Outstanding taste with the perfect amount of gooey-ness, these rich s’more brownies put a fun spin on the classic smores. Ooey, gooy and oh-so-good.
Today I’m saying goodbye to summer. I know there are a few more days left until the official season change but I’m ready for all things apples and pumpkin. The weather seems to be on my side. You can already feel the crisp air in the morning.
Since I wanted to say goodbye in style, it just seemed appropriate to put a fun twist on the classic s’mores for summer’s last hurrah. S’mores happen to be my favorite summer treat (despite the fact that I hate camping) and you all know by now I’m a chocolate girl.
These smores brownies are oh-so-good! Why didn’t I make them sooner?
I’m still trying to decide if it’s the ooey gooey, toasted marshmallows or the rich chocolate brownie that makes these bars so awesome!
I’m sure the word “s’more” comes from “some more”, and you’ll definitely want s’more of these amazing brownie bars! Rich brownies, oozing chocolate and gooey marshmallows. What’s not to love? It feels like I’m bringing the campfire and placing it right inside my oven. Pretty cool, huh!?
There are two ways to make these smore brownies. You either use your favorite brownie recipe (it can be a boxed one if that’s what you prefer) or you can make this easy one bowl brownie. Don’t you just love one bowl desserts? They are my favorite, especially since I’m not very fond of doing the dishes.
Once the brownies are almost done, the fun begins! It’s time to top them with a generous amount of mini marshmallows, chocolate chips and some graham cracker crumbs or pieces and then stick the pan under the broiler for a few more minutes.
To make these one bowl brownies you’ll need butter, eggs, sugar, graham cracker crumbs, flour and cocoa powder; ingredients I’m sure you already have in your pantry/fridge.
Start by melting the butter in a microwave-safe bowl or a small saucepan. Once melted, stir in the sugar, eggs and the dry ingredients. It’s just that easy!
The hardest part? It’s by far waiting for the entire pan to cool down so you can cut into bars. (I highly suggest using a very sharp knife and have a wet towel close by to clean the knife’s blade). Of course it’s going to be messy and sticky. But it’s all so good, no one will mind!
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