Ben's kitchen / Fudgy S'mores Brownies
Fudgy S'mores Brownies
Shared by Ben · with credit
Original recipe from archersfood.com · shared with credit by Ben
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Layers of graham cracker, fudgy brownie, and toasted marshmallow that meld together into one gooey, satisfying bite—pure s'mores magic in brownie form.
Ingredients
- 4 eggs, medium-sized, room temperature
- ¾ cup + 1 tbsp (182g) granulated sugar
- ¼ cup (50g) light brown sugar
- 1 cup + 2 tbsp (224g) unsalted butter, room temperature
- 2 cups (340g) dark chocolate callets
- 1 tsp (6g) fine sea salt
- ¾ cup (90g) all-purpose flour
- ¾ cup (96g) cocoa powder
- ½ cup (85g) dark chocolate callets, or chips
- 9 graham crackers
- 12 oz (340g) marshmallow fluff
Instructions
- To prepare smores fudgy brownies we will start by making the brownie batter. In a stand mixer bowl, add 4 room temperature medium-sized eggs, ¾ cup + 1 tbsp (182g) granulated sugar and ¼ cup (50g) light brown sugar. Using the whisk attachment, beat the eggs on the highest speed setting for 10 minutes. The eggs should become pale and fluffy.
- In a large pot, melt 1 cup + 2 tbsp (224g) unsalted room temperature butter until it becomes melted and bubbly. Turn off the heat and add 2 cups (340g) dark chocolate callets, or chopped chocolate bar. Let it sit for 20 seconds, and stir until the chocolate is fully melted.
- In a large mixing bowl, add 1 tsp (6g) fine sea salt, sift over the salt ¾ cup (90g) all-purpose flour and ¾ cup (96g) cocoa powder, mix it well with a whisk. To the dry ingredients, add the melted chocolate mixture and mix it until it's combined.
- Add the fluffy eggs and fold them into the brownie batter. Once its almost all incorporated, add ½ cup (85g) dark chocolate callets, or chips and fold them into the batter.
- Prepare an 8×8 inch (20×20 cm) square pan with parchment paper hanging from all 4 sides. Add the 9 graham crackers on the bottom layer, you might have to adjust this depending on the crackers you are using and their size.
- Pour the brownie batter over the graham crackers. Preheat the oven to 355F (180C). Once the oven reaches that temperature, bake the brownies from 35-40 minutes. Remove from the oven.
- Add 12 oz (340g) marshmallow fluff on top of the brownie and using the torch toast the top. If you do this after it comes out of the oven, the marshmallow will be flat. If you want to add waves into the fluff, cool the brownies for 3 hours, then add the marshmallow fluff and torch it for the waves.
Chef's tips
- Use a kitchen torch in short, sweeping passes to toast the marshmallow fluff evenly without burning it.
- Let the brownies cool completely before slicing for clean, defined layers, and use a hot knife wiped clean between cuts.
- Room temperature eggs and butter whip up more smoothly and incorporate air better, giving the brownies their signature fudgy yet light texture.
Nutrition (per serving, estimated)
542calories
8gprotein
61gcarbs
32gfat
Estimates only — values vary with brands and portions.
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