S'mores Brownies with a brownie base that's rich and fudgy, and a fully loaded topping of toasty, gooey marshmallows, Hershey's chocolate, and crunchy graham crackers!
- ¾ cup unsalted butter
- ¾ cup + 2 tablespoons all-purpose flour
- ⅓ cup cocoa powder
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¾ cup semi sweet chocolate chips (optional)
- 2 cups miniature marshmallows
- 1 ½ (1.55-ounce) Hershey bars, broken up into bite-sized pieces
- 2 crushed up graham crackers
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Preheat the oven to 350° and have ready a greased, 8"x8" square baking dish.
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Melt the butter in a microwave-safe pitcher or bowl, and set aside to cool.
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In a medium-sized mixing bowl, combine flour, cocoa powder, baking powder, and salt. Whisk and set aside.
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Add the eggs to a large mixing bowl, and whisk. Add the sugar and vanilla, and with a handheld mixer on medium speed (or a sturdy wooden spoon), mix until well combined. Slowly stream in the melted butter, mixing all the while.
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Add the dry ingredients and slowly mix until just combined. Add in the chocolate chips and mix once more.
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Add the batter to the baking dish, spread to the edges, smooth over the top, and cover the pan with aluminum foil. Bake for 25 minutes. Then, remove it from the oven.
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Remove the foil and add the marshmallows across the top of the brownie batter. Be careful, as the pan will be hot. Then, gently wedge shards of chocolate into/across the top of the marshmallows, and do the same with any larger chunks of graham crackers. Lastly, scatter any graham cracker crumbs across the top.
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Return to the oven, uncovered, and bake for an additional 20 minutes. Remove from the oven, place on a cooling rack, and allow to set for about 45 minutes, or until the pan is cool to the touch. Slice, serve and enjoy.