Happy Monday! I am extra excited because I discovered that today is National S’mores Day! Although I am so in love with my s’mores stuffed cookies, but I thought it was time to make another epicly delicious s’mores treat. And thus, these fudgy s’mores brownies were made.
My favorite part of s’mores is the graham cracker. And I am in love with all forms of graham cracker crusts. It’s the most delicious thing on earth. And when you pair graham crackers with chocolate, it is heaven. A bit of toasted marshmallow, you have yourself one hell of a treat. That is why s’mores are so popular. But the graham crackers are my favorite part. So when I made these s’mores brownies, I decided to make an extra thick crust. I’m talking enough graham cracker to fill a small cheesecake. It actually really works with these brownies because it balances the fudgy brownie and adds contrast to the brownie and gooey, sticky toasted marshmallows. If you want a thinner crust, reserve some of the graham cracker crumbs to sprinkle on top of the marshmallows right after they’ve been toasted and are really gooey.
I can’t stop eating these brownies. I don’t think I can ever go back to a regular s’more again. This is my new go-to. The only way to enjoy that graham cracker/chocolate/marshmallow combination. I’ve just made these brownies less than an hour ago and I’ve already eaten a third of the pan. I think these will need to be referred to as crack brownies.
Tip: If you are concerned about a crumbly crust, you can actually substitute 3 tablespoons of melted butter with an egg white in the graham cracker crust. That will ensure the crust will stay together when you cut through and also help cut down on the fat in the crust.
To celebrate the deliciousness that is National S’mores Day, here are some s’mores treats from some of my favorite bloggers:
S’mores Martini via Blahnik Baker
S’mores Pops via Cookie Dough and Oven Mitt
S’mores Chocolate Chip Cookie Cake via Sally’s Baking Addiction
Nutella S’mores Dumplings via Eats Well with Others
S’mores Rice Krispie Treats via Bakers Royale
Deep Fried S’mores via Sugar Hero
Campfire S’mores Ice Cream via Sift & Whisk
Tie Dye S’mores via Studio DIY
No Bake S’mores Crackle Cake via The Sugar Hit
S’mores Macarons via Blahnik Baker
S’mores Eclairs via Bakers Royale
S’mores Marshmallows via Broma Bakery
Triple Chocolate, Double Graham S’mores Cupcakes via Hummingbird High
S’mores Truffles via Cookie Dough and Oven Mitt
- 1 ¾ cups finely crushed graham crackers
- 7 tablespoons unsalted butter, melted
- ½ cup (1 stick) unsalted butter
- 9 ounces chocolate (I used a mix of semi-sweet and milk chocolate)
- ⅔ cups lightly packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla
- ½ teaspoon chocolate extract
- ¼ cup Dutch-processed cocoa
- 1 cup flour
- ½ teaspoon salt
- Mix together the graham cracker crumbs and the melted butter until well-combined (I used a food processor).
- Line an 8 x 8-inch baking pan with parchment paper and fill with the graham cracker crumbs. Pour the crumbs in the bottom of the pan and pack the crumbs down as much as possible. Place in the refrigerator until ready to use. Preheat the oven to 350 degrees F.
- Melt the butter and the chocolate together in a double boiler. Mix well. Beat the sugar and eggs together very well, then add to the chocolate. Stir in the extracts.
- In a small bowl, mix together the cocoa powder, flour, and salt together. Add to the chocolate and mix well until there are no lumps.
- Take out the baking pan and pour the batter over the graham cracker crust and spread to the edges.
- Bake for 30 minutes. Place marshmallows over the top of the brownies and bake for an additional 1 – 2 minutes. Remove and torch the tops of the marshmallow. You can also try to use the broiler in the oven and keep a careful eye on the toasting. Best if slices when cool.