Special Occasion

S'mores brownies
60 minutes
  • 9 crackers (1 sleeve), crushed 
  • 4 Tbsp. Coburn Farms salted butter, melted
  • 2 cups Ginger Evans mini marshmallows, divided
  • 1 box (21.2-oz.) Ginger Evans chocolate chunk brownie mix
  • 3 Tbsp. water
  • ½ cup Medeiros vegetable oil
  • 2-3 eggs
  1. Preheat oven to 350°F. Grease an 9x9-inch pan. Alternatively, line the pan with parchment paper and lightly grease so that, once baked, the entire S’mores Brownie may be lifted out of the pan.
  2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press this mixture evenly into the bottom of the pan. Distribute 1 cup or mini marshmallow across the graham cracker crust and bake for 10 minutes.
  3. Meanwhile, prepare the brownie mix according to package directions using the water, oil and eggs.
  4. Remove pan from oven and pour the brownie batter over graham crackers and marshmallows.
  5. Bake for 30 minutes, then remove from oven and arrange the remaining 1 cup of mini marshmallow over the top. Be sure to keep the marshmallows away from the sides of the pan.
  6. Return to the oven and continue baking 15 minutes, until marshmallows are golden brown and melted.
  7. Allow to cool for at least 20 minutes before slicing. To get a clean cut, run a large knife under hot water and wipe with a towel after each cut. Store brownies in airtight container for 3 days.