Introduction
Craving a decadent dessert that combines the gooey nostalgia of s’mores with the irresistible crunch of Oreos? Look no further than S’more Brownies with Oreos! These indulgent brownies layer a fudgy brownie mix with graham crackers, Mini Oreos, Jet-Puffed S’moreMallows, and a toasted marshmallow topping, creating a treat that’s perfect for parties, summer gatherings, or a cozy night in. With a rich, chocolatey base and a campfire-inspired finish, these brownies are as fun to make as they are to eat. Curious about how to create this showstopping dessert? Let’s dive into this simple recipe that’s sure to delight everyone!
Overview: Why S’more Brownies with Oreos Are Special
S’more Brownies with Oreos are a creative twist on classic brownies, blending the iconic s’mores trio—graham crackers, chocolate, and marshmallows—with the beloved chocolate-cream crunch of Oreos. The layered construction delivers a mix of textures, from fudgy brownie to crispy graham crackers, chewy marshmallows, and creamy Oreo filling. Using a boxed brownie mix keeps prep easy, while the broiler-toasted marshmallow topping adds a dramatic, campfire-like finish. These brownies are perfect for sharing, visually stunning, and guaranteed to impress at any event.
- Time Requirement:
- Prep: 15 minutes
- Baking: 35–45 minutes
- Cooling: 2 hours
- Total: About 2 hours 50 minutes–3 hours
- Difficulty Level: Easy. Involves simple layering and baking, suitable for beginners with attention to the broiler step.
- Why It’s Special: This recipe yields 12–16 brownies, offers a unique s’mores-Oreo fusion, and has a gooey, crunchy texture. It’s versatile, great for summer or fall, and ideal for dessert lovers.
Essential Ingredients
These brownies come together with ingredients that recreate the s’mores experience with an Oreo twist. Here’s what you need and why each matters:
- Brownie Mix (1 box, typically 18.3–19.9 oz): Provides a fudgy, chocolatey base; use your favorite brand and follow package instructions for additional ingredients (e.g., eggs, oil, water).
- Graham Crackers (7–9): Form a crunchy s’mores-inspired base layer.
- Mini Oreos (8 oz, such as Snak-Sacks): Add a chocolate-cream crunch; full-sized Oreos can be used as a substitute.
- Jet-Puffed S’moreMallows (20 flat marshmallows): Create a gooey, toasty layer and topping; regular marshmallows can work but may be thicker.
Substitutions and Variations
- Brownie Mix: Use a fudge, dark chocolate, or gluten-free brownie mix for different flavors or dietary needs.
- Graham Crackers: Swap for digestive biscuits or shortbread cookies for a different base.
- Oreos: Use regular-sized Oreos, Golden Oreos, or other chocolate sandwich cookies; crush slightly for easier layering if using full-sized.
- Marshmallows: Substitute with regular mini marshmallows or marshmallow creme (spread ½ cup for the inner layer); adjust quantities for thickness.
- Gluten-Free: Use a gluten-free brownie mix, gluten-free graham crackers, and ensure Oreos or alternatives are gluten-free.
- Add-Ins: Sprinkle ¼ cup chopped peanuts, toffee bits, or chocolate chips over the Oreo layer for extra texture.
- Topping: Drizzle with caramel or chocolate sauce after baking for added decadence.
Step-by-Step Instructions
Follow these steps to create S’more Brownies with Oreos that are fudgy, crunchy, and perfectly toasted:
- Preheat the Oven:
- Preheat your oven to 325°F (165°C).
- Line a 9×13-inch glass baking dish with parchment paper, leaving an overhang for easy removal, or grease well.
- Prepare the Brownie Batter:
- Prepare 1 box brownie mix according to package instructions (typically mixing with eggs, oil, and water).
- Stir until smooth and set aside.
- Layer the Graham Crackers:
- Lay 7–9 graham crackers in a single layer across the bottom of the prepared baking dish, covering as much surface as possible. Break crackers to fit if needed.
- Add the First Brownie Layer:
- Using a spatula, spread a thin layer of brownie batter over the graham crackers, covering them as evenly as possible. Use about half the batter, reserving the rest for the top layer.
- Add the Oreo Layer:
- Arrange 8 oz Mini Oreos in a single layer over the brownie batter, pressing lightly to adhere. If using full-sized Oreos, use about 15–18 and space evenly.
- Add the Marshmallow Layer:
- Cut 20 Jet-Puffed S’moreMallows in half to create thinner pieces (or use whole if thinner marshmallows are preferred).
- Layer the halved marshmallows (about 40 halves) over the Oreos, covering as much surface as possible.
- Top with Remaining Brownie Batter:
- Spread the remaining brownie batter over the marshmallows and around the sides of the Oreos, using a spatula to smooth it as evenly as possible. Ensure the marshmallows are mostly covered.
- Bake:
- Bake in the preheated oven for 35–45 minutes, checking at 35 minutes. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs (slight overbaking is preferred for structure).
- Adjust baking time based on your oven and brownie mix instructions.
- Add the Marshmallow Topping:
- Remove the brownies from the oven and immediately layer additional halved S’moreMallows (use about 10–12 halves, or to taste) over the warm brownie surface.
- Set the oven to broil and place the brownies under the broiler for 30 seconds–2 minutes, watching closely, until the marshmallows are golden brown and toasted. Do not walk away, as marshmallows burn quickly.
- Cool and Slice:
- Remove from the oven and let the brownies cool completely in the pan at room temperature for about 2 hours to set fully and avoid a messy cut.
- Use the parchment overhang to lift the brownies from the pan and transfer to a cutting board.
- Slice into 12–16 squares with a sharp knife, wiping the knife between cuts for clean edges.
Cooking Tips
- Parchment Overhang: Ensure parchment extends over the pan’s edges for easy brownie removal without sticking.
- Even Layers: Spread brownie batter carefully to cover graham crackers and marshmallows, preventing gaps in the layers.
- Watch the Broiler: Keep a close eye on the marshmallows during broiling, as they can burn in seconds; rotate the pan if needed for even toasting.
- Cool Completely: Allow full cooling to ensure the brownies hold their shape when sliced; refrigerate for 30 minutes to speed up setting if needed.
Assembly: Building the Perfect S’more Brownies with Oreos
These brownies are all about layering classic s’mores and Oreo flavors for a decadent, multi-textured treat. Here’s how to make them look and taste amazing:
- Graham Cracker Base:
- Arrange crackers tightly to create a sturdy, crunchy foundation.
- Break to fit edges for full coverage.
- Brownie and Oreo Layers:
- Spread the first brownie layer thinly to act as “glue” for the Oreos.
- Place Oreos closely for consistent crunch in every bite.
- Marshmallow and Top Layers:
- Use halved marshmallows for a thinner, manageable layer that’s easier to cover with batter.
- Spread the top brownie layer carefully to encase the marshmallows and Oreos without disturbing them.
- Toasted Topping and Presentation:
- Broil marshmallows just until golden for a campfire effect.
- Slice neatly and serve on a platter to showcase the layered interior and toasted topping.
- Garnish with extra Oreo crumbs or a drizzle of chocolate for a polished look.
- Pair with milk, hot chocolate, or coffee to complement the rich flavors.
Storage and Make-Ahead Tips
These brownies are best enjoyed fresh but can be stored or prepped ahead:
- Room Temperature: Store in an airtight container at room temperature for up to 2 days in a cool, dry place.
- Refrigerator: Store in the fridge for up to 5 days to maintain freshness, especially for the marshmallow layers. Bring to room temperature or warm slightly before serving.
- Freezer: Freeze cut brownies (wrapped individually in plastic wrap and stored in a freezer-safe bag) for up to 2 months. Thaw at room temperature for 1–2 hours before serving; note that marshmallows may soften slightly.
- Make-Ahead: Bake the brownies up to 1 day in advance and store at room temperature. Add the marshmallow topping and broil just before serving for the freshest toasted effect.
- Serving Tip: Serve at room temperature for a gooey, chewy texture, or warm slightly (microwave for 10–15 seconds) for a melty experience.
Recipe Variations
Get creative with these fun twists to make the brownies your own:
- Peanut Butter S’more Brownies: Swirl ¼ cup peanut butter into the top brownie layer before baking for a nutty twist.
- Salted Caramel S’more Brownies: Drizzle caramel sauce over the Oreo layer and sprinkle with sea salt.
- Mocha S’more Brownies: Add 1 tsp instant coffee granules to the brownie batter for a mocha flavor.
- Golden Oreo S’more Brownies: Use Golden Oreos for a vanilla-cream crunch.
- Gluten-Free Version: Use a gluten-free brownie mix, gluten-free graham crackers, and gluten-free Oreo alternatives.
Nutritional Information
- Per Brownie (1 of 12–16):
- Calories: 350–400 kcal
- Protein: 5 g
- Fat: 15–20 g
- Carbohydrates: 50–55 g
- Sugar: 35–40 g
- Sodium: 200–250 mg
- Note: Values are approximate and depend on specific brownie mix, brands, and portion size.
Conclusion
S’more Brownies with Oreos are the ultimate indulgent dessert, offering a perfect blend of fudgy brownie, crunchy graham crackers, creamy Oreos, and gooey, toasted marshmallows in every bite. With their easy preparation, nostalgic s’mores flavor, and crowd-pleasing appeal, they’re a must-try for parties, potlucks, or any time you crave a fun, decadent treat. This recipe is so versatile and delicious, you’ll want to make it a regular in your dessert lineup. So grab your Oreos, layer those marshmallows, and get ready to enjoy brownies that are pure gooey bliss!
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S’more Brownies with Oreos
Description
Craving a decadent dessert that combines the gooey nostalgia of s’mores with the irresistible crunch of Oreos? Look no further than S’more Brownies with Oreos! These indulgent brownies layer a fudgy brownie mix with graham crackers, Mini Oreos, Jet-Puffed S’moreMallows, and a toasted marshmallow topping, creating a treat that’s perfect for parties, summer gatherings, or a cozy night in.
Ingredients
These brownies come together with ingredients that recreate the s’mores experience with an Oreo twist. Here’s what you need and why each matters:
-
Brownie Mix (1 box, typically 18.3–19.9 oz): Provides a fudgy, chocolatey base; use your favorite brand and follow package instructions for additional ingredients (e.g., eggs, oil, water).
-
Graham Crackers (7–9): Form a crunchy s’mores-inspired base layer.
-
Mini Oreos (8 oz, such as Snak-Sacks): Add a chocolate-cream crunch; full-sized Oreos can be used as a substitute.
-
Jet-Puffed S’moreMallows (20 flat marshmallows): Create a gooey, toasty layer and topping; regular marshmallows can work but may be thicker.
Substitutions and Variations
-
Brownie Mix: Use a fudge, dark chocolate, or gluten-free brownie mix for different flavors or dietary needs.
-
Graham Crackers: Swap for digestive biscuits or shortbread cookies for a different base.
-
Oreos: Use regular-sized Oreos, Golden Oreos, or other chocolate sandwich cookies; crush slightly for easier layering if using full-sized.
-
Marshmallows: Substitute with regular mini marshmallows or marshmallow creme (spread ½ cup for the inner layer); adjust quantities for thickness.
-
Gluten-Free: Use a gluten-free brownie mix, gluten-free graham crackers, and ensure Oreos or alternatives are gluten-free.
-
Add-Ins: Sprinkle ¼ cup chopped peanuts, toffee bits, or chocolate chips over the Oreo layer for extra texture.
-
Topping: Drizzle with caramel or chocolate sauce after baking for added decadence.
Instructions
-
Preheat the Oven:
-
Preheat your oven to 325°F (165°C).
-
Line a 9×13-inch glass baking dish with parchment paper, leaving an overhang for easy removal, or grease well.
-
-
Prepare the Brownie Batter:
-
Prepare 1 box brownie mix according to package instructions (typically mixing with eggs, oil, and water).
-
Stir until smooth and set aside.
-
-
Layer the Graham Crackers:
-
Lay 7–9 graham crackers in a single layer across the bottom of the prepared baking dish, covering as much surface as possible. Break crackers to fit if needed.
-
-
Add the First Brownie Layer:
-
Using a spatula, spread a thin layer of brownie batter over the graham crackers, covering them as evenly as possible. Use about half the batter, reserving the rest for the top layer.
-
-
Add the Oreo Layer:
-
Arrange 8 oz Mini Oreos in a single layer over the brownie batter, pressing lightly to adhere. If using full-sized Oreos, use about 15–18 and space evenly.
-
-
Add the Marshmallow Layer:
-
Cut 20 Jet-Puffed S’moreMallows in half to create thinner pieces (or use whole if thinner marshmallows are preferred).
-
Layer the halved marshmallows (about 40 halves) over the Oreos, covering as much surface as possible.
-
-
Top with Remaining Brownie Batter:
-
Spread the remaining brownie batter over the marshmallows and around the sides of the Oreos, using a spatula to smooth it as evenly as possible. Ensure the marshmallows are mostly covered.
-
-
Bake:
-
Bake in the preheated oven for 35–45 minutes, checking at 35 minutes. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs (slight overbaking is preferred for structure).
-
Adjust baking time based on your oven and brownie mix instructions.
-
-
Add the Marshmallow Topping:
-
Remove the brownies from the oven and immediately layer additional halved S’moreMallows (use about 10–12 halves, or to taste) over the warm brownie surface.
-
Set the oven to broil and place the brownies under the broiler for 30 seconds–2 minutes, watching closely, until the marshmallows are golden brown and toasted. Do not walk away, as marshmallows burn quickly.
-
-
Cool and Slice:
-
Remove from the oven and let the brownies cool completely in the pan at room temperature for about 2 hours to set fully and avoid a messy cut.
-
Use the parchment overhang to lift the brownies from the pan and transfer to a cutting board.
-
Slice into 12–16 squares with a sharp knife, wiping the knife between cuts for clean edges.
-
Cooking Tips
-
Parchment Overhang: Ensure parchment extends over the pan’s edges for easy brownie removal without sticking.
-
Even Layers: Spread brownie batter carefully to cover graham crackers and marshmallows, preventing gaps in the layers.
-
Watch the Broiler: Keep a close eye on the marshmallows during broiling, as they can burn in seconds; rotate the pan if needed for even toasting.
-
Cool Completely: Allow full cooling to ensure the brownies hold their shape when sliced; refrigerate for 30 minutes to speed up setting if needed.
FAQs
Q: Can I use regular marshmallows instead of S’moreMallows?
A: Yes! Use about 1 cup mini marshmallows or 10–12 regular marshmallows, halved, for the inner layer. For the topping, use additional mini marshmallows to cover the surface.
Q: Are these brownies very sweet?
A: They’re sweet due to the brownie mix, Oreos, and marshmallows. Use a less sweet brownie mix or dark chocolate Oreos to balance sweetness.
Q: Why are my brownies gooey?
A: Gooeyness is expected due to the marshmallows, but underbaking or insufficient cooling can make them messy. Bake until set (check at 35 minutes) and cool for 2 hours.
Q: Can I skip the broiler step?
A: Yes! The top marshmallows can be baked longer (add 2–3 minutes) for a lightly toasted effect, but broiling gives the authentic s’mores look.
Q: How do I store leftovers?
A: Store at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 2 months. See storage tips above for details.
Q: Can I make these vegan?
A: Yes! Use a vegan brownie mix, vegan graham crackers, plant-based marshmallows, and vegan chocolate sandwich cookies; ensure additional brownie mix ingredients (e.g., oil, egg substitutes) are vegan-friendly.