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Easy S’mores Brownies

These easy s'more brownies combine two favorite desserts to create one irresistible treat. They feature a graham cracker layer, a super fudgy homemade brownies layer, and a toasted marshmallows layer.

Course Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Servings 9 large brownies
Author Dani

Ingredients

  • 3 graham cracker sheets gluten-free if desired, broken into 9 squares
  • ½ cup 1 stick salted butter use high quality grass-fed butter, cut into chunks
  • ½ cup semi-sweet or dark chocolate chips
  • 1 cup coconut sugar
  • 2 eggs + 1 egg yolk room temperature
  • 1 tsp. vanilla
  • 2/3 cup fine almond flour
  • ¼ cup dutch process cocoa powder can sub regular cocoa powder
  • Pinch sea salt
  • 1 cup mini marshmallows

Instructions

  1. Preheat oven to 350. Line and grease an 8x8 pan.
  2. Place the 9 graham crackers on the bottom of the pan.
  3. In a large bowl, add the butter and ½ cup chocolate chips. Microwave until melted, about 1 minute. Stir until smooth.
  4. Whisk in coconut sugar until dissolved.
  5. Add in eggs, one at a time, and gently mix into batter. Stir in vanilla.
  6. Gently fold in cocoa powder, almond flour, and pinch salt until everything is incorporated. Do not over-mix.
  7. Pour into greased pan on top of graham crackers. Bake for 15 minutes (see note for firmer brownies)
  8. Top with marshmallows. Bake for an additional 10-12 minutes or until marshmallows are golden brown and toasty.
  9. Let cool completely. Cut into 9 or 16 squares. Enjoy!

Recipe Notes

If you want a slightly firmer brownie, bake it 20-22 minutes before topping with marshmallows.

Freezer tips: Simply cut them into squares, freeze them on a sheet pan, then wrap them individually in foil or plastic wrap. Place wrapped brownies in an airtight container or big plastic bag and place back in the freezer. When ready to eat, unwrap, and microwave for 30 seconds or so until thawed and gooey again.