A rich chocolate brownie, graham cracker crust, and gooey toasted marshmallow… these s’mores brownies are even better than the real thing!
Dear readers, pan size matters. You’d think a 1″ difference wouldn’t be a big deal. It is. Do not try to substitute an 8×8″ pan when the recipe you’re adapting clearly calls for a 9×9″ pan. Which is what I did. Rookie mistake.
This is the second time I’ve messed up by swapping pan sizes. The first was with this cake where I used three 6″ pans when the recipe called for two 9″. You can read about the mishaps in that post, but I’ll tell you it wasn’t much different here. Apparently I didn’t learn my lesson the first time. I can honestly say I will never change the pan size without properly adjusting the recipe amounts again.
The recipe for these S’mores Brownies is pretty straightforward. Make the graham crust, bake it, make the brownie, bake it, make the marshmallow fluff (or use pre-made), top brownie with the fluff, and broil/torch. My problems came in with the brownie batter. It was WAY too much for the 8×8″ pan that I had. I knew it as soon as I poured it in. I should have gone with my gut and scooped some out, but I didn’t.
This sucker took forEVER to bake. Like 90mins, no joke. I started checking it at 25mins (LOL), and it was basically still liquid at 60. To be fair, this would have been thick even in a 9×9″ pan, which is why the recipe called for a baking time of 45mins. Just imagine how much thicker in an 8×8″ pan. Well, you can see. It might be hard to tell in the photos. I had to cut these brownies small so that they wouldn’t look ridiculous. But they’re so tall (almost 3″) that you can’t actually bite into one properly.
I made my own marshmallow fluff for these guys, but you can easily substitute store bought fluff or even just top with regular marshmallows. I broiled the top in the oven, which wasn’t the best but worked out ok. A torch is on my list of things to get, eventually!
The recipe itself is great. Chewy brownie, crunchy crust, gooey marshmallow. It’s a great combo. The only thing I would change is the thickness (read: pan size). Learn from my mistakes, people!
Sometimes I feel like this blog should be about my fails and my attempts at salvaging them. Honestly, something seems to go wrong with every recipe lately!
The recipe below is for a 9×9″ pan. If you want to bake them up mega-thick as I did, use an 8×8″ pan and bake for approx. 90mins.
Graham Cracker Crust
- 3 cups Homemade Marshmallow Fluff or store-bought
Graham Cracker Crust
- Preheat oven to 350F. Line a 9×9″ baking pan with foil and spray sides and bottom with cooking spray.
- Place graham cracker crumbs, sugar, and melted butter into a bowl. Stir until well combined.
- Press into the bottom of your prepared pan.
- Bake for 10mins, remove from oven and place on wire rack.
- While the crust is baking, melt chocolate chips and butter in the microwave in 20sec bursts, stirring between each interval.
- Allow to cool for 5 mins.
- Whisk in sugars, eggs, and sea salt until well combined.
- Fold in flour just until combined. Do not overmix. Stop as soon as you no longer see the white of the flour.
- Pour brownie mixture over top of baked crust. Spread evenly with a spatula.
- Bake for 40-45mins. Brownie will be done when a cake tester comes out mostly clean. Do not overbake.
- Place on a wire rack to cool slightly.
- Top with marshmallow fluff while still warm. Spread evenly using a spatula.
- Place under broiler for a few minutes until lightly browned or use a torch to brown the top of the marshmallow.*
- Allow brownies to cool completely before removing from pan and cutting.
- While the brownies are baking, prepare marshmallow fluff as per recipe or use store bought if desired.