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These s’mores brownies are loaded with buttery graham crackers, sweet marshmallows, and smooth milk chocolate! The marshmallows melt into the batter and make for a wonderfully gooey texture. Recipe includes a how-to video!
S’mores Brownies: A New Favorite
Fans of my gourmet brownie recipes, I have a new must-try recipe for you! Today’s s’mores brownies are a mashup of fudgy brownies and classic s’mores. Are they the prettiest brownies? No. Are they incredible? You better believe it!
The recipe uses my cocoa powder brownies as the base, which means the batter is super easy to whip up and perfectly chocolatey. Add a few basic (but incredible) add-ins, and you have a crave-worthy and crowd-pleasing dessert!
Why This Recipe WORKS
- Texture: Lots of fun textures happening here! We have buttery, crisp graham crackers, gooey marshmallow, and melty milk chocolate throughout fudgy brownies.
- Taste: Chocolatey and sweet, but not overly sweet to the point that they are sickening. I am very careful about this with my gourmet brownie recipes, like my rocky road brownies or Oreo brownies.
- Technique: This is a beginner-friendly recipe, so nothing too complicated here today. You’ll simply need to butter your crackers, layer your marshmallows on top, and top with brownie batter. Easy peasy!
- Time: Only 15 minutes of prep before they go in the oven! This recipe works nicely as a last-minute dessert.
Ingredients
Just 10 ingredients today! Let’s talk about them before we get started.
- Graham crackers. We’ll brush these with salted butter for the base layer, it lends an almost caramelized flavor that takes things over the top. You will need 7 full sheets of graham crackers for these s’mores brownies. I also like to take one extra graham cracker and break it into pieces for decorating the top of the brownies.
- Marshmallows. We will need to cut these in half width-wise before layering them over the crackers. I use kitchen shears for this–they make quick work of it!
- Milk chocolate bars. Hershey bars are a classic choice and what I like to use. You could alternatively use milk chocolate chips instead; I’d use about ¾ cup for batter itself and then ¼ cup for topping.
- Cocoa powder. I prefer natural cocoa powder for the most accurate flavor. Dutch process would technically work, but the flavor will be different and deeper (a bit less s’mores-y).
- Butter. I use salted butter for brushing the crackers and unsalted butter in the batter itself. If you only have unsalted, simply add a small pinch to the butter for the base layer. Alternatively, if you only have salted, simply omit the additional salt in the batter.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make S’mores Brownies
(Step-by-Step)
- Build the base. Brush your graham crackers with melted butter, coating both sides, then arrange in the bottom of a parchment lined baking pan. If you don’t have a pastry brush, you could dip them in a shallow dish of melted butter instead (you will likely need more butter if you do this though).
- Add the marshmallows. Use kitchen shears to cut your marshmallows in half, then arrange them in an even layer over the crackers.
- Make the batter. Vigorously whisk the eggs, sugar, and vanilla until very well combined (this step is key for shiny brownie tops!). Combine the melted butter and cocoa powder in a separate dish, then stir this into the egg mixture. Finally, fold in the flour, salt, and 3 of your chopped chocolate bars.
- Layer it up. Dollop the batter over your marshmallows and gently spread it overtop. This step can be kind of tricky–just do your best to cover those marshmallows!
- Top & bake. Break your remaining chocolate bar and graham cracker into small pieces, then arrange over the top of your brownies. Bake for about 40 minutes or until the internal temp exceeds 165F.
- Cool & enjoy! Your s’mores brownies will be VERY fudgy while still warm. I highly recommend you let them cool completely before cutting and enjoying.
Sam’s Tip
While not necessary, an instant read thermometer can help you determine if your brownies are done (they will appear underdone if you do the toothpick test). I look for it to exceed 165F before I remove the brownies from the oven.
Frequently Asked Questions
The marshmallows will disappear when baking–this is normal! They melt into the brownies (some bubble up around the edges and through the middle so you may have some on top) but the brownies won’t have a white layer in them. Instead, you’ll be left with gooey, stretchy, marshmallow flavored s’mores brownies.
I suppose you could, but I can’t guarantee bake times or flavor if you do. The brownie layer of this recipe is really so simple to make–just as easy as a box mix!
You can, but it is not my preference and also a huge PAIN to spread over the crackers. It is possible, with some patience. You will need a 7.5 ounce container (about 2 ¼ cups).
Related Recipes
Looking for more loaded brownies? Try my turtle brownies or Oreo brownies next! 🍫
Enjoy!
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Preheat oven to 350F (175C) and line a 9×9 (23x23cm) baking pan with parchment paper.
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Use a pastry brush to brush melted butter onto both sides of your graham crackers. Layer evenly into the bottom of your prepared pan.
7 full sheet graham crackers, 3 Tablespoons (42 g) salted butter
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Place marshmallows in an even layer across the graham crackers to fill the whole bottom of the pan. Set aside.
27 marshmallows
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In a large mixing bowl, vigorously whisk together the sugar, eggs, and vanilla until very well combined and lightened in color.
1 ¼ cups (250 g) granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
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In a separate small bowl, melt the butter. Immediately whisk in the cocoa powder until smooth and combined.
½ cup (113 g) unsalted butter, ½ cup (50 g) natural cocoa powder
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Add butter/chocolate mixture to sugar mixture and stir to completely combine.
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Add the flour and salt and mix until combined.
½ cup (63 g) all-purpose flour, ¼ rounded teaspoon table salt
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Stir in 3 chopped chocolate bars (129g).
3 1.55 oz (129 g) Hershey’s milk chocolate bars
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Dollop brownie batter over marshmallows and use a spoon or spatula to gently spread batter into an even layer, covering the marshmallows.
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Scatter remaining chopped chocolate bar (43g) and 1 sheet of broken graham crackers over the top of the brownie batter.
1 1.55 oz (43 g) Hershey’s milk chocolate bar, 1 graham cracker
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Bake in center rack of 350F (175C) preheated oven for 35-40 minutes, note that a toothpick won’t come out clean when it’s finished baking and the brownies will still seem very fudgy. If you prefer, temp it with an instant read thermometer, temperature should exceed 165F (74C).
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Allow to cool completely before enjoying.
Graham Crackers
You will need enough to evenly layer the bottom of a 9×9 pan, I usually use 7, breaking up some to fit nicely.
Storing
Cover tightly and store at room temperature for up to 3 days.
Serving: 1serving | Calories: 290kcal | Carbohydrates: 43g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 84mg | Potassium: 105mg | Fiber: 2g | Sugar: 31g | Vitamin A: 273IU | Calcium: 19mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.