**Warning**

The brownies you are about to see are incredibly rich and delicious, and may lead to excessive drooling, constant craving, and lack of self control.

Firefly Confections cannot be held responsible for diets that might be abandoned as a result of viewing.

S’mores Brownies have a crunchy graham cracker bottom, a thick, fudge-y brownie middle and are topped with a layer of toasted marshmallows.

I will say this, they are a pain in the butt to cut, as the sticky marshmallows do not want to let go of the knife – and I tried EVERYTHING. I oiled the knife and cleaned it between cuts. I tried running it under water first. I even used a second knife to pry out the first knife.

Oh the mess I made with these brownies. So much mess that I swore off ever making them again. And then I ate one and changed my mind – they are totally worth it!

S’mores Brownies

Crust:

9 tablespoons melted butter

3 cups of finely crushed graham cracker crumbs

4 tablespoons sugar

Brownie:

I used this recipe from King Arthur Flour – Fudge Brownies

Topping:

1 10.5 oz bag of mini marshmallows

Directions:

*Pre-Heat oven to 325 degrees F. Line a 9×13 pan with tin foil so that there is a 2inch over hang on the sides and lightly spray with cooking spray for baking (with flour).

*mix all the ingredients for the crust together until it looks light wet sand. Press the crumb mixture evenly over the bottom of prepared pan. Bake until golden brown and fragrent, about 20 minutes. Remove from the oven and set aside.

*Increase the oven temperature to 350 degrees F.

*Make the Brownies as directed and pour the batter over the crust. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

*Remove the brownies from the oven and change the temperature to BROIL.

*Layer the mini marshmallows over the top of the brownies and toast under the broiler until golden. Watch carefully as they burn very easily.

*Let the brownies cool completely before cutting.

Enjoy!

~ Sandy