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TASTY TUESDAY: Homemade S'mores Brownies

July 17, 2018 2 min read

TASTY TUESDAY: Homemade S'mores Brownies

The s'more the merrier! These gooey, chocolate brownies on top of a graham cracker crust and topped with a golden brown marshmallow will have your mouthwatering as soon as you lay eyes on them. The perfect summer treat and no campfire required!

Thanks to Kristie from The Sweet and Simple Kitchen for this fun summer treat! Make sure to follow @thesweetandsimplekitchen for more sweet goodies! 


Graham Cracker Crust

2 cups Graham cracker crumbs

½ cup Butter, melted

3 tbsp Brown sugar

½ tsp Vanilla


4 oz unsweetened chocolate

¾ cup butter, melted

1 cup Granulated sugar

1 cup Brown sugar, packed

1 tsp espresso powder

1 ½ tsp pure vanilla extract

4 eggs

3/4 cup all purpose flour

2 tbsp cocoa powder

½ cup Milk Chocolate, chopped




1. Preheat oven to 350 degrees, and line a 9x9 inch square baking pan with parchment paper. Set aside.

Graham Cracker Crust

2. In a medium bowl, whisk together all ingredients for the crust until crumbly.

3. Press firmly and evenly into prepared baking pan.

4. Bake for 10 minutes, and set aside while you prepare your brownie batter.


5. Lower oven temperature to 325 degrees.

6. In a large saucepan, melt together butter and chocolate. Remove from heat and allow to cool for five minutes.

7. Whisk in sugars until smooth. Add in eggs, vanilla and espresso powder; whisk until smooth.

8. Add in flour and cocoa powder, whisk until smooth. Fold in milk chocolate to incorporate throughout the batter.

9. Pour batter into the pan over the graham cracker crust. Bake for 28-32 minutes or until the center is set. Remove from oven and allow to cool completely.

10. Slice brownies into 16 equal squares, and top each with a marshmallow. Use a blow torch to toast the tops of the marshmallows.

11. Alternatively, if you do not have a blow torch; you could return the brownies to the pan or place on a baking sheet and set your oven to broil. Allow the tops of the marshmallows to toast this way, but keep a close eye on them as they will brown fast.


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