S’mores Fudge Brownies
These S’mores Fudge Brownies are a gooey, chocolatey delight combining nostalgic campfire flavors with rich, fudgy texture. Perfect for any occasion!
Equipment
- 8x8 inch baking pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Non-stick spray or parchment paper
- Oven mitts
- Cooling rack
Ingredients
Dry Ingredients
- 0.5 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins & Toppings
- 1 cup halal-friendly semi-sweet chocolate chips
- 1 cup graham crackers crushed
- to taste large marshmallows or mini marshmallows for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your 8x8-inch pan with non-stick spray or line it with parchment paper, leaving some overhang for easy removal later.
Mixing Dry Ingredients
- In a medium bowl, whisk together 1/2 cup unsweetened cocoa powder, 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
Mixing Wet Ingredients
- In a large bowl, whisk 1/2 cup vegetable oil with 1 cup granulated sugar until smooth. Add 2 large eggs, one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract.
Combine Ingredients
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix. Fold in 1 cup halal-friendly semi-sweet chocolate chips.
Assemble and Bake
- Pour the batter into the prepared pan, spreading evenly. Sprinkle a generous layer of crushed graham crackers (about 1 cup) over the top.
- Top the graham crackers with large marshmallows or mini marshmallows, covering the surface evenly.
- Bake for 25-30 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs. The marshmallows should be golden and gooey.
Cool and Serve
- Allow the brownies to cool completely in the pan on a cooling rack. Once cooled, lift the brownies out using the parchment overhang, cut into squares, and enjoy!
Notes
- To avoid burnt marshmallows, cover the pan loosely with foil during the last 5 minutes if browning too quickly.
- Add chopped walnuts or pecans for a nutty crunch.
- Substitute graham crackers with digestive biscuits if needed.
- Store brownies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Use vegan substitutes like flax eggs and dairy-free chocolate chips for a vegan version.