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If you love gooey, chocolatey s’mores but want the ease of an at-home dessert, these fudgy s’mores brownies are the perfect treat. Graham crackers sandwiched between rich fudgy brownie layers, and marshmallows on top give you all the classic campfire flavors—no fire pit required. They’re simple to make, crowd-pleasing, and guaranteed to disappear fast.
Why You’ll Love This Recipe
S’mores brownies are easy to make and use simple pantry ingredients. And you get all of the delicious flavors of a s’more, no campfire needed. — graham cracker crust, fudgy brownies, and gooey marshmallows.
These brownies are always a huge hit with family and friends of all ages, so they are perfect for taking to parties, potlucks, BBQs, or family movie nights.
Ingredients Needed
- Unsweetened Chocolate
- Graham Crackers
- Marshmallows
- Flour
- Sugar
- Butter, salted
- Eggs
- Vanilla Extract
How to Make S’mores Brownies
- Line an 11 x 7 pan with parchment paper. You can use a 9 x 13 but they will be slightly thinner and cook for a few minutes less.
- In a small saucepan on the stovetop, melt chocolate and butter.
- Add sugar, vanilla and eggs into butter and chocolate mixture and stir until combined.
- Add in in flour.
- Pour half of brownie batter into bottom of the pan and spread into an even layer.
- Top with a layer of graham crackers. Break graham crackers as necessary to fit into pan.
- Sprinkle with marshmallows.
- Carefully spread remaining batter onto marshmallows. The batter will spread as it bakes so don’t worry if it doesn’t completely cover the marshmallows.
- Bake until set, about 25 minutes.
Tips from leigh Anne
- Press the graham cracker crust firmly so it holds together when cut.
- Use a fudgy brownie recipe or mix to speed up the process. A cakey brownie mix won’t give you that rich, gooey texture. Use a brownie mix that makes a 9 x 13 size.
- Add extra chocolate chips to the brownie batter for an ultra-chocolatey bite.
- Let the brownies cool before adding marshmallows, then broil just until golden to prevent burning.
- Chill before slicing if you want cleaner edges; the marshmallow layer sets better when slightly cold, put in the fridge until chilled. Use a sharp knife for slicing.
Frequently Asked Questions
How long will s’mores brownies last?
You can store cut brownie squares in an airtight container at room temperature for a couple of days. If you want them to last longer, don’t cut them and wrap them in plastic. They will keep at room temperature for 4-5 days.
Do these brownies freeze well?
Freezing isn’t ideal because the marshmallow texture may change, but if needed, freeze tightly wrapped slices for up to 3 months.
Can I use a boxed brownie mix instead?
Yes! A good quality boxed mix works perfectly and saves time. Just follow the package instructions for mixing up. You need a brownie mix that makes a 9 x 13 inch size.
Can you add nuts to s’mores brownies?
Yes, Add nuts in with the brownie mix. Chopped walnuts or pecans work well. Add in 1 cup of chopped nuts.
These s’mores brownies bring all the nostalgic campfire flavors into one easy, irresistible dessert. With their buttery graham cracker layer rich chocolate layers, and chewy marshmallow layer, they’re a guaranteed crowd-pleaser every time. Whether you’re sharing them at a party or treating yourself at home, this fun twist on a classic favorite is one you’ll want to make again and again.
Check out more of my favorite s’mores treats:
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S’more Brownies
Ingredients
- ½ cup butter
- 2 oz. unsweetened chocolate
- 1 cup granulated sugar
- 2 eggs
- 1½ tsp vanilla
- ¾ cup all purpose flour
- 9 graham cracker squares
- 1 cup mini marshmallows
Instructions
- In a medium sauce pan melt butter and chocolate. Slightly cool.
- Preheat oven to 350 degrees F.
- Line an 11 x 7 pan with parchment paper.
- Add sugar, vanilla and eggs into butter and chocolate mixture and stir until combined.
- Whisk in in flour.
- Spread half of mixture into bottom of pan.
- Top with graham crackers. Breaking as necessary to fit into pan.
- Sprinkle with marshmallows.
- Carefully spread remaining batter onto of marshmallows.
- Bake for 25 minutes or until set.
- Cool on wire rack
- Remove brownies from pan by lifting paper.
Tips & Notes:
- Press the graham cracker crust firmly so it holds together when cut.
- Use a fudgy brownie recipe or mix to speed up the process. A cakey brownie mix won’t give you that rich, gooey texture. Use a brownie mix that makes a 9 x 13 size.
- Add extra chocolate chips to the brownie batter for an ultra-chocolatey bite.
- Let the brownies cool before adding marshmallows, then broil just until golden to prevent burning.
- Chill before slicing if you want cleaner edges; the marshmallow layer sets better when slightly cold, put in the fridge until chilled. Use a sharp knife for slicing.
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Nutrition Facts:
Jenifer says
Yes diet chocolate would be great 🙂 But what would be the effect?
Averie @ Averie Cooks says
Saw this on Nikki’s feature! So yummy looking! Pinned!
Leigh Anne says
Thanks for stopping by!