S’mores Brownies

Rich fudge brownies meet their perfect match – pillowy toasted marshmallows, graham crackers, and melty chocolate in this insanely tasty s’mores brownies recipe!

Why this recipe works

S’mores brownies combine fudge brownies with a toasty marshmallow topping and a buttery graham cracker base. A two-in-one dessert we can all get behind, whether it’s summer, fall, or any time of the year. Each bite is filled with ooey-gooey marshmallows, crisp graham crackers, and plenty of sweet chocolate!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

GRAHAM CRACKERS – You’ll need 16 graham cracker sheets to make the crust, or about 2 cups of pre crushed graham cracker crumbs. If you don’t have a food processor place the graham cracker sheets in a gallon-sized ziptop bag and crush them with a rolling pin.

BROWNIE – We’ll use a classic brownie base made with all-purpose flour, cocoa powder, salt, eggs, sugar, vanilla extract, and chocolate chips. Sifting the dry ingredients will remove any clumps and help aerate the flour and cocoa powder. Doing so will prevent any dry pockets in your brownies.

TOPPING – Mini marshmallows and Hershey’s chocolate are key to a good s’more. You can optionally add chunks of graham crackers on top of the brownies as well.

How to Make S’mores Brownies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat the oven to 350° F. Line a 9×9-inch baking pan with parchment paper, large enough that it extends over the sides of the pan.
2. Add graham cracker sheets to a food processor and pulse them until they are like the texture of sand. Slowly pour in ½ cup of melted butter and continue to pulse until well incorporated. This should yield about 2 cups.
3. Transfer the graham cracker mixture to the prepared baking pan, flattening it down to create an even base. Bake for 10 minutes until the crust is golden. Let the crust cool on a wire rack while you prepare the brownie layer.

Preparing the Brownies

1. In a medium-sized bowl, sift together the flour, cocoa powder, and salt.
2. In a large mixing bowl add the melted butter (if the butter is no longer hot, microwave it for 10-15 seconds). Add the chocolate chips and let the mixture sit for 3-5 minutes until the chocolate has softened. Stir the chocolate until smooth.
3. Whisk in the eggs, sugar, and vanilla extract.
4. Add the flour mixture to the egg mixture and stir with a soft silicone spatula until smooth.
5. Gently pour the batter over the graham cracker base and bake for 25 minutes. Check for doneness by inserting a toothpick into the center. It is finished baking if there are a few moist crumbs attached.
6. Remove from oven and sprinkle with marshmallows and broken Hershey’s chocolate pieces.
7. Position the oven rack in the upper third of the oven and set the dial to broil. Return the baking pan to the oven and broil the tops of the marshmallows until they are golden brown and the chocolate has melted, (about 3-5 minutes).
8. Allow the brownies to cool for 45 minutes on a wire rack before lifting them out of the pan, (use the parchment sling overhanging the sides of the pan to pull the brownies out).
9. Let the brownies cool for an additional 15 minutes before cutting them.

Frequently Asked Questions & Expert Tips

Since the marshmallow topping can get very sticky, it is best to store the brownies in a single layer in an air-tight container kept in the refrigerator. They are best eaten within 5 days.

To get a clean cut with each brownie, use the sharpest knife you own and grease your knife with butter or vegetable oil before each cut. This will help contain the stickiness of the marshmallow topping.

Yes, these brownies will freeze well. I would recommend slicing them into squares first, flash-freezing them on a baking sheet, and individually wrapping them in aluminum foil before popping them into a large ziptop bag. Flash-freezing the brownies until they are solid will help prevent the marshmallows from sticking to the foil. Alternatively, you can wrap and freeze the entire pan of brownies. Freeze for up to 3 months and thaw at room temperature with the wrapping removed.

Serving Suggestions

Serve s’mores brownies warm with a scoop of vanilla ice cream or enjoy them as-is. These little decadent bombs are great for parties and potlucks, you may even want to make two batches!

More S’mores Recipes

• S’mores Dip
• S’mores Bars
• Frozen S’mores
• S’mores Cookies
• S’mores Cupcakes

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