S’mores Brownies

I really don’t even need to say much in this post.


Just look at the title again.


When talking about s’mores there is no need for superlatives. No need for me going on and on about how fantastic graham crackers, chocolate and toasted marshmallows are when you mix the three together.

Three’s company?

Nah. In this scenario, three is perfect. Just perfect.

Sweet, sweet summertime.

When else can you sit in front of a fire, glistening from all the bug spray that’s on your legs, arms, neck, shoulders, face, hair, mouth, eyes, and pretty much every piece of open skin, and make one of the greatest creations known to man-kind.

I find that people are quite particular when it comes to toasting their marshmallows.

Me, personally? I like to get the outside nice and toasty-brown (that’s a color, right?) and peel off the toasted layer. Once I do that, I bring the marshmallow back to the fire and repeat until I am unable to do so. This way, every time I have some marshmallow, it has that unmistakable smokey flavor from the fire.

But for S’mores?

You really can’t just quickly toast the outside because the inside will still be somewhat firm.


My method is to place your marshmallow near the outside of the fire (where you still get the heat but not the direct flame that burns the marshmallow) and sit there and be patient.

Hard to do because your mouth is completely watering thinking about eating it, and hard because your hand is just crazy burning from the fire. But persist people. PERSIST!

By doing this, the marshmallow gets a nice toast, but also gets heated all the way through so when you squish it in between the glorious sandwich of chocolate and graham crackers, it melts perfectly. It just oozes and makes sweet love to the chocolate and graham.

Food porn. That’s pretty much what is going on.

And at this point, everyone knows how phenomenal just plain s’mores are. So how do you take it to the next level?

Did you even know you COULD take s’mores to the next level?


Insert: Chewy Chocolate Brownies.

I’m not even going to play hard to get at this point.

Here’s the deal, people.

Graham cracker crust, chewy chocolate brownie layer on top of that, then cover with the marshmallows and toast.

And hey, while you’re at it, take some extra graham crackers and shove them inside the warm toasty marshmallow.


I’m just going to let the pictures speak for themselves.

I swear, that should be framed and put in a museum somewhere..

You know how some people want to go swimming in a pool in the summer. I don’t. I want to dive right into that brownie. No swimmies required.

Ok maybe not without a dip in the marshmallow first…

There are moments when you bite into something, and you just have no words. No words because it’s just too perfect. Too out of this world crazy good that it doesn’t NEED words.

This is one of those moments.


I want to say a HUUUUUUGE thank you to Ana Silvelo-Barreiros for taking these UH-MAZING photos.

I told you I was working on getting better pictures, and I am a girl of my word.

I hope you love the photos as much as I do :). This woman is incredible!!



Recipe by Brown Eyed Baker


For the Graham Cracker Crust:

3 cups graham cracker crumbs
¼ cup granulated sugar
¼ teaspoon salt
¾ cup unsalted butter, melted

For the Brownies:

Chewy Brownies Recipe
1 bag mini marshmallows
Additional graham crackers, broken into pieces


1. Preheat oven to 350 degrees F. Butter a 9×13-inch baking pan. Line the pan with foil, leaving some overhang, and then butter the foil; set aside.

2. Combine the graham cracker crumbs, sugar and salt, mixing well. Add the melted butter and, using a fork, toss until the entire mixture is moist. Dump the graham cracker mixture into the prepared baking pan, pressing it into an even layer. Bake for about 15 minutes, or until golden brown.

3. Meanwhile, prepare your brownie recipe. Pour the brownie batter over the cooked graham cracker crust, spreading it into an even layer. Bake the brownies according to the directions.

4. As soon as the brownies come out of the oven, switch the oven to broil. Pour the bag of mini marshmallows onto the brownies, covering it in an even layer. Pop the pan back in the oven for a few minutes. Keep a close eye on them – you want them to start to char so you get that s’mores flavor, but don’t want to completely burn them.

5. As soon as the pan comes out of the oven, top the marshmallow layer with the pieces of graham cracker, pressing down slightly so that the pieces of graham cracker get nestled into the marshmallow.

6. Cool completely and then cut into squares. Store at room temperature in an airtight container.


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