I kid you not when I say that these Campfire S’more Brownies made with Simply Chocolate S’mores Squares will be on repeat all summer long. I repeat...all Summer long! These decadent, ooey gooey, triple chocolate, double mallow brownies with a buttery graham cracker crust are to die for and scream summer vibes. I had the absolute pleasure of partnering with Simply Chocolate for this recipe. They sell all things chocolate and they are the perfect place for all of you chocolate lovers, plus they make gifting easy!
“You’re killing me smalls!” The Sandlot. One of my favorite childhood movies that never goes out of style. When I think of s’mores I always think of the classic s’mores scene at their camp out and it gets me every time!
When I received the opportunity to collaborate with Simply Chocolate on a new recipe, of course is was in! I also knew it had to be s’mores related, given the current summer season and the Sandlot movie I enjoyed so much growing up. I came across their s’mores squares on their website and it was a perfect match.
Browsing their site was so fun. They offer a variety of chocolate, chocolate boxes and chocolate gifts made by extremely talented chocolatiers. I loved working on and this one and I must say that their chocolate s’mores squares are incredible! The pack of s’mores comes with dark chocolate and milk chocolate covered s’mores squares. Both of which get chopped up and mixed in with my Pretty Plate brownie batter for this recipe.
Let’s talk about the brownies, such beauties huh!? Trust me, I am still not over them.
First you take the graham, grind it up and put it at the bottom of the pan. Bake and let cool. You spread Pretty Plate’s s’mores brownie batter with the chopped Simply Chocolate Squares on top. Then, you bake. Again. Add the marshmallow fluff on the baked brownies. Then, you roast the mallow. Wait a day for it to cool, then you cut and stuff. Kind of messy, but beyond delicious!
So, you might‘ve notice above I said “wait a day for it to cool”. This is true. This recipe is the definition of patience. The absolute best way for These brownies to turn out and be served is cold from the fridge. The consistency and taste is unbelievable.
Below are some notes and tips about the recipe:
When the mallow is done being roasted (broiled for 1-2 minutes in the oven with your watch) you take them out add your Simply Chocolate s’mores garnish on top and let cool at room temperature for 30 minutes.
Then, you place the whole pan of uncut brownies in the fridge covered overnight. I know that might seem extreme, but trust me it is worth it! Keeping it in the fridge over night is the key to this recipe and what helps make them so irresistibly good.
When you’ve finally cut them, make sure to keep them in an air tight container.
Keep that air tight container in the fridge at all times. These brownies are meant to stay in the fridge, NOT sit out on your counter. It will help keep that same consistency and taste.
Make sure to bake this in a rectangle pan and not a square. If you bake it in a square you run the risk of it over flowing and your brownies and graham cracker crust will be too thick.
Last, I know what you might be thinking, won’t the marshmallow fluff get hard in the fridge? The answer is simple, no. It stays ooey gooey and oh so wonderful, that is the best part!
Did you make this? If so tag @prettyplatebymichelle + @simplychocolateco and follow us on Instagram or leave a comment below and let us know what you thought! We would love to hear from you!
Makes About 20 Small-Medium S’mores Brownies
INGREDIENTS: For the Graham Cracker Crust
16 Graham Cracker, full rectangles
10 TBSP unsalted butter
Pinch of salt
2 TBSP coconut sugar
INGREDIENT: For the S’mores Brownie Batter
1 and 1/2 Cups Simply Chocolate S’mores squares, roughly chopped
2/3 Cup coconut oil, melted (I measure out the coconut oil not melted first, then melt it)
3/4 Cup almond flour
3/4 Cup all purpose flour, sifted
1/2 Cup cocoa powder, sifted
1/2 TSP baking powder
4 Eggs, room temperature
2 Cups coconut sugar
1 TSP vanilla extract
Pinch of pink Himalayan salt
INGREDIENTS: For the Marshmallow Fluff Topping
Additional Simply chocolate s’mores squares, roughly chopped + debris
2 Jet puff tub, marshmallow fluff
Place parchment paper in a 14.5x10” rectangle baking pan. Place a crinkled piece of parchment paper over the top spray with non stick spray. Set aside. NOTE: Make sure at least 2 ends are hanging over the edge of the pan so when the brownies are done they can easily be removed from the pan.
Preheat your oven to 350 degrees.
Add your graham crackers to your food processor. Pulse until graham crackers are fine and grated. Add 2 TBSP coconut sugar and a pinch of salt.
Melt your butter in the microwave, when done add melted butter to your food processor and pulse until graham crackers, salt, coconut sugar and butter are mixed.
Transfer your graham cracker mixture to your prepared pan. Using a measuring cup, press down into the crust and smooth out so the crust is nice and packed. When ready, bake at 350 degrees for 10 minutes. When done, remove from heat and let cool for 10 minutes. Then, place in the freezer for 20 minutes. When done, remove from freezer and set aside.
While your crust is baking, chop your simply chocolate dark and milk chocolate s’mores squares, place in a bowl and set aside.
Melt you coconut oil in the microwave, when done set aside to cool.
Attach your whisk attachment for your mixer, place 2 cups coconut sugar in the bowl and crack your 4 eggs. Beat on low speed until fluffy. Add your melted coconut oil, vanilla extract and sift in your cocoa powder. Beat again on low speed until mixed.
Add in your dry ingredients: 3/4 cup sifted all purpose flour, 3/4 cup almond flour, 1/2 TSP baking powder and a pinch of salt. Place the whisk back on and beat on low speed. Until everything is combined. Once combined and smooth turn off immediately, you do not want to over mix.
Add in 1 and 1/2 cups of your chopped s’mores squares to the batter and using a rubber spatula, mix well to combine.
Pour s’mores batter over your baked graham cracker crust. Gently tap the bottom of the pan to your counter to even out the batter in the pan.
Increase your heat and bake at 375 degrees in the oven for 30 minutes. When done, remove from the oven. Add your layer of marshmallow fluff with your 2 tubs using a rubber spatula to smooth.
Switch your oven to broil on low. Broil for 1-2 minutes until fluff is slightly toasted. NOTE: You need to keep an eye on this the whole time and check frequently because you do not want to burn the top.
Remove from heat and sprinkle/press into the top with extra simply chocolate chopped s’mores pieces.
Let cool on your counter for 30 minutes. Then, place in the fridge covered overnight.
Next day, slice into 20 small-medium sized brownies. Store in an air tight container and keep in the fridge. NOTE: I would not keep these just sitting on the counter. They are best kept in the fridge.
PRETTY PLATE KITCHEN ITEMS USED: