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S'Mores Brownies

adapted lightly from Winter Monroe
Servings 15


  • 7 1/4 graham crackers the long, unbroken rectangles
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup unsalted butter chopped
  • 3/4 cup light brown sugar lightly packed
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/2 teaspoon Kosher salt
  • 1 cup milk chocolate chips
  • 2 cups miniature marshmallows


  • Preheat oven to 325 degrees Fahrenheit. Line a 9"x13" baking dish with parchment paper and then cover the bottom with one layer of sheets of graham crackers. Set aside.
  • In a large microwavable bowl, combine the semi-sweet chocolate chips and butter and microwave on high in 30 second intervals, stirring in between, until fully melted (it took 1.5 minutes in my microwave).
  • Stir in the brown and granulated sugars and set aside for a few minutes to cool.
  • Stir in eggs, one at a time, until full incorporated.
  • Stir in vanilla until well-blended.
  • Add the flour and salt and stir only until just combined.
  • Spread brownie batter over graham crackers and bake on the center rack in the preheated oven for 35 minutes.
  • Remove from oven and scatter milk chocolate chips and miniature marshmallows over the top.
  • Return to the oven for 10 minutes.
  • If marshmallows aren't browned enough after 10 minutes, broil for a couple of minutes, checking often to make sure the marshmallows don't burn.
  • Remove to a wire rack, cooling completely before cutting.