S'more Brownie Recipe
Housemade marshmallow and graham cracker brownie served warm, with vanilla ice cream, toasted marshmallow and chocolate and marshmallow sauces.
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Ingredients
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Brownie Base
Graham Cracker Layer
Homemade Marshmallow
Toppings
Method
Brownie Base
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal.
- 2
Melt Butter and Combine Sugars
In a large saucepan, melt 1 cup of unsalted butter over low heat. Once melted, remove from heat and stir in 1.5 cups granulated sugar and 0.5 cups brown sugar until well combined.
- 3
Add Eggs and Vanilla
Allow the mixture to cool slightly, then add 4 large eggs one at a time, mixing well after each addition. Stir in 2 tsp of vanilla extract.
- 4
Combine Dry Ingredients
In a separate bowl, whisk together 1 cup all-purpose flour, 0.5 cups cocoa powder, and 0.5 tsp salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- 5
Add Chocolate Chips
Fold in 1 cup of chocolate chips into the brownie batter.
- 6
Bake the Brownies
Pour the brownie batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out mostly clean.
Graham Cracker Layer
- 7
Prepare the Graham Cracker Base
In a medium bowl, mix 1 cup graham cracker crumbs, 0.5 cups melted unsalted butter, and 0.25 cups sugar until well combined. Press this mixture into the bottom of the brownie pan after the brownies have cooled for 10 minutes.
Homemade Marshmallow
- 8
Bloom the Gelatin
In a small bowl, sprinkle 2 tbs of gelatin powder over 0.25 cups of water. Let it sit for about 10 minutes to bloom.
- 9
Cook Sugar Syrup
In a saucepan, combine 1 cup granulated sugar, 0.5 cups corn syrup, and 0.25 cups water. Heat over medium heat, stirring until the sugar dissolves. Bring to a boil and then remove from heat.
- 10
Combine with Gelatin
Add the bloomed gelatin to the sugar syrup and stir until completely dissolved. Allow to cool slightly, then add 1 tsp of vanilla extract.
- 11
Whip the Mixture
Using a stand mixer, whip the mixture on high speed for about 10 minutes until it becomes fluffy and holds stiff peaks.
- 12
Spread over Brownies
Spread the homemade marshmallow over the cooled brownie and graham cracker layer. Use a spatula to smooth the top.
Toppings
- 13
Toast the Marshmallows
Preheat a broiler or use a kitchen torch to toast 1 cup of mini marshmallows on top of the marshmallow layer until golden brown.
- 14
Serve
Cut the brownies into squares. Serve warm, topped with 4 scoops of vanilla ice cream, drizzled with 0.5 cups of chocolate sauce.