A s’mores brownie is a fudgy chocolate brownie baked atop a buttery graham cracker crust and crowned with toasted marshmallows. This ingenious dessert brings the campfire classic into your kitchen without the need for an open flame.
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 16 brownies |
| Difficulty | Moderate |
| Cuisine | American |
Why This Recipe Works
After countless batches of brownies, I discovered that the key to a perfect s’mores brownie is layering textures. The crisp, buttery graham cracker crust provides a sturdy base that contrasts with the fudgy, dense brownie. Topping it with marshmallows at the final minute ensures they stay pillowy on the inside while developing a caramelized golden crust under the broiler.
Using melted butter instead of oil gives the brownie a rich, creamy crumb that mirrors the indulgence of a traditional s’more. The addition of a small amount of baking powder lifts the batter just enough to prevent a sunken top, while the cocoa powder delivers deep chocolate flavor without overwhelming sweetness. This balanced approach guarantees a dessert that satisfies every craving.
Ingredients
| Ingredient | Quantity | Notes / Alternatives |
|---|---|---|
| Graham cracker crumbs | 1 ½ cups | Use gluten-free crumbs if needed |
| Granulated sugar (crust) | ¼ cup | Can substitute coconut sugar |
| Unsalted butter (crust) | 6 tbsp, melted | Vegan butter works well |
| Unsalted butter (batter) | ½ cup, melted | Use coconut oil for dairy-free |
| Granulated sugar (batter) | 1 cup | Reduce to ¾ cup for less sweet |
| Large eggs | 2 | Room temperature preferred |
| Vanilla extract | 1 tsp | Pure extract for best flavor |
| Unsweetened cocoa powder | 1/3 cup | Dutch-process or natural |
| All-purpose flour | ½ cup | Gluten-free blend with xanthan gum |
| Salt | ¼ tsp | Fine sea salt |
| Baking powder | ¼ tsp | Do not omit—helps rise |
| Semi-sweet chocolate chips | 1 cup | Dark or milk chocolate |
| Mini marshmallows | 2 cups | Regular marshmallows cut into quarters |
Step-by-Step Instructions
Prepare the Graham Cracker Crust
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
- Combine graham cracker crumbs, ¼ cup sugar, and melted butter in a mixing bowl. Stir until all crumbs are moistened.
- Press the mixture firmly into the bottom of the prepared pan using the back of a measuring cup. Ensure an even layer.
- Bake the crust for 8 minutes. Remove and set aside to cool slightly while you make the brownie batter.
Make the Brownie Batter
- In a large bowl, whisk together melted butter and 1 cup sugar until smooth and slightly thickened, about 1 minute.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- Sift cocoa powder, flour, salt, and baking powder over the butter mixture. Fold with a spatula until just combined—do not overmix.
Assemble and Bake
- Pour the brownie batter over the pre-baked crust and spread evenly with a spatula.
- Sprinkle chocolate chips evenly across the batter surface.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove pan from oven immediately. Top with mini marshmallows in an even layer.
- Return to oven and bake for another 3-4 minutes until marshmallows begin to puff.
- Switch oven to broil. Broil for 30-60 seconds, watching constantly, until marshmallows are toasted golden brown.
- Transfer pan to a wire rack and cool completely (about 2 hours) before cutting into 16 squares.
Chef Tips for Perfect Results
- Use room-temperature eggs – Cold eggs can seize the melted butter, creating a lumpy batter. Let them sit out for 30 minutes before baking.
- Press the crust firmly – A compact crust prevents crumbling when cutting. Use the bottom of a glass to press evenly.
- Do not overbake the brownie layer – The brownie continues to set as it cools; a toothpick with moist crumbs indicates perfect fudginess. Overbaking yields a dry texture.
- Watch the broiler closely – Marshmallows burn in seconds. Stay by the oven and rotate the pan if needed for even browning.
- Cool completely before slicing – Warm marshmallows will stretch and tear. Use a sharp chef’s knife, wiping it clean between cuts for neat squares.
Common Mistakes to Avoid
- Soggy crust – Occurs when too much butter is used or the crust isn’t pre-baked. Stick to the measured butter and always pre-bake for 8 minutes.
- Marshmallows sinking – If the brownie batter is too thin or overmixed, marshmallows can sink. Ensure batter is thick; fold gently and do not overmix.
- Burnt marshmallows – Broiling unattended is the main culprit. Set a timer for 30 seconds and keep the oven door slightly ajar to monitor.
- Dissolving marshmallows – Adding marshmallows too early in baking causes them to melt into the batter. Always add them after the brownie is fully baked, then return to oven just to soften and toast.
- Underbaked center – A shiny, wet center indicates underbaking. Bake until the edges are set and the center looks slightly puffed but still jiggles slightly. Use the toothpick test.
Variations and Substitutions
| Original Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Graham cracker crumbs | Digestive biscuit crumbs | Milder flavor, slightly sweeter |
| Semi-sweet chocolate chips | Dark chocolate chunks (70%) | Richer, less sweet chocolate |
| Mini marshmallows | Homemade marshmallow creme | Lighter, airier topping; spreads more |
| All-purpose flour | 1-to-1 gluten-free flour blend | Same texture if blend contains xanthan gum |
| Unsalted butter | Coconut oil (refined) | Neutral flavor, dairy-free |
| Granulated sugar | Coconut sugar | Light caramel notes, less sweet |
Serving Suggestions and Pairings
Serve S’mores Brownies slightly warm with a scoop of vanilla bean ice cream for a classic contrast. For an extra indulgence, drizzle with melted dark chocolate and a pinch of flaky sea salt. These brownies are perfect for backyard barbecues, campfire-themed parties, or cozy movie nights. Pair with a tall glass of cold milk or a dairy-free almond milk latte.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Room temperature | Up to 3 days | Store in an airtight container with parchment between layers. Avoid direct sunlight. |
| Refrigerator | Up to 1 week | Wrap tightly in plastic wrap. Bring to room temperature before serving for best texture. |
| Freezer | Up to 3 months | Wrap individually in plastic, then foil. Thaw overnight in fridge or reheat directly from frozen. |
| Reheat (microwave) | 10–15 seconds per brownie | Microwave on high for a quick warm, gooey center. |
| Reheat (oven) | 5 minutes at 300°F | Place on a baking sheet for crispier edges and melted marshmallows. |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Cholesterol | 55 mg |
| Sodium | 120 mg |
| Total Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugars | 25 g |
| Protein | 3 g |
Frequently Asked Questions
Can I use a brownie mix for the base?
Yes, a standard 18-ounce boxed brownie mix works perfectly. Prepare the mix according to package directions, then proceed with the crust and marshmallow topping. The bake time may vary slightly; check for doneness after 20 minutes.
How do I know when the brownies are done without overbaking?
Insert a toothpick into the center of the brownie layer before adding marshmallows. If it comes out with a few moist crumbs (not wet batter), it is ready. The marshmallow layer will be added and broiled, so the brownie should be fully baked but still fudgy.
Why did my marshmallow topping slide off?
This happens when the brownie surface is too greasy or the marshmallows are placed on a hot, liquidy top. After the initial bake, let the brownie cool for 2-3 minutes before adding marshmallows. Pat the surface with a paper towel if there are pools of butter.
Can I make s’mores brownies ahead of time?
Yes, assemble the crust and brownie batter up to 24 hours in advance. Cover and refrigerate the unbaked pan. When ready, bake directly from the fridge, adding 5-7 minutes to the initial bake time. Add marshmallows and broil just before serving.
What is the best way to cut s’mores brownies cleanly?
For clean squares, chill the cooled brownies in the refrigerator for 30 minutes. Use a long, sharp knife dipped in hot water and wiped dry between each cut. This prevents marshmallow from sticking and tearing the surface.
Conclusion
S’mores Brownies deliver all the nostalgic joy of a campfire treat in a convenient, shareable square. The layers of crunchy graham, fudgy chocolate, and toasted marshmallow create an irresistible texture that will please kids and adults alike. Bake a batch for your next gathering—the combination of gooey warmth and confident chocolate flavor always earns rave reviews.
