S’mores Brownies have a layer of fudgy brownies nestled between a layer of graham crackers and a layer of melty chocolate and toasted mini marshmallows! This is our favorite campfire treat.
Why you’ll love these S’mores Brownies:
- Fudgy Brownies – This easy brownie recipe is ultra rich and fudgy and made with simple ingredients.
- Melted Chocolate – The chocolate on top gets melted when we toast the marshmallows.
- Gooey Marshmallows – The marshmallows get gooey and toasted in the oven for that perfect campfire taste.
- S’mores Goodness – S’mores are my favorite recipe for summer and I know you’ll love these ultimate s’mores brownies!
Ingredient Overview:
- Graham Crackers – I wanted to use whole graham cracker pieces rather than graham cracker crumbs to really bring out the graham flavor in the s’mores brownies.
- Mini Marshmallows – Mini marshmallows are easier to slice than large, so I recommend them.
- Ghirardelli Chocolate Caramel Squares – I love the extra punch of excitement the caramel chocolate squares add to these brownies.
- Chocolate Chips – You can use milk or semi-sweet chocolate chips in this recipe.
Ingredient Substitutions:
- Hershey Bar – You can use hershey bar pieces instead of the Ghirardelli squares. Chop them up on a cutting board into bite-size pieces. Peanut butter cups would be delicious too!
- Dairy Free – You can use a dairy-free sticks of butter and dairy-free chocolate in place of the regular dairy items to make this recipe dairy free.
How to Make this S’mores Brownie Recipe Step-by-Step:
Step 1: Make the Batter. Whisk together your melted butter, white sugar, and brown sugar in a medium mixing bowl. Next, whisk in the eggs and vanilla. Then add the dry ingredients – flour, cocoa powder, and salt. Stir until you have a thick fudgy brownie batter.
Step 2:Bake. Line your pan with whole graham cracker pieces. This is much easier than making a graham cracker crust. Pour the batter over top and bake as directed in the recipe.
Step 3: Top with Chocolate & Marshmallows. Once the brownies have cooled, top them with chocolate chips or small pieces of chocolate bar and chocolate chips. Add mini marshmallows on top, and place the pan under the broiler for 1-3 minutes, or until the marshmallows are gooey and toasted.Â
Serving + Storing this Brownie Recipe:
Serve these fudgy brownies while they’re warm and gooey from the broiler. Let brownies cool at room temperature and store in an airtight container for 3-4 days, or in the fridge for up to a week.
Expert Success Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. It may not be accurate. Accurate temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on the calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized. If you add too much flour, you may not have fudgy brownies, but cakey ones.
- Use the Broiler Carefully – Keep an eye on the brownies when they’re under the boiler so you don’t burn the marshmallows to smithereens. If you do get distracted and burn them, you should be able to scrape the marshmallow layer off and try again. Not that I know from experience heh.
- Marshmallows – The toasted marshmallows are at their absolute best fresh from the oven. Wait to add that top layer and toast it until just before serving.
FAQs:
Yes, you can! Bake in a metal 8×8 or 9×9 pan, starting at 23 minutes.
Dollops of marshmallow fluff can be used on top of the brownies if you are out of marshmallows. It will toast under the broiler and will be extra gooey.
Recipe Variations:
- Peanut Butter S’mores – Peanut butter cups would work well in place of the caramel chocolate bar pieces.
- Small Batch Brownies – You can halve the recipe if you want a smaller batch of brownies.
- Golden Grahams – You could sprinkle golden grahams crumbs over the top of the brownies.
Special Tools:
- Metal Pan – I highly recommend ditching the glass and ceramic pans for a metal pan – they bake more evenly and cool faster, ensuring perfect brownies.
More S’mores Recipes to Love:
- Campfire S’mores Stuffed Skillet Cookie
- Gooey S’mores Brownies
- S’mores Tart
- S’mores Donuts
- S’mores Chocolate Chip Cookies
- Mini S’mores Cheesecakes
- No-Bake S’mores Pie
Happy baking! And remember, s’mores brownies are always a good idea. If you’re like me, you could eat an entire pan of brownies, so pro tip – make a double batch! Hehe.
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Gooey S’mores Brownies
Ingredients
For the Brownies
- 3 sticks salted butter, melted
- 2 and 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 tsp salt
- 1 tsp vanilla
- 6 eggs
- 1 and 1/2 cups all-purpose flour
- 1 cup cocoa powder
For the Base
- 8 whole graham crackers
For the Topping
- 1 bag mini marshmallows
- 1/2 cup milk chocolate chips See Note
- 12 squares caramel-filled chocolate squares See Note
Instructions
- Prep: Preheat your oven to 350° F. Line a 9×13 metal pan* with parchment paper or spray with nonstick spray. Place the whole graham crackers in the bottom of the pan in a flat layer, breaking pieces off as needed to fit the grahams in.
- Make the Brownies: Whisk together the melted butter and sugar in a large bowl – you can use a mixer if desired, but it's not really necessary in this recipe! Whisk in the eggs, 2 at a time, then add the salt and vanilla and mix. Add the flour and cocoa powder, and stir until you have a smooth chocolate batter! Scrape the sides and bottom of the bowl with a spatula to make sure all the ingredients are incorporated.
- Bake: Pour the batter over the graham crackers in the prepared pan. Bake for 38-46 minutes, or until a toothpick inserted in the EDGES of the brownies comes out clean, and has some moist crumbs (it will be somewhat gooey and thick) on it when inserted in the center of the brownies.
- Cool:Â Let the baking pan cool on a wire rack for at least 2 hours or overnight before finishing them off with the marshmallow topping.If cooling overnight, let them cool a few hours at room temp, then cover them with foil or plastic wrap until ready to finish.
- Finish the Brownies:Â Add the chocolate squares in a single layer and add the mini marshmallows (I didn't measure – just cover the brownies in a generous layer) and place under the broiler in your oven for 1-3 minutes. Keep a close eye on the brownies so you don't burn the marshmallows.
- Serve + Store:Â Enjoy warm with a glass of cold milk! Wipe the knife between slices to get clean cuts on your brownies. Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Re-warm in the microwave or oven if desired.
Lainy Fenwick says
Please please please can you give the metric version as well for your recipes I live in the UK and would love to try all your wonderful recipes
Lainy
Stephanie Simmons says
Hi Lainy! There should be a button below the ingredient list that says “metric” and if you click there, it will show the metric measurements. Do you use measuring spoons in the UK? I don’t usually take weights on those – let me know if I should include those as well! Please let me know how you like the recipe, and happy baking!