These decadent S’mores Brownies are a delicious twist on classic flavors that everyone will love! With a crunchy graham cracker crust, rich and fudgy brownie layer, and a gooey, toasted marshmallow topping – why have s’mores when you can have S’mores Brownies?
Love that classic combination of flavors as much as I do? Here are ‘s’more’ treats you should try: Ritz S’mores Cookies, No Bake S’mores Cheesecake Bars and these S’mores Rice Krispies Treats Pinwheels (a fan favorite)!
S’mores Brownies Recipe
These S’mores Brownies are a delightful twist on a beloved treat that everyone will adore. Decadent and rich, these brownies are everything a summer dessert should be! Perfect for nights by the fire or summer pool parties, these brownies have the nostalgic taste of s’mores but in an impressive brownie package.
These sensational brownies feature a crunchy graham cracker crust, a rich and fudgy brownie layer and a gooey, toasted marshmallow topping – seriously something special!
There is nothing more nostalgic than the taste of s’mores and these brownies deliver that classic flavor in spades BUT, with a fudgy brownie twist. We’ve basically swapped out the chocolate bar for a rich, fudgy, decadent brownie layer and I’m here for it. These brownies will not disappoint and are sure to bring out the kid in everyone!
Why You’ll Love This Recipe
This combination takes brownies to a whole other level and we’re not sure we ever want to eat a plain brownie again! This hugely decadent treat begins with a layer of graham cracker crumbs followed by an incredibly moist, fudgy brownie layer that is topped with toasted marshmallow.
This fudgy twist on a beloved, nostalgic treat is hard to resist and there are so many reasons to love this recipe:
- Nostalgic Flavor: Combines the classic taste of s’mores with a rich chocolate brownie amping up the decadence in the most delightful way.
- Easy to Make: These brownies look impressive however the process is incredibly easy, doesn’t require special equipment and is quick to make.
- Versatile: These S’mores Brownies are perfect for parties, family gatherings, holidays – you name it!
- Crowd-Pleaser: The classic combination of chocolate, graham crackers and marshmallows is hard to resist. Kids and kids at heart will love these brownies.
How To Make S’mores Brownies
These outrageously decadent brownies feature three distinct layers: the graham cracker crust, fudgy brownies and toasted marshmallow topping. They come together relatively quickly and are absolutely stunning on a dessert table or tray.
Let’s take a quick look at how to make these brownies, and as always, you can find the full printable recipe card at the end of this post.
Graham Cracker Crust
- Add graham crackers to a food processor and pulse until only crumbs remain.
- Pour in melted butter and pulse to combine.
- Transfer to a parchment lined 8 inch square pan and press down into an even layer.
If you don’t have a food processor, add graham crackers to a ziploc bag and crush with a rolling pin.
Brownie Layer
- Add butter and chopped chocolate to a large microwaveable bowl.
- Heat in 30-second intervals at 50% power, stirring in between, until fully melted. Set aside.
- Add the sugar and eggs to the bowl of a stand mixer or large mixing bowl and beat on medium speed for approximately 5 minutes, or until doubled in size and is a pale yellow color.
- Pour the cooled butter and chocolate mixture and vanilla extract into the bowl.
- Mix on low speed until combined.
- Combine the flour, cocoa powder and salt in a separate bowl.
- Whisk together until fully combined.
- Add the dry ingredients to the wet ingredients and gently fold the ingredients together. Do not over mix.
- Pour the brownie batter on top of the graham cracker crust and smooth the top with an offset spatula.
- Bake for 35 minutes or until an inserted toothpick has moist crumbs clinging to it.
- Arrange marshmallows on top of the brownies and bake for an additional 3 minutes. Toast the marshmallows using a broiler or blowtorch if desired.
- Leave to cool completely in the pan before slicing into squares.
Storage Information
Refrigerator: S’mores Brownies will last for one week stored in an airtight container and refrigerated.
Room Temperature: Brownies can be stored in an airtight container at room temperature for up to 3 days.
Freezer: They can be individually frozen, wrapped in plastic and stored in airtight freezer safe ziplock bags for up to one month. Always thoroughly defrost/bring to room temperature before eating.
Variations To Try
- Add chopped nuts (walnuts, pecans, pistachios or almonds) to the brownie batter for added crunch.
- Swirl ⅓ cup of peanut butter into the brownie batter before baking for a savory twist.
- Eliminate the graham cracker crust layer to cut back on prep time and instead sprinkle the top of the brownies with graham cracker pieces.
- Use a store bought brownie mix to cut back on time and make these brownies even easier to make.
Melting Chocolate In The Microwave
Melting the chocolate and butter in a microwave offers a time-saving alternative to a Bain Marie. However, some caution is necessary to avoid burning the chocolate, which can seize and become unusable.
Ensure you only microwave in 30 second intervals, or less, and after each interval remove the bowl from the microwave and thoroughly stir to distribute the heat and aid the melting process.
I like to heat at 50% power to ensure the chocolate does not burn.
As the chocolate and butter approach a fully melted state, reduce the heating time to short bursts of 5-10 seconds. Continue microwaving and stirring in these brief intervals until both ingredients are completely melted.
Frequently Asked Questions
How long should I bake the brownies for?
Our brownies were baked for 35 minutes which gives them an excellent fudgy texture. For an even more gooey brownie that is not quite set in center reduce the baking time by 5 minutes. More than that and the brownies may be difficult to cut into even squares.
If you bake for much longer than 35 minutes your brownies will be cake-like and not as moist. Keep in mind that the brownies will continue cooking after they are pulled from the oven.
Can I use store-bought brownie mix?
Yes, you can substitute with a store-bought mix for convenience. Prepare according to package instructions and follow the recipe for adding the graham cracker crust and marshmallows.
What is the best way to toast the marshmallows?
A chef’s blowtorch is an inexpensive kitchen tool that can elevate many desserts. They are so useful for scorching or toasting marshmallows but a hot broiler will also work well.
Toast the marshmallows to your preference – you may like a paler marshmallow or super charred – it’s up to you!
Do I have to include the graham cracker crust?
I think graham crackers are an integral part of s’mores which is why I love the graham cracker crust in this s’mores brownie recipe. That being said, it’s not necessary and these brownies could be made without the crust. Consider sprinkling some graham cracker crumbs on top of the brownies to get that true s’mores trifecta of flavors.
What size marshmallows should I use?
That is entirely up to you! Jumbo, large, mini – they all work in this recipe.
Trish’s Tips
Enjoy the magic of S’mores in brownie form – everyone will LOVE them! These S’mores Brownies are very sticky, oozy and gooey – even more so than regular S’mores. Prepare for lots of finger licking and have some paper towels nearby. You have been warned! Here are some tips to get the best results with this brownie recipe:
- The purpose of creaming the eggs and sugar is for aeration, the mixture will have a significant increase in volume and the appearance will be noticeably lighter in color.
- When you add the melted chocolate and butter, do so with the mixer on its lowest speed which will avoid knocking the air out of the eggs and sugar.
- The dry mixture should be folded into the wet ingredients by hand and only until just mixed. Over mixing can cause the brownie texture to be more cake-like and less fudge-like.
- The number of marshmallows will depend on the size you use. We used 49 regular sized marshmallows and added them in a couple of layers. You could use jumbo or mini marshmallows if you prefer.
- For clean slices, chill the brownies in the refrigerator for 20 minutes before cutting.
- When slicing the brownies keep in mind the marshmallow layer will be sticky which can prove difficult to cut through. We recommend coating your knife with nonstick cooking spray or a thin layer of neutral oil to help keep it from sticking. You can also run your knife under warm water, wipe clean and slice.
- Use an offset spatula to smooth the brownie batter layer to an ven layer.
- Using a broiler to toast the marshmallows? Keep a close eye on them to prevent burning. Rotate the pan if necessary for even toasting.
More Brownie Recipes To Try
- Cheesecake Brownies
- Brownie Batter Dip
- Reese’s Marshmallow Brownies
- Peanut Butter Brownies
- Mint Brownies
S’mores Brownies
Equipment
- food processor optional
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs 21 squares
- 6 tablespoons melted butter
Brownie Layer
- 16 tablespoons unsalted butter 2 sticks
- 8 ounces bitter sweet chocolate 70% cocoa, finely chopped
- 1 ¾ cups light brown sugar
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- ¾ cup all purpose flour
- ½ cup dutch processed cocoa powder
- ¾ teaspoon sea salt
Marshmallow Topping
- 49 marshmallows
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F. Line an 8×8 inch pan with parchment paper. Set aside.
- In a food processor, pulse the graham crackers until only crumbs remain. and Add the melted butter and pulse to combine.
- Transfer the crumb mixture to into the prepared pan and press down into an even layer. Set aside.
Brownie Layer
- In a large microwaveable bowl, add the butter and chopped chocolate. Heat the mixture in 30-second intervals at 50 % power. After each interval, remove the bowl and stir the contents thoroughly. As the chocolate and butter approach a fully melted state, reduce the heating time to short bursts of 5-10 seconds. Continue until both the chocolate and butter are completely melted. Set aside to cool slightly.
- Add the sugar and eggs to the bowl of a stand mixer or large mixing bowl. Beat the mixture on medium speed for approximately 5 minutes, or until the mixture has doubled in size and achieved a pale yellow color.
- Turn the mixer off and pour the cooled butter and chocolate mixture, along with the vanilla extract, into the bowl. With the mixer on its lowest setting, mix until a uniform color is achieved throughout the batter. Scrape down the sides and bottom of the mixing bowl to ensure all the ingredients are completely incorporated.
- In a separate bowl, add the flour, cocoa powder and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredients. Use a hand held spatula or wooden spoon to gently fold the ingredients together. Do not over mix.
- Carefully pour the brownie batter into the prepared pan with the graham cracker crust. Use the back of a spoon or an offset spatula to smooth the top.
- Place the pan on the center rack and bake for 35 minutes. To determine doneness, carefully insert a toothpick into the center of the pan. The toothpick should have moist crumbs clinging to it, but not large chunks of uncooked batter.
- Remove the brownies from the oven and arrange the marshmallows in rows on top of the brownie. Return the pan to the oven for 3 minutes. At this stage, you can use a chef’s blowtorch to toast the tops of the marshmallows or set the pan under a hot broiler for 30 seconds.
- Leave to cool completely in the pan before slicing into squares.
- Serve and enjoy!
Leave a Reply