Homemade S’mores Brownies (easy to make recipe)

Two classic desserts in one handheld treat. That’s what you get when you make these incredible s’mores brownies from scratch! I love the flavor of s’mores, especially in my S’mores Milano Cookies or these indulgent Molten S’mores Lava Cakes. 

When in brownie form, they feature a crunchy graham cracker base, a rich, fudgy brownie layer, and a topping of gooey marshmallows that get perfectly toasted for that campfire feel. This combination creates a dessert that’s both nostalgic and perfect for summer with no fire needed!

Ingredient Notes

• Graham Crackers – These form the crunchy base layer, adding a familiar, slightly sweet flavor and texture that complements the brownies.
• Butter – Provides richness and moisture to the brownie batter.
• Light Brown Sugar – Adds a deep, molasses-like sweetness and helps keep the brownies moist.
• Sugar – Regular granulated sugar balances the sweetness and adds to the brownie’s tender crumb.
• Eggs – Bind the ingredients together and provide structure, helping the brownies rise slightly and become chewy.
• Vanilla – Enhances the overall flavor, adding a subtle warmth.
• Cocoa Powder – Gives the brownies their rich chocolate flavor and dark color, just make sure it is unsweetened! 
• Flour – Adds structure to the brownies, giving them the perfect balance between cakey and fudgy.
• Baking Powder – A small amount of baking powder helps the brownies rise slightly.
• Salt – Enhances the flavors of the other ingredients and balances the sweetness.
• Chopped Chocolate – Adds extra bursts of chocolate flavor and creates a familiar s’more texture. I love using a bittersweet chocolate because it contrasts the sweetness in the brownie layer. 
• Marshmallows – Adds a gooey and slightly crispy topping that mimics campfire marshmallows. You can use any size you prefer or have on hand to change up the overall look.

Equipment Needed

• Mixing Bowls  
• Measuring Cups
• Medium Size Saucepan  
• Whisk  
• 9×9-inch Baking Pan  
• Parchment Paper  
• Small Offset Spatula  
• Kitchen Torch (optional)

Step by Step Instructions

• Prepare for baking: Preheat the oven to 350F. Line a 9×9 inch baking pan with parchment paper making sure some of it hangs over the sides to help remove it. 

In the bottom of the parchment-lined brownie pan, arrange the graham crackers in a single layer, breaking them up to fit if needed.

Start by adding the butter to a medium saucepan over medium heat to melt. Once melted, add the brown and white sugar and stir until mixed in.

Let the mixture cool for five minutes before whisking in the eggs and vanilla.

Fold in the flour, cocoa powder, salt, and baking powder gently until just combined without overworking.

Pour the brownie batter over the top of the graham crackers and bake for 30 minutes in the preheated oven.

After 30 minutes of baking, remove from the oven and sprinkle the chopped chocolate on top. Let it sit for 3-5 minutes so it melts, then spread it with an offset spatula in an even layer on top of the brownies.

• Arrange the marshmallows on top of the chocolate layer, then return the pan to the oven for 5 minutes to allow the marshmallows to start melting on top. 
• Toast the marshmallows: Once the marshmallows are warmed though and starting to melt, carefully use a kitchen torch to toast the tops of the marshmallows. If you don’t have a kitchen torch, add the pan back to the oven in the top of the middle rack and broil for 15-30 seconds until the marshmallows are toasted.
• Cool and enjoy: Remove the pan from the oven and let the brownies cool for 15-30 minutes before removing from the pan, slicing, and serving. Enjoy!

Flavor Variations and Substitutions

• Substitute dark chocolate for milk chocolate in the brownie layer for a richer chocolate flavor.
• Add a teaspoon of espresso powder to the brownie batter to enhance the natural flavor of the chocolate.
• Use chocolate graham crackers instead of regular ones for an extra chocolatey base.
• Mix crushed pretzels into the graham cracker layer for a salty-sweet twist.
• Replace the marshmallows with marshmallow fluff for a creamier top layer. Do not toast the top if you do this.
• Add a handful of chopped nuts, like pecans or walnuts, to the brownie batter for added crunch.
• Use flavored marshmallows, such as caramel or strawberry, for a unique twist to match the occasion.
• Sprinkle crushed peppermint candies over the marshmallow layer for a festive holiday treat.
• Sprinkle a pinch of high-quality sea salt over the melted chocolate before adding the marshmallows for a sweet and salty contrast.

Storing and Freezing

Storing: Store the brownies in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week in a tightly covered container.
Freezing: Wrap each piece individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to three months. Thaw at room temperature before serving.

Frequently Asked Questions