Birthday S'mores Brownies


For the past few weeks, I've been limiting the sweets I've been eating. Besides just trying to keep my tummy happy, we're also in the midst of birthday season and my body can't handle birthday treats three times a week. But all bets are off since it is now my birthday week, so I say LETS EAT CAKE. Or in this case, brownies.


And if we're gonna make this dessert count, why not combine brownies with one of my other favorite treats: s'mores. A fudgy brownie between a graham cracker crust and ooey gooey marshmallow topping. They are melt in your mouth good and the best birthday gift I've ever given to myself - and possibly the one I re-gift to myself every year moving forward.

Here's to hoping this is the year that chocolate calories finally stop counting.


S'mores Brownies

  • 1 1/4 cup graham cracker crumbs
  • 1/3 cup + 2 tbs butter
  • 1/4 cup + 1 cup sugar
  • 1 cup mini marshmallows
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup all purpose flour
  • 1/2 cup unsweetened applesauce
  • 1/2 cup chocolate chips
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  1. Preheat your oven to 350 degrees. In a small bowl, combine the graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted butter. Stir until all of the crumbs are moist. Spread the crumbs along the bottom of your baking dish (I used a 9 x 13 pan), using your hand to firm the crust. Place in the oven to bake for 10 minutes.
  2. While your crust browns, combine 2 tbs melted butter, applesauce and sugar. Once incorporated, slowly stir in the cocoa powder until there are no dry spots. 
  3. Add in your eggs. salt and vanilla. When the mixture is fully combined, slowly add in your flour, mixing until there is no dry batter. Finally, fold in your chocolate chips.
  4. Pour the mixture over the toasted breadcrumbs, making sure to leave a smooth surface. Bake in the oven for 25 minutes.
  5. When the 25 minutes are up, remove the pan from the oven and turn your broiler on. Spread your mini marshmallows to coat the surface, leaving no blank spots. Return to the oven for 5 minutes or until the marshmallows are lightly toasted.