I love s’mores and I love brownies, so I thought it was about time I put them together into one delicious treat – thus s’more brownie bars were born!
For this dish, you’ll need:
- Graham crackers, approx. 10-12
- Granulated Sugar
- Melted butter, 6 tbs
- Fudge brownie mix (Ghirardelli Triple Fudge Brownie Mix is my first choice)
- Vegetable Oil
- Mini marshmallows
- Cooking spray
- Food processor
- Medium-large baking pan.
First, preheat the oven according to your brownie packaging instructions. 350 degrees should be the average.
While the oven heats, make the graham cracker crust by breaking up 10-12 graham crackers, and adding approximately 2 tbs of sugar into a food processor. Grind until the mixture is very fine. I did this a few crackers at a time to ensure they were as fine as possible. Place the crumbs into a large bowl while you melt 6 tbs of butter. Pour this into the bowl and stir together with a spoon or spatula. I find that it’s easier to add a little bit at a time as you try to stir it all together. The mixture should be able to stick together when pressed. If necessary, add a small amount of water to get the right texture.
Spray the bottom and sides of the pan with cooking spray. Then press the graham cracker mixture to the bottom of the pan, covering it completely and assuring that it is pressed together firmly. Set the pan aside and begin mixing the actual brownies.
Mix the brownies according to the directions on the package – eggs, oil, water, etc. I prefer the Ghirardelli Triple Fudge Brownie Mix because it has a fudge packet that not only makes the brownies more rich, it adds necessary moisture to the finished dessert.
When completely mixed, carefully spread over the graham cracker crust. Do this carefully because the crust is quite fragile when not cooked and will fall apart easily by sticking to the brownie mix. Then pop the brownies in the oven according to the directions on the package, which should be anywhere from 30-40 minutes, depending on your choice of bakeware.
Halfway through baking, pull the pan out and lay the mini marshmallows on top, covering the surface without overlapping too much. Pop the dish back in the oven for the remaining time. You want to add the marshmallows after the brownies have been baking for a while to ensure that the marshmallow topping does not overcook but browns slightly. You’ll also notice that the marshmallows swell up in size in the oven, which can be alarming, but have no fear – when they cool, the topping flattens.
When you take the brownies out of the oven, let them cool for at least several minutes before attempting to cut them. You may also have to scrape the sides of the marshmallow down because it is extremely sticky. But they are done and ready for eating!
Note that because the marshmallow top is SO sticky, layering the brownies on top of each other makes them difficult to get apart. Good luck getting all of the marshmallow off of your hands and enjoy!