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.