These perfectly layered s'mores brownies recipe is a decadent dessert with toasted mini marshmallows, fudgy brownies with Ghirardelli Milk Chocolate Caramel Squares inside, followed by a buttery, graham cracker crust. It's a must try this summer, fall, and all year round!
9Ghirardelli Milk Chocolate Caramel Squares(unwrapped and placed in grid pattern)
toasted mini marshmallows
3-4cupMini Marshmallows
Instructions
Adjust the oven rack to the 2nd level position just above center and preheat then oven to 350ºF.
Generously spray an 8 inch square pan with a flour-based baking spray. Set aside. Tip: If you’d like to be able to pull the brownies out of the pan easier to cut them, add 2 overlapping strips of parchment paper on top of the flour-based coated pan, then spray again with the flour-based baking spray. If you plan to just keep them in the pan to cut them, then you can skip the parchment paper.
Using a food processor, pulverize the graham crackers into fine crumbs. Add in the melted unsalted butter and pulse until fully combined.
12 Honey Graham Crackers, 5 tablespoon Unsalted Butter
Spoon the graham cracker crust into the borrow of the prepared 8” x 8” brownie pan, then place in the freezer to chill while you prepare the brownie batter.
In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and unsweetened cocoa powder. Set aside.
1 cup All-Purpose Flour, ½ teaspoon Salt, ½ teaspoon Baking Powder, ½ cup Unsweetened Cocoa Powder
Using your hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter, vegetable oil, and granulated sugar together on medium speed until well blended.
¼ cup Unsalted Butter, softened, ¼ cup Vegetable, Canola, or Coconut Oil, 1 ¼ cup Granulated Sugar
Add in the slightly whisked eggs and vanilla extract, scraping down the sides of the bowl as needed.
3 Large Eggs, 2 teaspoon Vanilla Extract
Switching the mixer speed to low, add in your dry ingredients a little at a time until it’s blended with the wet mixture. Be careful not to over mix the brownie batter.
Bring the pan out from the freezer and spoon half of the brownie batter onto the top of the chilled graham cracker crust. Evenly place each unwrapped Ghirardelli Milk Chocolate Caramel Square in a grid pattern, then pour the remaining half of brownie batter over top.
9 Ghirardelli Milk Chocolate Caramel Squares
Bake for 35-40 minutes at 350ºF. Avoiding the caramel squares as best you can, insert a toothpick to make sure your brownies are done. If they still have crumbs on the toothpick, remove them from the oven. If they still have brownie batter on the toothpick, then keep them in, but monitor them every minute until done.
Using hot pads move the oven rack from the 2nd level position to the 3rd level position. Switch your oven settings from bake to broil, and set to HI.
Carefully top the brownies with the mini marshmallows, then place the pan into the broiler.
3-4 cup Mini Marshmallows
Toast/broil the marshmallows for 3-6 minutes max. Closely monitor this part of the recipe carefully so the marshmallows do not burn.
Remove from the oven when the mini marshmallows have puffed up and have a very light golden brown color to them.
Remove s'mores brownies from the oven and allow to cool completely before cutting into them.
Notes
Recommended baking times for the brownies are 35-40 minutes at 350ºF. My brownies took the full 40 minutes. I recommend starting to check them at the 35 minutes mark.
Broiling times will vary from oven to oven, but for this recipe, the recommended times are 3-6 minutes. Carefully monitor the broiling time!
Lining your baking pan with parchment is optional, but it does help when it comes time to cutting your s'mores brownies. If you choose to line the pan, make sure to spray it with a flour-based baking spray before and after placing the paper.
You can use mini marshmallows or regular large-size marshmallows.
When adding the marshmallows, I placed them in rows, but you can get creative and do a cool swirl pattern or just simply place them on top!