium heat until the mixture reaches 240°F (115°C) on a candy thermometer.
- Remove from heat and add the bloomed gelatin and vanilla bean paste, whisking until dissolved.
- Using an electric mixer, whip the marshmallow mixture on high until thick and fluffy, about 5-7 minutes.
- Spread the marshmallow over the brownie layer evenly.
Bake and Serve
- Bake for 10-12 minutes until the marshmallow is lightly toasted. Let it cool before slicing into squares.
