When I recently took my Girl Scout troop camping, I was concerned about our campfire being rained out. I came up with a plan for s'mores, though - S'mores Brownies!
Luckily we didn't need to resort to my backup plan, but I couldn't get it out of my mind. Once I returned home, I got to work creating the gooey, milk chocolatey brownies I fantasized about.
I adapted my go-to, the Hershey's Best Brownies recipe. I top them with plenty of graham crackers so you can actually taste them; milk chocolate chips; and whole large marshmallows that caramelize in the oven.
S'mores Brownies are dense, gooey, and sweet, and hit all the right notes. When I send them to work with my husband to share, they disappear quickly - almost all gone by lunchtime! I hope you enjoy them just as much!
If you love dessert mashups, check out my Chocolate Chip Cookie Cheesecake Bars, which combine the best of both classic desserts, and my Cheesecake Brownies, which have double the cream cheese of most cheesecake brownie recipes.
Ingredients
Yes, you could use a brownie mix to make S'mores Brownies instead, but making brownies from scratch is more satisfying! It takes simple ingredients:
I make a simple one-bowl brownie recipe that takes cocoa powder instead of melted chocolate. Then, you lavish the brownie batter with toppings.
I use more graham crackers (about half the box) than other recipes I've seen because I want to be able to taste them. Their flavor gets lost when mixed into the batter, so I put them directly on the brownie batter so they stick. I don't care about how s'mores are so crunchy, but the graham crackers soften here and meld with the brownie.
Even though brownies are chocolate, I add milk chocolate chips. They contrast nicely with the other ingredients, even the brownie part. Use semisweet chocolate chips if you must, but milk chocolate's better here.
I've tried miniature marshmallows, but I prefer regular marshmallows. Minis dissolved into the brownie when I tried them. We place the regular marshmallows on top before baking, so they brown nicely.
How to Make S'mores Brownies
First, prep your pan by spraying it with cooking spray or lining it with parchment. I recommend parchment if you want to remove the brownies from the pan. I usually store mine in the pan, so I just spray it, but I do have to use a fork to scoop underneath each brownie to remove it. Marshmallows stick to the sides when they caramelize, so spray the sides of the pan rather well.
Making cocoa-based brownies is super easy! Just mix wet ingredients, then gently stir in dry. If you need step-by-step instructions with making the brownies, though, check out my walkthrough in the Hershey's Best Brownies.
Once you've gotten the batter into the pan, time to add toppings!
- Crumble the graham crackers on top of the brownie batter. I like mine in small pieces but not in crumbs. Then sprinkle with milk chocolate chips.
- Line up whole marshmallows on the brownies. I try to not get them too close to the edge, because marshmallows expand and spread as they bake.
- Bake until the marshmallows are browned and a toothpick inserted into the brownies between marshmallows comes out with damp goo. (Try to avoid toothpicking the chocolate chips.) Do not overbake.
Cool in the pan for at least an hour before cutting into the brownies to eat them; I recommend waiting 2 hours if you used parchment. When you cut the brownies, also run the knife along the edges of the pan to loosen stuck marshmallows. The brownies in the pan will be super soft, and you may need to wedge a fork underneath them to pry them out.
Marshmallows are very messy to cut, and you won't get very clean lines. Remember that s'mores are supposed to be messy - that's part of the charm!
Storage
I store brownies in their baking pan, covered with a lid, at room temperature. Be sure your container is airtight.
Brownie edges stay their best if you cut them out as you want them. They're still good after at least 4 days; I haven't tried them after longer.
The Toothpick Test
The key to brownies is to underbake them! Check the brownies early for doneness, particularly if you don't bake often or your oven runs hot. The marshmallows will begin to brown early, so the most important way to tell is with a toothpick test.
The toothpick test: Stick a toothpick into a spot between marshmallows. It should come out with lots of gooey, moist crumbs on it. If there's batter, bake for another minute or two and test again. If there's only a couple of crumbs, remove immediately!
S'mores Brownies FAQ
Since these brownies having toppings, you won't miss any flavor if you use oil instead of melted butter. Your brownies may be a little extra dense and fudgy - which isn't a bad thing!
I think these could easily be made gluten-free if you use gluten-free graham crackers and a gluten-free, cup-for-cup flour blend that includes xanthan gum. Double-check the other ingredients for gluten as well. Gluten-free brownies will likely be a more fragile.
I've tried to substitute other things for eggs in these brownies, but so far I haven't had any success. I'd recommending searching for a vegan brownie recipe if you need an egg-free option.
🍫 More s'mores-y recipes
Here's more recipes for lovers of brownies, marshmallows, or graham crackers!
I hope this becomes a recipe you'll return to. If you try it, a star rating below helps others find it - and I'd love to hear how yours turns out in the comments! 💕 Questions or trouble? Drop a note, and I'll do my best to help.
📖 Recipe
S'mores Brownies
Equipment
- 8-cup glass measuring cup (or other mixing bowl)
- wire whisk (affiliate link)
- 9x13 inch pan
Ingredients
Brownie Layer
- 16 tablespoons unsalted butter 227 grams/2 sticks
- 2 cups sugar 400 grams
- 2 teaspoon vanilla 10 grams
- 4 eggs
- 1 cup all-purpose flour 120 grams
- ¾ cup cocoa powder 60 grams
- ½ teaspoon baking powder
- ¼ teaspoon table salt
Toppings
- 3 cups graham crackers (1 ½ sleeves; 204 grams) (crushed into small pieces, but not in crumbs)
- 1 ½ cups milk chocolate chips (255 grams; 9 ounces)
- 30 marshmallows (210 grams)
Instructions
- Line a 9x13-inch baking pan with parchment, or grease very well, especially the sides. Set aside. Preheat your oven to 350F.
- Melt butter. Stir in sugar and vanilla extract, and stir until well combined. Check to be sure your bowl isn't too hot, or it will cook the eggs as you add them.
- Use a whisk to add the eggs one at a time, mixing until just combined. Be sure there's no streaks of egg in the mixture, but don't overmix.
- Add flour, cocoa powder, baking powder, and salt. Use a rubber spatula to fold the dry ingredients in. Mix only until just combined, but do break up lumps if you find them.
- Scrape the batter into the prepared pan, breaking up any lumps you may find as you pour.
- Crumble the graham crackers evenly on top of the brownie batter. Sprinkle on milk chocolate chips.
- Line marshmallows along the top, keeping them away from the sides if possible; marshmallows will expand and spread when they bake.
- Bake at 350F for 35-40 minutes. Check early if your oven runs hot. Brownies are best when they're underdone.
- Insert a toothpick into the brownies between marshmallows; try not to hit a chocolate chip. It should come out with moist crumbs clinging to it. If it has batter, bake another minute or two, then check again.
- Cool brownies at least 1 hour before cutting them; wait 2 hours if you used parchment.
- Store brownies in an airtight container at room temperature. They should still be moist after 4 days.
Leona Konkel says
I love that I can actually taste the graham crackers when I eat these. They really do disappear quickly - they're hard to resist! I hope you love my recipe as much as I do. If you try it, let me know how it turns out!