S’mores Brownies: A Delicious Fusion of Two Favorites

Ingredients

Brownie Base

• 1/2 cup (115 g) unsalted butter, melted
• 8 oz (225 g) dark chocolate, chopped
• 1 cup (200 g) granulated sugar
• 2 large eggs, lightly beaten
• 3/4 cup (95 g) all‑purpose flour
• 1/4 cup (25 g) unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

S’mores Topping

• 1 cup (120 g) graham‑cracker crumbs (about 8 crackers, crushed)
• 3 tablespoons unsalted butter, melted
• 2 tablespoons packed light brown sugar
• 1 cup (120 g) mini marshmallows
• 2 tablespoons heavy cream
• 1/2 teaspoon pure vanilla extract

Instructions

Incorporating Dry Ingredients

1. Sift Together. In a separate bowl, whisk the flour, cocoa powder, baking powder, and salt. Sifting eliminates lumps and guarantees an even distribution of cocoa, which is crucial for a uniform crumb.
2. Fold Gently. Gradually add the dry mixture to the chocolate‑egg mixture, folding with a rubber spatula. Over‑mixing can develop gluten, leading to a cakey texture; stop when just combined, leaving a few streaks of flour.
3. Transfer to Pan. Pour the batter into the prepared pan, spreading it with the spatula to an even layer. The batter should be about 1‑inch thick; this thickness ensures a fudgy interior after baking.
4. Bake. Place the pan on the middle rack and bake for 18‑22 minutes. The edges should look set while the center still has a slight wobble; a toothpick inserted should come out with a few moist crumbs, not dry batter.