S’mores Brownies Recipe: Gooey, Fudgy, & Easy Dessert!

Smores Brownies offer an irresistible fusion of two beloved desserts, bringing the joy of a campfire classic right into your kitchen. I’m absolutely thrilled to share this recipe with you because it perfectly captures the magic of gooey marshmallows, rich chocolate, and crisp graham crackers, all nestled atop a fudgy, decadent brownie base. Forget the smoke and the chill; with these Smores Brownies, you can savor that nostalgic flavor profile any time of year, from a cozy evening indoors to a lively backyard gathering.

The cultural significance of S’mores dates back to early 20th-century American camping traditions, providing a simple yet profoundly satisfying treat around the glowing embers. By ingeniously combining this campfire staple with the ever-popular brownie, we elevate a humble snack into a truly spectacular dessert.

Why Everyone Falls for Smores Brownies

People adore this dish for countless reasons: the delightful interplay of textures, from the chewy brownie to the crispy graham cracker and the perfectly toasted, marshmallow layer. Then there’s the unparalleled taste – the deep chocolate notes harmonizing beautifully with the sweet, caramelized marshmallow. It’s a convenient way to experience a taste of summer, making these Smores Brownies not just a dessert, but a heartfelt journey back to cherished memories. Get ready to bake a batch that will disappear faster than a s’more over a hot fire!

this Recipe

Ingredients:

• For the Graham Cracker Crust:
  • 1 ½ cups (approximately 180g) graham cracker crumbs (from about 12-14 full graham cracker sheets)
  • ¼ cup (50g) granulated sugar
  • ½ cup (113g) unsalted butter, melted
  • Pinch of salt
• For the Fudgy Brownie Base:
  • 1 cup (226g) unsalted butter
  • 1 cup (170g) bittersweet chocolate chips or chopped bittersweet chocolate (at least 60% cocoa solids)
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (125g) all-purpose flour, sifted
  • ¾ cup (75g) unsweetened cocoa powder (natural or Dutch-processed), sifted
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • Optional: 1 cup (170g) semi-sweet chocolate chips or chunks, for folding into the batter
• For the S’mores Topping:
  • 1 ½ cups (255g) semi-sweet chocolate chips or 2-3 standard-sized milk chocolate bars (like Hershey’s), broken into pieces
  • Approximately 4-5 cups (around 150-200g) miniature marshmallows, or 1 (10-ounce) bag large marshmallows, halved

Preparing the Graham Cracker Crust

1. Let’s begin by setting up our workstation and preheating the oven. First, adjust your oven rack to the middle position and preheat your oven to 350°F (175°C). Then, line a 9×13-inch baking pan with parchment paper, allowing an overhang on the longer sides. This parchment paper sling will be your best friend when it comes to lifting out these glorious Smores Brownies later, making cutting and serving a breeze. I always make sure the parchment covers the bottom and extends a few inches over the sides, creating handles.
2. Next, prepare your graham cracker crumbs. You can either purchase pre-crushed crumbs or crush whole graham cracker sheets yourself. To crush them, place the sheets in a large zip-top bag and crush them using a rolling pin, or pulse them in a food processor until fine crumbs form. You’ll want about 1 ½ cups of these fine crumbs. The texture should be consistent, no large chunks, please!
3. In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and a pinch of salt. Give it a good whisk to ensure everything is evenly distributed. Then, pour in the ½ cup of melted unsalted butter. Use a fork or a rubber spatula to mix thoroughly until all the crumbs are moistened and resemble wet sand. This is crucial for a cohesive crust!
4. Carefully pour the moistened graham cracker mixture into your prepared 9×13-inch baking pan. Using the bottom of a flat-bottomed glass or your fingers, firmly and evenly press the mixture into the bottom of the pan. Make sure it’s packed tightly from edge to edge to form a solid base for our Smores Brownies. A well-compacted crust prevents crumbling when you slice into your finished dessert.
5. Now, we’ll give the crust a little head start. Bake the graham cracker crust in your preheated oven for 8-10 minutes, or until it’s lightly golden around the edges and fragrant. This pre-baking step helps to set the crust, giving it a delightful crispness that will hold up beautifully under the fudgy brownie layer. Once baked, remove the pan from the oven and set it aside to cool slightly while we prepare the brownie batter. Keep the oven on at 350°F (175°C)!

Crafting the Decadent Brownie Batter

6. It’s time to build the rich, fudgy foundation for our Smores Brownies. In a large, heatproof bowl (or a medium saucepan), combine the 1 cup of unsalted butter and 1 cup of bittersweet chocolate chips or chopped bittersweet chocolate. Place this bowl over a pot of simmering water (creating a double boiler) or melt it gently in the microwave in 30-second intervals, stirring after each, until the mixture is completely smooth and glossy. Be patient and don’t rush this step! Overheating chocolate can cause it to seize. Once melted, remove from heat and let it cool slightly for about 5-10 minutes. You want it warm, not hot, when you add the eggs.
7. In another large bowl, whisk together the 1 ½ cups granulated sugar and ½ cup packed light brown sugar. The brown sugar adds a wonderful chewiness and depth of flavor to our brownies. Crack in the 4 large eggs, one at a time, whisking vigorously after each addition until fully incorporated. Finally, stir in the 2 teaspoons of pure vanilla extract. Whisk this mixture for about 2-3 minutes until it becomes light in color and slightly thickened. This aeration is key for a truly fudgy texture!
8. Pour the slightly cooled chocolate-butter mixture into the egg and sugar mixture. Whisk gently until just combined. Don’t overmix here, we’re just aiming for uniformity. In a separate medium bowl, whisk together the 1 cup sifted all-purpose flour, ¾ cup sifted unsweetened cocoa powder, 1 teaspoon salt, and ½ teaspoon baking powder. Sifting these dry ingredients is important to prevent lumps and ensure a smooth, even brownie batter. Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Stop mixing as soon as no streaks of flour remain! Overmixing develops gluten, which can lead to tough brownies instead of the desired fudgy texture.
9. If you’re opting for extra chocolatey goodness (and I highly recommend it!), now is the time to fold in your optional 1 cup of semi-sweet chocolate chips or chunks. Gently fold them into the batter until evenly distributed. These extra pockets of chocolate will melt beautifully, adding an additional layer of indulgence to our already amazing Smores Brownies.

Baking the Brownie Base

10. Retrieve your pan with the pre-baked graham cracker crust. Carefully pour the rich brownie batter evenly over the crust. Use an offset spatula or the back of a spoon to spread the batter right to the edges of the pan, ensuring a consistent layer. Take your time to make it even! This will ensure all parts of your brownie cook uniformly.
11. Transfer the pan to your preheated 350°F (175°C) oven. Bake for approximately 25-30 minutes. The exact baking time can vary depending on your oven, so keep a close eye on them. You’ll know the brownies are ready when a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set, but the center might still look slightly gooey. Remember, fudgy brownies are slightly underbaked rather than overbaked! Overbaking will lead to dry brownies, which we definitely want to avoid for these luscious Smores Brownies.
12. Once baked to perfection, remove the brownie pan from the oven. At this stage, resist the urge to cut into them! We need to let them cool on a wire rack for at least 20-25 minutes. This cooling period is important because it allows the brownies to set up and become stable before we add the final s’mores topping. If you add the marshmallows and chocolate too soon, the residual heat might melt them unevenly or make them too messy to handle in the next step.

Assembling the S’mores Topping

13. After the brownies have had a good 20-25 minutes to cool and firm up slightly, it’s time for the “s’mores” magic! Evenly sprinkle the 1 ½ cups of semi-sweet chocolate chips (or arrange the broken pieces of milk chocolate bars) over the entire surface of the warm, but not hot, brownies. The residual warmth will help the chocolate to melt beautifully in the oven. Distribute the chocolate generously; remember, this is a s’mores brownie, so chocolate is essential!
14. Now for the star of the show: the marshmallows! Evenly scatter the miniature marshmallows over the layer of chocolate. If you’re using larger marshmallows, you can halve them for better coverage and more even toasting. I like to completely cover the top, creating a fluffy white blanket. Don’t be shy with the marshmallows! The more, the merrier when it comes to a classic s’mores experience.
15. This is the moment where we get that iconic golden-brown, toasted marshmallow topping. You have two options here:

• Broiling Method (Faster, requires close attention): Place the pan back into the oven under the broiler (set to low if you have the option). Keep the oven door slightly ajar and watch them like a hawk! Marshmallows can go from perfectly toasted to burnt in seconds. This usually takes only 1-3 minutes. You’re looking for a beautiful golden-brown color on the marshmallows.
• Baking Method (Slightly slower, less active): If you’re nervous about broiling, you can simply bake the brownies for another 5-8 minutes in the 350°F (175°C) oven, or until the marshmallows are puffed and lightly golden. While this method is a bit safer from burning, it might not achieve the same charring effect as a broiler.

Once the marshmallows are perfectly toasted to your liking, remove the pan from the oven immediately. The chocolate underneath should be delightfully melted and gooey.

Finishing and Serving Your Smores Brownies

16. You’ve almost reached peak deliciousness! Now, the hardest part: patience. Allow your magnificent Smores Brownies to cool completely on a wire rack before attempting to cut them. This can take anywhere from 2 to 4 hours at room temperature, or you can speed up the process by chilling them in the refrigerator for about 1-2 hours. Cooling is absolutely crucial for clean cuts and for the various layers to set properly, preventing a messy, crumbly outcome. The chocolate needs to firm up, and the marshmallows will become delightfully chewy once cooled.
17. Once fully cooled and set, use the parchment paper overhang as handles to carefully lift the entire slab of Smores Brownies out of the pan and onto a cutting board. Use a large, sharp knife to cut them into squares. For the cleanest cuts, wipe your knife with a warm, damp cloth between each slice. I typically go for 12 or 16 squares, depending on how generous I’m feeling! Each square reveals the stunning layers: the crisp graham cracker crust, the rich, fudgy brownie, the melty chocolate, and the perfectly toasted marshmallow topping.
18. Serve your homemade Smores Brownies immediately and watch them disappear! They are fantastic on their own, but if you’re feeling extra indulgent, a scoop of vanilla ice cream on the side takes them to another level. Leftovers, if there are any, can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. Just be aware that refrigeration can slightly alter the texture of the marshmallows, making them a bit chewier. A quick zap in the microwave for 10-15 seconds can bring back some of that ooey-gooey warmth, making them almost as good as fresh from the oven. Enjoy every single bite of these extraordinary Smores Brownies!

Conclusion:

Well, my friends, we’ve reached the sweet end of our journey together, but really, it’s just the beginning of your own delightful baking adventure. I truly hope you’re as excited as I am about these incredible treats. These aren’t just any brownies; they are a transformative experience, a culinary hug that brings all the joy and nostalgia of a campfire classic right into your kitchen. What we have here are the ultimate Smores Brownies, a masterpiece of gooey marshmallow, rich chocolate, and a buttery graham cracker crust that will absolutely redefine your dessert expectations. I’m convinced that once you take that first bite, you’ll understand exactly why this recipe has become such a beloved staple in my home, and why it’s destined to become one in yours too.

Think about it: the deep, fudgy interior of the brownie base, baked to perfection with just the right amount of chewiness, provides the ideal foundation. Then, there’s that generous layer of melted chocolate – often a mix of milk and dark, creating a complex flavor profile that tantalizes the palate without being overly sweet. But the true magic unfolds with the toasted marshmallow topping. That golden, slightly caramelized outer crust, giving way to an irresistibly fluffy and warm interior, contrasts beautifully with the dense brownie. And let’s not forget the subtle crunch and distinct flavor of the graham cracker crust at the bottom, tying all these magnificent elements together in a symphony of texture and taste. This isn’t just a dessert; it’s a celebration of all things delicious, combining the very best of two iconic treats into one unforgettable bite. It’s comfort, indulgence, and pure bliss, all rolled into one easy-to-make package that promises to satisfy every sweet craving.

Elevate Your Smores Brownie Experience!

Now, while these Smores Brownies are absolutely divine on their own, especially when served fresh out of the oven with the marshmallow still warm and yielding, I have a few suggestions to truly elevate your experience. Imagine serving a warm square alongside a scoop of premium vanilla bean ice cream. The cold, creamy ice cream melting into the warm, gooey brownie and marshmallow creates an epic hot-and-cold sensation that is simply out of this world. A drizzle of extra chocolate sauce or a sprinkle of flaky sea salt could also add another layer of sophistication and depth, making each bite even more memorable. For those looking to experiment, consider swapping out the standard milk chocolate for dark chocolate chips or even white chocolate chunks in the brownie batter for a different flavor profile that caters to various preferences. You could also play with the type of graham crackers – perhaps honey graham for extra sweetness, or chocolate graham crackers for an even more intense chocolate experience in the crust. Don’t be afraid to add a sprinkle of chopped nuts like pecans or walnuts to the brownie layer for an added crunch, or even a dash of cinnamon to the graham cracker crust for a subtle spicy warmth that beautifully complements the sweetness. The possibilities are truly endless, limited only by your imagination, making this a wonderfully versatile recipe that you can truly make your own.

Your Next Baking Project Awaits!

So, what are you waiting for? I wholeheartedly encourage you to carve out some time this week, gather your ingredients, and dive into making these spectacular brownies. Trust me, the aroma that will fill your kitchen alone is worth the effort, and the sheer delight on the faces of anyone lucky enough to share them with you will be your ultimate reward. This recipe is designed to be accessible and fun, whether you’re a seasoned baker or just starting your culinary journey. It’s an opportunity to create something truly special, something that speaks to the heart and brings a smile to every face. Once you’ve baked your batch, I would absolutely love to hear about your experience! Did you stick to the original recipe, or did you venture into some exciting variations? What was your favorite part of the process, and what did your family or friends think? Please, don’t hesitate to share your thoughts, your successes, and perhaps even your little culinary experiments in the comments section below. I genuinely believe that sharing our food experiences makes them even richer and more enjoyable, fostering a wonderful community of home bakers. And if you snap a picture of your glorious creations, please consider sharing them on social media – I’d be thrilled to see them! Let’s spread the word about these incredible Smores Brownies and inspire others to experience their magic. Happy baking, and I can’t wait to hear all about your delicious results!

S’mores Brownies: Gooey, Fudgy, & Easy Dessert!

These S’mores Brownies capture the essence of campfire s’mores in a deliciously rich, gooey dessert. The combination of a buttery graham cracker crust, fudgy brownie layer, and toasted marshmallow topping is sure to satisfy both young and old. Serve these brownies at your next gathering, or enjoy them as a comforting treat on a cozy evening at home.

Prep Time
30 Minutes

Cook Time
48 Minutes

Total Time
18 Minutes

Servings
16 servings

Ingredients

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted (for crust)
• Pinch of salt (for crust)
• 1 cup unsalted butter (for brownie base)
• 1 cup bittersweet chocolate chips or chopped bittersweet chocolate (at least 60% cocoa solids)
• 1 ½ cups granulated sugar (for brownie base)
• ½ cup packed light brown sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup all-purpose flour, sifted
• ¾ cup unsweetened cocoa powder (natural or Dutch-processed), sifted
• 1 teaspoon salt (for brownie base)
• ½ teaspoon baking powder
• Optional: 1 cup semi-sweet chocolate chips or chunks (for batter)
• 1 ½ cups semi-sweet chocolate chips or 2-3 standard-sized milk chocolate bars, broken into pieces (for topping)
• 4-5 cups miniature marshmallows, or 1 (10-ounce) bag large marshmallows, halved

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, allowing an overhang on the longer sides for easy lifting.
2. Step 2
   In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and a pinch of salt. Stir in ½ cup melted unsalted butter until crumbs are moistened. Press mixture firmly and evenly into the bottom of the prepared pan.
3. Step 3
   Bake the graham cracker crust for 8-10 minutes, or until lightly golden. Remove from oven and set aside to cool slightly; keep oven on.
4. Step 4
   In a large, heatproof bowl, melt 1 cup unsalted butter and 1 cup bittersweet chocolate chips (or chopped chocolate) until completely smooth. Let it cool slightly for 5-10 minutes.
5. Step 5
   In another large bowl, whisk together 1 ½ cups granulated sugar, ½ cup packed light brown sugar, 4 large eggs (one at a time), and 2 teaspoons pure vanilla extract for 2-3 minutes until light in color and slightly thickened.
6. Step 6
   Pour the slightly cooled chocolate-butter mixture into the egg and sugar mixture; whisk gently until just combined.
7. Step 7
   In a separate medium bowl, whisk together 1 cup sifted all-purpose flour, ¾ cup sifted unsweetened cocoa powder, 1 teaspoon salt, and ½ teaspoon baking powder. Gradually add dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. If desired, fold in optional 1 cup semi-sweet chocolate chips or chunks.
8. Step 8
   Carefully pour the brownie batter evenly over the pre-baked graham cracker crust. Bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
9. Step 9
   Remove the brownie pan from the oven and let it cool on a wire rack for at least 20-25 minutes. This allows the brownies to set before adding the topping.
10. Step 10
    Evenly sprinkle 1 ½ cups semi-sweet chocolate chips (or broken milk chocolate bars) over the warm brownies. Then, evenly scatter 4-5 cups miniature marshmallows (or halved large marshmallows) over the chocolate layer.
11. Step 11
    Return the pan to the oven. You can either broil for 1-3 minutes (watching constantly to prevent burning) until marshmallows are golden-brown, or bake at 350°F (175°C) for 5-8 minutes until puffed and lightly golden. Remove immediately once toasted.
12. Step 12
    Allow the S’mores Brownies to cool completely on a wire rack for 2-4 hours at room temperature, or chill in the refrigerator for 1-2 hours for faster setting. Use the parchment paper overhang to lift the slab, then cut into squares with a sharp knife. Serve immediately. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.