• Brownie S'Mores

    3 votes
    I still like S’mores, but I’m grown up and seldom sit around a campfire anymore. Occasionally I’ll treat myself to some melted marshmallows after I finish grilling our dinner, but I wanted an easier way to get my treat, where I don't have to have a hot BBQ or be around a campfire! I used my own Classic Fudgy Brownie recipe and topped it with marshmallow cream, coconut, and pecans. I wound up with one of the most decadent desserts, definitely something that will satisfy every chocoholic you know! If you don’t like coconut, feel free to leave it out, but I like the chewiness and flavor it adds.


    • Graham Cracker Crust
    • 3/4 cup graham cracker crumbs (from about 6 whole graham crackers)
    • 2 tsp sugar
    • 1/2 tsp kosher salt
    • 4 tbsp butter, melted
    • Brownie Layer
    • 1/2 cup (1 stick) butter, cut into cubes
    • 8 oz high quality bittersweet chocolate, chopped, like Valrhona or Guittard
    • 1 cup granulated sugar
    • 1/2 tsp vanilla extract
    • 1/4 tsp kosher salt
    • 1/4 tsp baking powder
    • 2 eggs
    • 1/2 cup flour, sifted
    • 1 cup chopped, toasted nuts, preferably walnuts or pecans (optional)
    • Topping
    • 1/2 to 1 jar marshmallow cream, warmed in the jar or a pan
    • 2 cups shaved coconut
    • 1 cup chopped pecans


    1. Adjust oven rack to middle position and heat oven to 350°F. Line an 8-inch baking dish with foil or parchment paper, leaving it longer on two sides to create “handles” and coat with cooking spray.
    2. In a food processor or stand mixer, combine graham cracker crumbs, sugar, salt, and melted butter until evenly moistened. Firmly pat crumbs into prepared pan and bake until firm and lightly browned, 8 to 10 minutes. Remove pan from oven and set aside to cool slightly.
    3. Increase oven to 375°F.
    4. While crust is baking, in a bowl set over a pot of barely simmering water (make sure water doesn’t touch the bottom of the bowl), melt butter and chocolate together. Whisk until smooth. Transfer to a mixing bowl. Stir in sugar, vanilla, salt, and baking powder. With the mixer on low speed, add the eggs, one at a time. Blend for 1 to 2 minutes. Slowly mix in the flour and blend until smooth. Do not over beat. Scrape the bowl and beaters. Pour brownie batter over graham cracker crust and smooth with a spatula until evenly covering crust. Bake about 20 minutes or until the batter begins to pull away from the sides of the pan. A toothpick inserted in the center will have moist crumbs clinging to it (don’t sink toothpick into crumb crust).
    5. Remove pan from oven and turn oven to broil. Spread warmed marshmallow cream over top of brownies with an offset spatula (heat spatula with hot water first to make it easier.) Return pan to oven and broil until marshmallow is lightly browned, 1 to 3 minutes. (Watch carefully so it doesn’t burn.) Immediately remove pan from oven. Sprinkle with coconut and chopped nuts. Cool brownies on a wire rack to room temperature before cutting.
    6. Using foil “handles” remove brownies from pan. When cutting brownies, dip knife in very hot water and wipe dry between each slice. Cut into 16 squares.

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    • Blackswan
      This brownie looks soooooo yummy!

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