Fudgy, chewy brownies swirled with peanut butter and baked over a sweet graham cracker crust, then topped with toasted marshmallows, melty chocolate, and more graham cracker crumbs. Peanut Butter S’mores Brownies are the perfect summer treat!
Preheat oven to 350° F. Line 9x13 inch baking dish with parchment paper, allowing some parchment to hang over the edges of the pan.
Graham cracker crust
Arrange the graham crackers in a single layer in the bottom of the baking dish, breaking some crackers to fill the space.
Peanut butter brownie
In a large bowl, whisk together melted butter, vegetable oil, and sugar for 1 minute. Add eggs and vanilla extract and whisk until combined and lighter in color.
Add the flour, cocoa powder, salt and ¼ cup of chopped chocolate to the bowl with the wet ingredients. Using a sturdy spoon, fold in the dry ingredients until just combined.
Pour the batter over the graham crackers and spread into an even layer. Drop dollops of peanut butter over the batter, then use a butter knife to swirl the peanut butter.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean with some crumbs, but not wet batter.
S'mores toppings
Top with the mini marshmallows, remaining ¼ cup of chopped chocolate, and 1-2 crumbled graham crackers.
Position a rack in the top ⅓ of the oven, and broil the brownies for about 1 minute, or until the marshmallows are golden brown (watch closely as they can burn quickly).
Remove from oven and let cool for 30 minutes. Use the edges of the parchment paper to lift the brownies from the baking dish, then slice and enjoy! Tip: Spray your knife with cooking oil to prevent the marshmallows from sticking to the knife when slicing!
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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