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S’mores Brownies {Gluten Free Friendly}

smores brownies_text
Now that it’s fall, the time for s’mores has officially begun.  Everyone starts sharing pictures on facebook and instagram about standing around a fire, wrapped in sweaters, and laughing with friends as they happily eat their s’mores.  Everyone, except me.  You know why?  Because I can enjoy pretty much any type of dessert…except for s’mores.  Yup, that’s right, I detest them. Can’t stand the whole graham cracker-marshmallow-half melted chocolate thing.  Are we still friends?

I hope so, because I’ve turned my anti-s’mores feelings into something rich, fudgy and so, so good. I’ve experimented with s’mores and brownies before (remember these guys?), but this year I wanted to come up with something I could sink my teeth into and taste pure chocolate and fluffy toasted marshmallow all in one bite.  And that’s what you get with these brownies.

So whether you’re a fan of s’mores or not, chocolate, marshmallows and graham cracker crumbs come together in these s’mores brownies.

Who can turn that down?  Nope, not even me.

S’mores Brownies

Makes 12 brownies

Ingredients:

  • 5 tablespoons unsalted butter, cubed
  • 2 cups semi-sweet chocolate chips
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup cornstarch
  • 1/4 cup cocoa powder
  • Pinch of salt
  • 2 cups mini marshmallows
  • 1/4 cup graham cracker crumbs*
  • 12 mini Hershey’s bar pieces

Instructions:

Preheat the oven to 350° and grease an 8×8 pan.

In a large, microwave-safe bowl, combine the butter and chocolate chips, and microwave at 30-second intervals, stirring after every 30 seconds, until the chocolate chips have melted.  Let cool slightly, then stir in the sugar.

Stir in the eggs, one at a time, beating well after each egg.  Stir in the vanilla extract.

In a small bowl, whisk together the cornstarch, cocoa powder and salt.  Add the cornstarch mixture to the brownie batter, and stir for 1-2 minutes, until well-combined.

Pour the brownie batter into the greased pan, and bake at 350° for 35-40 minutes, until a tester comes out with a few crumbs attached.

Once the brownies are done, remove the pan from the oven, turn the oven broiler on low, and immediately top with the mini marshmallows and graham cracker crumbs.  Put the brownie pan back in the oven and broil on low until the marshmallows are lightly golden in color.  (Watch the marshmallows while they are being broiled.  Trust me, you want toasted marshmallows, not burnt marshmallow topping!}

Once the marshmallows are lightly toasted, remove the brownies from the oven, and insert the Hershey’s bar pieces a few inches away from each other, three across and four down.

Let the brownies cool completely before serving, and enjoy!

*Use gluten free graham cracker crumbs for the gluten free version of this recipe

Original recipe by La Casa de Sweets

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Comments (2)

  • Elizabeth 6 years ago Reply

    These are AMAZING! I used Good Life chocolate chips and vegan butter to keep it dairy free too… Wow. Whole family approves!

  • […] kind of relationship. I’d rather not have chocolate for a few weeks, then sit down to have a s’mores brownie or a piece of flourless chocolate cake. There’s nothing like sinking your teeth into a homemade […]

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