Chewy dark chocolatey brownies stuffed with ooey gooey marshmallow fluff and melty milk chocolate, topped with golden-roasted marshmallows and toasted graham crackers!
There are few treats that I’ve made (and devoured) over the last few years that have given me that OMGICS moment. OMGICS of course, stands for “Oh my God, I can’t stop!”
This, is one of them.
When thinking of the perfect title for these brownies, S’more Brownies just wasn’t cuttin’ it. Not even The Ultimate S’more Brownies did them justice.
Then it hit me.
If the perfect s’more and the richest brownie made love, these would be their sugar babies. Not to sound biased, but I must say, mixed babies are definitely the cutest 😉
And in this case, the tastiest as well.
Inspiration for these brownie beauties came from my S’more Snickerdoodle Bars, which shouldn’t really come as a surprise seeing as they look so similar to each other.
I guess you could say that the S’moregasm Brownie is the little brother of the S’more Snickerdoodle Bar. And boy oh BOY are they just as addictive!
The brownie layers are actually made with a cake mix–Devil’s Food cake mix, to be more specific. I used the same recipe for those gooey butter cookies that are all over the Pinternet, but instead of making cookies, I used the dough as brownie layers. To make the dough, just combine a package of cream cheese, a stick of butter, an egg, a splash of vanilla, and finally the cake mix. Any chocolate cake mix will do. Oh, I also added a little instant espresso dissolved in hot water, but you can also use strong brewed coffee. This ingredient is optional, however, it definitely intensifies the chocolatey flavor of the brownies.
Once chilled, I used wet hands to press half of the brownie dough into a parchment-lined 8-inch square pan. Wet hands makes the dough less likely to stick all over your fingers. In which case, that’s what your tongue is for.
For the Hershey bar layer, I used the thinner Hershey bars that are sold in the 6-packs. It was just the right amount for the chocolate layer as well as having some leftover for sprinkling on top. A whole 7-ounce container of marshmallow fluff is then spread on top of the chocolate bars, followed by the last layer of brownie dough. I found it easiest to press pieces of the dough between two pieces of plastic wrap, then peeling away the wrap and placing on top of the marshmallow layer. The top layer should look like a puzzle by the time you’ve used up all the dough.
After the brownies have baked in the oven, I like to let them cool for a bit so that all of the layers can firm up a bit. Just before serving, sprinkle on the mini marshmallows and a few graham crackers and broil for less than a minute–watch it like a hawk! I add the chocolate pieces/chips after removing the brownies from the broiler so that the chocolate doesn’t burn. Once the broiler is off, I place the pan back into the oven to allow some of the residual heat to soften/melt the chocolate.
Densely moist and chewy chocolatey brownies…warm and melty chocolate…ooey gooey fluffy marshmallow creme…roasty toasty marshmallows…crisp graham crackers…
Just one bite is all it should take for you to realize exactly why I called these S’moreGASM Brownies.
Yields: 16 squares
1 teaspoon instant espresso powder*
1 teaspoon hot water
1/2 cup unsalted butter, softened
1 (8 oz) package cream cheese
1 teaspoon vanilla
1 (15.25 oz) box Devil’s Food cake mix
1 (7 oz) container marshmallow creme/fluff
6 (1.55 oz) Hershey bars, divided
2 cups mini marshmallows
2 full graham crackers, broken into pieces
Semi-sweet chocolate chips (optional)
Combine the instant espresso powder and hot water, stirring until fully dissolved; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the egg, espresso liquid and vanilla and continue beating until smooth. Add the cake mix and beat until incorporated. Cover and chill dough in the refrigerator for at least 2 hours so that it’s easier to work with.
Preheat oven to 350ºF and line an 8-inch square pan with parchment paper. Flatten half of the brownie dough evenly into the bottom of the pan. Place a layer of the chocolate bars on top of the dough, reserving the rest for later. Spread the marshmallow creme evenly on top of the chocolate bars.
Flatten pieces of the last half of the brownie dough** and place on top of the marshmallow layer. Bake in the oven for 22-24 minutes, or until the brownie looks set and is dry to the touch. Pan will still be jiggly due to the marshmallow creme layer. Allow to cool completely***, about 2 hours.
Just before serving, preheat the broiler. Top the brownies with mini marshmallows and broken graham crackers. Place under the broiler for 45-60 seconds, or until marshmallows are golden brown and puffy. Be sure to keep your eye on it the WHOLE time so that it doesn’t burn. Mine took about 50 seconds. Turn the oven off, take the brownies out and immediately top with the leftover Hershey bar and chocolate chips. Return to the now OFF oven and allow the residual heat to slightly melt the chocolate for about 20-30 seconds. Remove from the oven and serve!
*Strongly brewed coffee can also be used.
**I found it easier and less sticky/messy to flatten the pieces of dough between two pieces of plastic wrap.
***Cooling process can be sped up by placing the baked bars in the refrigerator.