There’s something magical about the combination of chocolate, graham crackers, and marshmallows that takes us right back to campfire memories. These S’mores Brownies capture that nostalgic flavor in a decadent, fudgy treat you can enjoy year-round—no campfire required!
I’ve transformed the classic summer dessert into rich, gooey brownies with a graham cracker crust, fudgy chocolate center, and a perfectly toasted marshmallow topping. It’s the perfect balance of textures and flavors that will have everyone asking for “some more.”
Why You’ll Love This
- No special equipment needed—just a mixing bowl and baking pan
- Perfect balance of crispy, fudgy, and gooey textures in every bite
- Only takes about 45 minutes from start to finish
- Great for making ahead for parties or family gatherings
- All the nostalgia of campfire s’mores without the mess
Ingredients
- ½ cup sugar.
- 6 tablespoons butter, melted.
- 1 package of graham crackers (about 12-15 full crackers).
- 1 box of brownie mix (prepared according to package directions).
- 1 (10 oz) package of miniature marshmallows.
- 1 cup chocolate chips.
Instructions
- Preheat your oven to 350°F (175°C).
- Crush the graham crackers into fine crumbs using a food processor.
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until smooth.
- Press the graham cracker mixture firmly onto the bottom of a 9×13-inch baking dish lined with parchment paper.
- Prepare the brownie batter according to the package instructions.
- Pour the brownie batter evenly over the graham cracker crust.
- Bake the brownies for 22-25 minutes, or until the center is firm to the touch.
- Immediately top the baked brownies with miniature marshmallows and chocolate chips.
- Switch the oven to broil and place the dish under the broiler for about 3 minutes, until the marshmallows are golden brown. Watch carefully to avoid burning.
- Let the brownies cool before cutting and serving.
Tips & Variations
- For extra crunch, add ¼ cup chopped graham crackers to the brownie batter
- Try different chocolate varieties—dark chocolate or milk chocolate both work beautifully
- Add a tablespoon of instant espresso powder to the brownie batter for a mocha twist
- Make them gluten-free by using gluten-free graham crackers and a 1:1 gluten-free flour blend
- For a peanut butter s’mores version, swirl 3 tablespoons of warmed peanut butter into the brownie batter
- If marshmallows brown too quickly, tent with foil during the final baking stage
Serving Suggestions
These S’mores Brownies are delicious on their own, but for an over-the-top dessert experience, serve them slightly warm with a scoop of vanilla ice cream. The contrast between the warm, gooey brownie and cold ice cream is absolutely divine.
For a fun dessert board, cut these brownies into small squares and serve alongside fresh berries, caramel sauce, and additional toasted marshmallows for dipping.
Notes
- Store in an airtight container at room temperature for up to 3 days
- For clean cuts, refrigerate brownies for 30 minutes before slicing with a warm knife
- Brownies can be frozen for up to 2 months; thaw at room temperature before serving
- The center should be set but still slightly fudgy when done—a toothpick will come out with a few moist crumbs
FAQs
Can I use regular-sized marshmallows instead of mini ones?
Yes! Cut them in half or quarters so they melt more evenly over the top of the brownies.
My marshmallows didn’t get that toasty golden color. What can I do?
Use the broiler for 30-60 seconds, but watch very carefully as they can go from golden to burnt in seconds.
Can I make these in advance for a party?
Absolutely! They actually taste even better the next day as the flavors meld together. Just store them in an airtight container.
Can I double this recipe for a larger crowd?
Yes, double all ingredients and bake in a 9×13-inch pan. You may need to increase baking time by 5-10 minutes.
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