Gourmet S'Mores Brownies

GOURMET S'MORES BROWNIES

8/11/2023

Looking for the ultimate S'mores Brownies recipe, where indulgence meets nostalgia? These easy and decadent Gourmet S'mores Brownies will transport you back to those unforgettable campfire nights, but with a luxurious twist. These delectable treats bring together the best of both worlds: the gooey, chocolatey goodness of brownies and the irresistible charm of a campfire s'more. Get ready to dive into a world of fudgy brownies, heavenly marshmallow fluff, and a delightful graham cracker crunch. Let's get this party started - and no flaming marshmallows required!

Gourmet S'Mores Brownies

WHAT MAKES THESE S'MORES BROWNIES SO AMAZING?

Buttery Graham Cracker Crust:
You can't have s'mores without graham crackers - but we're elevating the game by creating a tender brown sugar graham cracker crust to start things off. This simple step sets these gourmet brownies apart from all the others!

A Brownie Base to Die For:
Next up is a decadent brownie layer that is a masterpiece in itself! Rich, moist, and full of chocolatey goodness, with the perfect balance of sweetness and fudginess, ensuring a delightful contrast to the gooey marshmallow topping. The secret? The finest gourmet chocolate that melts in your mouth, creating a flavor explosion with every bite. Talk about a brownie that knows how to steal the show!

Marshmallow Magic:
Now, let's talk marshmallows. Forget ordinary, store-bought marshmallows. We're taking it up a notch with an ethereal cloud of homemade marshmallow fluff that will make your heart skip a beat! Imagine biting into a cloud of creamy, dreamy marshmallow goodness that melts on your tongue. But wait, there's more! We'll add a touch of toasted marshmallow emulsion to create the perfect toasted marshmallow flavor. It's pure magic!

The Graham Cracker Crunch:
No S'mores experience is complete without the satisfying crunch of graham crackers and melty milk chocolate. We'll sprinkle our gooey marshmallow layer with graham cracker crumbs, miniature marshmallows and milk chocolate bits, and toast the top to golden perfection. Each bite is filled with flavor and texture - from the velvety smoothness of the marshmallow and melted chocolate to the satisfying crunch of those beloved graham cracker bits. It's a party in your mouth!

Nostalgic S'Mores Taste & Experience:
One bite of the combination of tender graham cracker crust, rich and dense chocolate brownie, ooey gooey marshmallow layer and satisfying crunch of graham crackers and melted milk chocolate will transport you back to roasting marshmallows over an open fire, capturing the essence of a classic campfire treat. And you don't even need a campfire!

S'MORES BROWNIES RECIPE VARIATIONS:

DOUBLE CHOCOLATE S'MORES BROWNIES: Replace the honey graham crackers with chocolate graham crackers for double the chocolate flavor!

PEANUT BUTTER S'MORES BROWNIES: Replace the graham cracker crumbs with an equal amount of crushed Nutter Butter Cookie crumbs. Immediately after removing the brownies from the oven, place 15 Reese's regular size Reese's Peanut Butter Cups on top (3 rows of 5) and gently press them down. They will melt into the brownies. Chill before adding Marshmallow layer. Sprinkle top with crushed Nutter Butter Cookies and chopped Reese's Peanut Butter Cups rather than milk chocolate pieces.

SALTED CARAMEL S'MORES BROWNIES: Immediately after removing the brownies from the oven, use a fork to poke holes throughout the brownie slab; drizzle one cup of salted caramel sauce over the top, smoothly it gently with an offset spatula. The salted caramel will ooze down into the brownie slab to add that wonderful salted caramel flavor.

NUTELLA S'MORES BROWNIES: Immediately after removing brownies from the oven, dollop top with 1 cup of Nutella, smooth gently with an offset spatula until top is evenly coated. Remainder of recipe is the same.

CANDIED BACON S'MORES BROWNIES: Sprinkle 1-1/2 cups of caramelized bacon bits on top before adding graham cracker crumbs, milk chocolate bits and miniature marshmallows. Warning you - these should be illegal!

Gourmet S'Mores Brownies

CAN I MAKE THESE S'MORES BROWNIES GLUTEN-FREE?

GLUTEN-FREE S’MORES BROWNIES: You can easily make this recipe gluten-free by substituting your favorite 1:1 gluten free flour for the all-purpose flour - I use and recommend King Arthur, Measure for Measure Flour and Bob's Red Mill Gluten Free 1-to-1 Baking Flour. You will also need to replace the graham crackers with gluten-free graham crackers (made with a gluten free flour blend). Most graham crackers are made with graham flour, wheat flour, or whole wheat flour and are not gluten-free—but fortunately, there are many gluten-free graham crackers available. Note that not all gluten-free grahams are not created equal when it comes to taste and texture – so make sure to substitute one that you have tried and like!

Gourmet S'Mores Brownies

FOR KILLER BROWNIES, USE THE RIGHT INGREDIENTS:

In addition to using premium chocolate and cocoa, only the best ingredients will give you the texture, richness and depth of flavor we all crave. Make sure to use fresh ingredients for the best gourmet brownie results! I’ve made so many cakes, cookies and brownies through the years, and these are my recommendations:

Butter: Land O Lakes Unsalted Butter. Avoid generic/bargain brands of butter, which often contain water, which will strip your brownies of a perfect shiny sheen on top – and we LOVE a brownie with the perfect sheen!
Flour: King Arthur All Purpose Unbleached Flour is my favorite (it contains more gluten than other brands). Pillsbury All Purpose is my back-up, but weighs differently – make sure to adjust as necessary. (For reference, King Arthur is 120g per cup, Pillsbury is 129g per cup.)
Granulated Sugar: Domino Pure Cane Sugar
Baking Powder: Make sure that you use “aluminum-free” baking powder to avoid a tinny flavor. Rumford is one of the oldest and trusted brands.
Salt: To avoid a tinny flavor, never use iodized salt in brownies. Morten Non-Iodized Table Salt is my preferred brand for cooking and baking. For sea salt flakes, I use Maldon Sea Salt Flakes.
Vanilla: Neiman Massey and Rodelle are my preferred brands for Pure Vanilla Extract and Vanilla Bean Paste - both are made with the highest-quality Bourbon vanilla beans from Madagascar.
Other Extracts & Flavorings: Neiman Massey (neimanmassey.com), Rodelle (rodellevanilla.com), Cooks (cooksvanilla.com) and Amoretti (amoretti.com) brands make my favorite extracts and emulsions. Keep in mind that extracts and emulsions have different strengths, so watch your measurements and use recommended amounts. For this recipe, Amoretti Toasted Marshmallow Emulsion is perfection!

Gourmet S'Mores Brownies

GOURMET S'MORES BROWNIES

Gourmet S'Mores Brownies

INGREDIENTS:
GRAHAM CRACKER CRUST:
3 cups (300g) graham cracker crumbs (melted)
9 tablespoons (4.5 ounces) unsalted butter
2 tablespoons brown sugar
2 tablespoons granulated sugar
¼ teaspoon salt
1 teaspoon ground cinnamon

DARK CHOCOLATE BROWNIES:
3 large eggs (room temperature)
1-1/2 cups (6 ounces) unsalted butter
1 cup (170g) 60% bittersweet dark chocolate chips (Ghirardelli 60% Cacao Bittersweet Chocolate Chips or Guittard Extra Dark Chocolate Baking Chips)
1-1/2 cups (300g) granulated sugar
2/3 cup (83g) King Arthur All-Purpose Flour (sifted)
1/2 cup (50g) Dutch-processed unsweetened cocoa powder
½ teaspoon baking powder
1 teaspoon salt
1 Tablespoon pure vanilla extract (or pure vanilla bean paste)

TOASTED MARSHMALLOW CRÈME FILLING:
2/3 cup cold spring water
2 tablespoons unflavored gelatin
1-1/3 cup (260g) granulated sugar
¼ teaspoon salt
½ cup (6 ounces) light corn syrup
1 Tablespoon Amoretti Natural Toasted Marshmallow Artisan Flavor
1 teaspoon pure vanilla extract

GARNISH:
2 sheets Graham Crackers (broken into pieces)
3 Hershey Milk Chocolate Bars, broken into pieces
1-1/2 cups Miniature Jet-Puffed Marshmallows

HOW I MAKE THESE:

Remove eggs from refrigerator and allow to come to room temperature.
Adjust oven rack to middle position and heat oven to 350 degrees. Line a 9x13-inch baking pan with foil or parchment paper, leaving about a one-inch overhang on all sides. Lightly grease the foil in the pan, or spray with nonstick cooking spray.
PREPARE GRAHAM CRACKER CRUST: In a medium bowl, whisk together graham cracker crumbs, brown sugar, granulated sugar, salt and cinnamon. Add melted butter and stir until well blended. Pour crumb mixture into prepared pan and shake to even out, then firmly press and flatten the mixture evenly in pan. Bake for 12 minutes, or until crust is golden and just firm. Remove from oven; set aside.
PREPARE BROWNIES: In a small heavy saucepan, cut the butter into pieces and melt over low heat. Add the bittersweet chocolate chips to the melted butter, whisking together until melted and smooth. Remove pan from stove and set aside.
In a large mixing bowl, lightly whisk the eggs. Add the sugar and whisk just until blended.
Briefly stir the melted chocolate mixture, then gradually drizzle into the egg mixture, whisking constantly just until combined.
Whisk in the vanilla extract.
In a small mixing bowl, whisk together the sifted flour, cocoa powder, baking powder and salt. Sprinkle directly into the batter. Stir with a silicone spatula just until blended.
Pour the batter over the graham cracker crust and spread evenly with a small offset spatula. Continue baking at 350 degrees for 26 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and cool to room temperature, then chill for 1 hour.
PREPARE VANILLA MARSHMALLOW CRÈME FILLING: Place 2/3 cup of water in the bowl of a stand mixer fitted with the paddle attachment. Sprinkle the gelatin powder over the surface; set aside.
Sift the sugar into a 2-quarter heavy saucepan. Add the salt, corn syrup, and remaining 1/3 cup of water. Cook over low heat and stir occasionally until the sugar is dissolved, about 7 minutes. Increase the heat to medium-high and bring the mixture to a boil. Lower heat and cover the pan, continue simmering for 2 minutes to allow any sugar crystals on the sides of the saucepan to dissolve. Remove the pan lid and increase the heat to medium-high. Insert a candy thermometer into the mixture, and let the syrup boil without stirring until the temperature reaches 240 degrees.
With the mixture on low speed, pour the hot syrup into the gelatin mixture. Reduce speed to low and add the toasted marshmallow emulsion and pure vanilla extract. Increase the speed to high and beat for an additional 4 minutes, or until the mixture is the consistency of whipped marshmallow and lukewarm.
Remove from heat and immediately dollop the warm marshmallow topping over the top of the brownie slab; quickly smooth the top with a small offset spatula.
Immediately sprinkle top with crushed graham cracker pieces and miniature marshmallows.
Refrigerate brownie slab for at least 8 hours before slicing and serving.
When ready to serve, toast the top of the brownie slab by quickly moving a kitchen torch back and forth over the top until the graham cracker pieces are toasted and marshmallows are lightly golden brown. (If you don’t have a kitchen torch, pop under the broiler for a few minutes until the marshmallows are golden brown and graham cracker pieces are lightly toasted.) Add Hershey bar pieces and allow to cool slightly.
To serve, remove brownie slab from pan and use a shark knife that has been sprayed with non-stick cooking spray. Clean off and keep spraying the knife as needed to prevent sticking while cutting.
Brownies will keep in an airtight container at room temperature for up to 5 days, in the fridge for up to 2 weeks, or in the freezer for up to 6 months.

YIELD: 24 brownies, or 12 individual brownies.

RECIPE VARIATIONS:

GLUTEN-FREE S’MORES BROWNIES: You can easily make this recipe gluten-free by substituting your favorite 1:1 gluten free flour for the all-purpose flour - I use and recommend King Arthur, Measure for Measure Flour and Bob's Red Mill Gluten Free 1-to-1 Baking Flour. You will also need to replace the graham crackers with gluten-free graham crackers (made with a gluten free flour blend). Most graham crackers are made with graham flour, wheat flour, or whole wheat flour and are not gluten-free—but fortunately, there are many gluten-free graham crackers available. Note that not all gluten-free grahams are not created equal when it comes to taste and texture – so make sure to substitute one that you have tried and like!

DOUBLE CHOCOLATE S'MORES BROWNIES: Replace the honey graham crackers with chocolate graham crackers for double the chocolate flavor!

PEANUT BUTTER S'MORES BROWNIES: Replace the graham cracker crumbs with an equal amount of crushed Nutter Butter Cookie crumbs. Immediately after removing the brownies from the oven, place 15 Reese's regular size Reese's Peanut Butter Cups on top (3 rows of 5) and gently press them down. They will melt into the brownies. Chill before adding Marshmallow layer. Sprinkle top with crushed Nutter Butter Cookies and chopped Reese's Peanut Butter Cups rather than milk chocolate pieces.

SALTED CARAMEL S'MORES BROWNIES: Immediately after removing the brownies from the oven, use a fork to poke holes throughout the brownie slab; drizzle one cup of salted caramel sauce over the top, smoothly it gently with an offset spatula. The salted caramel will ooze down into the brownie slab to add that wonderful salted caramel flavor.

NUTELLA S'MORES BROWNIES: Immediately after removing brownies from the oven, dollop top with 1 cup of Nutella, smooth gently with an offset spatula until top is evenly coated. Remainder of recipe is the same.

CANDIED BACON S'MORES BROWNIES: Sprinkle 1-1/2 cups of caramelized bacon bits on top before adding graham cracker crumbs, milk chocolate bits and miniature marshmallows. Warning you - these should be illegal!

RECIPE TIPS & TRICKS FOR THE BEST GOURMET TUXEDO BROWNIES:

If I can only share one baking secret with you, always use a DIGITAL KITCHEN SCALE. You can use measuring cups and spoons for most recipes, but using a digital scale makes for the more consistent and efficient baking. Take this from someone that bakes A LOT!
For a rich and robust chocolate flavor, I recommend using only high-quality chocolate for this recipe. Since there are only a few ingredients, each one really shines through! I prefer Ghirardelli or Lindt dark chocolate bars - each with at least 70% chocolate for the melted chocolate, and Guittard or Ghirardelli chocolate chips, or Callebaut Dark Bittersweet Chocolate Callets.
Don't overbeat your brownie batter! Mix your dry ingredients in with a spatula just until blended for a perfectly shiny, crispy, and crackly top - the way a brownie should be!
Be sure you don’t overbake the brownies! They should not be liquidy or jiggly when you pull them out of the oven. The brownies will firm up as they cool. Over-baked brownies will be dry and won’t be chewy or fudgy.

After removing from the oven, I suggest you place brownies on a wire rack and cool completely before topping with filling or frosting. They usually come to room temperature within a few hours - and although waiting for this may be the hardest part, they are worth the wait!
Don’t use glass baking dishes for brownies or blondies – the baking times and results will vary wildly, and the heat retention of glass can lead to overbaking and dryness.

WHERE TO FIND AMORETTI TOASTED MARSHMALLOW NATURAL ARTISAN FLAVOR FOR GOURMET S’MORES BROWNIES: For these ultimate Gourmet S’Mores Brownies, I recommend Amoretti Natural Toasted Marshmallow Artisan Flavor, available online at Amoretti.com and Amazon.

Original recipe created September 2022; revised and reposted August 2023.

© SnowflakesandCoffeecakes. All images, attachments & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe.

Tried it and loved it? Snap a picture and share it with me on Instagram @SnowflakesandCoffeecakes and by using the hashtag #SnowflakesandCoffeecakes.