Tomorrow (August 10) is National S’mores Day! To celebrate, I am updating my s’mores brownies post. This is a recipe I posted way back in June of 2009!
I originally got this recipe from Alisa Bangerter during a local channel 5 noon news segment in May of 1997. It’s a great way to have the taste of s’mores in brownie form. It’s great to serve anytime. Plus, they are simple to make thanks to a boxed brownie mix. Or course, you can always make homemade brownies in place of the box mix, but I love the convenience of the box mix.
The brownie begins with a layer of graham crackers at the base. Then you poor that brownie batter over the graham layer. Next, you bake it in the oven. Once the brownies are fully cooked, the top get sprinkled with marshmallows and chocolate chips. It all then goes back in the oven to get those marshmallows nice and puffy.
At this point, you can leave the brownies as is or sprinkle with some chopped nuts. However, this is completely optional, but they are a nice crunchy addition.
- 8–10 graham crackers
- 1 box fudge brownie mix
- 3 cups miniature marshmallows
- 1 cup semi-sweet or milk chocolate chips (I’m a semi-sweet gal)
- 2/3 cup chopped peanuts (this is optional, I use cashews)
Preheat oven to 350 degrees.
Place graham crackers in a single layer on the bottom of a greased 9×13 pan (I line my pan with foil to easy remove the brownies and cut them into squares). A couple of the graham crackers will need to be cut to fit and cover the bottom of the pan.
Prepare brownie mix according to package directions (I always follow the instructions for cake like), then pour the batter over the graham crackers.
Bake at 350 degrees for 25-30 minutes until a toothpick comes out clean. Remove the pan from the oven and top with the marshmallows and chocolate chips. Return the pan to the oven for 3 more minutes.
Remove from oven and sprinkle with nuts if desired. Cool before cutting into squares. Makes 18-24 brownies.