Chewy, fudgy double chocolate brownies topped with gooey marshmallows, graham cracker pieces, and chocolate chunks. This S’More Brownies is so rich, so chocolately, so irresistible!
61.5 ounce bars Hershey’s Milk Chocolate, broken into small pieces
Instructions
Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a large bowl, whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks, vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.
Transfer the batter to prepared pan, smoothing the top. Bake for 25 minutes then remove from the oven and sprinkle with marshmallows, graham crackers and chocolate. Bake for an additional 5 minutes. Transfer pan to wire rack and cool 1½ hours.
Using parchment overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.