Chewy Gooey S’mores Brownies is a combination of two of my favorite childhood desserts. Many of us have had the experience of sitting around a late night camp fire, singing songs, telling stories, and roasting marshmallows until they burned off the stick.
Those camp experiences are part of the fabric of America and a tradition I still love to do with my family. Though a few toasted marshmallows are always delicious, nothing compares to a hot gooey s'more with melted chocolate and marshmallow oozing from the center of a graham cracker.
There is only one problem with those nostalgic food memories. Summer in Minnesota comes and goes entirely too quickly and so do the s’mores. Enter, Chewy Gooey S’mores Brownies. This decadent dessert is a chocolate lovers dream come true. Made with all of the same wonderful ingredients in those camp fire treats and re-imagined into a brownie you can bake in your oven and enjoy all year around.
This recipe is a perfect option when I am in a hurry for a last minute dessert that is easy to make and bakes quickly. They are a hit with dessert lovers of all ages so if you are serving a crowd, make sure to bring a couple of pans - and eat yours ahead of time. They will be gone before you know it!
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
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| Servings |
pieces
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- 1 stick butter, melted
- 1 large egg, whisked
- 1 cup light brown sugar
- 1 tablespoon vanilla extract
- 3/4 cup all-purpose flour use gluten-free if desired
- 2 cups graham crackers crumbled into large pieces use gluten-free if desired
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
Ingredients
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- Preheat the oven to 350° F.
- Spray an 8 x 8-inch baking pan with cooking spray.
- Melt the butter in a small sauce pan, remove from heat and let cool.
- Whisk in the egg, brown sugar and vanilla until smooth. Add the flour and stir to combine.
- Add the graham crackers, marshmallows and chocolate chips, folding in until the ingredients are incorporated.
- Spread the batter in the pan evenly and bake for 20 to 25 minutes.
- Remove the pan from the oven and set aside to cool before cutting.
Recipe by Lisa Soldo-Johnson www.culinarybutterfly.com