I’ve made these brownies a couple times, and they’ve been a big hit every time! They’re like an open faced s’more, but instead of a chocolate bar between the graham cracker and marshmallow, there’s a peanut butter and chocolate brownie! The bottom layer of the brownies is a basic graham cracker crust like you’d use in a pie. After adding and baking the brownie layer, you top the brownies with mini-marshmallows and pop it under the broiler until they’re golden brown.
Be INCREDIBLY careful when roasting marshmallows under the broiler. They go from being puffy but still very white, to very dark brown or even black in less than 60 seconds. I learned this lesson the hard way the very first time I made these brownies. The marshmallows were just starting to turn the palest golden color so I walked away from the oven briefly. When I came back the ENTIRE marshmallow surface of the brownies was black. Fortunately I was able to scrape off the burned top and they still tasted alright, but we lost most of the marshmallow layer. Ever since then, I watch the marshmallows like a hawk when they’re under the broiler.
Peanut Butter S’Mores Brownies
From: Erica’s Sweet Tooth
Makes 9-16 brownies
For the graham cracker crust:
¾ c. graham cracker crumbs
1 Tbsp sugar
4 Tbsp unsalted butter, melted
Pinch of salt
For the brownies:
3 oz. unsweetened chocolate
½ c. unsalted butter
2/3 c. all purpose flour
½ tsp baking powder
¼ tsp salt
1 c. sugar
2 large eggs
1 tsp vanilla extract
1/3 c. creamy peanut butter
2 c. mini marshmallows
- Preheat oven to 350. Line an 8″ square baking pan with aluminum foil or parchment paper, leaving overhanging foil on the sides to create handles for lifting out the brownies later.
- For the crust, combine the graham cracker crumbs, sugar, and salt in a medium bowl. Add the melted butter and mix until evenly combined. Transfer to the prepared pan and press the crumbs firmly to create an even layer. Bake for 8-10 minutes, until golden brown. Set aside as you prepare the brownie batter.
- For the brownies, put chocolate in a microwave-safe bowl and heat in 30 second intervals, stirring in between until completely melted. Mix in the butter until smooth. Set aside to cool.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl combine the sugar, eggs, and vanilla extract until well combined. Add the cooled chocolate to the sugar/eggs and whisk together.
- Use a rubber spatula to fold the flour mixture into the batter, mixing until the flour is just incorporated.
- Transfer the brownie batter to the prepared pan and spread into an even layer on top of the graham cracker crust. Drop dollops of peanut butter over the batter and use the tip of a knife to swirl it in.
- Bake for 27-30 minutes, or until toothpick comes out clean. Remove the brownies from the oven and set the oven to broil.
- Top the brownies with mini marshmallows and return the pan to the oven and broil them until they are puffed and toasted (about 1 ½ minutes). WATCH CAREFULLY TO PREVENT BURNING!
- Let the brownies cool completely in the pan for about 2 hours. Then, use the foil handles to lift the brownies out and transfer to a cutting board. Spray your knife with cooking spray to keep the marshmallows from sticking to it while you’re cutting, or just let the brownies sit covered overnight to make cutting easiest.