Sweet Treats: S’mores Brownie Recipe

My husband has been asking begging me to make brownies for, well…a long time.  He absolutely loves them, but for me they can be a bit plain.  Delicious, but plain.  The answer?  Dress them up a little!  So instead of boring old brownies, I decided to make S’mores Brownies using the regular box mix that he loves and the marshmallow fluff frosting that I love.  Add in a little chocolate syrup and some crushed up graham crackers, and voila – the perfect S’mores Brownie recipe and a great sweet treat!

For the ingredients list, I divided this recipe up into parts  (crust, chocolate filling, frosting, topping) because it was just easier that way.  Don’t let it fool you though – this is a very easy recipe!  And although there are several parts to it, each part can be done pretty quickly.  Trust me, if you bring this to a get together, people will be asking how you made them and will be shocked at how easy they are.  If you tell them the truth, that is…

For the crust you will need:

1 1/2 cup finely ground graham crackers (I think this was somewhere between 10-14 whole graham crackers)

1/4 cup sugar

6 Tbsp butter, melted

For the chocolate “filling” you will need:

One box brownie mix (preferably the 13×9 Family Size mix, but regular will do as well)

All ingredients indicated on the box (eggs, oil, water, etc)

For the frosting you will need: 

7.5 ounce container of marshmallow fluff

14 tsp room temperature butter

1 tsp vanilla extract

2 cups confectioners’ sugar

For the topping you will need:

Chocolate syrup

2-3 graham crackers

Step 1 – Preheat oven to 350 degrees.  Line a 13×9 baking pan with foil – it doesn’t look pretty, but I promise, it’s a ton easier than getting the brownies with a graham cracker crust out of a greased dish.

Step 2 – Combine graham cracker and sugar.  Add the 6 tablespoons melted butter and stir until completely moist.  Spread the graham cracker mixture out on the bottom of the foil lined 13×9 pan.  Press firmly into the bottom of the pan until just the bottom is completely covered.  Bake for 10 minutes then remove from oven.

**When I started this recipe, I placed my graham crackers in my mini food processor to grind them up, only to find out that the blade attachment was missing.  Since I couldn’t find it, I had to improvise by putting the graham crackers in a large plastic bag and rolling them with a rolling pin…only I couldn’t find a rolling pin so I used a bottle of wine.  So don’t worry if you don’t have a food processor – there are other ways.  Now I’m off to find the food processor blade attachment which is apparently floating around my house…eek.

Step 3 – Prepare brownie mix as directed on the box.  For this recipe, I highly recommend that you prepare your brownies to be fudge like instead of cake like (box mixes normally provide directions for each type), but either should work.  Pour brownie batter directly on top of the graham cracker crust.  Bake for the amount of time indicated on the box (checking at the lesser time to make sure they don’t get overdone – my box recommended between 28-31 minutes, and were done in 28 minutes).  Remove from the oven and allow to cool.Step 4 – Place 14 Tbspn of butter in a medium size mixing bowl and beat on low to medium speed until creamy.  Add in the marshmallow fluff and beat for an additional 1-2 minutes on medium speed until combined.  Slowly add in the 2 cups of confectioners’ sugar and beat on medium until well blended.  Finally, add the tsp of vanilla extract.  Beat for an additional 1-2 minutes.

Step 5 – Remove the brownies from the pan using the foil to lift them out.  Frost the brownies with the marshmallow fluff frosting.

Step 6 – Crush the graham crackers.  To do this, I kept them in the original packaging and crushed/broke them with my hands or you could always put them in a food processor for a very short period of time.  Once crushed into small pieces, sprinkle on top of the marshmallow frosting.Top with chocolate syrup in a zigzag pattern.  Enjoy!