Within this recipe is a fantastic brownie—just the right balance of fudgy and cakey with a crackle top—embellished with crunchy graham crackers and big melting marshmallows. If you’d prefer the classic, just leave those two ingredients out and bake as directed.
Prep Time
20 minutes
Cook Time
30 minutes
Servings
12
Ingredients
16 Tbs. (2 sticks) unsalted butter
10 oz. bittersweet chocolate, finely chopped
1 cup granulated sugar
3/4 cup firmly packed light brown sugar
4 eggs
2 tsp. vanilla extract
1 tsp. kosher salt
1 1/3 cups cake flour
3 Tbs. natural cocoa powder
About 6 graham crackers, roughly crushed with your hands
About 12 jumbo marshmallows
Directions
Preheat an oven to 350°F. Generously butter a 9-by-13-inch baking dish.
In a saucepan over low heat, melt the butter and chocolate, stirring often, about 4 minutes. Remove from the heat and whisk in the granulated sugar and brown sugar. Whisk in the eggs one at a time, beating well after each addition. Whisk in the vanilla and salt.
Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended. Stir in the graham crackers. Pour into the prepared dish and spread evenly. Top evenly with the marshmallows.
Bake until a toothpick inserted into the center comes out almost completely clean, 30 to 35 minutes. Transfer the dish to a wire rack and let cool, then cut into big, gooey squares. Makes 12 brownies.
Baker’s note: To make it easier to cut the brownies, fill a tall glass with very hot water and have a paper towel handy. Dip your knife in the water and wipe it off before each cut. This works great for cutting anything sticky, such as frosted layer cakes or cookie bars.
Adapted from Williams-Sonoma Home Baked Comfort, by Kim Laidlaw (Weldon Owen, 2011).
Rated 2 out of
5 by
girlluvs2shop from
Not that greatI wanted to love these just based on the name and the reviews, but I just wasn't impressed with them. They are easy to prepare, but the taste was bland and not that great. My husband, who eats anything, also wasn't thrilled with them. They tasted nothing like a S'more and the marshmallows on top take on a weird texture and taste once they were cooked. Sadly I won't be saving this recipe.
Date published: 2015-06-25
Rated 5 out of
5 by
rockclimber79 from
Best Brownie ever!After having a large bag of jumbo marshmallows I didn't know what to do with them. I saw this recipe and thought, what a great idea.
I used a bag of semi-sweet milk chocolate chips instead of the 10 ounces of bitter-sweet. I also didn't have cake flour on hand, so I had to make my own.
However, I followed the rest of the recipe and love them. They are fantastic. I will certainly make them again. These brownies are certainly not healthy, but they are worth it.
Date published: 2015-02-03
Rated 5 out of
5 by
Mjpino from
Can't wait to make again!I made these brownies for a dessert contest and won first place! It was the first time I made them and they were delicious. I've never made brownies from scratch before and these were so easy. I used Ghirardelli bittersweet baking chips, which made them very rich. I baked them for 30 minutes and they were done perfectly; gooey in the middle. I can't wait to make these again!
Date published: 2012-03-25
Rated 5 out of
5 by
FeliciaB from
Easy to prepare!This recipe is amazing! I received rave reviews from making these. I will go to this recipe everytime.
