Graham Cracker Brownies with Chocolate Ganache & Toasted Marshmallow
Graham Cracker Brownies with Chocolate Ganache & Toasted Marshmallow
Ingredients
For the Graham Cracker Base
- 1 1/2 cups graham crackers, crushed
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Brownies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For the Toasted Marshmallow Topping
- 7 ounces marshmallow fluff
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine the crushed graham crackers, 1/4 cup melted unsalted butter, and 2 tablespoons granulated sugar. Mix until the crumbs are evenly moistened.
⏱️ 3 min
- 3
Press the graham cracker mixture evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and set aside.
⏱️ 10 min•🌡️ 350
- 4
In a large bowl, whisk together the 1/2 cup melted unsalted butter, 1 cup granulated sugar, and 1/2 cup packed light brown sugar until smooth.
⏱️ 3 min
- 5
Beat in the large eggs one at a time, mixing well after each addition. Stir in the 1 teaspoon vanilla extract.
⏱️ 2 min
- 6
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no streaks of flour remain. Do not overmix.
⏱️ 5 min
- 7
Pour the brownie batter evenly over the baked graham cracker crust in the pan. Spread with a spatula to ensure an even layer.
⏱️ 2 min
- 8
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake. Let the brownies cool completely in the pan on a wire rack.
⏱️ 90 min•🌡️ 350
- 9
While the brownies cool, prepare the chocolate ganache. Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges (do not boil).
⏱️ 5 min
- 10
Pour the hot cream over the chocolate chips. Let it sit for 5 minutes, then whisk until smooth and glossy. If the ganache is too thick, microwave for 10-15 seconds and stir again.
⏱️ 7 min
- 11
Once the brownies are completely cool, pour the chocolate ganache over the top and spread evenly with an offset spatula. Place the pan in the refrigerator for at least 30 minutes to allow the ganache to set.
⏱️ 35 min
- 12
Once the ganache is set, spread the marshmallow fluff evenly over the ganache layer. You can use an offset spatula or pipe it on for a more decorative look.
⏱️ 5 min
- 13
Using a culinary torch, carefully toast the marshmallow topping until golden brown and slightly caramelized. Be careful not to burn it.
⏱️ 2 min
- 14
Allow the marshmallow to cool slightly before cutting the brownies into squares using a sharp knife. Clean the knife between cuts for clean edges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Graham Cracker Brownies with Chocolate Ganache & Toasted Marshmallow
For the Graham Cracker Base
- 1 1/2 cups graham crackers, crushed
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Brownies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For the Toasted Marshmallow Topping
- 7 ounces marshmallow fluff
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine the crushed graham crackers, 1/4 cup melted unsalted butter, and 2 tablespoons granulated sugar. Mix until the crumbs are evenly moistened.
⏱️ 3 min - 3
Press the graham cracker mixture evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and set aside.
⏱️ 10 min•🌡️ 350 - 4
In a large bowl, whisk together the 1/2 cup melted unsalted butter, 1 cup granulated sugar, and 1/2 cup packed light brown sugar until smooth.
⏱️ 3 min - 5
Beat in the large eggs one at a time, mixing well after each addition. Stir in the 1 teaspoon vanilla extract.
⏱️ 2 min - 6
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no streaks of flour remain. Do not overmix.
⏱️ 5 min - 7
Pour the brownie batter evenly over the baked graham cracker crust in the pan. Spread with a spatula to ensure an even layer.
⏱️ 2 min - 8
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake. Let the brownies cool completely in the pan on a wire rack.
⏱️ 90 min•🌡️ 350 - 9
While the brownies cool, prepare the chocolate ganache. Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges (do not boil).
⏱️ 5 min - 10
Pour the hot cream over the chocolate chips. Let it sit for 5 minutes, then whisk until smooth and glossy. If the ganache is too thick, microwave for 10-15 seconds and stir again.
⏱️ 7 min - 11
Once the brownies are completely cool, pour the chocolate ganache over the top and spread evenly with an offset spatula. Place the pan in the refrigerator for at least 30 minutes to allow the ganache to set.
⏱️ 35 min - 12
Once the ganache is set, spread the marshmallow fluff evenly over the ganache layer. You can use an offset spatula or pipe it on for a more decorative look.
⏱️ 5 min - 13
Using a culinary torch, carefully toast the marshmallow topping until golden brown and slightly caramelized. Be careful not to burn it.
⏱️ 2 min - 14
Allow the marshmallow to cool slightly before cutting the brownies into squares using a sharp knife. Clean the knife between cuts for clean edges.
⏱️ 5 min