S’mores Brownies Recipe
These gooey S’mores Brownies combine fudgy chocolate brownies with a graham cracker crust, topped with toasted marshmallows. They bring all the campfire flavors indoors without needing a fire.
Perfect for parties, potlucks, or when you’re craving that classic s’mores taste, these brownies are easier to make and share than traditional s’mores. Plus, they’re way less messy.
Why You’ll Love This Recipe
S’mores Brownies deliver nostalgia in every bite. The buttery graham cracker base mimics the classic cookie, while the rich brownie layer provides that chocolate fix you’re craving.
The toasted marshmallow topping makes these feel special without requiring any fancy techniques. Just a quick broil gives you that golden, slightly charred finish that makes s’mores irresistible.
They’re also make-ahead friendly and travel well. Cut them into squares, pack them up, and watch them disappear at your next gathering.
Read More: Crazy Crust Pie: The Easiest Vintage Dessert You’ll Ever Make
Ingredients You’ll Need
For the Graham Cracker Crust:
For the Brownie Layer:
For the Topping:
How to Make S’mores Brownies
Prepare the Crust: Preheat your oven to 350°F and line a 9×9-inch baking pan with parchment paper. Mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of your prepared pan. Bake for 8 minutes, then remove and let it cool slightly while you make the brownie batter.
Make the Brownie Layer: Melt butter and chopped chocolate together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Let it cool for 5 minutes.
Whisk in both sugars until combined, then add eggs one at a time, followed by vanilla. Sift in flour, cocoa powder, and salt, then fold gently until just combined.
Pour the brownie batter over the baked graham cracker crust and spread evenly. Bake for 25 to 28 minutes until a toothpick inserted comes out with a few moist crumbs.
Add the Marshmallow Topping: Remove brownies from the oven and immediately sprinkle mini marshmallows evenly across the top. If using, scatter chocolate chips between the marshmallows.
Turn your oven to broil and return the pan for 1 to 2 minutes, watching closely. The marshmallows should turn golden brown with some charred spots, just like campfire s’mores.
Let the brownies cool completely in the pan before lifting out with the parchment paper and cutting into squares. This helps them set properly for clean cuts.
S’mores Brownies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy4
brownies15
minutes35
minutes50
minutesFudgy chocolate brownies layered on a graham cracker crust and topped with toasted marshmallows for the ultimate s’mores experience.
Ingredients
- Graham Cracker Crust
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
- Brownie Layer
½ cup unsalted butter
8 ounces semi-sweet chocolate, chopped
¾ cup granulated sugar
¼ cup brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup cocoa powder
½ teaspoon salt
- Topping
2 cups mini marshmallows
½ cup chocolate chips (optional)
Directions
- Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving overhang on the sides.
- Mix graham cracker crumbs, ¼ cup sugar, and melted butter in a bowl until combined. Press firmly into the prepared pan.
- Bake crust for 8 minutes. Remove from oven and set aside.
- In a microwave-safe bowl, melt butter and chopped chocolate in 30-second intervals, stirring between each, until smooth. Let cool for 5 minutes.
- Whisk both sugars into the chocolate mixture until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- Sift flour, cocoa powder, and salt together. Gently fold into the chocolate mixture until just combined. Do not overmix.
- Pour brownie batter over the baked crust and spread evenly. Bake for 25 to 28 minutes, until a toothpick inserted 2 inches from the edge comes out with moist crumbs.
- Remove from oven and immediately top with mini marshmallows and chocolate chips if using.
- Turn oven to broil. Return pan to oven for 1 to 2 minutes, watching closely, until marshmallows are golden brown and toasted.
- Let cool completely in the pan on a wire rack, about 2 hours. Lift brownies out using parchment overhang and cut into 16 squares.
Notes
- Storage: Keep in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Chocolate: Use quality chocolate for best results. Dark chocolate can replace semi-sweet for a less sweet version.
Cutting Tip: For cleanest cuts, refrigerate brownies for 1 hour before slicing and wipe knife between cuts.
Broiler Watch: Marshmallows toast very quickly. Stay by the oven and keep the door cracked to monitor closely.
Make Ahead: Bake the brownie base up to 1 day ahead and add marshmallow topping right before serving.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Cholesterol | 55mg |
| Sodium | 125mg |
| Total Carbohydrates | 38g |
| Dietary Fiber | 2g |
| Sugars | 28g |
| Protein | 4g |
Tips for Perfect Results
Use good quality chocolate for the brownie layer since it’s the star of the show. Semi-sweet or dark chocolate both work beautifully, depending on your sweetness preference.
Watch the marshmallows carefully under the broiler as they can go from golden to burnt in seconds. Keep the oven door slightly open and stay close.
For cleaner cuts, chill the brownies for an hour before slicing. Wipe your knife between cuts for the neatest squares that look bakery-perfect.
Storage and Make Ahead
Store S’mores Brownies in an airtight container at room temperature for up to 3 days. The marshmallows will soften slightly over time but stay delicious.
You can bake the brownie base a day ahead and add the marshmallow topping right before serving. This keeps the marshmallows looking freshly toasted.
These brownies also freeze well for up to 2 months. Wrap individual squares in plastic wrap, then store in a freezer bag. Thaw at room temperature for about an hour.
Variations to Try
Add a layer of Nutella or peanut butter between the crust and brownie batter for extra richness. Spread it thin so it doesn’t overpower the other flavors.
Try using Biscoff cookies instead of graham crackers for the crust, or mix in crushed pretzels for a sweet and salty twist. Both add interesting texture.
For s’mores lovers who want more chocolate, press Hershey’s chocolate bar pieces into the brownie batter before baking. They’ll create melty pockets throughout.
Frequently Asked Questions
Can I use regular marshmallows instead of mini marshmallows?
Yes, you can use regular marshmallows cut in half or quartered. Mini marshmallows toast more evenly and create better coverage, but regular ones work in a pinch. Just space them out evenly across the top.
Why are my brownies cakey instead of fudgy?
Overbaking is usually the culprit. Remove the brownies when a toothpick still has moist crumbs attached rather than coming out completely clean. Also, avoid overmixing the batter once you add the flour, as this develops gluten and creates a cakier texture.
Can I make these without a broiler?
Absolutely. You can toast the marshmallows with a kitchen torch for more control, or bake them at 450°F for 3 to 5 minutes instead. Watch them closely either way, as they toast quickly and can burn easily.
