The Best S’mores Blackout Brownies

The darkest, fudgiest, and richest brownies you’ll ever need. Blackout brownies filled with marshmallows and melted dark chocolate, then topped with toasted marshmallows, crushed graham cracker and chocolate drizzle. This will be your favorite summer dessert!

If you follow me on Instagram, then you’ve seen my post for Nutella Sea Salt and Peanut Butter Filled Blackout Brownies adapted from Butternut Pantry. These blackout brownies are super dark, fudgy, and moist! They are also extra dense and rich in chocolate, but not crazy sweet. I love to bake them in square brownie bar pan, which yields 12 perfect size brownies every single time. I knew I had to make them again, with different filling. So here we are – introducing THE BEST S’MORES BLACKOUT BROWNIES.

I’m talking about adding melted chocolate into the brownie batter, stuffing marshmallows into the fudgy center, then topping the brownies with toasted marshmallows, graham crackers, and chocolate drizzle!

CHOCOLATE & COCOA POWDER

Two different types of cocoa powder are used in this recipe. Dutch cocoa powder brings out the chocolate flavor and black cocoa powder intensify the dark color. If you only have dutch cocoa powder, using all dutch cocoa powder would be just fine.

A small amount of instant coffee powder was added as well. You can use espresso powder instead, or no powder at all. Coffee powder makes the chocolate pop in the brownie and enhances its naturally bitter flavor. Although the coffee aroma may be subtle and you might not even taste it, the chocolate will certainly get a flavor boost.

Dark chocolate chunks is used for the richness and bittersweet chocolate flavor. You can absolutely substitute with semi-sweet chocolate chips. Incorporating melted chocolate into the batter creates a moist, melt-in-your-mouth, fudgy center.

MARSHMALLOWS

Two different sizes of marshmallow are used in this recipe.

For the stuffed middle part, I take a Jumbo marshmallow and cut it into half. You can definitely use mini marshmallows if that’s all you have. I find the larger marshmallows easier to place into the brownie center. Once the brownies are done, I then top them with mini marshmallows.

ASSEMBLY

The pan I used was a 12-cup Nonstick Brownie Bar Pan (Total Dimension: 15.2 x 1 x 10.75 inches). You can use a regular muffin or cupcake baking pan. Baking time will be the same.

To line the cups, I strongly suggest what Sara from Butternut Pantry did – lining it with a strip of parchment paper. It will make your life easier later when trying to remove soft brownies from the pan. If you aren’t lining it with parchment paper, make sure to grease the cups generously with butter.

Spoon batter into the cups until it is 1/2 filled. Then place 1/2 jumbo sized marshmallow into the center. Then add more brownie batter on top until the marshmallow is fully covered. Each cup should be 3/4 filled to the top.

When the brownies are baked and ready, top them with mini marshmallows and crushed graham crackers. Put them back into the oven and broil for 3 minutes. Oven temperature varies, so you want to watch them like a hawk to prevent burning. Take them out as soon as the mini marshmallows start to turn light golden color.

Lastly, drizzle the brownies with melted chocolate (yes, more chocolate).

CHECK OUT OTHER BROWNIE RECIPES:

Gluten Free Tahini Fudge Brownies

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

The Best S’mores Blackout Brownies

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• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 12 brownies 1x

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Description

The darkest, fudgiest, and richest brownies you’ll ever need. Blackout brownies filled with marshmallows and melted dark chocolate, then topped with toasted marshmallows, crushed graham cracker and chocolate drizzle. This will be your favorite summer dessert!

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Ingredients

Scale 1x2x3x

• ¾ cups unsalted butter
• ⅔ cups dark chocolate chips/chunks
• ½ cup granulated sugar
• ½ cup brown sugar
• ¼ tsp salt
• 2 large eggs
• ⅓ cup dutch cocoa powder
• ⅓ cup black cocoa powder
• 1 tsp instant coffee
• 1 tsp vanilla extract
• ⅓ cup + 1 tbsp all purpose flour
• 6 large marshmallows cut into half, or 36 mini marshmallows

Toppings

• mini marshmallows
• crushed graham crackers
• chocolate, melted (drizzle)

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Instructions

1. Preheat the oven to 350°F.
2. Line brownie or cupcake tin with strips of parchment paper. Or grease the cups generously with butter.
3. Melt butter and dark chocolate using a double boiler method. First, Bring a pot of water to a simmer. Then place a heatproof bowl on top of the water pot. Add butter and chocolate to the bowl. Stir the butter-chocolate mixture until melted and silky smooth.
4. Add sugar and salt into the butter-chocolate mixture. Stir until combined.
5. Remove the bowl from the water pot. Add eggs and mix until well combined.
6. Sift dutch cocoa powder and black cocoa powder into the batter. Then add instant coffee and vanilla extract. Mix until well combined.
7. Sift all purpose flour into the batter and mix until just combined.
8. ASSEMBLY: Spoon the batter into the cups, about 1/2 filled. Place half of a jumbo marshmallow into the center. Then top with more batter, until marshmallow is completely covered. Each cup should be 3/4 filled. Repeat until all 12 cups are filled.
   
9. Bake for 12-13 minutes.
10. Take the brownies out. Top with mini marshmallows and crushed graham crackers. Broil for 3 minutes. Oven temperature varies, so keep an eye on the marshmallows to prevent burning. Take brownies out as soon as the top marshmallows turn light golden color.
11. Cool the brownies for about 10 minutes. In the mean time, place 1 cup of chocolate chips in a microwave safe bowl. Microwave in 20-sec intervals, stirring in between intervals, until smooth and melted. Drizzle the melted chocolate on top.
12. Remove and transfer to a cooling rack. Enjoy!

Notes

Brownies can be stored in an air tight container for up to 3 days.

Recipe adapted from Butternut Pantry

• Category: Dessert
• Cuisine: American

Keywords: blackout, brownies, chocolate, marhsmallows, s’mores

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