The s'mores brownie: buttery graham cracker crust topped with fudgy brownies and topped with toasted marshmallow. What could be better?
Why you'll love it
Just like my almost famous s'mores cookies, these s'mores brownies are a delicious twist on the campfire classic. We combine a buttery graham cracker crust with fudge brownies and then finish with super fluffy marshmallows.
These are decadent brownies that make a perfect treat whenever you want to revisit this childhood classic. You can double the recipe to make a large pan to share with a crowd.
Graham crackers - I love using regular or cinnamon graham crackers. Honey graham crackers are also a lot of fun. If you are feeling adventurous, I recommend trying to make homemade graham crackers!
Sugar - For more depth of flavor and added chewiness, I recommend using brown sugar.
Chocolate - Dark or semi-sweet chocolate works best with these brownies. I usually do not have a recommendation for the kind of cocoa powder you use in homemade brownies, but in these, I do think natural cocoa powder works best.
Marshmallows - A mix of big and small marshmallows are a lot of fun for visual contrast, but you can choose one. If you want to go all out, try making homemade marshmallows.
How to make
Making s'mores brownies is a very easy thing to do!
- Line your baking pan with parchment paper, leaving overhang for easy removal.
- Mix together the ingredients for the crust and press them into the pan.
- Melt the butter and chocolate partially with the sugar and mix well. Take off the heat and let the mixture melt with the residual heat.
- Add in the egg and vanilla and beat well. Mix in the remaining dry ingredients and stir just to combine.
- Pour the batter into the baking pan and bake until thick, moist crumbs stick to an inserted toothpick.
- Remove and add the marshmallows. Toast using the oven broiler or a kitchen torch.
The most important way to ensure you get the best brownies is to make sure you are correctly measuring your ingredients, particularly the flour. You should fluff up the flour and then spoon it into your measuring cup then sweep of the excess. If you want to make sure you get consistent results, you can convert the recipe to metric and use a kitchen scale.
Make sure your ingredients are at room temperature. If you need to quickly bring eggs to room temperature, you can leave them in a bowl of warm water for five minutes before using.
For brownies with that glossy top, you need to really beat the eggs and sugar together very well. It also helps to add the sugar to the hot butter before adding the eggs.
Don't forget to line the baking pan with parchment paper to make it easier to take out the bars once they've cooled enough to remove from the pan.
Use a light-colored metal pan. Dark pans encourage fast browning which can leave you with burnt brownies and glass pans do not conduct heat as well leaving you with brownies that longer to bake and are a lot more dense.
These brownies are at their best the same day they're made because of the marshmallows, but they are also good for up to three days left at room temperature in an airtight container.
If kept in an airtight container, they can be kept in the refrigerator for up to five days or in the freezer for up to a month. Thaw in the refrigerator overnight. I do recommend reheating in the microwave for a few seconds.
There are so many fun ways you can add more to your s'mores brownies.
Try adding in chopped Hershey's chocolate into the batter. Or you can add in white chocolate chips.
Replace some of the graham crackers with crushed Golden Grahams cereal for a fun graham cracker twist. Or add cocoa powder for a chocolate graham cracker crust.
Add in other things like candies or Oreos into your batter.
Drizzle the tops with caramel sauce, chocolate, or even peanut butter.
Yes, you can use your favorite brownie recipe, or even a boxed version, if you want to cut down on time.
If you want to simplify things, you can add a layer of whole graham crackers to the bottom of your pan instead of making a crust.
Gooey, Fudgy S'mores Brownies
- 1 ¾ cups finely crushed graham crackers
- ¼ cup brown sugar
- ¼ teaspoon sea salt
- 7 tablespoons unsalted butter melted
- ½ cup unsalted butter
- 4 ounces dark chocolate
- ⅔ cups brown sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ cup natural cocoa powder
- 1 cup all purpose flour
- ½ teaspoon salt
- Mix together the graham cracker crumbs, sugar, salt, and the melted butter until well-combined.
- Line an 8 x 8-inch baking pan with parchment paper and fill with the graham cracker crumbs. Pour the crumbs in the bottom of the pan and pack the crumbs down as much as possible. Preheat the oven to 350F.
- Partially melt the butter, chocolate, and sugar halfway on medium-low heat. Remove from heat and mix well until the butter and chocolate fully melts. Beat the eggs into the chocolate very well. Stir in the vanilla.
- Mix in the cocoa powder, flour, and salt together in the chocolate mixture until just combined.
- Pour the batter over the graham cracker crust and spread to the edges.
- Bake for 35 - 40 minutes or until a toothpick comes out with thick, moist crumbs sticking to it. Place marshmallows over the top of the brownies and bake for an additional 1 – 2 minutes. Remove and optionally torch the tops of the marshmallow. You can also try to use the broiler in the oven and keep a careful eye on the toasting.
- Cool for at least 10 minutes before lifting out of the pan and cooling on a wire rack completely before slicing.