Dense, gooey, fudgy, rich and delicious. Add a spooky flare with marshmallow spider webs on top
jump to recipe
You're going to need a tall glass of milk with these thick mommas. And can I just say, graham cracker crust makes everything better. Top it with melted marshmallows to make spider webs and you have the perfect Halloween treat. Creating memories through food is always my go to but maybe even more so during spooky season.
" Food and music have the ability to bring back memories I have long forgotten. I will take a double order of them both." - Krayl Funch
Creating these deliciously gooey and thick brownies all starts with the graham cracker crust. I have come to find when you are preparing any treat that requires a graham cracker crust the *best* way to find how many crackers you'll need is to simply lay them out in the pan you will be using. Layer them into the pan to the depth that you would like your crust to be. Then crush them up. If you are working with a round pan just add in an extra layer to accommodate for the spaces left.
For the graham crackers I like to use either the honey option or the cinnamon sugar option. That way you don't *need* to add more sugar if you don't want to. Just toss together with melted butter and press into your pan.
For the Brownies: I'm sure you have heard this before BUT if you have not, to get the beautiful craggily top you whisk together hot butter and sugar and eggs. You can do this by microwaving the butter and sugar for 30 seconds, whisking vigorously while adding in 1 egg at a time.
Then to add to the nostalgia of a s'more we are going to add a cup of marshmallows to the batter. Then melted marshmallows to the top after baking to give it that spider web effect. Then speckle the top with more graham crackers to top it all off.
These brownies are gooey, sticky, rich and fudgy. They are an over the top treat but hit all the indulgent buttons that you'd want in your family or friend get together. This recipe makes a lot of rich brownies so you are definitely going to want to share.
S'more Brownie Bars
Graham Cracker Crust:
2 sleeves of cinnamon graham crackers plus 4 for topping
10-12 TBSP melted butter
1 c melted butter
1/4 c vegetable oil
3/4 c granulated sugar
1 1/4 c brown sugar
1 tsp salt
2 tsp vanilla
2 tsp espresso powder (optional)
1 1/2 c flour
3/4 c cocoa powder
4 oz. good quality chocolate bar melted
4 oz. good quality chocolate bar chopped
3/4 c chocolate chips/chunks
2 c small marshmallows
2 c marshmallows
4 TBSP butter
Line a 9x13 pan with parchment paper. Preheat oven to 350 f (180 c) Crush graham crackers in a food processor till very fine. Place in the bottom of your baking pan and mix well with melted butter and press firmly into your baking pan. Set aside and mix together brownies.
To a medium bowl cream together butter, oil, sugars, salt, espresso powder and vanilla. Cream together till smooth. Wisk in eggs one at a time making sure to really mix the batter well before adding your next egg. Add in 4 oz. melted chocolate and give you batter another vigorous mix. Add in flour and cocoa powder and stir in till batter is smooth.
Chop up one 4 oz. chocolate bar to small uneven pieces. Add chopped chocolate, chocolate chips and marshmallows to brownie batter.
Pour all over the graham cracker crust and smooth out with a spatula. Bake at 350 f (180 c) for 40-45 minutes or till center is set. If you poke the center with a stick, it should come out with minimal sticky crumbs.
While the brownies cool, melt the marshmallow and butter in the microwave. drizzle over the top of fully baked brownies and make a spider web effect. Sprinkle with graham crackers. Let brownies cool in the fridge for 10 minutes before slicing.