Brownie S'Mores Recipe

Adjust oven rack to middle position and heat oven to 350°F. Line an 8-inch baking dish with foil or parchment paper, leaving it longer on two sides to create “handles” and coat with cooking spray.

In a food processor or stand mixer, combine graham cracker crumbs, sugar, salt, and melted butter until evenly moistened. Firmly pat crumbs into prepared pan and bake until firm and lightly browned, 8 to 10 minutes. Remove pan from oven and set aside to cool slightly.

Increase oven to 375°F.

While crust is baking, in a bowl set over a pot of barely simmering water (make sure water doesn’t touch the bottom of the bowl), melt butter and chocolate together. Whisk until smooth. Transfer to a mixing bowl. Stir in sugar, vanilla, salt, and baking powder. With the mixer on low speed, add the eggs, one at a time. Blend for 1 to 2 minutes. Slowly mix in the flour and blend until smooth. Do not over beat. Scrape the bowl and beaters. Pour brownie batter over graham cracker crust and smooth with a spatula until evenly covering crust. Bake about 20 minutes or until the batter begins to pull away from the sides of the pan. A toothpick inserted in the center will have moist crumbs clinging to it (don’t sink toothpick into crumb crust).

Remove pan from oven and turn oven to broil. Spread warmed marshmallow cream over top of brownies with an offset spatula (heat spatula with hot water first to make it easier.) Return pan to oven and broil until marshmallow is lightly browned, 1 to 3 minutes. (Watch carefully so it doesn’t burn.) Immediately remove pan from oven. Sprinkle with coconut and chopped nuts. Cool brownies on a wire rack to room temperature before cutting.

Using foil “handles” remove brownies from pan. When cutting brownies, dip knife in very hot water and wipe dry between each slice. Cut into 16 squares.