S’Mores Brownie Bars
This summer-inspired dessert is especially delicious when a campfire isn’t handy. It’s a s’more, but better.
Servings
16
Prep Time
10 minutes
Cook Time
30 minutes
Start with a layer of graham crackers then top with fudgy brownie batter. Then cover the top with marshmallows a few minutes before they’re done to get an irresistible gooey topping.
Ingredients
4 ½ sheets Once Again Honey Graham Crackers
8 tablespoons unsalted butter, cubed
1 cup (200g) granulated sugar
- ½ teaspoon salt
- ½ cup (42g) unsweetened cocoa powder
- 2 large eggs
- 1 1/2 teaspoons vanilla extract, divided
- ½ cup (60g) + 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
-
¼ cup Once Again Creamy Almond Butter
- 1 1/2 cups mini marshmallows
Directions
Preheat the oven to 325°F. Coat a metal 8-inch baking dish with non-stick cooking spray then line with parchment paper. Cover the bottom with graham cracker sheets; breaking them as needed to make them fit.
Add butter to a large microwave-safe measuring cup or bowl. Microwave, uncovered at 50% power (medium) in 30 second increments until melted (this can also be done in a small saucepan over low heat). Transfer to a bowl and let cool slightly. Whisk in sugar, salt and cocoa powder. Add eggs and vanilla and whisk to combine. Stir in flour and cornstarch and mix until just combined.
Pour brownie batter onto the graham layer and spread out in an even layer. Add small dollops of almond butter evenly over the batter then use a toothpick or tip of a knife to swirl the two together. Bake 25 minutes, then remove from the oven and cover the top with marshmallows. Bake until marshmallows have melted and toothpick inserted in the center comes out clean or with just a few crumbs, about 5 to 7 more minutes. Let cool completely before slicing.
Recipe Note
Tip: For a golden, brown top, slide the brownies under the broiler for 2 minutes.
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