S'mores Brownie Squares
photo by Chicagoland Chef du Jour
- Ready In:
- 1hr
- Ingredients:
- 5
- Serves:
-
9-16
ingredients
- 6 -13 ounces plain graham crackers or 6 -13 ounces cinnamon graham crackers
- 16 ounces brownie mix, 1 box
- 1 egg, as needed, for brownie mix
- cooking oil, as needed, for brownie mix
- 10 ounces miniature marshmallows, enough to make one layer
directions
- Preheat oven to brownie mix package recommendations.
- In an 8x8 or 9x13 baking pan. OR use cupcake baking tins lined w/ cupcake papers. Spray the paper with non-stick spray if desired.
- Line with foil for easier removal. Spray with non-stick spray.
- Line pan with graham crackers. I have used both plain and cinnamon and the cinnamon really impart a wonderful flavor.
- Prepare brownie mix according to package directions. Pour mix over top of graham crackers. You can use two layers of graham crackers if you wish.
- Bake according to brownie mix instructions. check for doneness.
- Immediately upon completion of baking, top with a layer of mini marshmallows. Return to oven to melt and toast. NOTE: I have used the broiler at this pint to brown the marshmallow tops up nicely. Watch carefully!
- Cool completely before lifting 'smores out of the pan. Peel away the foil and slice into squares with sharp knife dipped in hot water or sprayed with a non-stick oil spray. Wipe between cutting slices and re-dip or respray again. Using a pastry scraper was also suggested, use by pressing down and not dragging through the brownie. ***Cutting through the sticky marshmallow is a trick. Be patient!
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Reviews
-
This could be a 5 star treat, but in following the directions, I burned the graham crackers a bit. So it *could* be awesome. I think if I try them again, I will put the marshmallows on when the brownie layer has about 5 minutes to go. Lining the pans with foil was a great idea. I'm sure getting that marshmallow off the pans would have been a nightmare. As it was, I just put the pans back in the cupboard. I think the key to cutting the brownies without *too* much mess was to use a very long, thin knife; press down; and slide the knife out *under* the marshmallow layer. And then cleaning it off after every 2nd or 3rd cut. Thank you. We will try these again. :)
RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.