S’mores Brownie Pie

You don’t even need a mixer to make this s’mores brownie pie! Make a 3-ingredient graham cracker crust (no need to pre-bake it), whisk together the brownie filling in 1 bowl, and then top with marshmallows towards the end. See recipe Notes if you want to use homemade marshmallow creme as the topping instead. For best results, I do not recommend store-bought marshmallow creme.

Ingredients

Crust

1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
1/4 cup (50g) granulated sugar
6 Tablespoons (85g) unsalted butter, melted

Filling & Topping

1/2 cup (8 Tbsp; 113g) unsalted butter
2 Tablespoons (30ml) vegetable oil or melted coconut oil
1 cup (200g) granulated sugar
2 large eggs + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
3/4 cup (62g) unsweetened natural or dutch-process cocoa powder
1/2 cup (63g) all-purpose flour (spooned & leveled)
1/4 teaspoon salt
1 cup (180g) semi-sweet chocolate chips
24–25 large marshmallows (1/2 of a standard package, or use mini marshmallows)

Instructions

Preheat oven to 350°F (177°C).
Make the crust: Mix the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust.