8 Inch Pan S’mores Brownies are adapted from an old article in Cook’s Country which included several variations on brownies.
This version is comprised of a graham cracker crumb crust topped with layer of fudge brownies and broiled marshmallows. The brownies are rich and fudgy, so I recommend lining the pan with foil for easy removal.
For a clean cut, lift the 8 Inch Pan S’mores Brownies from the pan and let them cool. Freeze the whole slab, then cut with a chef’s knife while frozen.
As you can see, if I’ve worked on my technique a bit over the years. Here’s an old photo.
8 Inch Pan S’mores Brownies
Marshmallow topped brownies with a graham cracker crust
- 3/4 cup graham cracker crumbs
- 1 tablespoon sugar
- 4 tablespoons melted unsalted butter
- Pinch of salt optional
- 3 ounces unsweetened chocolate
- 1/2 cup unsalted butter 4 ounces
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2/3 cup all purpose flour
- 2 cups approximately marshmallows
- Preheat the oven to 350 degrees F. Line an 8 inch square metal pan with nonstick foil.
- Crust: Mix the graham cracker crumbs with the sugar, melted butter and salt (if using). Press into bottom of pan and bake for 6 minutes.
- Brownies: Melt the chocolate and butter together in the microwave, a double boiler or heavy saucepan set over low heat. Let cool for about 5 minutes.
- Whisk the eggs and sugar and vanilla together in a mixing bowl.
- Stir the slightly cooled chocolate mixture into the egg mixture, then stir in the salt and baking powder. Add flour and stir until well blended.
- Pour the brownie mixture over the graham crust, then return to oven and bake for 22-26 minutes or until set.
- Remove from oven and sprinkle marshmallows over top in one generous layer.
- Adjust oven rack so that brownies are about 6 inches from broiler element, then set brownies under broiler (set on high) for 1 minute or until golden. Keep a close eye, because marshmallows brown quickly!
- Let cool on a rack. When cool, chill. Lift from pan and cut into squares. For a cleaner cut, freeze before slicing.
Tried this recipe?Let us know how it was!
Just made these tonight for company and my husband really enjoyed them. I didn’t think that the topping/crust added much (I think I’d rather have the brownie plain), but will definitely try them again because they were a hit, and they certainly don’t detract from the brownie either.
I’m excited to eat them!!! YUM
These were really good. If you like S’mores, I also recommend
Yum, I love S’mores. Can’t wait to give this a try. Initially I was look for your s’mores cookies and struck gold with these.
I would toss the graham cracker crumbs and buy new ones. Even if there are no bugs, they will surely taste stale.
Michelle W. in Calif.
Hey Anna, these sound really good! I found a box of graham cracker crumbs in my cupboard, but they have an expiration date of July 07 on them! Do graham cracker crumbs go bad??? Wasn’t sure if they can be weevily or not…
Sue, I’ve never heard of champagne cookies but I’m interested! If you find a good recipe, let me know. I’ll be on the lookout myself. Another thing (kind of unrelated) is Chardonnay Cake. I’ve seen a few recipes for it and wonder how it tastes.
Hi Anonymous, and thanks. Yes, these are a bit like Mallomars or S’mores.
I need to make these, reminds me a bit of a mallomar.
Thanks for posting — love your blog.
These brownies sound like something that would be great fun to make with a child and even more fun to share!
Thinking of New Year’s and cookies, have you ever made champagne cookies? I don’t have any recipes, but I know they exist. I wonder if they’re good? I love Champagne!! What a good excuse to pop the top on a bottle!!