Spooky Spiderweb S'mores Brownies
These s'mores brownies have it all: a crisp graham cracker crust, a layer of dense and fudgy brownies, and a stretchy spiderweb marshmallow top! Whether you're baking for a party or need a dessert for spooky season, these brownies are the perfect treat to make—they're impressive, deceptively easy, and (most importantly) delicious!
Print
Pin
Servings: 16 brownies
Ingredients
- 10 tablespoons unsalted butter, cubed
- 1 cup granulated sugar
- 2 large eggs
- 1 egg yolk (optional)
- 2 teaspoons vanilla extract
- 4 ounces good-quality semisweet chocolate chips or a chopped chocolate bar
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 4-5 graham crackers
- 1 cup marshmallows
Instructions
- Prepare the pan. Preheat the oven to 350°F, then lightly grease a 9×9 square baking pan with parchment paper.
- Line the bottom of the pan with a single layer of graham crackers, breaking them as needed to fit, then set aside.
- Make the brownie batter. In a large bowl, sift together the flour, cocoa powder, and salt. Set aside.
- In a microwave-safe bowl, heat the butter in 30 second increments until melted and very hot (be careful not to let the butter pop or explode).
- Add the granulated sugar to the butter, whisking until well incorporated and very smooth, around 2 minutes.
- Crack in the eggs one at a time followed by the egg yolk, then add the vanilla extract. Whisk the mixture until smooth and lightened slightly in color.
- In a separate small bowl, heat the chocolate in the microwave or over a double boiler, stirring every 30 seconds until melted. Allow the chocolate to cool slightly before adding to the egg and sugar mixture. Whisk well until homogeneous.
- Using a rubber spatula, fold in the dry ingredients until just combined and no streaks of flour remain, then pour the brownie batter over the graham crackers in the prepared pan.
- Bake for 35-40 minutes, or until the brownies are puffed and set in the middle; if you insert a toothpick into the center of the pan, a few moist crumbs should stick to it, but not raw batter (the brownies will continue to cook and set as they cool).
- Remove the brownies from the oven and allow to cool. Once completely cooled, lift the brownies out of the pan and onto a cooling rack.
- Decorate. To make the spiderweb decoration, place the marshmallows into a heat-safe bowl and microwave for 20-30 seconds or until melted. Stir until smooth.
- Once cool enough to handle, use your fingers to stretch the marshmallows apart to create a spiderweb effect. Drape the marshmallow web over the top of the brownies and gently press to adhere.
- Repeat until the top of the brownies are covered in webs. When ready to serve, use a sharp knife to slice the brownies into even pieces, running the blade under hot water and wiping it off in between cuts.
- Store any leftover brownies in an airtight container for up to 4-5 days at room temperature.