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s'mores brownies

S'mores Brownies

Graham cracker crust, a thick layer of fudgy brownie and a homemade bouncy vanilla bean marshmallow on top.
Prep Time 45 minutes
Cook Time 37 minutes
Servings 10


  • square metal pan
  • broiler or kitchen torch


Graham Crust

  • 1 ½ cups graham cracker crumbs
  • cup butter melted

Brownie layer

  • ½ cup butter
  • 1 cup sugar
  • ½ cup dutch process cocoa preferably a mix of deZaan’s Rich Terracotta and Carbon Black
  • ½ teaspoon fine sea salt
  • 1 teaspoon vanilla
  • 2 large eggs
  • ¼ cup all purpose flour

Marshmallow Topping

  • Gelatin mixture:
  • cup water
  • 2 packets gelatin powder
  • ½ teaspoon fine sea salt
  • 1 scraped vanilla bean
  • Sugar mixture:
  • cup water
  • 226 g granulated sugar or brown sugar
  • 93 g honey or corn syrup


  • Prep the pan & first layer: Preheat the oven to 350 F, grease and line an 8×8” square pan with parchment paper. Combine the graham crumbs and the melted butter together and press into the bottom of the pan.
  • Make the brownie batter: Melt the butter in the microwave (30-60 seconds) then add the sugar and heat again (another 30-60 seconds). Whisk the mix together very quickly and swiftly, for a full minute. At first the mixture will appear separate but as you whisk it should turn cohesive and shiny. Add the eggs and whisk again, for a full minute. Add the cocoa, flour, vanilla, and salt and whisk just until blended.
  • Pour brownie batter onto the graham layer and spread it out evenly. Bake for 30 minutes. Once the brownies come to room temperature, set them in the fridge to chill.
  • Make the marshmallow layer: combine the gelatin ⅓ cup cool water salt and vanilla in the bowl of your stand mixer fitted with the whisk attachment and let set. In a deep pot, stir together the sugar, honey or corn syrup and ⅓ cup water. Set to cook over medium heat, with a candy thermometer clipped onto the pan. When the temperature reaches 250 F, turn off the heat (this will take at least 10 minutes – if you’ve used honey, the mixture will rise quite a bit as it boils). Once the sugar is done cooking, turn the mixer on low so it can break up the gelatin and slowly pour in the hot sugar. Turn the mixer to medium high and whip for about 10 minutes, until the mixture is thick, fluffy and pulls away from the whisk as it’s moving.
  • Spread the mallow mixture over the cooled brownies in an even layer. Cover with foil and set in the fridge (this will help it firm up quicker) for about 2-4 hours. Dust the top with powdered sugar, using your fingers to smooth it over.
  • To slice, use an oiled chef’s knife. Right before serving, set the slices on a baking sheet and under the broiler, just for a minute or two – watching as they turn golden. Serve right out of the oven for maximum yumminess.