| Level: | Intermediate |
| Total: | 2 hr 25 min |
| Active: | 30 min |
| Yield: | 9 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 2 sleeves graham crackers (18 crackers)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 10 tablespoons unsalted butter, melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1/2 cup cocoa powder
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ancho chile powder
- 1/4 teaspoon kosher salt
- 1/4 cup semisweet chocolate chips
- 2 cups mini marshmallows
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/2 cups powdered sugar
- 2 cups marshmallow creme
- 1/2 teaspoon vanilla extract
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 671 |
| Total Fat | 35 g |
| Saturated Fat | 19 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 3 g |
| Sugar | 62 g |
| Protein | 6 g |
| Cholesterol | 113 mg |
| Sodium | 349 mg |
Reviews
I thought the brownie flavor was delicious! However, the marshmallow cream and powdered sugar frosting was TOO sweet. Next time I am going to try the fluff with butter only, no powdered sugar to see if that takes the sweet down some. I’m glad I was out of semisweet chocolate chips otherwise it would have been inedible for our family. Overall though, great recipe.
Good flavor but VERY sweet. I thought an 8×8 pan wouldn’t make enough, but they are fine to cut very small. After reading other reviews, I used an empty glass and pressed the graham cracker crust in firmly (like I would a cheesecake crust) and it did not fall apart. Next time I might skip the icing and just top w the charred marshmallows
They are delicious, but my graham cracker layer never came together, just totally dissolved into crumbs. Any ideas on how to get it to work?
I charred my marshmallows with a propane torch, worked great. I think this is necessary to really get that fire roasted marshmallow s’more taste.
These were great ! Made some modifications based on other reviews-
Would use. 1 1/2 sleeves of Graham crackers – and a bit less cinnamon
Didn’t make the icing- simply put marshmallows on top of the brownies- and stuck them under the broiler for 2 minutes- came out perfect !
Not too sweet
Would use. 1 1/2 sleeves of Graham crackers – and a bit less cinnamon
Didn’t make the icing- simply put marshmallows on top of the brownies- and stuck them under the broiler for 2 minutes- came out perfect !
Not too sweet
Very easy to make, and delicious! Great to have a homemade brownie recipe, instead of a box mix. Thanks Molly!
Graham cracker crust fell apart completely. The texture of the brownie was rock hard and I did not like the flavor of the brownie at all. The marshmallow frosting was way too sweet and made a huge mess! Definitely will never make again
Decadent! Seriously delicious! I was skeptical with the chili powders in the crust & brownies, but glad I didn’t omit them. I didn’t make the buttercream frosting or use mini marshmallows. Instead I made homemade marshmallow fluff & iced brownies with that, then did a quick toast under the broiler.
So easy to make and so yummmmmy !! We had no problem charring our marshmallows in the oven with the broiler setting. You just have to keep your eyes on them like anything you broil.
These were very good. I didn’t do the charring to the marshmallow bit. Very much on the sweet side. I would make it again.
These were very delicious! The ratio of Graham crackers to everything else is a bit high, you may want to pair down to 1.5 sleeves or even just 1 sleeve of crackers for the crust. I will absolutely make these again!