Prep time: 15 minutes
Total Cook Time: 3 hours and 6 minutes
Who needs to deal with mosquitos, remembering how to start a fire, and struggling to set up a tent when you can make the best part of camping right at home with your Suvie? These S’mores Brownies have all the elements of a classic S’mores: crunchy, crumbly graham crackers, ooey gooey chocolate, and toasty, melty marshmallows, but they’re portable, easy to make, and don’t require a Fire Safety merit badge. This classic American dessert is perfect for a summer picnic, a backyard BBQ, or even just a quick snack when that granola bar just won’t cut it.
- ½ cup butter (1 stick), divided
- 1 cup (110g) crushed graham crackers (or 125g boxed graham cracker crumbs)
- ½ cup (99g) + 1½ tbsp granulated sugar (20g), divided
- ⅛ + ¼ tsp salt
- ⅔ cup (4 oz, 113g) bittersweet chocolate chips
- 1 egg
- ½ tsp Instant espresso (optional)
- ⅔ cup (80g) flour
- 2 tbsp (11g) cocoa powder
- ½ tsp baking powder
- 16 large marshmallows
- 1-2 1.55oz milk chocolate bars (we used Hershey)
Make an aluminum foil sling by taking two pieces of foil and placing them perpendicular to each other in a Suvie pan. Ensure the foil extends beyond the two long sides of the pan. It’s ok to have the corners of the pan exposed. Evenly coat aluminum foil and any exposed pan with cooking spray.
Microwave ¼ cup butter in a microwave-safe container until melted (approx. 30 seconds). Stir in 1½ tbsp sugar, ⅛ tsp salt, and graham cracker crumbs.
Press the graham cracker mixture into the bottom of the pan until it forms a flat, compact layer, using the bottom of a measuring cup works well to compress the graham crackers.
Note: Do not add water to the reservoir before broiling. Broil crust for 5-7 minutes in your Suvie, rotating the pan halfway through cooking time. Make sure to keep an eye on it to avoid burning. Remove when golden brown and fragrant. Cool to room temp before adding the brownie layer.
Microwave the remaining ¼ cup butter and bittersweet chocolate together until melted, about 30 seconds.
Mix in ½ cup sugar. While the chocolate mixture cools, whisk together the instant espresso, flour, cocoa powder, baking powder, and ¼ tsp salt. Set aside.
Whisk the egg into the chocolate mixture.
Add the dry ingredients to the chocolate and mix until just combined.
Spread batter evenly over the graham cracker crust.
Load into your Suvie, add water to the reservoir and enter Slow Cook settings:
Protein: Low, 2 Hours
Once the cook is complete, remove the brownies from Suvie.
Cut marshmallows in half and arrange in four rows of eight on top of the brownies (they should fit snuggly).
Return pan to Suvie and broil until marshmallows are dark brown and crisp (about 5 minutes, turning the pan as needed). *To avoid overcooking: do not leave brownies unattended during this step!*
Cut brownies into squares using a knife heated under hot water for a few seconds and wiped dry as the marshmallows are very sticky.
Break apart the milk chocolate bars and push pieces into the toasted marshmallow. Serve on plates or eat a couple over the sink like we did.