These S’mores Brownies are absolutely irresistible! They’re the gooiest, most decadent chocolate brownies imaginable, featuring a delightful graham cracker crumb base topped with a luscious layer of toasted homemade marshmallow frosting that will surely brighten your day!

Prep Time: 10 minutes

Cook Time: 40 ish

Serves: 9 – 16 depending on size you cut them

Ingredients:

7 gramcracker sheets, 2 will be used for garnish

1 box brownie mix, family size or make your own

Marshmallow topping: 3 different ways—you pick.

30 large marshmallows, cut in half, or 1 bag of small marshmallows (about half a bag).

1 jar marshmallow fluff

Garnish: chocolate chips

Homemade Marshmallow Fluff

4 Large Egg Whites

1 cup White Sugar 200g or

1 teaspoon Vanilla

1 teaspoon Cream of Tartar

What to do:

Treat your 8×8 pan with nonstick spray. Line the bottom of the pan with five graham cracker sheets. Place the other two in a plastic bag and crush them.

Follow the manufacturer’s directions on the back of your brownie mix. Let the brownies cool completely in the pan before proceeding to the next step.

The Marshmallow Topping

If using store-bought marshmallows or jarred fluff:

Add your large or small marshmallow halves to the surface of the brownie pan. I like to adhere the sticky part of the marshmallow half to the brownie to prevent it from sliding. Continue adding marshmallows, side by side, until the brownie is completely covered. If using jarred fluff, spread it evenly over the brownie.

Homemade Marshmallow Fluff

To whip up a double boiler, just grab a heatproof bowl and set it over a small saucepan filled with a little water—make sure the water doesn’t touch the bowl, or you’ll have scrambled eggs! Now toss the egg whites, sugar, and cream of tartar in there, then pop the saucepan on medium-low heat and let the water simmer.

As the water heats up, just keep whisking to mix everything together. You don’t have to go all out; a gentle whisk will do the trick. Keep going until the sugar is totally dissolved—try rubbing a little of the mix between your fingers to see if you feel any sugar granules. If you’re using a thermometer, aim for the egg whites to hit 160°F/71°C. Once the eggs are nice and warm and the sugar’s gone, take the bowl off the heat, toss in the vanilla, and start whipping it up on high speed with either a stand mixer or an electric whisk. Whip it until it’s fluffy, thick, and shiny. When it’s ready, you should be able to form stiff peaks! Spread on the cooled brownies.

When you have picked your topping either store-bought or homemade, continue to the next step.

Return the brownies to the oven and watch carefully as they toast for 30 seconds to 2 minutes, depending on your oven, or turn your oven to broil. (Note: This step happens quickly, so watch!) Or you can use a kitchen butane torch.

Garnish with chocolate chips and crushed graham cracker crumbs. Cut into squares and enjoy!