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    Home » Recipes

    July 26, 2017

    Peanut Butter S'mores Brownies

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    Fudgy, chewy brownies swirled with peanut butter and baked over a sweet graham cracker crust, then topped with melty, toasted marshmallows. Peanut Butter S’mores Brownies are amazingly good and addicting!

    peanut butter s'mores brownies

    Summer brings with it some of the best things: lots of sun, lake days and nighttime campfires with s’mores. It doesn’t get better than that. Throw in some friends, family, and beer, and I’m one happy girl.

    Being that I grew up in a small town in Minnesota, we always found an open space in the middle of nowhere to have the best bonfires with lots of friends. Some of the best memories are created around a bonfire with a beer in hand.

    sliced peanut butter s'mores brownies

    Have you had peanut butter on your s’mores? A friend of mine actually just showed me this clever little trick a month ago when we were sitting around a campfire at my parent's farm.

    Combining fudgy brownies, peanut butter, and s’mores into one, just seems pretty genius to me. But soon you’ll understand.

    pan of peanut butter s'mores brownies

    These are easy to make and are so delicious served warm just as you would with a s’mores. And, you know what goes oh so perfectly with a fudgy brownie? I’ll give you a second to think about it… well, if you guessed a tall glass of ice-cold milk, then we’re definitely on the same page here.

    My absolute favorite way to eat a brownie is in a bowl full of milk with a spoon! If you eat your brownies the same way, you have to let me know because we should be friends 🙂

    I’m pretty confident you now understand how these delicious and gooey Peanut Butter S’mores Brownies should be devoured, so go get your oven preheated and cows milked 😉 Just kidding, unless you’re me, and you actually milk cows because your parents are organic dairy farmers. Which means an endless supply of farm fresh raw milk. Cheers!

    And don't forget to check out my Strawberry Rhubarb Cobbler with Pistachio Biscuits! Another summer staple.

    More of my favorite desserts: 

    • Fudgy Peppermint Mocha Brownies
    • Dee Dee's Chewy Chocolate Chip Cookies
    • Drunken Apple Crisp with Rum Caramel
    • Strawberry Rhubarb Cobbler with Pistachio Biscuits
    • Thick Blueberry Lemon Bars
    Fudgy, chewy brownies swirled with peanut butter and baked over a sweet graham cracker crust, then topped with melty, toasted marshmallows. Peanut Butter S’mores Brownies are amazingly good and addicting! 

    Peanut Butter S'mores Brownies

    Rachel Riesgraf
    Fudgy, chewy brownies swirled with peanut butter and baked over a sweet graham cracker crust, then topped with melty, toasted marshmallows. Peanut Butter S’mores Brownies are amazingly good and addicting! 
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    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Dessert
    Servings 15 large brownies

    Ingredients
      

    Graham cracker crust:

    • 2 ½ cups graham crackers crumbs (about 20 graham crackers sheets)
    • 8 tablespoons butter, melted

    Brownies:

    • ¾ cup butter, melted (1½ sticks)
    • ¼ cup vegetable oil
    • 1 cup granulated sugar
    • 1 cup packed brown sugar
    • 4 eggs
    • 1 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • 1 cup unsweetened cocoa powder
    • ½ teaspoon salt
    • ½ cup regular Jiff or Skippy peanut butter, smooth or crunchy (do NOT use natural, homemade, super oily, or any peanut butter with palm oil)
    • 2 chocolate bars, roughly chopped (about ½ cup)
    • 1 cup miniature marshmallows
    • 2 graham crackers, crumbled

    Instructions
     

    Graham Cracker Crust:

    • Preheat oven to 350° F. Lightly grease a 9x13 inch baking dish and line with parchment paper (the oil helps the paper hold tight to the pan). Set aside.
    • In a medium bowl, stir together graham cracker crumbs and melted butter until combined. Pour into prepared baking dish and press firmly into an even layer. Bake for 10 minutes until set and beginning to lightly brown.

    Brownies:

    • In a large bowl, whisk together melted butter, vegetable oil, and sugar for 1 minute. Add eggs and vanilla extract to mixture and whisk again for 1 minute until combined and lighter in color.
    • Add the flour, cocoa powder, and salt to the bowl with the wet ingredients. Using a sturdy spoon, fold the dry ingredients into the wet mixture until just combined. Small clumps of dry ingredients is OK.
    • Drop dollops of peanut butter and ¼ cup of chopped chocolate bar over the brownie batter. Lightly fold the peanut butter and chocolate into the batter until you see streaks of peanut butter.
    • Pour the batter over the graham cracker crust and spread into an even layer. Sprinkle with mini marshmallows, the remaining chocolate pieces, and the crumbled graham crackers.
    • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with wet crumbs. Broil the last 1-2 minutes if desired to toast the marshmallows (keep a close eye as they can burn quickly).
    • Remove from oven and allow to cool for 30-60 minutes (the brownies will be gooey when warm). Use the edges of the parchment paper to lift the brownies from the baking dish, then slice and enjoy!

    Notes

    Using parchment paper allows you to lift the brownies out of the pan. Otherwise, you can simply grease the pan and skip the parchment paper.
    Do NOT use natural, homemade, super oily, or any peanut butter with palm oil. These peanut butters have too oil, and the brownies will not set. Use regular Jif or Skippy peanut butter.
    Did you make this recipe?I'd love to hear from you! Rate the recipe and leave a comment below or share a picture on Instagram and tag @ModernFarmhouseEats
    Graham cracker crust covered with fudgy brownies swirled with peanut butter and topped with melted marshmallows. Nothing says summer like s’mores over the campfire and these Peanut Butter S’mores Brownies take summer to the next level!

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    Rachel Riesgraf

    Hey There!

    I’m Rachel Riesgraf, a recipe developer and food photographer. Welcome to my modern farmhouse! Growing up on a farm, I learned how to create the best homestyle recipes using fresh, seasonal ingredients. I carry that same style of cooking and baking with me as I develop easy, from scratch, comfort food recipes for the busy, modern cook.

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