S’more Brownie


Oooops! I went the entire month of August with out a blog post.  Well, I guess that is an indication of how busy August was for us.  So, while the astronomical summer has not yet ended.  Too many of us, especially all the students out there, it feels like summer is over.  So here is a recipe you can use when your feeling nostalgic for summer.

Growing up you (or at least I) think of a s’mores as being the quintessential summer dessert.  Yet thinking back, I just don’t think I ate them very often.  First off, you really need a fire to make them.  And even if you go camping, a lot of campgrounds don’t allow them.  I designed this brownie to embody the essence of s’mores, but making it more practical and doable all year round.  This recipe is mostly about the assembly.  I used a brownie mix that I think is of pretty good quality; but you can use your favorite brownie recipe in its place.  It is hard to find graham crackers in the UK; so if you need to, can substitute plain tea biscuits.

For brownies that everyone in the family seemed to enjoy, I certainly did get a lot of grief about them.  Hubs asked why I put mushrooms in the brownies.  My mom (parents were visiting) corrected him and said they were apple slices.  When I told them it was marshmallow cream, my father chimed in that it must be ‘caramelized marshmallow cream.’  But they all seemed to eat them, so I’m not going to put this in the fail category But my photography needs to go in that category.

If you would like to avoid similar heckling from you loved ones (who seemed to forget that they were getting brownies); I recommend baking the brownies halfway through and then adding the marshmallow cream.  You can also top the brownies with actual marshmallows, but I would probably cook the brownies two thirds of the way before adding them if that is your plan.

Here is what you will need:







Put graham crackers into a plastic bag and pound into crumbs.  If you want fine crumbs you can do this in a food processor, but I wanted to keep some chunks in there (and didn’t want to dig out the food processor) so I went manual.


Put the crumbs into a bowl.  Add the tablespoons of brown sugar, and melted butter and mix.


Mix and press into a greased 8×8 (20cm square) pan.


Prepare brownie batter.  [I used a mix, but you can use whatever recipe you prefer.]


Pour over top of the crumb crust (I forgot that picture) and bake halfway through.  Then dot batter with marshmallow cream. [I think it will be easiest to cut if you make 16 marshmallow dots that will be in the center of the brownies  when you cut them 4×4 out of the pan.]  Then continue baking.



Cool and serve!



Recipe makes 16 brownies

  • 9 graham cracker pieces (the large rectangular ones)
  • 3 tbsp of brown sugar
  • 4 tbsp of melted butter
  • brownie batter for an 8×8 (20cm square) pan
  • about .5 cup of marshmallow cream
  1. Pre-heat oven to 325° F (160°C).
  2. Put graham crackers into a plastic bag and pound into crumbs.
  3. Put crumbs into a bowl.  Add brown sugar and melted butter.  Mix.
  4. Press crumbs into a greased 8×8 (20cm square) pan.
  5. Pour brownie batter over the crumbs.
  6. Bake brownies halfway through (about 20 minutes).  Then dot with marshmallow cream and finish baking.  [Total time will depend on the brownie recipe you choose.]
  7. Let cool on the counter.




About Leslie@myfoodhistorytravelblog

Hey! I'm an American living in the UK with a passion for food, history, and travel. You can follow my experiences at myfoodhistorytravelblog.com (not a creative title - but you know what you'll be getting).
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