S’Mores Brownies have all the flavors of S’Mores baked into a brownie: graham cracker crust, chocolate brownie layer and marshmallows on top.
Baking is something that I love to do, but goodies can’t stick around my house very long since I have a tough time staying away from all that good stuff. I tend to stock my kitchen with loads of fruit, yogurt, and salad-at-the-ready, and I head to the gym every single day for a good, long workout. That’s the only way I can manage my life as a recipe developer. It’s worth it for brownies. And these s’mores brownies are indeed delicious!
🛒 Ingredient Notes:
- unsalted butter (you can use salted, but then you’ll want to use a little less salt)
- graham cracker crumbs
- granulated white sugar
- salt
- unsweetened chocolate
- light brown sugar (can use dark, if that’s what you have)
- vanilla extract
- large eggs
- all purpose flour
- semi sweet chocolate (chunks or chips)
- mini marshmallows
✏️ How to make S’Mores Brownies
*The full, printable recipe is at the end of this post.
- Preheat the oven to 325 degrees F. Line an 8×8 inch pan with foil so it hangs over the edges a bit. Spray with nonstick spray. (You can use 9×9 inch pan, but baking time might need a slight decrease and your end result will be a thinner brownie).
- Prepare the crust: In a medium bowl, mix the butter with the crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan. Bake until golden, 15 to 20 minutes.
- Prepare the brownie layer: Place the butter and chocolate in a microwave safe bowl. Melt for 1 minute; stir. Melt another minute; stir. Keep microwaving at 1 minute intervals until the mixture is completely melted. (Alternately, you can melt this mixture in a heatproof bowl set over a pan of simmering water on the stove). Add the sugars, vanilla and salt into the melted chocolate and mix together. Add the eggs and beat vigorously until you see a thick and glossy batter. Stir in the flour and mix just until incorporated. Pour the batter over the baked crust. Bake until the top is set and a toothpick inserted into the middle comes out mostly clean, 35 to 40 minutes (You don’t want to over-bake the brownie. A little gooey inside is good.)
- Prepare the Topping: Remove the pan from the oven. Turn the heat on the oven to broil. Sprinkle the chocolate chunks over the baked brownie. Add a nice, thick layer of marshmallows next. Sprinkle graham cracker crumbs on top.
Place your pan of brownies back into the oven (they should be 6 to 8 inches away from the heating element). Toast under the broiler until golden- KEEP AN EYE ON IT- it can go from golden to burned in a matter of seconds. 1 to 2 minutes under the broiler should be plenty. Cool for a few minutes, then use foil to remove brownies from the pan and set on a cutting board. Carefully pull the sides of the foil away from the marshmallows and brownies.
➡️ Tips
- Foil comes in handy when you line the pan. You can just slip the brownies out of the pan and place them on a cutting board. Peel back the foil and they’re ready for cutting.
- When you add the marshmallows to the brownies, keep a close eye on them in the oven. Marshmallows can quickly go from perfectly golden to burnt, so it’s essential to monitor them closely and remove the brownies from the oven as soon as they’re toasted to your liking.
- Store any leftover brownies in an airtight container at room temperature for up to several days.
✔️ Brownie Cutting Tips:
Use a large, WET and SHARP KNIFE to cut the brownies. Slice through the brownie, then clean the knife and slice through again with a clean, wet knife. Keep cleaning off the knife after each cut for the cleanest cuts.
❤️ What I Love About This Recipe:
- Lovely layers of graham cracker, chocolate, more chocolate, marshmallow and graham cracker sprinkles. Kinda like S’Mores on steroids.
- While traditional s’mores require a campfire or at least a heat source, s’mores brownies can be made in the comfort of your own kitchen, any time of the year. They’re a convenient way to enjoy the flavors of s’mores without the need for outdoor equipment.
- They evoke memories of cozy campfires and childhood summer nights spent toasting marshmallows and making s’mores.
Favorite Brownie Recipes
S’Mores Brownies
Everything you love about S'Mores, but in a brownie.
Ingredients
CRUST
- 7 tablespoons unsalted butter, melted
- 1½ cups graham cracker crumbs (8 or 9 whole graham crackers, crumbled)
- 2 tablespoons granulated white sugar
- 1 pinch salt
BROWNIE
- ½ cup (1 stick) unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 1 cup packed light brown sugar
- ¾ cup granulated white sugar
- 1½ teaspoons vanilla extract
- ½ teaspoon salt
- 4 large eggs
- 1 cup all purpose flour
TOPPING
- 1 cup semi-sweet chocolate chunks or chips
- 3 to 4 cups mini marshmallows
- ¼ cup graham cracker crumbs (1 whole cracker, crumbled)
Instructions
- Preheat the oven to 325 degrees F. Line an 8×8 inch pan with foil so it hangs over the edges a bit. Spray with nonstick spray. (You can use 9×9 inch pan, but baking time might need a slight decrease and your end result will be a thinner brownie).
- Prepare crust: In a medium bowl, mix butter with crumbs, sugar and salt. Press crumb mixture into the bottom of the pan. Bake until golden, 15 to 20 minutes.
- Prepare the brownie: Place butter and chocolate in microwave safe bowl. Melt for 1 minute; stir. Melt another minute; stir. Keep microwaving at 1 minute intervals until mixture is completely melted. (Alternately, you can melt this mixture in a heatproof bowl set over a pan of simmering water on the stove). Add sugars, vanilla and salt into the melted chocolate and mix together. Add eggs and beat vigorously until you see a thick and glossy batter. Stir in flour and mix just until incorporated. Pour batter over the baked crust. Bake until top is set and toothpick inserted into the middle comes out mostly clean, 35 to 40 minutes (You don't want to over bake the brownie. A little gooey inside is good.)
- Topping: Remove pan from the oven. Turn heat on the oven to broil. Sprinkle chocolate chunks over the baked brownie. Add a nice, thick layer of marshmallows next. Sprinkle graham cracker crumbs on top. Place your pan of brownies back into the oven (they should be 6 to 8 inches away from the heating element). Toast under the broiler until golden- KEEP AN EYE ON IT- it can go from golden to burned in a matter of seconds. 1 to 2 minutes under the broiler should be plenty.
- Cool for a few minutes, then use foil to remove brownies from the pan and set on a cutting board. Carefully pull the sides of the foil away from the marshmallows and brownies. Cut brownies into 12 squares. Helpful tip: Use a large, WET & SHARP KNIFE to cut the brownies. Slice through the brownie, then clean the knife and slice through again with a clean, wet knife. Keep cleaning off the knife after each cut for the cleanest cuts.
Nutrition
Serving: 1brownie, Calories: 544kcal, Carbohydrates: 71g, Protein: 7g, Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 102mg, Sodium: 226mg, Potassium: 250mg, Fiber: 3g, Sugar: 48g, Vitamin A: 548IU, Calcium: 60mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Theses were horrendous. I followed he recipe exactly only to have alight brown mxture that didnt have enough chocolate to merit a brownie. After baking for the right amount of time, the center was completely raw, and my oven is hot. the only good thing about this recipe is the graham cracker crust. i fould not recommend.
I’m not sure what you did wrong…
i have not bought a box mix since i found this recipe. they are AMAZING!!!! i use the middle layer as my normal go-to brownies. i always double it and use 6 eggs instead of the 8 to make them super fudgy. thats my only change. these are the quintessential chocolatey bars ive been looking for!!
These are the BEST ever…so easy all of my co-workers make them now.The foil is a great trick and the wet knife advice the greatest BROWNIES EVER!!!!!
I have been working on a gluten-free, dairy-free, super healthy brownie s’mores recipe, and love your technique of using the tin foil in the pan! So smart! Thank you! Round one just came out of the oven…hopefully it will be good enough to be blog-worthy! Love your photos, they are awesome!
Does anyone know how well these keep? Just wondering if I make the day before if the toasted marshmellows will get hard or just weird…???
Made these for a party. Needed two 9×13 pans so I tripled crust recipe to divide between each pan. Used boxed brownie mix for 9x 13 pan. Made the night before so put 1 layer of marshmallow on when still hot, cooled completely and covered. Day of party uncovered added 2nd layer of marshmallow and toasted under broiler. I found that a light coating of Pam on chef’s knife kept marshmallow from sticking too much. I cut them and put in a cupcake paper cup to make them easy to pickup and they were wonderful!!!
These are amazing!!! Just made them tonight and could hardly wait for them to cool to cut into them. I did use a box mix for the brownies but everything else I did as the recipe stated. Will definitely keep this in my files to make again and again. We LOVE s’mores AND brownies in our house so this is the perfect treat.
YUM! I just make them today for the second time, as a request from my 9 year old niece for her birthday. SOOOOO GOOD! Thank you for posting! Love your site too:)
I’ve made these brownies a couple of times, and I have to say they’re my absolute favourite! Sinful, but wonderfully delicious.
Wow…I made these yesterday and they are simply delicious!! Thank you so much for this fantastic recipe 😀 I’m from England and my friend brought me back some graham crackers from the US – this was the perfect recipe in which to use them! I even managed to perfect the marshmallow toasting!