S’mores Brownies

Introduction S’mores Brownies are the ultimate mashup dessert—bringing together the nostalgic, campfire-favorite flavors of s’mores with the decadent richness of fudgy brownies. With layers of buttery graham cracker crust, gooey chocolate brownie, and toasted marshmallow topping, each bite is a harmony of crunch, melt, and chew. Whether you’re hosting a summer BBQ, need a show-stopping potluck dessert, or simply want to treat yourself to something truly indulgent, S’mores Brownies offer the comfort of a childhood treat with the sophistication of a bakery-worthy creation. This dessert beautifully captures the essence of cozy fireside memories and wraps it up in one irresistible square of sweetness. It’s everything you love about s’mores—without the need for a fire pit—and everything you crave in a rich chocolate dessert.

The History of S’mores Brownies The idea of combining brownies with s’mores is a relatively modern culinary invention, rooted in two classic American favorites. S’mores themselves date back to at least the 1920s when they appeared in a Girl Scouts publication called “Tramping and Trailing with the Girl Scouts,” and the name “s’more” was shorthand for “some more,” reflecting their irresistible nature. The traditional version includes graham crackers, chocolate, and marshmallows, typically toasted over an open flame. Brownies, on the other hand, have a more ambiguous origin but are believed to have been invented at the end of the 19th century in the United States, with one of the earliest known recipes appearing in the 1897 Sears Roebuck catalog. The combination of these two treats into a single layered dessert likely emerged in the early 2000s, as bakers began experimenting with hybrid desserts that fused nostalgic favorites with rich, indulgent elements. As baking blogs, Instagram, and Pinterest exploded in popularity, so did the creative takes on s’mores—from cookies to cheesecakes to today’s wildly popular S’mores Brownies. The recipe has become a staple for dessert lovers who appreciate a contrast of textures and flavors in every bite.

Ingredients Breakdown A perfect S’mores Brownie is built in three delicious layers: the base, the brownie, and the topping. The graham cracker crust forms the foundation, made by combining crushed graham crackers with melted butter and a bit of sugar, which when baked becomes crunchy and golden. The brownie layer is the rich core—usually made from a combination of melted dark chocolate and cocoa powder, butter, sugar, eggs, and just enough flour to give it structure without compromising on fudginess. The marshmallow topping is traditionally made using mini marshmallows scattered over the top near the end of baking, then broiled briefly until perfectly toasted. Some versions use homemade marshmallow fluff for a gooier, more dramatic finish. Optional mix-ins include chocolate chips or chunks, which can be stirred into the batter for extra richness. Salt and vanilla extract enhance the chocolate, while baking powder or soda provides a subtle lift to the brownie texture. If you want more chew or a denser base, brown sugar can be used in the crust or brownie layer. Each component plays a crucial role: the crust provides crunch, the brownie adds richness, and the marshmallows deliver that unmistakable s’mores gooeyness.

Step-by-Step Recipe

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal.
2. Make the graham cracker crust: In a bowl, combine 1½ cups crushed graham crackers, 6 tablespoons melted unsalted butter, and 2 tablespoons sugar. Stir until the texture is like wet sand. Press firmly into the bottom of the prepared pan. Bake for 8–10 minutes until golden and slightly firm. Let cool while you prepare the brownie batter.
3. Make the brownie layer: In a heatproof bowl, melt ½ cup butter and 6 oz dark chocolate together over a double boiler or in short bursts in the microwave. Stir until smooth and glossy. Let cool slightly. In a separate bowl, whisk together 1 cup sugar, 2 large eggs, and 1 teaspoon vanilla extract until light and frothy. Slowly pour in the melted chocolate mixture, whisking constantly to prevent curdling.
4. Sift in ½ cup all-purpose flour, ¼ cup unsweetened cocoa powder, ¼ teaspoon salt, and ¼ teaspoon baking powder. Fold gently with a spatula until just combined. If desired, stir in ½ cup chocolate chips or chopped chocolate for extra richness.
5. Pour the batter over the cooled crust and smooth the top. Bake for 25–30 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
6. Remove the pan from the oven and immediately scatter 1½ cups mini marshmallows on top of the brownie layer. Return to the oven and broil on high for 1–2 minutes, watching closely until the marshmallows are puffed and golden brown.
7. Let the brownies cool completely in the pan. For clean slices, refrigerate for 30–60 minutes before cutting. Use a warm knife to cut through the sticky marshmallow topping.

Tips for the Perfect S’mores Brownies Use good-quality chocolate for a deeper, richer flavor. Don’t overmix the brownie batter; gentle folding preserves fudginess. Chill the crust before baking to help it set more firmly. When toasting the marshmallows, keep a very close eye on them—they can go from golden to burnt in seconds under the broiler. For clean layers, cool completely before slicing, and wipe your knife between cuts. If you want the marshmallows extra gooey, press them into the warm brownie instead of broiling. To intensify the flavor, add a pinch of cinnamon to the graham cracker crust or a spoonful of espresso powder to the brownie batter. Always line your pan with parchment for easy lifting, and slightly underbake the brownie for the richest texture.

Variations and Customizations You can personalize your S’mores Brownies in countless ways. For a peanut butter twist, swirl a few spoonfuls of peanut butter into the brownie batter before baking. Add chopped nuts for crunch, or layer thin chocolate bars between the crust and the brownie batter to mimic traditional campfire s’mores. Use flavored marshmallows (like caramel or strawberry) for a unique twist. For an adult version, add a tablespoon of bourbon or coffee liqueur to the brownie batter. Want something extra indulgent? Add a layer of Nutella or chocolate ganache between the crust and the brownie. You can also make it gluten-free by using gluten-free graham crackers and a flour alternative like almond flour. Prefer a less sweet topping? Use large marshmallows cut in half or homemade marshmallow fluff, and toast it with a kitchen torch for a bakery-style finish.

Health Considerations and Nutritional Value S’mores Brownies are a treat best enjoyed in moderation. A standard serving contains around 300–450 calories, depending on the portion size and mix-ins. They are high in sugar, fat, and carbohydrates, especially due to the marshmallows and chocolate content. However, small adjustments can make them slightly more balanced. Using dark chocolate (70% or higher) adds antioxidants and lowers sugar levels. Opt for less sugar in the brownie base or use coconut sugar for a more natural option. Choose whole-grain graham crackers or make your own crust with oats for added fiber. Swapping out butter for avocado or Greek yogurt in the brownie layer can reduce saturated fat. While not inherently “healthy,” when made with high-quality ingredients and enjoyed mindfully, S’mores Brownies can be a satisfying indulgence that hits all the nostalgic and flavor-rich notes without being overly processed.

FAQ
Q: Can I make these ahead of time? Yes! You can bake the brownies (without the marshmallows) a day in advance, then toast the marshmallows just before serving for the best texture.
Q: How do I store S’mores Brownies? Store them in an airtight container at room temperature for up to 3 days or in the fridge for 5–6 days. If refrigerated, allow them to come to room temperature before serving.
Q: Can I freeze them? Yes, but it’s best to freeze them before adding marshmallows. Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw and top with fresh marshmallows before serving.
Q: Why is my crust falling apart? Make sure your graham cracker crumbs are finely ground and well-pressed. Baking the crust before adding the brownie layer helps it hold together.
Q: Can I use boxed brownie mix? Absolutely! If you’re short on time, use your favorite boxed brownie mix and follow the rest of the recipe for the crust and marshmallow topping.
Q: My marshmallows melted too much—what happened? Likely they were under the broiler too long. Watch closely and remove as soon as they’re golden and puffed.

S’mores Brownies

S’mores Brownies combine buttery graham cracker crust, rich chocolate brownie, and toasted marshmallow topping into one irresistible layered dessert that delivers all the flavors of a campfire s’more in a decadent, oven-baked bar. Perfect for parties, potlucks, or cozy nights in, this nostalgic-meets-indulgent treat offers the best of both gooey and fudgy worlds in every bite.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 9

Ingredients

  

• 12 graham cracker squares for the crust or base layer
• 100 g dark or semi-sweet chocolate finely chopped
• 50 g natural cocoa powder
• 1 teaspoon espresso powder
• 230 g unsalted butter cut into cubes
• 4 large eggs at room temperature
• 150 g granulated sugar
• 100 g brown sugar
• 100 g all-purpose flour
• 36 large marshmallows for topping

Instructions

 

• Prep: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, making sure it covers all sides and leaves an overhang for easy removal.
• Graham Cracker Layer: Arrange a single layer of graham cracker squares along the bottom of the prepared pan. You may need to trim some pieces to ensure full coverage. Set the pan aside.
• Prepare the Chocolate Mixture: In a medium heatproof bowl, combine the chopped chocolate, natural cocoa powder, and espresso powder. Set aside—this mixture will be melted with the browned butter shortly.
• Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter. As it melts, it will begin to bubble and fizz while the milk solids separate. Stir occasionally. Once the bubbling slows, the butter will begin to foam. Keep stirring until the milk solids turn golden brown and release a nutty aroma. Immediately remove from heat to prevent burning.
• Melt the Chocolate: Pour the hot browned butter over the bowl of chocolate and cocoa. Stir until everything is melted and the mixture is smooth and glossy. Let it cool for 10–15 minutes before proceeding to avoid scrambling the eggs in the next step.
• Make the Batter: In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar for about 2 minutes, until well combined and slightly frothy. While whisking continuously, slowly stream in the cooled chocolate-butter mixture until fully incorporated. Add the all-purpose flour and gently fold it into the batter until just combined—do not overmix.
• Assemble: Pour the brownie batter over the graham cracker layer in your pan. Smooth the top with an offset spatula or gently shake the pan to level the surface.
• Bake: Place the pan in the oven and bake for 28–30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs but no raw batter.
• Add Marshmallows and Broil: Once the brownies are baked, remove the pan from the oven and move the oven rack to the top position. Arrange a single, even layer of large marshmallows (about 36) over the hot brownie surface. Place the pan back in the oven and broil for 2–3 minutes, or until the marshmallows are golden brown and toasted to your liking. Watch carefully—they can burn in seconds under the broiler.
• Cool: Allow the brownies to cool in the pan on a wire rack for at least 30 minutes. Use the parchment paper overhang to lift them out of the pan, and let them cool completely on the wire rack. For cleaner slices, you can refrigerate them after an hour to firm them up.
• Slice and Serve: To prevent the marshmallow topping from sticking, lightly grease a knife or offset spatula with oil. Gently slide it between the marshmallow layer and the parchment to release. When slicing, re-grease the knife as needed to get clean, neat cuts.

Notes

Graham Crackers: The graham crackers used in this recipe are standard squares, but they also come in larger rectangular sheets. If you’re using rectangles, you’ll need approximately 3 to 4 sheets to fully cover the bottom of a 9×9-inch pan. Trim pieces as needed to ensure a snug, even layer.

Broiler Tips: The broiler is the upper heating element in most ovens, often used for quick, high-heat cooking. Some models allow you to adjust the broiler temperature—anything around 450°F (230°C) will work for toasting marshmallows. Always keep a close eye on them, as they can go from perfectly toasted to burnt in seconds. If your oven doesn’t have a broiler, a kitchen torch works as an alternative. Set it to low and make quick, sweeping passes over the marshmallows to toast them gently—don’t hold the flame in one spot too long.

Storage: For the best texture, store the brownies in the refrigerator to enhance their fudgy consistency. Let them sit at room temperature for 15–20 minutes before serving for optimal flavor and chew. If preferred, you can also store them at room temperature for 1–2 days in an airtight container.