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S'mores fluffy marshmallow brownies on a pie tin.

S'mores Fluffy Marshmallow Brownies

Stephanie Rutherford
These s'mores fluffy marshmallow brownies are very fudgy. They have a graham cracker crust, fudgy brownie with chocolate chips, marshmallow fluffy, and chocolate ganache.
5 from 1 vote
Prep Time 45 mins
Cook Time 48 mins
Total Time 1 hr 33 mins
Course Dessert
Cuisine American
Servings 12 brownies
Calories 684 kcal

Ingredients
 
 

Graham Cracker Crust

  • 1 ¼ cups Graham cracker crumbs
  • 5 tablespoon Unsalted butter melted
  • 1 tablespoon Brown sugar packed light or dark

Brownies

  • 11/3 cups White granulated sugar
  • 2 Large eggs room temperature
  • 1 Egg yolk room temperature
  • 5 tablespoon Unsalted butter melted
  • cup Oil canola or vegetable
  • 1 teaspoon Pure vanilla extract
  • ½ cup All-purpose flour
  • ¾ cup Unsweetened cocoa powder
  • 1 tablespoon Cornstarch
  • ½ teaspoon Salt
  • ½ cup Semi-sweet chocolate chips
  • ½ cup Milk chocolate chips

Marshmallow Layer

  • 7 oz Marshmallow creme use all of the container
  • 1 cup Mini marshmallows

Chocolate Ganache

  • 1 cup Semi-sweet chocolate chips
  • ½ cup Heavy cream
  • Sea salt

Instructions
 

Graham Cracker Crust

  • Preheat oven to 325°F. Spray a 8X8 inch pan with baking non-stick spray. Line bottom and 2 sides of the pan with parchment paper. Spray again.
  • Use a food processor to turn graham cracker to fine graham cracker crumbs. Mix graham cracker crumbs, brown sugar, and melted butter together with a fork. Pour into the pan. Use the back of a measuring cup to compact the crust. The crust should be on the bottom and not up the sides.
  • Bake for 8 minutes. Allow to cool.

Brownies

  • Sift the flour, cocoa powder, cornstarch, and salt. In a mixing bowl with a whisk attachment, beat the eggs, egg yolk, and sugar for 5 minutes on high. While waiting, heat butter in the microwave and allow it to cool slightly.
  • Add in melted butter, oil, and vanilla. Mix on low until combined. Take off mixer. Pour in dry ingredients. Gently fold with a rubber spatula until combined. Fold in chocolate chips.
  • Pour batter over graham cracker crust. Bake for 40-50 minutes. The edges will be set and the middle will be slightly underdone. Sprinkle mini marshmallows on top and allow to cool for 20 minutes.

Marshmallow Layer

  • Scoop marshmallow creme into a microwave safe bowl. Heat for 20-30 seconds until melty. Pour over mini marshmallows. Spread evenly.

Chocolate Ganache

  • Pour chocolate chips into a bowl. Heat heavy cream in a sauce pan over medium-low heat. Heat until hot and steaming. Pour over chocolate chips. Let it sit for 1 minute and 30 seconds. Mix until smooth.
  • Place in fridge for 45 minutes. Mix every 10-15 minutes. Spread on top of cooled brownies.
  • Place brownies in the freezer for 15 minutes before cutting. Top with sea salt right before serving.

Notes

High altitude baking- Add an ½ tablespoon of flour to the brownies.

Nutrition

Calories: 684kcalCarbohydrates: 106gProtein: 4gFat: 30gSaturated Fat: 14gTrans Fat: 1gCholesterol: 56mgSodium: 168mgPotassium: 246mgFiber: 4gSugar: 85gVitamin A: 470IUVitamin C: 1mgCalcium: 41mgIron: 3mg
Keyword chocolate ganache, fudgy brownies, graham cracker crust, marshmallow fluff, sea salt, smores
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