S’mores Brownies
S’mores Brownies made with rich fudge brownie batter and topped with graham crackers, marshmallows, and melted milk chocolate for a warm, nostalgic dessert.
20 Servings
Ingredients
Brownie Base
- 1 16-ounce package fudge brownie mix
- ½ cup vegetable oil
- 2 large eggs
- 3 tablespoons water
S’mores Topping
- 6 graham crackers broken into 1-inch pieces
- 1 ½ cups miniature marshmallows
- 8 1.5-ounce milk chocolate bars coarsely chopped
Instructions
Prepare the Baking Dish and Oven
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly and set aside.
Prepare the Brownie Batter
- In a medium mixing bowl, combine the fudge brownie mix, vegetable oil, eggs, and water. Stir until the batter is smooth and fully blended. Pour the batter into the prepared baking dish, spreading evenly with a spatula. Bake for 15 minutes to partially set the brownies.
Assemble the S’mores Topping
- While the brownies are baking, place the graham cracker pieces into a medium bowl. Add the miniature marshmallows and the chopped milk chocolate. Toss gently to combine the ingredients.
Add Topping and Continue Baking
- Remove the partially baked brownies from the oven. Sprinkle the prepared topping evenly over the surface of the brownies. Return the baking dish to the oven and continue baking for an additional 7 to 10 minutes, or until a toothpick inserted 2 inches from the pan’s edge comes out clean and the marshmallows are lightly toasted.
Cool and Serve
- Allow the brownies to cool in the pan for several minutes before slicing. Serve warm or at room temperature.
Notes
To make these S’mores Brownies gluten-free:
- Use a certified gluten-free brownie mix in place of the standard boxed mix.
- Replace graham crackers with gluten-free graham-style cookies or gluten-free digestive biscuits.
- Verify that chocolate bars and marshmallows are gluten-free, as some formulations may include additives containing gluten.
- Prevent cross-contamination by preparing on sanitized, gluten-free work surfaces with clean utensils.