S’mores are a classic gooey snack and a staple of camping and bonfires. With a focus on outdoor activities, the GS are credited with popularizing the campfire treat. The recipe for “Some Mores” first appeared in the 1927 Girl Scout guidebook Tramping and Trailing with the Girl Scouts, published by the University of Wisconsin. The book gave advice on how to be a good scout and included what to prepare for meals while hiking and camping. Tributed to troop leader Loretta Scott Crew, “Some Mores” were so named because, “Though it tastes like ‘some more’ one is really enough.” The name was shortened to “s’mores” in the early 1970s.
For us, s’mores are a Summertime treat that always brings back fond memories from our own and our kid’s younger days. With the unofficial end of Summer little more than a week away, now is the perfect time to honor this classic treat with a crowd serving variation that includes all the basic elements and flavor of a s’more with none of the fire building required.
A cinnamon graham cracker crust and mini marshmallow filled chocolate brownies are topped with more mini marshmallows and broken graham crackers. After baking, chocolate bar pieces are allowed to melt over the top making for a perfectly executed campfire treat without the fire!
S’mores Brownies
S’mores Brownies (adapted from tasteofhome.com) Total Time Required: 50 minutes, Prep Time: 20 minutes, Bake Time: 30 minutes, Makes: 20 brownies
Ingredients:
Base:
- 1-1/2 cups graham cracker crumbs (10 – 12 whole crackers)
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
Brownie Layer:
- 1 ounce unsweetened baking chocolate
- 1/2 cup butter, softened
- 1-1/4 cups sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup miniature marshmallows
Topping:
- 1 cup miniature marshmallows
- 5 whole graham crackers, broken into bite-sized pieces
- 2 1.5-ounce milk or dark chocolate bars
Directions:
Preheat the oven to 350°F. For the base layer, using a food processor, break up 10 graham cracker sheets and process to obtain 1-1/2 cups of graham cracker crumbs.
Turn the graham cracker sheets into crumbs.
Add the sugar and cinnamon to the cracker crumbs. Pulse to combine.
Add the sugar and cinnamon to the crumbs.
Stir in the melted butter and pulse until thoroughly mixed.
Add the melted butter to the crumb mixture.
Press the base mixture into the bottom of an ungreased 13 x 9-inch baking dish. Bake until lightly browned, 7 – 9 minutes. Cool the base on a wire rack.
Press the crumb mixture into the prepared baking dish.
For the brownies, melt the unsweetened chocolate on high in a microwave, stirring every 30 seconds. Allow it to cool slightly. In the large bowl of a stand mixer, cream the butter and sugar together on medium speed until light and fluffy, 5 – 7 minutes. Add the eggs, 1 at a time, beating well after each addition.
Cream the butter and sugar together then add in the eggs.
Beat in the melted chocolate and vanilla.
Add the melted chocolate and vanilla to the mixture.
In another bowl, whisk together the flour, cocoa, baking powder, and salt. Stir the dry ingredients into the creamed mixture.
Combine the dry ingredients then add them to the mixture.
Fold in 1 cup of the miniature marshmallows. The batter will be stiff.
Fold the marshmallows into the batter.
Carefully spread the brownie batter over the graham cracker crust.
Spread the brownie layer over the graham cracker crust.
Top the brownie layer with 1 cup of mini marshmallows and the broken graham crackers.
Top the brownie layer with the marshmallows and graham cracker pieces.
Bake until center is set, 18 – 22 minutes.
Bake until the brownie layer is set.
Break the chocolate bars into small pieces and distribute them over the top of the brownies.
Break the chocolate bars into small pieces and distribute them over the marshmallows and graham cracker pieces.
Return the baking dish to the oven for two minutes, turning the dish once to allow the chocolate to slightly melt. Remove the pan from the oven and allow the brownies to cool thoroughly on a wire rack.
Return the pan to the oven to slightly melt the chocolate.
Cut into serving sized pieces. Store leftover brownies in an airtight container at room temperature for 2 – 3 days.
Cool completely before cutting.
Kudos to the Girl Scouts for this inspired treat!! ~Linda
S’mores Brownies (adapted from tasteofhome.com) Total Time Required: 50 minutes, Prep Time: 20 minutes, Bake Time: 30 minutes, Makes: 20 brownies
Ingredients:
Base:
- 1-1/2 cups graham cracker crumbs (10 – 12 whole crackers)
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
Brownie Layer:
- 1 ounce unsweetened baking chocolate
- 1/2 cup butter, softened
- 1-1/4 cups sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup miniature marshmallows
Topping:
- 1 cup miniature marshmallows
- 5 whole graham crackers, broken into bite-sized pieces
- 2 1.5-ounce milk or dark chocolate bars
Directions:
Preheat the oven to 350°F. For the base layer, using a food processor, break up 10 graham cracker sheets and process to obtain 1-1/2 cups of graham cracker crumbs. Add the sugar and cinnamon to the cracker crumbs. Pulse to combine. Stir in the melted butter and pulse until thoroughly mixed. Press the base mixture into the bottom of an ungreased 13 x 9-inch baking dish. Bake until lightly browned, 7 – 9 minutes. Cool the base on a wire rack.
For the brownies, melt the unsweetened chocolate on high in a microwave, stirring every 30 seconds. Allow it to cool slightly. In the large bowl of a stand mixer, cream the butter and sugar together on medium speed until light and fluffy, 5 – 7 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the melted chocolate and vanilla. In another bowl, whisk together the flour, cocoa, baking powder, and salt. Stir the dry ingredients into the creamed mixture. Fold in 1 cup of the miniature marshmallows. The batter will be stiff.
Carefully spread the brownie batter over the graham cracker crust. Top the brownie layer with 1 cup of mini marshmallows and the broken graham crackers. Bake until center is set, 18 – 22 minutes. Break the chocolate bars into small pieces and distribute them over the top of the brownies. Return the baking dish to the oven for two minutes, turning the dish once to allow the chocolate to slightly melt. Remove the pan from the oven and allow it to cool thoroughly on a wire rack. Cut into serving sized pieces. Store leftover brownies in an airtight container at room temperature for 2 – 3 days.