Smores Brownies Recipes

Steps:

• Preheat oven to 350 degrees.
• Grease 9 x 13 pan using shortening.
• Line 9 x 13 pan with graham crackers until bottom is completely covered (You will need to cut a few to fit, yes you CAN cut graham crackers with a knife!)
• Prepare brownie mix according to directions for cake-like brownies.
• Pour prepared batter over graham crackers.
• Cook for 25-30 minutes until toothpick comes out clean (or if you like gooey brownies, you can underbake them by a few minutes.
• Remove from oven and sprinkle marshmallows over the top of the brownies, cover completely.
• Break chocolate bars into small pieces and sprinkle on top of marshmallows, try to distribute evenly for best results and appearance.
• Place back into oven for an additional 2-3 minutes, or until marshmallows have melted.
• Remove and let cool (or serve warm if you like) and cut into pieces.

Steps:

• Preheat the oven to 350 degrees F.
• Put the graham crackers in a large plastic bag. Using a rolling pin or skillet, crush the crackers into fine crumbs.
• In a bowl, combine the graham cracker crumbs, sugar and melted butter. Press the mixture into the bottom of lightly greased (8- by 8-inch) baking dish. Bake the crust until slightly darkened and firm to touch, approximately 10 to 12 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F, while preparing the brownie batter.
• Melt the butter and semisweet chocolate together in a double boiler over simmering water. Allow to cool slightly (but not harden), then add the eggs, vanilla, and sugar. Sift together the flour, baking powder and salt, and add to the chocolate mixture. Add additional chocolate chips, if desired, at the last minute, folding them in to combine.
• Pour the brownie batter over the graham cracker crust and bake for 35 to 40 minutes, taking care not to overbake. A tester stuck into the brownies will not come out clean when done cooking. The idea is to create a center with a texture close to fudge. Remove the brownies from the oven and allow to cool before topping with marshmallows.
• To serve, top the brownies with marshmallows and broil until the marshmallows are melted, golden and bubbling. Serve immediately and enjoy.

Steps:

• Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
• For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
• Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.
• Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
• Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Steps:

• Preheat the oven to 350°F.
• Grease an 8 inch square pan or a 7 by 11 inch pan and line it with parchment paper.
• Leave an overhang with which to lift the brownies.
• Line a baking sheet with parchment paper and set aside.
• For the bottom layer, combine all the ingredients in a small bowl and stir to blend.
• Press the mixture into the prepared pan.
• Chill for 10 minutes.
• For the brownie layer, melt the butter in a small saucepan.
• Remove from heat and stir in the chocolate to melt.
• Stir in the sugar.
• Let cool just to warm, then whisk in the eggs, vanilla, flour, and salt.
• Spread over the bottom layer in the pan.
• For the graham cracker layer, toss the chopped graham crackers with the melted butter in a small bowl and distribute over the batter.
• Place the pan on the prepared baking sheet and bake for 22 to 24 minutes, or until set.
• Remove from the oven and preheat the broiler.
• For the topping, sprinkle the top of the brownies with the marshmallows.
• Place under the broiler until the marshmallows start to melt and brown.
• (20 to 60 seconds).
• Remove from the oven and sprinkle with the chopped chocolate.
• If desired, smear the chocolate with a knife as it melts.
• Let cool to room temp and then refrigerate for 20 to 30 minutes before cutting.

Steps:

• Preheat the oven to 350 degrees F.
• Line a 9-by-13-inch cake pan with parchment, allowing it to hang over the sides. Coat with cooking spray.
• Whisk together the milk and eggs in a medium bowl. Fold in the brownie mix until you have a smooth mixture. Stir in the butter.
• Pour 2 cups of the batter into the prepared pan and spread to even out the surface. Drop spoonfuls of the marshmallow cream on top of the batter and use a wooden skewer or knife to create a swirling pattern. Pour the remaining brownie batter over the top. Arrange the segments of chocolate bar on top. Next, sprinkle over half of the graham crackers.
• Bake for 30 minutes, then remove from the oven and sprinkle over the mini marshmallows. Bake until the marshmallows start to brown a little, an additional 10 minutes, then remove from the oven and allow to cool for about 5 minutes. Drizzle over the salted caramel. Sprinkle the remaining graham crackers, chopped chocolate bar, mini chocolate candies and sprinkles over the caramel sauce.
• Using the parchment, remove the whole brownie bar from the pan. Slice into squares and serve.

Steps:

• Prepare and bake the brownies until just done according to the package instructions. Remove the pan from the oven, then set the oven to broil.
• Mix the marshmallows, graham crackers and chopped chocolate in a bowl. Arrange the mixture on top of the brownies.
• Broil the brownies until the top is browned and the chocolate is melted, about 5 minutes.

Steps:

• Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
• For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
• Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave-safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.
• Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
• Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Steps:

• For the graham cracker layer: Preheat oven to 350 degrees F. Grease and line an 8-inch square baking pan with parchment, leaving a 1-inch overhang on each side.
• Add the graham crackers, cinnamon, chili powder and salt to a food processor and pulse to break up. Add the butter and pulse until the ingredients are combined and the mixture resembles sand. Press the mixture into the prepared baking pan. Refrigerate while you make the brownie layer.
• For the brownie layer: Combine the eggs, sugars and vanilla extract in a large bowl. Mix until well combined. Add the melted butter, cocoa powder, flour, baking powder, cinnamon, ancho chile powder and salt. Stir to combine, but take care to not overmix. Add the chocolate chips and fold in.
• Spread the entire brownie layer mixture over the top of the graham cracker crust. Bake until the top is dry and firm, about 40 minutes. (A cake tester will not come out clean because the brownies are so fudgy!) Let them cool completely.
• For the marshmallow frosting: Turn the oven to the broil setting. Adjust the oven rack so it's 6 inches from the heat source.
• Spread the mini marshmallows on an unlined sheet tray, then broil until toasty and charred, about 1 minute. (As an alternative, use a kitchen torch and char until you have your desired level of darkness.) Let cool to touch.
• Add the butter and powdered sugar to a bowl and beat until fluffy and well mixed. Add the marshmallow creme and vanilla and stir until combined. Set aside.
• Spread the marshmallow frosting over the top of the cooled brownie. Add the charred mini marshmallows all over.
• Remove from the pan and cut into squares.

Steps:

• Preheat oven to 350.
• Grease bottom of 13x9" pan.
• Stir brownie mix, eggs, water, and oil in large bowl until well blended (about 50 strokes).
• Spread in greased pan and bake immediately.
• Bake 34 to 37 minutes if using a glass or metal pan (see box for other options).
• Brownies are done when toothpick inserted 1 inch from edge of pan comes out clean.
• Immediately upon removal from oven, sprinkle marshmallows and chocolate chips over warm brownie surface.
• Return to hot oven for about 2 minutes to melt.
• Arrange graham crackers on top of hot marshmallows and press down lightly.
• Cool completely.
• Cut into servings around graham crackers.

Steps:

• Place crackers in greased 13x9 baking pan.
• Prepare brownie mix as instructions say.
• Spread over crackers.
• Bake at 350* for 25 minutes.
• Sprinkle with marshmallows.
• chocolate chips, and peanuts.
• Bake 5 minutes longer.

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Cover bottom with 15 grahams, overlapping as necessary to form even layer. Break remaining grahams into small pieces.
• Microwave butter and unsweetened chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar, eggs and vanilla; mix well. Stir in flour. Pour over grahams in pan.
• Bake 30 to 32 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Top with marshmallows and semi-sweet chocolate. Bake 3 to 5 min. or until marshmallows begin to puff.
• Top with graham pieces; press gently into marshmallows with spatula to secure. Cool. Use foil handles to lift brownie from pan before cutting to serve.

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Break whole graham crackers crosswise in half. Arrange all graham squares on bottom of prepared pan, overlapping as necessary to form even layer.
• Prepare brownie batter as directed on package for cake-like brownies. Stir in dry pudding mix. Pour over crackers.
• Bake 23 to 27 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.)
• Heat broiler. Top warm brownies with marshmallows. Broil, 6 inches from heat, 1-1/2 min. or until marshmallows are golden brown. Cool completely. Use foil handles to lift brownie from pan before cutting to serve.