It’s peak S’mores Season now but with this S’mores Brownie recipe, you can channel that campfire beachy feeling all year round! I’ve tinkered with this recipe so many times, and my kids have been bombarded with various s’mores brownies all summer. No surprise, this makes them ridiculously happy.
I’ve made this with marshmallows, with store bought fluff and homemade fluff and I have to be honest, the homemade fluff is my favorite. The fluff recipe I followed is from The Kitchn and while I’ve literally never purchased or cooked anything with corn syrup before, it was worth it to make this fluff myself. Once I bought that and a candy thermometer, the fluff recipe took 20 minutes from start to finish.
Once the fluff was made, I went to work on the brownies. The base of the brownie recipe is one that I can make in my sleep at this point. It’s a tried and true favorite around here. To assemble the S’mores Brownies, I add half the batter to the bottom of a lined 8x8 pan, add a layer of graham crackers and top those with the remainder of the batter. The batter is thick, so using your fingertips to spread the batter on top of the graham cracker layer is best. (see the full recipe below)
Once you’ve spread that evenly, it’s time to add the marshmallow fluff. I used just under 1 cup of fluff in each batch, but you can use more or less depending on how “fluffy” you like your s’mores. I like to sprinkle the top with graham cracker crumbs for two reasons: it makes the graham cracker flavor come through more and it makes these easier for my kids to hold.
Once these are baked, let them cool completely before cutting them with a super sharp knife. I prefer to serve these in small sizes, so an 8x8 pan makes 25 brownies for us.
10 tablespoons unsalted butter (room temperature)
1 cup granulated sugar
3/4 cup unsweetened cocoa powder (natural or Dutch-process)
heaping 1/4 teaspoon flaked salt
1 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup ap flour (sub with oat flour to make gluten free)
6 full graham crackers, divided
1 cup marshmallow fluff (I used this recipe but you can purchase this already made)
Preheat the oven to 350°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper.
Combine the butter and sugar in a large bowl. Add cocoa powder and salt and stir until all lumps are gone. Stir in vanilla, eggs and flour and mix with a wooden spoon until the batter is smooth and thick. Spread half of the batter into the pan.
Add one layer of graham crackers on top of the batter. This will use 4 1/2 graham cracker sheets. Crumble the remaining 1 1/2 graham crackers into a small bowl and save for later.
Add the remainder of the batter to the top of the graham crackers and use your hands or the back of a spoon to spread evenly on top.
Top with marshmallow fluff and finally graham cracker crumbs.
Bake for approximately 28-33 minutes or until the brownies have set. Let cool completely on a rack. Cut into 25 squares and watch them disappear.
If you simply can’t decide between S’mores Brownies and traditional s’mores, put together a platter! If you make these and post them on social media, don’t forget to tag @lalalunchbox and #lalalunchbox