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Patriotic S'mores Brownies

Patriotic s'mores brownies with fudgy chocolate squares, toasted marshmallows, and a red-and-blue berry finish. Baked in a 9x13 pan, then broiled briefly for golden marshmallow tops.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

browned butter brownies
  • 1 cup unsalted butter melted
  • 2 cup granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup unsweetened cocoa powder
  • 1.5 cup all-purpose flour
  • 0.5 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 2 cup mini marshmallows
  • 1 cup strawberries sliced
  • 0.75 cup blueberries

Equipment

  • 1 sheet pan

Method
 

Bake the brownie base
  1. Preheat the oven to 350°F and line a 9x13-inch pan with parchment paper.
  2. Whisk together the melted butter and sugar, then beat in the eggs one at a time and the vanilla.
  3. Fold in the cocoa powder, flour, and salt just until combined, then stir in the chocolate chips.
  4. Pour the batter into the prepared pan and bake for 25–28 minutes, until a toothpick comes out with a few moist crumbs.
Add s'mores topping and berries
  1. Remove the pan from the oven, top with mini marshmallows, then broil for 1–2 minutes, watching closely, until golden and toasted.
  2. Let cool slightly, then arrange blueberries and strawberries over the top before slicing into squares.

Notes

For the cleanest slices, cool the brownies 20–30 minutes after broiling, then refrigerate up to 2 days in an airtight container; freeze up to 1 month (slice first, then wrap tightly). If you want a dairy-free option, swap the butter for a plant-based butter stick and use dairy-free chocolate chips and marshmallows.