Capt. Smores Brownie Recipe

Prep and preheat

Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper leaving a 1–2 inch overhang on two sides for easy removal; lightly grease the parchment.

Melt chocolate and butter

Combine the unsalted butter and chopped bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler) or melt gently in 20–30 second bursts in the microwave, stirring between bursts, until fully melted and smooth. Remove from heat and let cool for 3–5 minutes.

Mix wet ingredients

Whisk the granulated sugar into the slightly cooled chocolate-butter mixture until dissolved. Add the eggs one at a time, whisking well after each addition to incorporate and create a glossy batter. Stir in the vanilla extract.

Add dry ingredients

Sift together the all-purpose flour, unsweetened cocoa powder, and salt. Fold the dry mixture into the wet chocolate mixture with a spatula until just combined and no streaks of flour remain. Do not overmix. Fold in half (1/2 cup) of the milk chocolate chips if using for pockets of chocolate.

Transfer to pan

Spread the brownie batter evenly into the prepared 9x9 pan, smoothing the top with an offset spatula or the back of a spoon.

Prepare graham crumb

Toss the crushed graham crackers with the melted salted butter until evenly moistened — this helps them crisp and stick to the top.

Top with s'mores components

Evenly sprinkle the remaining milk chocolate chips (about 1/2 cup if you already folded some into batter), then scatter the mini marshmallows across the top so they cover most of the surface. Sprinkle the buttered graham cracker crumbs over the marshmallows and chocolate chips, pressing lightly so they adhere to the batter.

Bake

Bake in the preheated 350°F (175°C) oven for 22–28 minutes. Start checking at 22 minutes: the edges should be set and pulling slightly away from the pan, the center should still be slightly gooey when a toothpick is inserted (a few moist crumbs are fine). Avoid overbaking to keep fudgy brownies and melty marshmallows.

Optional broil for toasting marshmallows

If you prefer more toasted marshmallow tops, switch the oven to broil for the last 1–2 minutes (watch carefully) until marshmallows are golden and puffed. Alternatively, use a kitchen torch to toast marshmallow peaks.

Cool and optionally drizzle

Remove the pan from the oven and sprinkle with coarse sea salt while hot. Let the brownies cool on a wire rack for at least 45–60 minutes to set (shorter if you like gooey). If using, warm chocolate ganache slightly and drizzle over the cooled brownies before slicing.

Slice and serve

Use the parchment overhang to lift the brownie slab from the pan. Place on a cutting board and slice into 9 or 12 squares with a sharp knife (wipe knife between cuts for cleaner slices). Serve slightly warm or at room temperature.