Gooey S'mores Stuffed Chocolate Brownie Bars
Gooey S'mores Stuffed Chocolate Brownie Bars with a buttery graham cracker crust, dense fudgy dark chocolate brownie, and a golden toasted marshmallow and chocolate chunk top — ready in 40 minutes.
Equipment
- 9x13-inch baking pan
- parchment paper
- Medium saucepan
- large mixing bowl
- whisk
- spatula
Ingredients
Graham Cracker Crust
- 1.5 cups graham cracker crumbs about 10 full sheets
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
Brownie Batter
- 0.75 cup unsalted butter
- 5 oz dark chocolate, chopped 60% cocoa or higher
- 0.75 cup granulated sugar
- 2 tbsp brown sugar
- 3 large eggs room temperature
- 1 egg yolk room temperature
- 1 tsp vanilla extract
- 0.33 cup all-purpose flour
- 3 tbsp Dutch-process cocoa powder
- 0.5 tsp salt
S'mores Topping
- 2 cups mini marshmallows
- 0.75 cup dark chocolate chunks, roughly chopped
- flaky sea salt optional, for finishing
Instructions
- Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper leaving overhang on two sides.
- Mix the graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press firmly into the bottom of the prepared pan.
- Bake the crust for 8 minutes. Remove and let cool slightly.
- Melt the butter with the chopped dark chocolate in a medium saucepan over low heat, stirring until smooth. Cool for 5 minutes.
- Whisk the granulated sugar and brown sugar into the chocolate mixture.
- Add the eggs, egg yolk, and vanilla. Whisk vigorously for 2 minutes until glossy.
- Fold in the flour, cocoa powder, and salt until just combined. Do not overmix.
- Pour the brownie batter over the pre-baked crust and spread evenly. Bake for 12 minutes.
- Pull the pan from the oven. Scatter the mini marshmallows and chocolate chunks evenly over the partially baked brownie.
- Return to the oven and bake for another 10 to 12 minutes until the marshmallows are golden and the brownie edges are set.
- Sprinkle with flaky sea salt if desired. Cool completely in the pan — at least 1 hour — before lifting out and slicing.
Notes
Pre-bake graham cracker crust before adding brownie batter. Add marshmallows halfway through baking — not at the start. Cool completely before slicing — at least 1 hour. Use a hot dry knife between cuts for clean slices. Do not overmix brownie batter after flour is added.