Description
Decadent peanut butter s’mores brownies featuring a buttery graham cracker crust, rich fudgy brownie layer with peanut butter cups and chips, and a gooey toasted marshmallow topping.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 cup chopped peanut butter cups
- 1 cup peanut butter chips
- 1 bag (10 oz) mini marshmallows
Instructions
- Preheat oven to 350°F and line a 9×13-inch pan with parchment paper.
- Mix graham cracker crumbs, sugar, and melted butter, then press into the pan.
- Bake crust for 8 minutes and set aside.
- In a bowl, whisk melted butter, sugar, milk, vanilla, and eggs until smooth.
- Stir in flour, cocoa powder, and baking powder until combined.
- Fold in peanut butter cups and peanut butter chips.
- Spread batter over crust evenly.
- Bake for 25–30 minutes until center is set.
- Top with mini marshmallows and bake 3–5 more minutes until puffed.
- Broil briefly for a toasted finish if desired, watching closely.
- Cool completely before slicing.
Notes
- Do not overbake to keep brownies fudgy.
- Watch marshmallows closely under broiler to avoid burning.
- Use chocolate chips instead of peanut butter chips for variation.
- Swirl peanut butter into batter for extra richness.
- Cool fully before cutting for clean slices.
- Store in airtight container for freshness.
- Prep Time: 20 minutes
- Cook Time: 35-43 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
