In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking powder. In a medium bowl, whisk the butter, eggs, and vanilla until well combined. Add the wet ingredients to the dry ingredients and mix until just combined. Pour the brownie batter into the prepared pan and evenly spread it over the graham crackers.
3 Bake for 30 minutes, then test the brownies by inserting a toothpick into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking the brownies every 2 minutes until you get moist crumbs.
4 Remove the pan from the oven and add the marshmallows on top. Return the pan to the top rack of the oven and bake for an additional 2 to 3 minutes, until the marshmallows are melted. Use a culinary torch to roast the melted marshmallows to your liking, if desired.
5 Allow the brownies to cool completely before slicing. Spraying your knife lightly with cooking spray will help prevent the marshmallow topping from sticking to the blade as you cut.
. Cover and store leftover brownies in an airtight container at room temperature for 3 to 4 days.
Servings 16
- Amount Per Serving
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 5g25%
- Cholesterol 35mg12%
- Sodium 85mg4%
- Potassium 90mg3%
- Total Carbohydrate 32g11%
- Dietary Fiber 2g8%
- Sugars 21g
- Protein 2g4%
- Calcium 30 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
I find that large marshmallows tend to melt and spread a little
better than mini marshmallows. Feel free to use 1 heaping cup (50 g)
of mini marshmallows instead, though!
Keywords:
S'mores Brownies,marshmallows ,brownies
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