Slow Cooker S’mores Brownies

Slow Cooker S’mores Brownies


For the Crust:
    • 3 cups graham cracker crumbs (approximately 18 graham cracker sheets)
    • 3/4 cup butter, melted
    • 1/2 cup sugar
For the Brownies:
    • 1/2 cup butter
    • 8 ounces bittersweet chocolate, chopped
    • 1 cup sugar
    • 3 large eggs
    • 1 1/4 cups all-purpose flour
    • 1/4 cup unsweetened cocoa powder
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup semisweet chocolate chips
  • 4 Hershey Milk Chocolate bars
  • 10 ounces miniature marshmallows


    1. Prepare a slow cooker bowl by lining it with one sheet of parchment paper and lightly greasing with non-stick spray. But do not turn on yet.
    1. Mix together the graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of the lined slow cooker.
    1. In a medium saucepan over medium heat, melt the butter and bittersweet chocolate together. Remove from heat.
    2. Mix in the sugar. Mix in the eggs, one at a time, mixing in between each addition.
    3. Mix in the flour, cocoa powder, baking powder, and salt.
    4. Stir in the chocolate chips.
    5. Spread batter evenly over the graham cracker crust.
    6. Break apart the Hershey bars and place them on top of the brownie batter.
Cover and cook on low for 2 – 2 1/2 hours
    1. When brownies pass the toothpick test (check at 2 hours), top with the marshmallows and replace cover for 5-10 minutes until marshmallows are melted.
    2. If desired, place slow cooker under broiler for a minute to toast the marshmallows.
When ready to serve, lift brownies out using the parchment paper and cut into 3-inch pieces.


Cooking time may vary based on your model

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