These brownies combine the classic and delicious s’mores with an *ultra* fudgy brownie. These brownies are super easy to make, no mixer required!
Yield: 12-16 brownies, depending on the cut
Preparation: 15 min.
Bake time: 20-22 min.
1/2 c. + 2 tbsp. all-purpose flour
1/2 tsp. salt
1/4 c. unsweetened cocoa powder
1/2 c. butter
3/4 c. semi sweet chocolate chips
1 c. granulated sugar
1 tsp. vanilla extract
1 c. mini marshmallows
1 sheet graham cracker, crushed
2 tbsp. chocolate chips
Preheat oven to 350F (180C). Grease and line an 8 x 8 baking dish with parchment paper.
In a medium-sized bowl, whisk together the flour, salt, and cocoa powder. Set aside.
In a small saucepan, melt the butter with the chocolate chips on medium-low heat. Once completely melted, take the mixture off of the heat and mix in the sugar. Return the mixture to the heat and stir continuously for 30 seconds.
Pour the butter-chocolate mixture into a medium sized heat-safe bowl. Whisk in the eggs one at a time, making sure that the first egg is fully incorporated before adding in the next egg. Then whisk in the vanilla extract.
Using a rubber spatula, gently fold in the flour mixture until just combined, making sure to not overmix.
Pour the batter into the lined baking dish and bake for 15 minutes or until the middle of the brownies is set. Remove the brownies from the oven, and scatter the mini marshmallows evenly over the top. Return the brownies to the oven and bake for an additional 5-7 minutes, until the marshmallows have spread and are lightly toasted.
Let the brownies cool for 5 minutes, then sprinkle the crushed graham cracker and chocolate chips over the marshmallow topping. Let the brownies cool fully before slicing (difficult, but necessary!). Enjoy!
Brownies will taste the best on the day they are baked, but will keep in an airtight container at room temperature for 3 days.
If you make this recipe, I would love to see it! Tag me on instagram @doughlights and use #doughlights