S’mores Brown Butter Brownies

S’mores Brown Butter Brownies: A delectable dessert that combines the irresistible richness of brown butter brownies with the classic campfire treat, S’mores.

Smores brownies

These brownies are a symphony of flavors and textures, featuring a fudgy brownie base infused with the nutty aroma of browned butter, topped with gooey marshmallows, and generously sprinkled with graham cracker crumbs and chocolate chips.

With each bite, you’ll experience the nostalgic warmth of a campfire S’more transformed into a delightful, handheld dessert. Get ready to indulge in the ultimate combination of chocolate, marshmallow, and graham cracker goodness in every heavenly square of S’mores Brown Butter Brownies!

Layered brownies

Brownies are gooey and rich and just oh so wonderful, for more brownies that are layered with flavor, check these out:

• Stuffed Oreo Brownies with Melting Oreo Cream
• Layered Chocolate Cream Cheese Brownies

S’mores cruch

There are so many great smores recipes out there, for more smores inspiration, check these out:

• S’mores Crunchwrap
• Marshmallow Smores Pops
• Peanut Butter Smores Pie Jars
• Ooey Gooey Crumbly Smores Bars
• Smores Cookie Recipe
• Crumbl Smores Cookies
• Puff Pastry Smores

Brown butter, also known as beurre noisette in French, is a simple yet transformative ingredient used in cooking and baking. It’s essentially butter that has been heated until the milk solids in it turn brown, resulting in a nutty and aromatic flavor. Here’s how you can make brown butter:

1. Start with Butter: Begin with a quantity of unsalted butter in a saucepan or skillet. You can use any amount you need for your recipe.
2. Melt Over Low Heat: Place the butter in the saucepan or skillet and melt it over low to medium-low heat. Use a light-colored pan to make it easier to monitor the color change.
3. Frothing and Bubbling: As the butter melts, it will start to foam and bubble. This is the water content in the butter evaporating.
4. Stirring: Stir the butter occasionally to ensure even heating. You’ll notice that the foam will gradually subside.
5. Browning: As the butter continues to cook, it will change from a pale yellow to a deeper golden color. The milk solids in the butter will begin to brown, and you’ll start to smell a nutty aroma. This is the key moment when the butter becomes brown butter.
6. Remove from Heat: As soon as the butter reaches a rich, caramel-like brown color, remove it from the heat immediately to prevent it from burning. The residual heat will continue to brown the butter, so timing is crucial.
7. Cool: Let the brown butter cool for a few minutes in the pan, then transfer it to a heatproof container to cool completely.

Brown butter can be used in a variety of dishes to add depth and a unique flavor. It’s particularly popular in baking, where it can enhance the taste of cookies, cakes, and brownies, as well as in savory dishes like pasta sauces and risotto. The nutty and toasty notes of brown butter can elevate the overall flavor profile of your recipes.

Brown butter brownies

Now let’s get down to the good stuff, here’s the recipe:

Print Recipe

Smores Brown Butter Brownies

Nutty rich brownies with smores flavors that are sure to please!

Prep Time15 minutes mins

Cook Time1 hour hr

Resting Time30 minutes mins

Total Time1 hour hr 45 minutes mins

Course: Dessert

Cuisine: American

Keyword: brown butter, brownies, smores, smores brown butter brownies

Servings: 12

Ingredients

Graham Cracker Crust

• 12 graham crackers crushed
• ¼ cup raw sugar
• ½ stick butter melted unsalted

Brownie Batter

• 1 ½ sticks unsalted butter browned
• 4 ounces semisweet chocolate chopped
• 1 cup raw sugar
• 3 eggs
• 1 teaspoon vanilla extract
• ½ cup all purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon espresso powder

Topping

• 1 ½ – 2 cups mini marshmallows

Instructions

• Preheat the oven to 350 degrees fahrenheit.
• Start by making the graham cracker crust by pulsing the graham crackers and raw sugar together in a mixer until they are a crumb consistency.
• Add the graham cracker mixture to the melted butter and mix together until coated.
• Place parchment paper in your pan to prevent the brownies from sticking.
• Mold the graham cracker crust into the bottom of the pan until evenly spread. Bake in the oven for 15 minutes, then remove from the oven and set aside.
• While the crust is baking, brown the butter for the brownie batter in a pot. Stir continuously until the melted butter begins to create brown bits at the bottom of the pot and give off a nutty scent.
• Add the chopped semi sweet chocolate immediately to the hot butter and mix together until completely melted. Remove from the heat.
• In a separate bowl, combine the raw sugar, eggs and vanilla. Beat until thick and fluffy. You will notice the mixture has lightened in color as well.
• Pour in the brown butter and melted chocolate mixture and mix together on low speed until combined.
• Fold in the cocoa powder and espresso powder until combined. Use a rubber spatula to ensure you don’t overmix.
• Pour the brownie batter into the pan over the graham cracker crust and spread evenly.
• Bake for another 35-40 minutes. The brownies should look set and no longer jiggle when you pull them out of the oven.
• Turn your oven on broil.
• Pour the mini marshmallows evenly on top of the brownies. Place back in the oven for another 3-5 minutes, watching closely until the marshmallows have toasted and reached a golden brown color.
• Remove from the oven and let the brownies rest for 30 minutes at room temperature.

Notes:

• You can make this recipe without browning the butter and just melting, but I like the added chewiness and nutty flavor it gives.
• You can substitute the brown sugar in the crust with white sugar if necessary
• Running your knife under hot water then wiping off between each slice will help you achieve clean brownies slices.

For more yummy rich browned butter ideas, check this out:

• Banana Coffee Cake with Browned Butter Frosting