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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

S’mores Brownies

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What did I say in my last post? It’s S’mores Summer! So I made some S’mores Brownies. Partly because my sister suggested the idea a few weeks ago, and partly because I had some leftover chocolate and graham crumb from the s’mores cake I made last week. I wasn’t about to let those ingredients go to waste!

I also made these because I was sad to have the S’mores cake get eaten so fast. It was very tasty, and I was not finished enjoying the s’more flavor! But that’s why it’s S’mores Summer, isn’t it??

So, I made the Baked Brownie (a classic on this blog), and substituted milk chocolate for the dark chocolate. Then marshmallow frosting and graham crumb. Easy-peasy! The recipe writes itself!

Or, well, not totally writes itself. There’s so many different ways you can combine graham cracker, marshmallow, and chocolate – even if you just do a brownie base. What about a graham crust? Or graham crumb mixed in to the brownie? Or marshmallows baked in the brownie? So many options!

There really is just something about a loaded brownie. Unbeatable. I can never answer the question of what my favorite dessert is (to eat or to bake). But a solid brownie is really quite lovely. It can satisfy a craving like no other, and it’s a great vehicle for lots of other flavors! Not that you need me point that out. This is more my musing out loud.

I mean… look at those layers. It’s perfect! No notes! Just as gooey as a proper s’more.

I did a little search within the blog to see what other smores treats we’ve made over the years… so if you’re wanting to celebrate s’mores summer, might I point you to a few options? S’mores Cake, S’mores Cookies, Frosted S’mores Cookies, S’mores Blondies, S’mores Ice Cream Cake, and now of course these brownies.

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S’mores Brownies

  • Author: Audrey
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Ingredients

  • 1/2 cup + 2 tbsp all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoons dark unsweetened cocoa powder
  • 5.5 ounces milk chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
  • 3/4 cups granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 eggs, at room temperature

Marshmallow Frosting:

  • 1 stick butter
  • 1 70z container of marshmallow fluff
  • 1–1/2 cups powdered sugar
  • 1/2–1 tsp salt

For the Graham Crumb:

  • 3/4 cups graham cracker crumbs (graham crackers that have been crushed into crumbs)
  • 2 tbsp milk powder
  • 1 tbsp sugar
  • 1/4 tsp kosher salt
  • 3 tbs butter (melted) or as needed
  • 2 tbsp heavy cream

Instructions

Make the brownies:

  1. Preheat oven to 350°F. Butter the sides and bottom of a 9×9-inch baking pan. Line the pan with parchment paper.
  2. In a medium bowl, whisk the flour, salt, and cocoa powder together. Place the chocolate and butter in a saucepan (or using a double broiler) over medium-low heat, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the pot on the stove and add the sugar and brown sugar. Whisk until completely combined, then remove pan from stovetop and allow to come to room temperature.
  3. Add 2 eggs to the chocolate mixture and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
  4. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is still visible.
  5. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.
  6. Let the brownies cool completely, then lift them out of the pan using the parchment paper.
  7. While they’re cooling, prepare the crumb and frosting.

Make the graham crumb:

  1. Preheat the oven to 250 degrees, and line a sheet pan with parchment paper of a silicone baking mat.
  2. Toss the graham cracker crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
  3. Whisk the butter and heavy cream together. add to the dry ingredients and toss again to evenly distribute. The butter will act as glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1½ tablespoons) butter and mix it in.
  4. Spread out on the lined baking sheet and bake for 20 minutes, until they have browned a bit and smell toasted. Allow the crumb to cool and store in an airtight container until ready to use.

Make the marshmallow frosting:

  1. Beat together the butter, marshmallow fluff, and salt until incorporated. Then, slowly add in the powdered sugar in 1/2 cup increments and beat until the frosting is fluffy and airy. You can add more or less powdered sugar to get your desired consistency and sweetness level.
  2. Frost the brownies and sprinkle the graham on top.
  3. Cut into squares and serve. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

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