Summer’s Sweet End

Oh 2020 you’ve given us lots of heartache and worry, however, you’ve also given us the longest summer break we have EVER had. Thank you! With school starting next week we figured we better devote our Saturday sweet treat to something very summery. And nothing says summer like S’mores! However, in true Sister Sweetly fashion these can’t be your typical S’mores. That’s just not us. Instead, we’re making Smore’s Brownies…ooey gooey brownies with a buttery graham cracker crust topped with melted marshmallows. A sweet end to a sweet summer!


For The Crust:

  • 12 full-size graham crackers
  • 2 tablespoons granulated sugar
  • 6 tablespoons butter melted

For The Brownies:

  • 1 box of dark chocolate brownies, plus ingredients on the back of the box

  • 1 bag of dark chocolate chips

For The Topping:

  • 2 heaping cups mini marshmallows about 3.5 ounces


  • Preheat the oven to 350 degrees. Prepare an 8×8 inch baking pan by spraying with nonstick spray or lightly greasing with oil. Line the pan with a strip of parchment paper so that some is overhanging on two sides. Set aside.
  • In a food processor, blend up the graham crackers and sugar until they reach a fine crumb consistency. Pulse in the melted butter until all of the crumbs are evenly coated . Add the graham cracker mixture into the prepared pan. Press down on the crumbs with the bottom of a cup or a spatula to ensure the crust is very compact and even.
  • Bake the crust in the oven for about 15-20 minutes, or until the edges look golden brown and the crust looks slightly puffed up. Set aside to cool slightly.
  • Meanwhile, in a medium bowl, make the brownie batter according to the back of the box. Fold in the chocolate chips. The batter will be thick and fudgy.
  • Gently pour the brownie batter over the crust in the pan, and carefully use a knife or small offset spatula to spread it evenly over the crust. Bake in the oven for 30 to 40 minutes, until everything looks set and the middle is no longer jiggly. 
  • Remove the brownies from the oven and set the oven to broil, leaving a rack in the middle of the oven to ensure the parchment paper won’t burn. Evenly sprinkle the mini marshmallows on top of the brownies, and place them under the broiler for about 2 minutes, checking frequently.
  • Let the brownies rest for at least 30 minutes at room temperature before cutting and serving. To ensure clean slices of the brownies, run your knife under hot water first and wipe the knife between each slice.

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