National S’mores Day is August 10th. Get ready to celebrate by considering this recipe for S’mores Brownies, and the other creative s’mores recipes below.
The original s’mores were invented as campfire food (here’s the history of s’mores).
But at home, with a stove and oven, there are many variations using the same three ingredients: chocolate, graham crackers and marshmallows.
A fudgy layer of chocolate is surrounded by crisp graham crackers and topped with browned marshmallows.
1. PREHEAT the oven to 325°F. Line 9×13-inch baking pan with non-stick foil or parchment, leaving a 2-inch overlap on the short sides.
2. LINE the bottom of the pan with graham crackers, breaking them up as needed to fill the bottom of the pan.
3. PREPARE the brownies: Melt the butter in a large saucepan over medium-low heat. Remove from the heat and whisk in the cocoa powder until smooth. Add the sugar and salt, continuing to whisk until the ingredients are blended.
4. ADD the eggs one at a time, whisking just until blended. Add the vanilla and stir to combine. With a rubber spatula, gently fold the flour into batter just until incorporated. The batter will be quite thick.
5. SPOON the batter over the graham crackers and spread gently, taking care not to displace the graham crackers. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with small bits of brownie sticking to it. Remove the brownies from oven.
6. PREHEAT the broiler. Sprinkle the pan of brownies with the chocolate pieces. Arrange the graham crackers on top of the chocolate. Top with the marshmallows.
7. MELT the marshmallows, placing the pan 3-4 inches under broiler for 2-3 minutes. Allow them to brown, but not burn. Cool thoroughly before slicing into bars.
TIP: The easiest way to cut the brownies cleanly is when they’re fully cooled, using a hot knife for each cut.
But if you can’t wait to sample their ooey-gooey goodness, we won’t judge.
MORE S’MORES RECIPES