Have you ever had one of those days where you're craving both brownies AND s'mores? Well, that was me last Tuesday! Emily was begging for a campfire night, but the weather wasn't cooperating.
So instead of disappointing my little girl, I decided to bring the campfire experience indoors with these S'mores Brownies! Let me tell you, these brownies are absolutely EVERYTHING you love about both treats combined into one incredible dessert.
The base is a super fudgy chocolate brownie sitting on a bed of graham crackers, then topped with perfectly toasted marshmallows that get all golden and gooey.
These S'mores Brownies are totally irresistible - right up there with my Pumpkin Custard Pie that we can't get enough of!
Why You Will Love These S'mores Brownies
These S'mores Brownies have quickly become a favorite in our house, and here's why you'll love them too:
- Super fudgy brownie base that stays soft in the center
- Perfect balance of chocolate, graham cracker, and marshmallow in every bite
- No special equipment needed - just a mixing bowl and baking pan
- Ready in under an hour from start to finish
- Makes the house smell AMAZING (seriously, better than any candle!)
- Great for making ahead - they actually taste even better the next day
- Perfect dessert for when you're craving s'mores but don't have a campfire
Ingredients for the Best S'mores Brownies
For these irresistible S'mores Brownies, you'll need:
- ¾ cup unsalted butter, melted
- 1 ½ cups granulated sugar
- ½ cup unsweetened Dutch-processed cocoa
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 cup all-purpose flour
- A large pinch of salt
- 1 ½ teaspoon espresso powder (this enhances the chocolate flavor - trust me!)
- ¾ to 1 cup milk chocolate chips
- 12 graham cracker cookies
- 30 large marshmallows, cut in half
I always keep marshmallows in my pantry for those random s'mores cravings (anyone else?), but if you don't have them, this is definitely worth a trip to the store!
How to Make Perfect S'mores Brownies
Making these S'mores Brownies is actually super straightforward. Follow these steps for brownie perfection:
- Preheat your oven to 350°F (or 325°F if using convection). Line a 9"×9" baking pan with parchment paper, making sure it hangs over the edges a bit for easy removal later.
- Cover the bottom of the pan with a layer of graham crackers, breaking them as needed to fit.
- In a large mixing bowl, combine your melted butter with the sugar and cocoa powder. The mixture will look grainy and dark brown - that's perfect! I used to panic at this stage thinking I'd done something wrong, but that's exactly how it should look.
- Add the vanilla and eggs to your mixture. Mix until you get a smooth, silky chocolate batter (this takes about 1-2 minutes). When I make these with Emily, this is her favorite part because the transformation is almost magical!
- Gently add in the flour, espresso powder, and salt. Mix with a whisk or spatula just until combined. (Overmixing at this stage can make your brownies tough, and nobody wants that!)
- Fold in those milk chocolate chips. I sometimes add a little extra because... well, more chocolate is always better in my book! Can you ever really have too much chocolate? (The answer is no, by the way.)
- Pour your brownie batter over the graham cracker layer in your prepared pan and spread it out evenly.
- Bake in your preheated oven for 30-35 minutes, or until the edges are slightly raised and the middle no longer jiggles when you gently shake the pan. Remember, slightly underbaked is better than overbaked with brownies!
- Once your brownies are done, remove them from the oven and increase the temperature to 425°F (or set to Broil).
- Cut your marshmallows in half (if not already done) and arrange them on top of the hot brownies. I like to place the cut side down so the sticky part helps them stay put.
- Return the brownies to the oven and watch them carefully! This step happens FAST - usually between 30 seconds to 2 minutes. You're looking for that perfect golden brown toasting on the marshmallows.
- Let the brownies cool completely in the pan before cutting. I know it's tempting to dig in right away (I've burned my fingers more than once being impatient), but trust me, waiting makes cutting them so much easier.
Storing Your S'mores Brownies
These S'mores Brownies stay fresh for up to a week when stored in an airtight container at room temperature.
The graham cracker base stays surprisingly crisp, and the marshmallow top remains soft and chewy.
If you want to make them ahead for an event, they freeze beautifully! Just place them in a tightly sealed freezer bag, and they'll keep for up to 6 months.
Let them thaw at room temperature when you're ready to enjoy them.
To refresh them after storage, just pop them in the microwave for about 10-15 seconds. The marshmallow gets all gooey again, and it's like they're fresh from the oven!
Tips for S'mores Brownies Success
I've made these S'mores Brownies at least a dozen times now, and I've learned a few tricks along the way:
- Underbaked is better than overbaked! You want to see wet crumbs (not raw batter) when you insert a toothpick in the center. These brownies will continue to cook a bit after you take them out of the oven.
- If you're using an 8"×8" pan instead, increase the baking time to 35-40 minutes. The brownies will be slightly thicker but equally delicious!
- Keep a VERY close eye on the marshmallows when toasting them. I literally stand in front of my oven window during this step because they can go from perfect to burned in seconds. Anyone else guilty of forgetting about something in the broiler? Just me?
- For an extra special touch, sprinkle some crushed graham crackers on top of the marshmallows right after toasting. It adds a nice texture contrast and looks pretty!
- Want to make these even more decadent? Drizzle some chocolate sauce over the top after the marshmallows have cooled. Emily calls these the "extra fancy version."
FAQs about S'mores Brownies
Yes! For an 8×8" pan, bake for 35-40 minutes. Cooking time will vary with pan size, so look for wet crumbs on a toothpick test to determine when they're done.
For fudgier brownies, the key is to slightly underbake them (look for wet crumbs on a toothpick) and use the right ratio of fat to flour. This recipe achieves fudginess with melted butter and cocoa powder.
Milk chocolate is traditional for s'mores and works best in this recipe as specified. It melts beautifully and provides the classic s'mores flavor, though you can substitute dark chocolate if you prefer less sweetness.
Yes! You can use the top rack of your oven on high heat (425°F) and watch carefully. Alternatively, a kitchen torch works well for controlled toasting of the marshmallow tops.
"S'mores" is a contraction of the phrase "some more," reflecting how irresistible the classic campfire treat is. Just like the traditional treat, these brownies combine graham crackers, chocolate, and toasted marshmallows into one delicious dessert.
Recipes You May Like
- Pumpkin Custard Pie - Another amazing dessert that's perfect for fall gatherings or holiday celebrations!
- Small Batch Chocolate Chip Cookies - When you need just a few cookies to satisfy your sweet tooth!
- Homemade Waffle Cookies with Maple Glaze - Another fun dessert that kids absolutely love to help make!
Enjoy These Incredible S'mores Brownies!
There's something so nostalgic about the combination of toasted marshmallows, chocolate, and graham crackers. These S'mores Brownies bring all that campfire magic into a convenient, indoor-friendly dessert that you can enjoy any time of year!
I love watching people's faces when they take their first bite—there's always that moment of surprise followed by pure joy.
The fudgy brownie base, the subtle crunch from the graham crackers, and that perfectly toasted marshmallow top create a texture and flavor combination that's absolutely irresistible.
Whether you're making these for a special occasion, a family movie night, or just because it's Tuesday and you deserve a treat, I promise these brownies won't disappoint!
Don't forget to save this recipe to Pinterest for later, and let me know how yours turn out!
Happy baking!
Fudgy S'mores Brownies
Equipment
- 9×9 Baking Pan
- Parchment Paper
- Mixing Bowl
Ingredients
Brownie Base
- ¾ cup unsalted butter melted
- 1 ½ cups granulated sugar
- ½ cup unsweetened Dutch-processed cocoa
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 1 cup all-purpose flour
- 1 pinch salt large pinch
- 1 ½ teaspoon espresso powder
- ¾ cup milk chocolate chips can use up to 1 cup
S'mores Assembly
- 12 graham cracker cookies enough to line bottom of pan
- 30 large marshmallows cut in half
Instructions
- Preheat oven to 350°F (325°F convection bake). Line a 9"x 9" baking pan with parchment paper. Cover surface of lined pan with one layer of graham cracker cookies. Set aside.
- In a large mixing bowl, mix melted butter with sugar and cocoa powder until a wet, dark brown, mixture forms.
- Add vanilla and eggs to your mixture. Mix until a smooth and silky chocolate mixture forms (1-2 min).
- Add flour, espresso powder, and salt to batter. Mix ingredients together with a whisk or spatula just until combined.
- Fold your milk chocolate chips into the batter.
- Add brownie batter to your prepared pan lined with graham crackers. Spread flat.
- Bake in a preheated oven for 30-35 minutes, or until edges are slightly raised and middle is no longer jiggly. Remove from oven.
- Increase oven temperature to 425°F (Broil). Cut marshmallows in half (if not already done).
- Add your large marshmallow halves to the surface of the brownie pan (note: I like to adhere the sticky part of the marshmallow half to the brownie to prevent it from sliding). Continue to add marshmallows, side by side, until brownie is completely covered.
- Return brownies to the oven and watch carefully as they toast over 30 seconds to 2 min – depending on your oven. (note: this step happens fast!)
- Let brownies cool completely in baking pan before cutting into squares.
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