These s’mores brownies have everything you love about a classic campfire s’more in a fudgy brownie form. You get a crunchy graham cracker crust, a chocolatey, gooey brownie layer, and a toasty marshmallow topping. They’re the perfect way to satisfy a sweet tooth any time of year!
I’m so excited about these s’mores brownies! I’ve always loved classic s’mores, and since brownies are one of my all-time favorite desserts, combining the two was truly the best decision ever. If you love s’mores and brownies like I do, you need this recipe in your life!
They’re easy, quick, fun, and absolutely delicious. The base starts with a buttery graham cracker crust, followed by a rich, chocolatey, gooey, fudgy brownie layer, then comes the best part, a generous topping of real marshmallows. Instead of making a meringue from scratch, this recipe uses actual marshmallows to keep things simple and giving you that perfect campfire vibe.
WHY YOU’LL LOVE THESE S’MORES BROWNIES
- The perfect simple dessert for any occasion.
- Yummy campfire treat in brownie form! It’s like a campfire treat, but you don’t even have to leave your kitchen!
- The marshmallows stay gooey and bouncy.
- It’s a one bowl brownie recipe!
- The brownie is chocolatey, gooey, and fudgy! No dry, cakey brownie here!
- The base is made with graham cracker crust, like a cheesecake crust. Buttery and crunchy!
INGREDIENTS NEEDED & NOTES
Graham crackers – I love classic graham cracker crust, but this can be replaced with a variety of cookies, like biscoff cookies or digestive biscuits!
Marshmallows – It’s not s’mores without marshmallows! This recipe uses actual marshmallows on top instead of making a meringue from scratch, so it’s easier and simpler to make!
Chocolate chips – This recipe uses 56% dark chocolate chips and make sure it’s a high-quality chocolate for the best flavor! Semi-sweet chocolate works too!
Cocoa – You’ll need unsweetened cocoa powder or dutch process cocoa powder. Do not use sweetened cocoa powder.
Flour – Nothing fancy here, you’ll just need regular all-purpose flour.
Sugar – You’ll just need granulated sugar to make this recipe.
Butter – You’ll melt the butter, so it doesn’t matter if it’s room temperature or not. This recipe uses unsalted butter, but if you prefer salted butter, it works too. I suggest skipping the salt if you’re using salted butter.
Eggs – Make sure the eggs are at room temperature, and large size! Set your eggs out of the fridge in advance so they combine nicely with the other ingredients and make the best result brownies. Eggs hold the brownies together and the extra yolks help to enhance the texture.
Oil – This is used in brownies to provide moisture, a fudgy and chewy texture, and dense.
Vanilla – A lil bit vanilla extract to enhance and deepen the chocolate flavor, creating a more flavorful taste.
Salt – This will do the job of balancing out all the flavor.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
- 8-inch baking pan
- Electric mixer or a whisk
- Food processor
- Mixing bowls
- Saucepan
- Rubber spatula
- Parchment paper
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE S’MORES BROWNIES
(Be sure to check the printable recipe card below)
Graham Cracker Crust:
- 180g (1.5 cups, about 12) graham crackers
- 85g (3/4 sticks) unsalted butter, melted
- 2 tablespoons granulated sugar
- a pinch of salt
Chocolate Brownie:
- 84g (3/4 stick) unsalted butter, melted
- 250g (1 + 1/4 cups) granulated sugar
- 2 large whole eggs
- 1 egg yolk
- 80g (1/3 cup) canola oil
- 1 teaspoon vanilla extract
- 93g (3/4 cup, spoon and level method) all-purpose flour
- 86g (1 cup) unsweetened cocoa powder
- 1/4 teaspoon salt
- 128g (3/4 cup) dark chocolate chips
- Medium marshmallows
STEP 1 – Prepare the Pan and Make the Graham Cracker Crust
Spray an 8-inch square baking pan with baking spray, then line the bottom and sides with parchment paper. Extend the paper over the side of the pan to form a sling, this makes it easier to lift the brownies out later. You can use oven-safe metal binder clips to keep the parchment from folding into the batter as it bakes. Preheat the oven to 350°F.
Using a food processor, pulse 12 full sheets of graham crackers into fine crumbs. You should end up with about 1 ½ cups (180 g) of crumbs. Transfer the crumbs to a medium mixing bowl and add the melted butter, sugar, and salt. Mix with a rubber spatula until everything is well combined.
Press the graham cracker mixture firmly into the bottom of the prepared pan. A measuring cup or the bottom of a drinking glass works great for packing it down evenly.
Bake the crust for about 10 minutes. Remove from the oven and let it cool slightly while you prepare the brownie batter. Keep the oven on.
STEP 2 – Make the Brownie Batter and Bake
In a large mixing bowl, whisk together the melted butter, granulated sugar, eggs, oil, and vanilla extract for about 4 minutes, until the mixture is well combined and slightly airy.
Add the flour, cocoa powder, and salt. Mix just until everything is combined and no streaks of flour remain, avoid overmixing. Fold in the chocolate chips using a rubber spatula.
Pour the brownie batter over the slightly cooled crust and smooth the top with a rubber spatula. Bake for about 25 minutes, or until the edges are set but the center remains slightly gooey.
Step 3 – Broil the Marshmallows
Remove the brownies from the oven, then carefully move the oven rack to the top position.
Arrange a layer of medium marshmallows on top of the brownies. Return the pan to the oven and switch the oven to broil. Broil for about 3 minutes, or until the marshmallows are toasted. Keep a close eye on them, they can brown very quickly!
Remove the s’mores brownies from the oven and allow them to cool for at least 15 minutes.
Lightly coat the blade of a sharp knife with cooking oil or butter to prevent sticking. Cut the brownies into squares or desired shapes, re-coating the knife as needed. Enjoy!
TIPS FOR MAKING THE BEST S’MORES BROWNIES
- Line your pan with parchment paper on all sides to keep the marshmallows from sticking.
- Keep a close eye on the broiler when toasting the marshmallows, they can go from golden to burnt very quickly.
- Use high-quality chocolate chips and cocoa powder. Great chocolate makes all the difference in rich, flavorful brownies.
- Avoid overmixing the batter. Once you add the dry ingredients, mix only until no streaks of flour remain.
- Don’t overbake the brownies. For an extra fudgy texture, bake them about 3 minutes less than the recipe suggests. The edges should be set, but a toothpick inserted in the center should come out with a little batter on it.
- Use a kitchen scale for accuracy, it’s far more reliable than measuring with cups.
HERE’S HOW TO SERVE AND STORE THE LEFTOVERS
These brownies are hands down best enjoyed warm! If you cut into them while they’re still warm, they’ll be a little messy, but totally worth it. Try them with a scoop of vanilla ice cream for the ultimate treat.
To store leftovers – keep them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
If you want to freeze them – wrap each brownie square tightly in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months.
To reheat – warm the brownies in the oven at 350°F for about 10 minutes, or microwave for 10–15 seconds until soft and gooey again.
S'mores Brownies
These s’mores brownies have everything you love about a classic campfire s’more in a fudgy brownie form. You get a crunchy graham cracker crust, a chocolatey, gooey brownie layer, and a toasty marshmallow topping. They’re the perfect way to satisfy a sweet tooth any time of year!
Ingredients
Graham Cracker Base:
- 180g (1.5 cups, about 12) graham crackers
- 85g (3/4 sticks) unsalted butter, melted
- 2 tablespoons granulated sugar
- a pinch of salt
Chocolate Brownie:
- 84g (3/4 stick) unsalted butter, melted
- 250g (1 + 1/4 cups) granulated sugar
- 2 large whole eggs
- 1 egg yolk
- 80g (1/3 cup) canola oil
- 1 teaspoon vanilla extract
- 93g (3/4 cup, spoon and level method) all-purpose flour
- 86g (1 cup) unsweetened cocoa powder
- 1/4 teaspoon salt
- 128g (3/4 cup) dark chocolate chips
- medium marshmallows
Instructions
STEP 1 – Prepare the Pan and Make the Graham Cracker Crust
- Spray an 8-inch square baking pan with baking spray, then line the bottom and sides with parchment paper. Extend the paper over the side of the pan to form a sling, this makes it easier to lift the brownies out later. You can use oven-safe metal binder clips to keep the parchment from folding into the batter as it bakes.
- Preheat the oven to 350°F.
- Using a food processor, pulse 12 full sheets of graham crackers into fine crumbs. You should end up with about 1 ½ cups (180 g) of crumbs.
- Transfer the crumbs to a medium mixing bowl and add the melted butter, sugar, and salt. Mix with a rubber spatula until everything is well combined.
- Press the graham cracker mixture firmly into the bottom of the prepared pan. A measuring cup or the bottom of a drinking glass works great for packing it down evenly.
- Bake the crust for about 10 minutes. Remove from the oven and let it cool slightly while you prepare the brownie batter. Keep the oven on.
STEP 2 – Make the Brownie Batter and Bake
- In a large mixing bowl, whisk together the melted butter, granulated sugar, eggs, oil, and vanilla extract for about 4 minutes, until the mixture is well combined and slightly airy.
- Add the flour, cocoa powder, and salt. Mix just until everything is combined and no streaks of flour remain, avoid overmixing. Fold in the chocolate chips using a rubber spatula.
- Pour the brownie batter over the slightly cooled crust and smooth the top with a rubber spatula. Bake for about 25 minutes, or until the edges are set but the center remains slightly gooey.
Step 3 – Broil the Marshmallows
- Remove the brownies from the oven, then carefully move the oven rack to the top position.
- Arrange a layer of medium marshmallows on top of the brownies. Return the pan to the oven and switch the oven to broil. Broil for about 3 minutes, or until the marshmallows are toasted. Keep a close eye on them, they can brown very quickly!
- Remove the s’mores brownies from the oven and allow them to cool for at least 15 minutes.
- Lightly coat the blade of a sharp knife with cooking oil or butter to prevent sticking. Cut the brownies into squares or desired shapes, re-coating the knife as needed. Enjoy!