Smores Brownies—Because the Weather is Trying to Ruin Summer and I Said No

Well friends, it’s officially summer, which can only mean one thing: campfires, smores, and all the ooey gooey sugar bombs your sticky little heart desires. Or at least, that’s what it’s supposed to mean. But Colorado, in all her chaotic mountain glory, has other plans.

For reasons I cannot begin to explain (global warming? angry weather gnomes? Mother Nature needing a dramatic phase?), it has been raining for days. DAYS. Not the cute, romantic “let’s cuddle with a book and a warm drink” rain. Oh no. This is soggy, relentless, “did we move to Seattle and forget?” rain. And if it’s not raining, it’s windy. Not like “oh a breeze, how refreshing!” No. We’re talking hair-whipping, furniture-launching, toto-we’re-not-in-Kansas-anymore kind of wind. Fire pits? Campfires? HA. Unless we want to star in our own backyard disaster movie, absolutely not.

And yet, Ivy and I had one thing on our summer bucket list that we were not letting go of: smores.

We had visions. Marshmallows toasted to golden perfection, sandwiched between melty chocolate and graham crackers while the sun set and fireflies danced. Instead, we’ve got muddy shoes, frizzed hair, and an accidental science experiment growing in the backyard from all the standing water.

BUT I REFUSE TO GIVE UP. We are having smores, weather be damned.

Which brings us to the hero of this story: Smores Brownies. That’s right. When the world hands you lemons—or soggy lawn chairs—you make brownies. These babies are rich, fudgy, decadent, and full of all the smores flavor you crave, minus the mosquito bites and potential fire hazards. Also, I got a little wild and added caramel candies to the batter because why not? They melt in and disappear, but somehow make everything taste like you've leveled up your brownie game. You can’t see them, but your tastebuds know.

And now, the recipe that saved our summer:

Smores Brownies (aka Campfire Chaos Control Bars)

Ingredients:

• 1/2 cup (1 stick) unsalted butter

• 6 oz semi-sweet chocolate, chopped (or 1 cup chocolate chips if you’re like me and too lazy to chop)

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/4 tsp salt

• 1/2 cup all-purpose flour

• 1/4 cup unsweetened cocoa powder

• 1 cup mini marshmallows

• 1/2 cup chocolate caramel candies (I used the salted dark chocolate caramels from Sam's Club and cut them into fourths.)

• 4 graham crackers, crushed (plus a little more for sprinkling if you're feeling fancy)

• Optional: extra chocolate chips or chunks for topping because this is a judgment-free zone

• This can easily be doubled (which is what I did) and baked in a 9x13 pan.  Go for it!

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8x8 baking dish with parchment paper or foil, and spray it with non-stick spray unless you enjoy chipping brownies out of the pan like archaeological ruins.

2. Melt the butter and chocolate together in a saucepan over low heat, stirring constantly so it doesn’t burn. Once smooth and glossy, remove from heat and let it cool for a couple of minutes so you don’t accidentally scramble your eggs. Ask me how I know. Go ahead. Ask.

3. Whisk in the sugar, eggs, vanilla, and salt until the mixture is smooth and glossy again. At this point it should look so good you’ll consider just eating it with a spoon. Don’t. Yet.

4. Sift in the flour and cocoa powder (or dump it in with reckless abandon, I won’t judge), and stir until just combined.

5. Fold in the caramel candies and crushed graham crackers. Pour the batter into your prepared pan and smooth the top.

6. Sprinkle mini marshmallows on top like you’re a marshmallow fairy. You can also add extra chocolate and graham bits here if you’re going for full dramatic effect, which obviously we are.

7. Bake for 25–30 minutes, or until the center is just set and a toothpick inserted in the center comes out with fudgy crumbs (but not batter!). Keep an eye on those marshmallows toward the end so they get toasty but not charred.

8. Cool completely in the pan if you have the patience of a saint. Or do what I do and dive in while they’re still warm and the marshmallows are gooey and stringy and you’ve got chocolate on your shirt. Again.

These brownies are next-level good. Like “eat one, then stand at the counter and silently eat another while no one’s watching” good. Ivy and I may or may not have polished off half the pan while watching trash TV and complaining about the weather. Honestly, it was the most summery moment we’ve had all week.

And the best part? No bug spray required. No fire-starting skills needed. Just a craving, a whisk, and a bit of “I’m not letting this dumb weather win.”

So whether your summer’s looking like a postcard or more like a weather-themed horror show, give these Smores Brownies a try. You deserve that marshmallowy, chocolatey, caramel-kissed goodness.

And if the sun comes out while they’re baking? Even better. Take one outside, lift it to the sky, and say “nice try, weather. But I’ve got brownies.”

Let me know if you try them! And if you live somewhere where the sun is shining and the weather is mild, please know that I’m happy for you. Mostly.

Love and chocolate fingers,
Christine 🖤