S’mores Brownies made from scratch are delightfully rich and chocolately with crunchy graham cracker-like cookies and marshmallows to make this dessert a new favorite.
S’mores Brownies Made From Scratch
These S’mores Brownies made from scratch are guaranteed to satisfy a chocolate craving and if you love s’mores, you’ll love these. Speculoos add the crunch of an actual s’mores and they’re baked on top of the brownies, nestled in with chocolate chips and marshmallows.
Do you love gooey brownies? I sure do. When I make brownies, these included, I underbake them a bit so they almost require a plate and a fork to eat them! SO good!
I’ll eat anything s’mores all year long. They’re a happy memory of summer weekends spent camping near the ocean. At the end of a fun day, s’mores around the campfire were required. We started bringing full sized peanut butter cups and other candy bars to make our beloved marshmallow sandwiches. I mention the peanut butter cups because they’re my favorite.
I don’t even serve ice cream with these but you totally can. Just follow your heart and enjoy!
Adapted from my favorite brownie recipe, this brownie batter recipe is my go to brownie recipe. I try others once in awhile to change things up but it’s my #1. I hope you love it just as much as we do.
The brownie recipe is adapted from this recipe and has been my go to brownie recipe ever since the first time I made them.
- 10 tbsp unsalted butter cut into cubes
- 1¼ cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tbsp room temp coffee or water with 1 tsp. instant coffee powder
- 2 cold large eggs
- ⅓ cup + 1 tbsp flour
- 1 cup chocolate chips
- 9-10 speculoos crumbled or graham crackers
- 3 cups mini marshmallows
- Preheat oven to 325 F.
- Line an 8 by 8 inch pan with parchment paper or use foil and spray with non stick spray.
- Melt the butter in a medium sized pan on medium heat.
- Cook until butter stops foaming and you see little brown pieces on the bottom of the pan.
- Stir frequently. This takes about 5-7 minutes.
- Remove from heat and add granulated sugar, cocoa powder, coffee, vanilla and salt.
- Stir to incorporate.
- Let it sit to cool for 5 minutes. Batter will still be hot.
- Add eggs one at a time, whisking after each one.
- Batter should look thick and shiny.
- Add flour, continuing to stir until incorporated.
- Beat for 60 strokes.
- Pour batter into prepared pan.
- Bake for 15 minutes then remove from the oven.
- Sprinkle on chocolate chips and crumbled speculoos/ graham cracker pieces.
- Top with mini marshmallows.
- Bake for another 15+ minutes until brownies are done. A toothpick inserted would come out clean but still moist.
- Cool on a rack, leaving brownies in the pan.
- Remove from the pan by lifting out parchment paper, cut and serve!
Same with the mini mallows.