Irresistible S’Mores Brownies: Your Ultimate Summer Treat

Following a recent dive into the glorious world of deep-frying – a culinary adventure that brought us delightful Sesame Wonton Crisps, savory Cincinnati Chili Empanadas, and zesty Sriracha Crab Rangoons – it’s time to embrace yet another treat that unapologetically caters to our sweet cravings. Prepare yourselves for the ultimate indulgence: S’Mores Brownies. Yes, I know. It sounds decadently delicious, and I promise you, it is. Sometimes, life just calls for a sugar bomb, and this recipe delivers a symphony of chocolate, graham cracker, and toasted marshmallow that will transport you straight to a summer campfire, no tent required. Don’t worry, I won’t apologize for this blissful confection. In fact, I’m quite proud of it!

There’s an unspoken rule that birthdays demand sweets, but milestone birthdays? They absolutely require a truly epic dessert. Today marks a significant occasion: my beloved baby brother, Luke, is officially turning thirty. The big three-oh! It feels like just yesterday he was bouncing basketballs off the wall behind my head, proclaiming, “It’s not your wall!” and dodging pitches on the high school baseball field with his uncanny ability to get hit (a true team player!). He’s the same mischievous character who once gifted my five young sons a real, live blow dart gun (complete with darts!) when they were all under the age of nine – a memory I cherish and occasionally use as leverage. And now, this wild spirit is on the cusp of welcoming his first child, Baby Penny, into the world. To him, on this auspicious thirtieth birthday, I dedicate these S’Mores Brownies. And Luke, a word of advice for fatherhood: watch your back. That blow dart gun? It’s been safely stored, awaiting the day Aunt Beccy can re-gift it to Penny when she’s old enough to aim it over your head. You’re welcome.

Crafting the Perfect S’Mores Brownies: A Symphony of Flavors and Textures

These aren’t just any brownies; they’re an experience. Each bite of these S’Mores Brownies is a journey back to the carefree days of summer camp. The magic begins with a buttery, crunchy graham cracker crust base, creating that unmistakable s’mores foundation. This is achieved by sprinkling buttered graham cracker crumbs and a touch of sugar into the pan before generously filling it with rich brownie batter. The brownies are then baked to perfection, emerging from the oven with a fudgy, chocolatey heart that forms the perfect contrast to the crunchy base. But the true s’mores transformation happens after cooling, when a thick, cloud-like layer of homemade marshmallow fluff is spread over the top. The grand finale involves either a kitchen torch or a broiler, bringing that marshmallow to a glorious, golden-brown toast, complete with those irresistible charred bits that evoke a real campfire. The result is a sticky, chewy, chocolatey, and buttery delight – truly every summer memory encapsulated in one incredible dessert.

The Beauty of Flexibility: Homemade vs. Boxed Brownie Batter

One of the many wonderful aspects of this S’Mores Brownie recipe is its incredible flexibility. Whether you’re a seasoned baker who loves to whip up a batch of brownies from scratch or you prefer the convenience of a high-quality boxed mix, these brownies will turn out spectacular. I’ve personally experimented with both approaches, and each time, the pan was emptied so quickly that there was hardly time for a proper comparison! For those who lean towards homemade, King Arthur Flour’s “gorgiferous” fudge brownie recipe is a fantastic choice, yielding a dense, rich brownie that pairs perfectly with the s’mores elements. If time is of the essence or you simply prefer a shortcut, a premium boxed mix, like Ghirardelli’s, works beautifully. The key is to ensure you have enough brownie batter to fill a standard 9″x13″ baking pan. Ultimately, the choice is yours – do whatever makes your baking process enjoyable and convenient. Either way, you’re guaranteed a delicious outcome!

The Marshmallow Fluff: Homemade for the Win

Now, let’s talk about the marshmallow fluff. While you can certainly reach for a jar of store-bought fluff – and I promise, my feelings won’t be hurt – I highly recommend trying your hand at making homemade marshmallow fluff at least once. It’s an incredibly fun and satisfying process, and the difference in taste and texture is truly remarkable. Not only does homemade fluff boast a superior flavor profile, but it also ends up being significantly more cost-effective, often one-third the price of its store-bought counterparts. The light, airy consistency and fresh vanilla notes of homemade fluff elevate these S’Mores Brownies to an entirely new level. You’ll be amazed at how simple it is to create this delightful confection, and I think you’ll find the effort well worth it for the enhanced taste and experience.

Embracing the Mess and the Moment

Let’s be honest: s’mores are inherently messy. And these brownies, with their gooey, toasted marshmallow topping, are no exception. But have you ever encountered a truly “pretty” s’more? I rest my case! The charm of a s’more lies in its delicious disarray, and these brownies embody that perfectly. So, once you’ve whipped up a batch, don’t fuss over perfection. Grab a brownie, find a comfortable spot – perhaps a log in the yard, or simply a sunny patch of grass – and dive in. Get your fingers sticky, let a little chocolate smudge your face, and savor every single bite. After indulging in one or two (or three!), lay back, take a deep breath, and let the summer vibes wash over you before the inevitable sugar rush kicks in. It’s summer; embrace the relaxation, the sweetness, and the joyous mess.

Happy Birthday, little brother. Despite all the playful teasing about your new decade, know that these S’Mores Brownies are a genuine expression of love. And while you hit these significant milestones, remember that I’ll always be here, slightly older, probably in the corner somewhere, quietly having my own aging crisis and hyperventilating into a paper bag as my “baby” siblings bravely embrace their next chapters. I think it’s time for another brownie.

S’Mores Brownies and Homemade Marshmallow Fluff

Recipe by: Rebecca Lindamood

Summary: Chewy, chocolatey brownies baked over buttered graham cracker crumbs, topped with marshmallow fluff and torched or broiled until the marshmallows are as toasty as if they were cooked over a campfire. This screams summer camp!

Ingredients

Ingredients for Marshmallow Fluff:

• 3 egg whites *See Notes
• 2 cups light corn syrup or honey **See Notes
• 1/2 teaspoon salt
• 2 cups confectioner’s sugar
• 1 tablespoon pure vanilla extract

For Brownies:

• 1 1/2 cups graham cracker crumbs (about 20-25 graham crackers, crushed)
• 4 tablespoons butter, melted
• 1 batch brownie batter (boxed or homemade, enough for a 9″x13″ pan)

Also needed:

• 1 sheet of parchment paper (cut to fit across the bottom and up the long sides of a 9″x13″ pan)
• Non-stick cooking spray

Instructions

To Make the Marshmallow Fluff:

1. Combine the egg whites, corn syrup or honey, and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the whisk attachment.
2. Mix on high speed until thick, about 10 minutes.
3. Sift the confectioner’s sugar over the egg whites and mix on low speed until evenly combined.
4. Pour in the vanilla extract and mix on low speed until evenly combined.
5. Scrape into a container with a tight-fitting lid and store in the refrigerator for up to two weeks. Freeze for up to one month. Stir before each use.

To Make the S’Mores Brownies:

1. Preheat oven to the temperature specified by your brownie recipe or the directions on your boxed mix.
2. Lightly spray a 9″x13″ pan with non-stick cooking spray and press the parchment paper into place.
3. Spray the bottom of the parchment paper with non-stick cooking spray.
4. Toss the graham crackers and melted butter together in a small bowl then sprinkle them evenly over the bottom of the parchment-lined pan.
5. Spoon the brownie batter over the buttered crumbs.
6. Use a spoon or spatula to even out the batter over the bottom of the pan, trying not to lift the crumbs as you do so.
7. Bake as directed by the mix or recipe.
8. When the brownies test done (a skewer, toothpick, or tester inserted into the center comes out clean), remove the pan to a cooling rack and let cool completely.
9. Spread enough fluff over the brownies to cover them by at least 1/4-inch.
10. Lightly cover with plastic wrap and refrigerate for an hour before proceeding.

To Toast the Marshmallow Topping Using a Torch:

1. Remove the plastic wrap and place the pan on a heatproof surface.
2. Ignite the torch and move steadily back and forth over the surface of the marshmallow topping until it is done to the degree that you like your toasted marshmallows to be done. I like a few charred bits and deep golden brown. If your parchment paper flames up, move the torch and blow out the fire.

To Toast the Marshmallow Using a Broiler:

1. Put your broiler on high and place the pan at least 8-inches below it. Watch the marshmallow topping carefully as it will quickly go from nicely browned to completely charred in the blink of an eye.

To Serve:

1. Let them rest for five minutes after torching or broiling before attempting to slice.
2. Use the parchment paper like a sling and pull the brownies up out of the tray and onto a cutting board.
3. Slice into desired portions and serve.
4. Leftovers can be stored in a single layer in a tightly covered container in the refrigerator for several days.

Notes

*If you are concerned about using raw egg whites in a recipe, I recommend trying to locate pasteurized egg whites in the dairy section of your grocery store. They are often sold in cartons and specify how much to use to replace regular egg whites. **Using honey in place of corn syrup will give you a strongly honey-flavored fluff. Keep this in mind when deciding which to use.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

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