S’mores Brownies

S'mores Brownies

  1. Yield: 6-8 servings

It’s no great secret that I hate pareve desserts. Or perhaps I should more accurately say: I hate bad pareve desserts. Some might even say I have made it my mission in life to dream up pareve desserts that don’t suck. And this brownie recipe is one of those.

While I generally prefer boxed brownie mixes (gasp!), this brownie recipe is nearly a match. But if you would rather use a boxed mix in this recipe, you can and should. No one will know you didn’t whip it up from scratch. If you do make it from scratch, you will be surprised how easy this recipe is to throw together, even at the very last minute.


I love enjoying these brownies with a relaxing cup of tea after dinner, with a glass of milk as an indulgent afternoon treat and they are especially delicious if you store them in the fridge so they are cool and fudgy. Did I mention these brownies are great when made nondairy? Your guests won’t even know they are pareve.

This recipe is based on Martha Stewart’s recipe for Fudgy Chocolate Brownies

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1/2 cup margarine or butter
8 ounces semi-sweet chocolate chips
1 1/4 cup sugar
1 tsp vanilla
1 tsp cinnamon
4 large eggs
3/4 cup all-purpose flour
1/2 tsp salt
1 cup marshmallow fluff
1/2 cup smashed graham cracker crumbs

thick sea salt (optional)


Preheat oven to 350 degrees.

Line an 8x8 square with parchment paper or tin foil. Grease the pan with cooking spray.

Place butter and chocolate chips in a microwave safe bowl. Microwave for 30 second increments, stirring well in between, until butter and chocolate is completely melted and consistency is smooth and shiny. Allow to cool slightly.

Stir sugar into cooled chocolate mixture. Add eggs one at a time, then vanilla.

Whisk together flour, salt and cinnamon. Add flour mixture to wet mixture.

Pour half the batter into the prepared pan. Spoon large dots of marshmallow fluff on top of batter and sprinkle with half the graham crack crumbs.

Pour remaining batter on top. Sprinkle remaining graham cracker crumbs on top and a light sprinkle of thick sea salt if desired.

Bake for 40-45 minutes. Remove from oven and allow to cool before slicing into squares.