There is something about the smell of toasted marshmallows that just takes me right back to being a kid. I remember sitting around a campfire with sticky fingers and a big smile, trying to get my marshmallow perfectly golden without dropping it into the flames. Now that I have a kitchen of my own, I still crave those flavors, but I don’t always want to deal with the smoke and the bugs. That is exactly how these S’mores Brownies became a favorite in my house. It’s all the best parts of a campfire treat—the crunchy graham crackers, the rich chocolate, and the gooey topping—but in a much more practical brownie form.
I first made these for a neighborhood potluck, and I watched as the tray was emptied before I even had a chance to grab one for myself! My kitchen always smells like a bakery when these are in the oven. The scent of the buttery graham cracker crust mixing with the dark, melting chocolate is just lovely. I love that I can make these even in the middle of winter when we are stuck inside. It feels like a little piece of sunshine and summer vacation, no matter what the weather is like outside.
What I really appreciate about this recipe is how it layers different textures. You get the crunch on the bottom, the fudgy middle, and that soft, sticky top. It’s a very honest, simple dessert that doesn’t try to be too fancy, but it always ends up being the star of the show. Whenever I have a quiet afternoon, I like to put on some music and get to work on these. It’s a reliable, crowd-pleasing treat that reminds me that the best things in life are often the ones that make us feel like kids again.
What Are S’mores Brownies
To me, these are the ultimate three-layer dessert. It starts with a buttery graham cracker crust that is pressed firmly into the pan. Then, we add a rich, dark brownie batter that is thick and fudgy. Finally, we top the whole thing with a mountain of mini marshmallows and pop them under the broiler until they are toasted and golden. It’s basically a campfire s’more that has been transformed into a sturdy, decadent bar that you can actually hold in your hand without making quite as much of a mess.
Why You’ll Love These S’mores Brownies
I think you are going to love this recipe because it is a total “wow” dessert that is actually very easy to make. You don’t need any special skills to get that perfect toasted top—just a minute under the broiler does the trick! I also love that the brownie itself is made with bittersweet chocolate, so it isn’t too sugary. It’s a very practical choice for birthday parties or bake sales because they look so impressive with those toasted marshmallows. Plus, they stay moist for a long time, so you can enjoy a little treat with your coffee for a couple of days in a row.
Ingredients for S’mores Brownies
- Graham Crackers – You’ll need about 10 of them to make a nice, thick crust for the base.
- Unsalted Butter – We use some for the crust and some for the brownie batter to keep things rich and silky.
- Granulated Sugar – Just enough to sweeten the crust and give the brownies that classic fudgy texture.
- Bittersweet Chocolate – I prefer using a 6-ounce bar for a deep, sophisticated chocolate flavor.
- Large Eggs – These help bind the brownie batter together and give it a bit of lift.
- Instant Espresso Powder – My little secret! It doesn’t make the brownies taste like coffee; it just makes the chocolate taste much richer.
- Vanilla Extract – For that classic, warm aroma that every good brownie needs.
- All-Purpose Flour and Baking Powder – The basics to give our brownies their structure.
- Mini Marshmallows – Three whole cups to create that thick, gooey, toasted topping.
Kitchen Equipment Needed
- 8-by-8-inch Baking Pan – The perfect size to get thick, satisfying layers.
- Food Processor – This is the fastest way to turn those graham crackers into fine crumbs.
- Microwave-Safe Bowls – You’ll need these for melting the butter and the chocolate easily.
- Whisk and Spatula – Simple hand tools to get the batter smooth and velvety.
- Aluminum Foil – Essential for lining the pan so you can lift the brownies out without any sticking.
What to Serve with S’mores Brownies
Since these are very rich and sweet, I think they are best served with a big, cold glass of milk. If I’m feeling a little extra, I’ll serve a warm brownie with a small scoop of vanilla bean ice cream on the side. They are also fantastic with a hot cup of black coffee in the afternoon to balance out the sweetness of the marshmallows. Because they are so decadent, a little goes a long way, and you really don’t need much else to make it feel like a complete and special treat for your family.
How to Store and Reheat
You can store these brownies in an airtight container at room temperature for about two or three days. I don’t suggest putting them in the fridge, as the marshmallows can get a bit tough when they are cold. If the marshmallows get a little too sticky, you can lightly grease your knife with cooking spray before you slice into them. They are best served at room temperature, but if you want that “just toasted” feel, you can put a single brownie in the microwave for about 5 or 10 seconds to soften everything up.
FAQs
What if I don’t have a food processor for the crumbs?
No problem at all! Just put the graham crackers in a large Ziploc bag, seal it up tight, and use a rolling pin or even the bottom of a heavy skillet to crush them into fine crumbs. It’s actually a great way to get out a little bit of stress while you are prepping your dessert.
Can I use milk chocolate instead of bittersweet?
You can, but keep in mind that the marshmallows and the graham cracker crust are already quite sweet. Bittersweet chocolate provides a nice, dark balance that keeps the brownies from being too sugary. If you use milk chocolate, the whole thing might be a bit overwhelming.
How do I cut these without the marshmallows sticking to my knife?
The trick is to use a very sharp chef’s knife and give the blade a quick spray with some nonstick cooking spray. You can also wipe the blade clean with a warm, damp cloth between every single cut. This keeps the marshmallow from tearing and gives you those perfect, clean squares.
Can I use large marshmallows if I don’t have mini ones?
You can, but I suggest cutting the large marshmallows in half or quarters with some kitchen scissors first. Mini marshmallows melt and brown much more evenly, whereas big ones can take longer to toast and might leave big gaps of chocolate showing through.
S’mores Brownies
Ingredients
Equipment
Method
- Prepare the Pan: Start by adjusting your oven rack to the middle position and preheating the oven to 350°F (180°C). I always take a moment to line my 8-by-8-inch baking pan with two wide strips of aluminum foil, making sure there is about three inches of overhang on all sides. This creates a "sling" that makes it so much easier to lift the whole block of brownies out later. Once the foil is in place, give it a good spray with nonstick cooking spray so that your gooey marshmallows don't cling to the sides when you are ready to serve.
- Make the Graham Cracker Crust: Break your graham crackers into small pieces and pulse them in a food processor until they are finely ground into crumbs. In a small microwave-safe bowl, melt 4 tablespoons of butter, then stir it into the crumbs along with a tablespoon of sugar and a quarter-teaspoon of salt. Scrape the mixture into your pan and use a flat-bottomed glass to press it down firmly into an even layer. I like to make sure the crumbs are really packed tight across the bottom and slightly up the sides so the crust doesn't crumble apart when you go to slice it later.
- Melt the Chocolate and Butter: In a large microwave-safe bowl, combine your bittersweet chocolate and the remaining 8 tablespoons of butter. Microwave the mixture on high in 30-second bursts, making sure to stir it well each time until it is completely melted and looks perfectly smooth and glossy. I always keep a close eye on this part because you don't want the chocolate to get too hot and burn. Once it’s fully melted, let it sit for a minute to cool down slightly before you start adding the rest of your brownie ingredients into the bowl.
- Mix the Brownie Batter: Whisk in the remaining half-cup of sugar, the eggs, espresso powder, vanilla, and the rest of the salt until the mixture is thick and well combined. Add in your flour and baking powder, and give it one last whisk until the batter is velvety and smooth without any white streaks. The espresso powder is my favorite part because it really deepens the flavor of the chocolate without making the brownies taste like coffee at all. Pour this rich batter over your graham cracker crust and use a spatula to smooth it out into a nice, even layer.
- Bake and Top with Marshmallows: Slide the pan into the oven and bake for about 25 to 30 minutes. You’ll know they are ready when a toothpick inserted into the center comes out with just a few moist crumbs attached. Once you take the pan out, immediately move it to a wire rack and pour those three cups of mini marshmallows over the top while the brownies are still hot. Try to spread them out as evenly as possible so that every square inch of the chocolate is covered by a little white marshmallow cloud.
- Broil and Cool: Move your oven rack to the upper third position and turn on the broiler. Place the brownies back in the oven for just about one minute, watching them like a hawk, until the marshmallows are perfectly golden brown and toasted. This happens very fast, so stay right there and don't walk away! Let the brownies cool in the pan for at least an hour at room temperature before you try to slice them. I find that lightly greasing my chef's knife with cooking spray makes it much easier to cut through those sticky marshmallows for a clean, beautiful serving.
