Ok, so I love the idea of s’mores. I love the combination of flavors, but I can never eat them without getting marshmallow all over me and the chocolate never melts like it should. These brownies are all of the flavor and none of the mess of s’mores. My kids can’t seem to get enough of them, either. And am I the only one that thinks of Sandlot every time someone says s’mores? I love that scene!
These have a great, gooey brownie and just enough graham cracker crust and marshmallows to go with the chocolate.
2 cups graham cracker crumbs (which turned out to be about 14 crackers for me)
2 Tablespoons sugar
1 cup (2 sticks) butter, melted, divided
3 cups flour
2 cups sugar
½ cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
2/3 cup (1 5-ounce can) evaporated milk
1 cup chocolate chips
3 ½ cups miniature marshmallows
Preheat your oven to 350 degrees. Line a 9x13 pan with foil.
In a food processor pulse your graham crackers until they are in crumbs (if you don’t have a food processor, put them in a big Ziploc bag and have fun smashing them with a rolling pin or glass). In a medium bowl combine the graham crackers, 2 Tablespoons sugar, and ½ cup (1 stick) melted butter until well blended. Firmly press crumb mixture evenly into bottom of your foil-lined pan. Bake for 5 minutes or until set and lightly golden brown.
Meanwhile, in a large bowl mix the flour, sugar, cocoa powder, baking soda and salt. Add the remaining ½ cup melted butter, vanilla extract and evaporated milk until all dry ingredients are incorporated. Batter will be very thick. Stir in chocolate chips. Carefully spread batter evenly over graham cracker crust.
Bake 22-25 minutes or until the edges are just set. Remove from oven and turn oven to broil setting. Evenly sprinkle the marshmallows over the brownies. Broil 1-3 minutes longer, until marshmallows are puffed and browned. Make sure and stay by the oven, checking frequently so you don’t burn the marshmallows.
Cut into bars with a knife sprayed with cooking spray.