These S'mores Brownies are the ultimate treat, combining all the joy of a classic campfire dessert in one decadent dessert. They start with a buttery graham cracker crust, followed by a rich and fudgy brownie layer, and are finished with perfectly toasted gooey marshmallows on top. Every bite delivers that iconic s'mores flavor without needing a campfire!
These S'mores Brownies are the mashup of two classic desserts: rich, fudgy brownies and gooey campfire s'mores. They start with a layer of crunchy graham cracker base, a thick layer of my fudgy chocolate brownies, and a golden, toasted marshmallow topping. Every bite is a rich, crunchy, chocolatey dream. This easy and crowd pleasing treat is perfect for parties, bake sales, or whenever you are craving the nostalgic flavors of s'mores with no campfire required.
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Why You'll Love This Recipe
- Three layers of indulgence : The perfect balance of a crunchy graham cracker crust, a thick layer of rich, gooey brownie, and a soft, toasted marshmallow topping.
- Easy to make: No fancy tools or techniques, just simple layering and baking.this easy recipe is straightforward and comes together with simple, easy-to-find ingredients.
- Nostalgic and delicious: These S'mores Brownies bring all the classic flavors of s'mores into rich, fudgy brownie form and no campfire required.
- Incredibly Fudgy Texture: We’re talking seriously decadent, chewy, and rich brownies that hold their own against the other layers.
Ingredient Notes
For the Graham Cracker Crust:
- Graham cracker cookies : Adds that classic s'mores flavor and texture. Digestive biscuits or Maria biscuits can be used in case graham crackers are not available.
For the Fudgy Brownie Layer:
- Unsalted Butter: Using unsalted butter allows you to control the exact amount of salt in your brownies. Melted butter is key here for that signature fudgy, dense texture.
- Granulated Sugar: Granulated white sugar sweetens the batter and creates that signature crinkly brownie top.You can use a mix of white and light brown sugar, but the tops won't be as crackly.
- Unsweetened Cocoa Powder (Dutch-Processed Recommended): For a truly dark, rich, and less acidic chocolate flavor, Dutch-processed cocoa powder is your best friend. Natural cocoa powder will also work, but the color might be lighter and the flavor slightly tangier.
- Chocolate: Use high-quality dark or semi-sweet chocolate chips for a luxurious, rich flavor. You can also use chopped dark chocolate as well.
- Large Eggs: Make sure your eggs are at room temperature.
- Pure Vanilla Extract: Enhances overall flavor of the brownies.
- All-Purpose Flour: Remember to spoon and level your flour rather than scooping directly from the bag. Too much flour can lead to a dry, cakey brownie instead of the desired fudgy one.
- Salt: Just a touch of salt is crucial. It balances the sweetness of the sugars and actually intensifies the chocolate flavor.
For the Marshmallow layer:
- Marshmallows: Use your favorite marshmallows. If using regular marshmallows, slice them in half so they stick better to the brownie surface.
Step-by-Step Instructions
Here is how to make these easy s’mores brownies. You can use a stand mixer or a large mixing bowl with a hand mixer.
Preheat your oven to 350°F (175°C). Grease and line an 8*8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides.
Step 1. Make the Graham Cracker Layer: Arrange graham cracker squares on the bottom of the pan in a single layer.
Step 2. Melt Chocolate and butter: Melt the chocolate and butter in a double boiler, large heatproof bowl placed over a saucepan of simmering water or in a microwave in 30 second intervals. Set aside to cool slightly.
Step 3. Beat eggs and sugar: In the bowl of your mixer beat the eggs and sugar at high speed for 6-8 mins until tripled in volume and the sugar is completely dissolved.Next, whisk in the vanilla extract.
Step 4. Mix dry ingredients with wet: Beat the melted chocolate and butter mixture into the eggs.Finally, stir in the flour, cocoa powder and salt making sure not to over mix the batter.
Step 5. Pour batter into baking pan: Pour the brownie batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula.
Step 6. Bake: Bake the brownies for about 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 7. Add the Marshmallow Topping: Remove the brownies from oven and immediately top with the marshmallows in an even layer. Return the pan to the oven for 4-5 minutes. After 5 minutes place the brownies under the broiler for 1-2 minutes or until golden brown. Watch them the entire time as they will toast (and burn) very quickly!
Step 8. Cool and Slice: Let the s’mores brownies cool completely in the pan.For cleaner cuts, refrigerate for 30-60 minutes before slicing.
For clean cuts, lightly brush your knife with oil or nonstick spray before slicing.
Tips & Tricks
- Line Your Pan: Lining your baking pan with parchment paper, leaving an overhang on all sides, is essential. This allows you to easily lift the entire brownie slab out of the pan for clean cutting.
- Don’t Overbake the Brownies: This is the most important tip for fudgy brownies! The edges should look set, but the center should still be slightly gooey. They will continue to set as they cool.
- Watch the Marshmallows Like a Hawk!: Keep a close eye on the brownies when you put them back in the oven with the marshmallows. It only takes a minute or two under the broiler. Turn the pan frequently and remove them as soon as they reach your desired golden-brown color.
- For Cleaner Cuts: Just like with any fudgy brownie, these are best cut after they have cooled completely. For ultra-clean slices, chill the brownies in the refrigerator for an hour or two before cutting with a sharp, warm knife.
- Use High-Quality Chocolate: The flavor and texture of the brownies will benefit from using good quality chocolate chips or chopped chocolate.
FAQs
Yes. Use your favorite boxed mix for the brownie layer to save time-just pour it over the graham crackers and follow the rest of the steps.
Yes! Bake and assemble a day in advance. Store at room temperature or in the fridge until ready to serve.
An 8×8-inch baking pan works perfectly. For larger batches, double the recipe and use a 9×13-inch pan.
Yes, you can sprinkle with more chocolate chips, crushed graham crackers, or a drizzle of chocolate sauce after they cool.
Storage & Freezing
Storage:
- Store any leftover s’mores brownies in an airtight container at room temperature for up to 3-4 days. The marshmallows will firm up a bit as they cool, but you can warm individual slices briefly in the microwave for 10-15 seconds to soften them again and enjoy that fresh-baked gooeyness.
Freezing:
- Baked Brownie Base (without topping): The baked and cooled brownie base (before adding the marshmallows) can be wrapped tightly in plastic wrap and then aluminum foil, or placed in a freezer-safe container. Freeze for up to 2-3 months. Thaw at room temperature before adding the topping and broiling.
- Frosted Brownies (with topping): While possible, the texture of the toasted marshmallows can become a bit chewy and less desirable after freezing and thawing. If you choose to freeze them with the topping, wrap individual slices tightly in plastic wrap and then foil. Thaw in the refrigerator overnight. For best results, it’s recommended to freeze just the brownie base and add the topping fresh.
More Brownie Recipe You Will Love
Recipe
S’mores Brownies
Equipment
- 1 8 inch square pan
- 1 Stand Mixer
Ingredients
For the Graham Cracker Layer:
- 6-7 whole graham crackers enough to cover pan
For the brownies:
- 5 ounces semisweet or bittersweet chocolate coarsely chopped
- ½ cup unsalted butter cut into pieces
- 2 tablespoons unsweetened cocoa powder regular or Dutch-processed
- 1 cup granulated white sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs at room temperature
- ¾ cup all-purpose flour
- ¼ teaspoon salt
For the Topping:
- 1 ½ cup Mini Marshmallows or 18-20 regular marshmallows.
Instructions
- Pre-heat your oven to 350F.Butter and Line an 8*8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides and set aside.
- Line the graham crackers in single layer into the prepared pan.
- Melt the chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals.Set aside to cool slightly.
- In a stand mixer, beat eggs and sugar on high speed for 6-8 minutes, until tripled in volume. Mix in vanilla.
- Beat the melted chocolate mixture into the eggs. Gently stir in flour, cocoa powder, and salt until just combined.
- Pour the batter onto the graham cracker layer, smoothing the top with the back of a spoon or offset spatula. Bake for about 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- When brownies are baked cover the top with marshmallows (halve them if using regular) and return to oven for 4-5 minutes, then broil for 1-2 minutes until golden. Watch closely.
- Let the brownies cool completely in the pan. For clean slices, chill for 30-60 minutes before cutting.Enjoy!
Notes
- For extra flavor, sprinkle chocolate chips or crushed graham crackers on top of the marshmallows before toasting.
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If using regular marshmallows, halve them and place them sticky side down to help them adhere to the brownies.
- Store in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days.
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You can also use a kitchen torch to gently toast the marshmallows for extra control and an even golden finish.
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