Who doesn’t love s’mores?
Indulge in the ultimate sweet treat with my Sourdough S’mores Brownies! A rich, fudgy sourdough brownie base, a layer of gooey marshmallow, and a crunchy graham cracker crust, these bars are the perfect combination of classic s’mores flavors. With an added twist. Baked to perfection, each bite delivers a delightful balance of chocolate, caramelized sugar, and toasted marshmallow goodness!
To make these brownies even more special, consider adding a sprinkle of sea salt on top or nuts inside the batter to enhance the chocolate flavor. Enjoy them warm, straight from the oven, or chilled for a refreshing summertime dessert. These brownies are perfect for parties, picnics, or simply as a delightful weekend baking project.
Don’t forget to share your creations on social media and tag me; we love to see how everyone enjoys their Sourdough S’mores Brownies!
For a quick and easy approach, simply use store-bought graham crackers and marshmallows. If you don’t have a kitchen torch to caramelize the marshmallows, just throw them back in the oven for a few minutes to toast them to perfection!
Irresistible Sourdough S’mores Brownies Recipe with Graham Cracker Crust
Sourdough graham cracker crust with a fudgey sourdough brownie topped with homemade marshmallow that’s toasted to perfection! This is sure to be summertime favorite!
Ingredients
Sourdough Brownies
Sourdough Graham Cracker Crust ( can substitute for regular graham crackers)
Marshmallow Top
Instructions
Sourdough Graham Crackers
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In a large bowl using an electric mixer beat the butter, sugar & honey until fluffy. Mix in the sourdough discard, vanilla & cinnamon.
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Add the flours, baking soda & salt.
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Mix until just combined then knead the dough with your hands to form a disk. Wrap the dough in parchment paper or plastic wrap & refrigerate for 1-2 hours.
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Roll the dough out on a lightly flour surface to 1/8inch thick then cut into squares or rectangles. Prick the middles with a fork & sprinkle sugar over top. Bake at 350 for 15-20 min or until crispy. Cool completely before using.
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Grind graham crackers into crumbs using a food processor. Mix 1 1/2C crumb & 1/3C melted butter, press mixture into the bottom of a parchment lined 8x8 baking pan set aside.
Sourdough Brownies
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In a large bowl mix all the wet ingredients first. Then mix in all dry the ingredients & pour the batter over the graham cracker crust.
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bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean. Cool completely before making marshmallow top.
Marshmallows
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In a large bowl of a stand mixer or a large bowl if using hand mixer add the gelatin & 1/2C of water. Don’t mix, let rest.
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In a small pot add the sugar & remaining 1/2C of water. Add a candy thermometer into the mixture & bring the mixture to a boil over medium heat. Do not mix, boil until the mixture reaches 235-240 degrees- soft ball stage.
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On low speed with the whisk attachment start mixing the gelatin & slowly pour in the sugar mixture. Bring the speed up to the highest setting & whip for 5 minutes or up to 8-10 if using a hand mixer.
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The mixture should be very fluffy, doubled in size, white in color, & hold a peak. Add the vanilla & whip another minute or two. Then working fast pour the marshmallow mixture over the cooled brownies & spread out to the sides. Sprinkle the top with powdered sugar. Cool for 6 hours or for best results overnight.
