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Why It Works
- Espresso enhances the chocolate’s bittersweet and fruity notes, adding extra depth of flavor.
- A graham cracker crust and marshmallow topping evoke the flavors and textures of a classic s’more.
As a child, I dreamed of summer camp, complete with s’mores and scary stories around the fire. The only camps I attended, though, were math, science, and creative writing workshops that my parents enrolled me in. There were no s’mores or campfires to be had, so I settled for toasting marshmallows over the gas stove in our kitchen, sandwiching them between chocolate digestive biscuits to create my own makeshift version of the confection. My love for the campfire treat I never truly had has followed me into adulthood, where I’ve happily sought out s’mores-inspired desserts—including icebox cake and Rice Krispies Treat—whenever possible.
The latest addition to my roster is this brownie recipe from María del Mar Cuadra, which we originally published in 2011. With a sweet, nutty graham cracker crust, a layer of fudgy brownies, and a topping of toasted marshmallows, these bars are a heartier, more substantial take on classic s’mores. A touch of instant espresso powder enhances the bittersweet chocolate’s fruity notes, preventing each bite from being cloyingly sweet, while a quick broil creates a nicely gooey marshmallow topping. They’re rich, chocolaty, and just the right amount of gooey. In other words: These brownies capture the flavors and textures I love about s’mores—no campfire necessary.
Serious Eats / Niedle Creative
March 2011
The recipe was developed by María del Mar Cuadra; the headnote was written by Genevieve Yam.
No Campfire, No Problem—These S’mores Brownies Bring the Magic Indoors
Cook Mode
(Keep screen awake)
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Nonstick cooking spray
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10 graham crackers (3 1/2 ounces; 100 g)
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168 g unsalted butter (about 6 ounces; 12 tablespoons), divided
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115 g granulated sugar (about 2 1/3 ounces; 1/2 cup plus 1 tablespoon)
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1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume, divided
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170 g bittersweet chocolate (6 ounces; 1 cup)
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2 large eggs
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1 teaspoon instant espresso powder
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1 1/2 teaspoons vanilla extract
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32 g all-purpose flour (about 1 ounce; 1/4 cup)
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3/4 teaspoons baking powder
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129 g mini marshmallows (4 1/2 ounces; 3 cups)
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Adjust oven rack to middle position and preheat oven to 350°F (180°C). Line an 8- by 8-inch baking pan with two 8-inch-wide strips of foil so that all sides are covered with about 3 inches of overhang on all sides. Using nonstick cooking spray, grease foil.
Serious Eats / Niedle Creative
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Break graham crackers into small pieces and, using a food processor, pulse until finely ground. (You should have about 1 cup of crumbs.) In a small microwave-safe bowl, microwave 4 tablespoons butter on medium power, stirring occasionally, until melted, about 1 minute. Add melted butter, 1 tablespoon (15 g) sugar, and 1/4 teaspoon salt to crumbs and pulse to combine. Using a flexible spatula, scrape crumbs onto bottom of prepared pan. Spread into an even layer, then use a flat-bottomed drinking glass or measuring cup to compress firmly until crumbs are in a compact, even layer across bottom and sides of pan.
Serious Eats / Niedle Creative
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In a large microwave-safe bowl, combine chocolate and remaining 8 tablespoons (4 ounces; 113 g) butter; microwave on high, stirring every 30 seconds, until melted and smooth, about 2 minutes.
Serious Eats / Niedle Creative
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Whisk in remaining 1/2 cup (100 g; 3 1/2 ounces) sugar, eggs, espresso powder, vanilla, and remaining 1/4 teaspoon salt. Add flour and baking powder, and whisk until smooth.
Serious Eats / Niedle Creative
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Pour batter into prepared pan. Bake until a toothpick or cake tester inserted into the center of the brownies comes out with moist crumbs attached, 25 to 30 minutes. Transfer to a wire rack and top with marshmallows.
Serious Eats / Niedle Creative
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Using gloved hands or kitchen towels, carefully adjust oven rack to upper third position and heat broiler. Return brownies to oven and broil until marshmallows are golden brown, about 1 minute.
Serious Eats / Niedle Creative
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Transfer to a wire rack and let cool in pan until room temperature, about 1 hour.
Serious Eats / Niedle Creative
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Using a chef’s knife lightly greased with cooking spray, slice and serve brownies.
Serious Eats / Niedle Creative
Special Equipment
8- by 8-inch baking pan, food processor, flexible spatula, toothpick or cake tester, wire rack
Notes
For the neatest bars, use a clean, sharp knife to cut the bars, rinsing and wiping the knife thoroughly between cuts.
