Campfire S'mores Brownies

These Campfire S'mores Brownies are ooey gooey, sticky, and unbelievably fudgy. A pound of chocolate is melted, graham crackers are mixed in the batter, and mini marshmallows are broiled on top. The key to delicious brownies is knowing when to take them out of the oven. Leaving them in too long can result in dry, crumbling brownies, while taking them out at just the right moment produces thick and fudgy results. I drizzled my brownies with extra chocolate because, well, it just tastes better that way. 

Yields 1 8x8-inch pan

2 1/2 cups (1 lb) dark chocolate, chopped in pieces

1/2 cup (8 tablespoons) butter

4 large eggs

1 cup brown sugar, packed

2 teaspoons vanilla extract

1/2 cup all-purpose flour

1 teaspoon baking powder

1 cup crushed graham crackers (large chunks are okay)

1 cup mini marshmallows

Chocolate, melted (for drizzling)

Preheat oven to 350 degrees F (180 degrees C).  

In a medium saucepan over low heat, melt together dark chocolate and butter, stirring until smooth. Remove from heat and set aside. 

In a large mixing bowl, whisk together the eggs, brown sugar, and vanilla extract. Stir in the melted chocolate until combined. Fold in the flour, baking powder, and crushed graham crackers. Pour brownie batter into a 8x8-inch baking pan and bake for 30-35 minutes, or until brownies do not jiggle when the pan is shaken (even when baked completely, a toothpick may not come out clean). Do not overbake! If using a larger pan, decrease the baking time; likewise, if using a smaller pan, increase the baking time. 

Remove brownies from oven and turn oven onto broil. Spread mini marshmallows evenly over the top of the brownies and place on the top oven rack to toast marshmallows. Do not turn away from the oven! The marshmallows will brown in 1-2 minutes. Remove from oven and drizzle with melted chocolate, if desired.

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