Peanut Butter S'mores Brownies

A slice of chocolate cake topped with toasted marshmallows sits on a white plate, surrounded by butterscotch chips—reminiscent of decadent Peanut Butter S'mores Brownies.

5 from 1 vote

These Peanut Butter S'mores Brownies have a buttery graham cracker crust followed by a layer of fudgy, rich brownies swirled topped with peanut butter chips and toasted mini marshmallows.

Prep Time25

Cook Time35

Cool Time1

Total Time2

Servings: brownies

Author: Miranda Couse

Ingredients

Crust

1 cup graham cracker crumbs
½ cup granulated sugar
6 tablespoons butter melted

Brownies

1 cup butter room temperature
2 cups granulated sugar
¼ cup whole milk
2 teaspoons vanilla extract
3 large eggs
1 ½ cups all-purpose flour
½ unsweetened cocoa powder sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped peanut butter cups

Topping

1 cup peanut butter chips
10 ounces mini marshmallows

Instructions

Crust

Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick baking spray. Set aside. You can also line the bottom of the greased pan with parchment paper and leave a slight overhang over the sides of the pan for easy removal once the brownies have cooled completely.
In a medium bowl, add the 1 cup graham cracker crumbs, ½ cup granulated sugar, and melted 6 tablespoons butter. Stir with a spatula until the butter coats all of the graham cracker crumbs.
Pour the crust mixture into the prepared baking dish. Firmly and evenly press down the crumbs to form the crust. Place in the fridge to chill while working on the brownie batter.

Brownies

In a large bowl, add the 1 cup butter and 2 cups granulated sugar. Beat using a hand mixer on medium speed until light and fluffy, about 1 minute.
Add the ¼ cup whole milk and 2 teaspoons vanilla extract. Beat until combined.
Add the 3 large eggs, one at a time, beating in each egg until just incorporated before adding the next. Scrape down the sides of the bowl after each egg.
In a medium bowl, add the 1 ½ cups all-purpose flour, ½ unsweetened cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon salt. Whisk until well blended.
Add the dry ingredients to the wet ingredients. Beat just until combined.
Stir in the 1 cup peanut butter chips with a spatula.
Pour the brownie batter into the pan over the graham cracker crust and spread out evenly using an angled spatula.
Place in the preheated oven and bake for 35 to 40 minutes or until a toothpick inserted into the center of the brownies comes out clean or with moist crumbs. If you have wet batter, it means you need to bake the brownies longer.
Remove the brownies from the oven and set the oven to broil.

Topping

Sprinkle the 1 cup chopped peanut butter cups over the hot brownies.
Sprinkle the 10 ounces mini marshmallows evenly on top of the peanut butter chips.
Place the brownies under the broiler to toast up the marshmallows. Let broil for 1-2 minutes until the marshmallows are golden brown. Keep a close eye on the brownies because the marshmallows can go from golden brown to burnt very, very quickly.
Cool the brownies for at least 10 minutes, but preferably until cooled completely.
Slice into 12 brownies.
Store in an airtight container at room temperature.

Notes

Add-ins: For an extra bit of peanut butter flavor, add 1/2 to 3/4 cup of melted peanut butter to the brownie batter once it's in the baking pan. Swirl it together with a butter knife. You can melt the peanut butter in the microwave for 30 seconds to 1 minute.

Storage: Store the brownies in an airtight container at room temperature up to 5 days.
Freeze: Once the brownies are cooled completely, place the brownies whole in a freezer-safe container and pop in the freeze for up to 2 months. The marshmallows may become sticky when thawing. If the brownies are already cut into pieces, I would recommend wrapping each brownie tightly in two layers of plastic wrap before placing in a freezer container or freezer bag.

Thaw at room temperature for 1 to 2 hours before serving.

Nutrition