As I mentioned before, I’m taking a little vacation from blogging – don’t worry, I’ll be back! – but in the meantime, some of my favorite bloggers are stepping in to take the reins while I’m away. Today Jessica from How Sweet It Is is here; she’s not only one of the nicest bloggers I know, but she also has one of the most addicting blogs around! Not only is she always making me laugh (or swoon over photos of Bella!), but she also always has something delicious cooking on her stove and something decadent baking in her oven. Thank you Jessica for guest posting today!

One of my all-time favorite desserts are s’mores brownies. The graham crust, the gooey chocolate, the toasted marshmallows… I’m in heaven. If I’m letting every guard down, I must tell you that it’s quite possible I love the s’mores combination more than any other combination out there. It just has…EVERYTHING.

So s’mores brownie bars have been one of my go-to desserts for ages, but it wasn’t until last year when I created some decadent red velvet brownies that I thought to merge the two.

O.M.G.

Here’s the thing about s’mores brownies: they are GOOEY if you don’t wait for them to cool. But um, who has time to wait for them to cool? Not I.

So in the spirit of being impatience, these are what your brownies will look like if you dig in while warm.

Yeah. Still decadent and gooey, just not so easy for forkless consumption. Totally worth it though. Do it!

Makes an 8×8″ pan.
[adapted from red velvet brownies and s'mores brownies]

Graham crust:

• 1 ¼ cups graham cracker crumbs
• 6 Tbsp unsalted butter

Preheat oven to 350 degrees F. Combine melted butter and graham crumbs, then press into a greased 8×8″ pan.

Brownies:

• 1/2 cup butter, at room temperature
• 1 1/2 cups sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 1/4 cups all purpose flour
• 1/4 tsp salt
• 3 Tbsp cocoa powder
• 2 Tbsp red food coloring
• 2/3 cups chocolate chips

In a small bowl, combine cocoa powder, red food coloring, and 1 teaspoon vanilla to create a paste. In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla. With the mixer on medium speed, add in cocoa powder mixture. Beat until batter is completely red. (If at this time your batter is NOT red, you can add a little more food coloring if desired. Color will depend on brand.) Add flour and salt, mixing until just combined. Fold in chocolate chips. Gently spread batter on top of graham cracker crumbs. Bake for 30-35 minutes, or until brownies are almost set. Remove from oven and top with marshmallows below.

Topping:

• 1 cup marshmallow fluff
• 35 jumbo marshmallows

Drop spoonfuls of fluff on brownies then top with jumbo marshmallows. Heat your broiler and place underneath for 15-20 seconds, or until marshmallows are golden. Let cool completely before serving. Using a knife sprayed with nonstick spray helps when cutting!