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Fudgy, chewy brownies with a thick layer of creamy peanut butter in the middle, baked over sturdy graham crackers then topped with toasted marshmallow fluff. Fudgy Peanut Butter S’more Brownies are the perfect summer and fall treat!
Why these are Irresistible:
Who doesn’t love a classic combination of chocolate and peanut butter? What if you could elevate it to the next level and incorporate gooey s’mores into that mixture? This dessert is perfect for summer and fall, but can even be baked during the winter and spring months incase you get a little case of winter blues.
Ingredients You’ll Need:
- Graham Crackers: Makes a nice sturdy base for the brownie batter!
- Unsalted butter: If you are feeling fancy, you can brown your butter in this recipe. In doing so, make sure you add an additional 2 tbsp of butter (when you do brown butter, you lose about 1 tbsp per 8 tbsp).
- Eggs: Room temperature is best
- Granulated White Sugar
- Dark Brown Sugar
- Vanilla Extract: Enhances the warmth of the chocolate cocoa powder
- Salt
- Cocoa Powder: Brings out a deep rich chocolate flavor
- All Purpose Flour: Measure your flour with a scale for accuracy.
- Creamy Peanut Butter: Make sure the peanut butter isn’t natural peanut butter. All natural peanut butter (although I love it), doesn’t work well in the baking world! When you try to melt it in the microwave, you will get a crumbly mess rather than a smooth meltable texture.
- Marshmallow Fluff: Ah, this key ingredient just screams childhood, summertime, and S’MORES! You can use mini marshmallows. However, I think using fluff gives it the perfect s’more texture. It allows you to get a hint of marshmallow in every bite.
If you’re a brownie lover, make sure you check out my Tiramisu Brownies! A fun twist on chewy, fudgy brownies that’s loaded with coffee flavor.
Let’s Start Baking!
Fudgy Layered Peanut Butter S’more Brownies
Ingredients
- 4-5 whole graham cracker sheets
- 12 tbsp unsalted butter, melted (170 g)
- 2 eggs, room temperature
- 1 cup granulated white sugar (200 g)
- 1/3 cup dark brown sugar, packed (67 g)
- 1 tbsp vanilla extract
- 1 tsp salt
- 3/4 cup cocoa powder, (75 g)
- 3/4 cup all purpose flour, spooned and leveled (94 g)
- 1 cup creamy peanut butter, melted (250 g)
- 2 cups marshmallow fluff
Instructions
Peanut Butter Layer:
- Line an 8×8-inch pan with parchment or wax paper. Melt the peanut butter in the microwave until smooth (30–45 seconds). Pour the melted peanut butter into the lined pan and spread into an even layer. Freeze for at least 1 hour, or until completely solid and easy to lift.
Brownie Batter:
- Preheat the oven to 350°F. Line a 8×8-inch baking pan with parchment paper, allowing overhang on the sides for easy removal.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add eggs, vanilla extract, and salt. Whisk until fully combined.
- Add in the cocoa powder and flour. Stir with a spatula until just combined (don’t over mix).
- Place whole graham cracker sheets in a single layer on the bottom of the pan (breaking to fit if needed). Spread half of the brownie batter over the graham crackers.
- Lift the frozen peanut butter slab from the freezer and carefully place it over the brownie batter.
- Spread the remaining brownie batter over the top, covering the PB layer completely.
- Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Marshmallow Fluff:
- Immediately after taking the brownies out of the oven, spoon 9 heaping spoon fulls of marshmallow fluff evenly on top of the warm brownies, gently spread over brownies and broil for 2-3 minutes (see note!!)
Notes
- For the Marshmallow fluff, I have the best luck when I let the marshmallow fluff sit on top of the brownies for about 15-30 seconds before I start to spread it all around on top, the heat from the brownies helps the fluff spread.
- When you broil, KEEP AN EYE ON IT! It can go from delicious to disaster in seconds.
- Although homemade brownies are the best, if you’re in a pinch, you can use a box of brownie mix (making the brownies as instructed on the box).
- Serving Size: You can cut into 9 large brownie squares of 16 smaller squares, you choose!
Did you make these?
If you tested out this recipe make sure to leave a comment below letting me know what you think! And as always, make sure you tag me on Instagram @bakedby_brittney