S'mores Brownies
Graham cracker crust, a melty chocolate layer, fudgy brownies, and toasted marshmallows make these the ultimate s’mores brownies.
Servings: 16 brownies
Equipment
- 1 9 x 9-inch baking dish
Ingredients
- 6 sheets graham crackers
- 6 (1.55-ounce) bars Hershey's chocolate
- 1 box brownie mix plus ingredients for mix
- 1 (12-ounce) bag large marshmallows
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 9-inch pan with nonstick cooking spray and line with parchment paper.
- Arrange a single layer of 6 sheets graham crackers on the bottom of the pan. Place a layer of 6 (1.55-ounce) bars Hershey's chocolate over the top of the graham crackers.
- In a large bowl, prepare 1 box brownie mix according to the package directions.
- Pour the batter over the chocolate bars in the prepared pan and bake for 35-40 minutes.
- Remove brownies from the oven and top with the 1 (12-ounce) bag large marshmallows. Turn the oven to broil and place the brownies in the oven for 1-2 minutes, until the marshmallows are golden brown and toasted. Let the brownies cool completely before slicing and serving.
Notes
Storage Instructions
- Room temperature: Store brownies in an airtight container at room temperature for up to 2–3 days. Keep them covered well so the marshmallows stay soft.
- Refrigerator: For longer storage, refrigerate for up to 5 days. Let them come to room temperature before serving for the best texture.
- Freezer: Wrap tightly and store in a freezer-safe container for up to 2 months.
- To thaw: Let frozen brownies sit at room temperature for a few hours, or warm briefly in the microwave for a gooey, fresh-baked finish.
Nutrition
Serving: 1brownie | Calories: 301kcal | Carbohydrates: 54g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Sodium: 139mg | Potassium: 58mg | Fiber: 1g | Sugar: 36g | Calcium: 9mg | Iron: 2mg
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