I Want S’More Brownies – a delicious recipe with Bittersweet Chocolate Chips, Butter, Eggs, Sugar, Salt, Cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F.
2
In a small saucepan over high heat, melt the chocolate chips and butter, stirring constantly. Once the chocolate chips are melted, reduce the heat to low and continue to stir constantly until the butter is melted. Remove from the heat and let cool briefly.
3
In a medium bowl whisk the eggs, sugar, and salt together, followed by the cocoa powder. Slowly, whisking constantly, whisk in the chocolate and butter mixture a little bit at a time. Briefly whisk in the flour.
4
Place 3 of the graham crackers on the bottom of an 8 1/2-inch square pan lined with parchment paper. Pour half of the brownie batter over the top, spreading it out into an even layer using a rubber spatula. Place the marshmallows evenly over the batter, cut side down. Pour the rest of the brownie batter over the marshmallows, making sure to get a thin layer covering each one. Crumble the remaining 1/2 graham cracker in your hand and sprinkle evenly over the top of the brownies.
5
Bake for 35 minutes, or until the brownies are set but a toothpick inserted in the center still has moist crumbs on it. Let cool completely at room temperature before slicing.
746
kcal
Calories
50
g
Fat
56
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup Bittersweet Chocolate Chips, 1 stick Unsalted Butter, 2 whole Eggs, 1/3 cups Granulated Sugar, and more.
Yes, I Want S’More Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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