S’mores Brownies

These s’mores brownies are the ultimate indulgence. It’s a brownie with a graham cracker crust and a fudgy brownie layer topped with a thick pillowy marshmallow layer. This twist on a classic campfire treat is a heavenly combination that you will fall in love with! This decadent chocolate brownie recipe can be made with boxed brownie mix if needed, so it’s super easy to make. The full recipe can be whipped up in under an hour!

Why You’ll Love It

Perfectly layered: Enjoy the crunch of graham crackers, melt-in-your-mouth marshmallows, and fudgy s’mores brownie recipe in every bite.
Crowd-pleaser: Friends and family will be all over these at parties, cookouts and family gatherings.
Easy to make: A simple, no-fuss recipe that delivers gourmet results.
Comfort food bliss: Offers the nostalgic flavor of s’mores with the indulgence of homemade brownies.

Ingredients for S’mores Brownies

A complete list of ingredients and amounts can be found in the recipe card below.

Graham cracker crumbs: Creates a crunchy, sweet base that complements the fudgy brownie layer.
Dark chocolate: Gives the fudgy brownies a deep, intense chocolate flavor. Use good quality chocolate in this recipe. You can use chopped chocolate or semi sweet chocolate chips. Any good quality milk chocolate chips.
Large eggs: I recommend using room-temperature eggs in this easy brownie s’mores recipe.
Vanilla extract: Enhances the chocolate flavor and adds a warm, aromatic note.
All-purpose flour: Provides structure, balancing the moisture for a dense brownie.
Cocoa powder: Intensifies the chocolate taste.
Unflavored gelatin: Sets the marshmallow to create a fluffy, chewy texture.
Honey or light corn syrup: Adds extra sweetness and prevents crystallization for smooth, stretchy marshmallows.

How to Make S’mores Brownies

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the crust: In a bowl, mix graham cracker crumbs with melted butter until it resembles wet sand. Press the mixture evenly into the bottom of the prepared pan. Set aside.
Make the brownie batter: Melt butter and dark chocolate together in a heatproof bowl until smooth. Let it cool slightly. In a separate bowl, whisk the sugar, eggs and vanilla until fluffy. Gradually add the cooled melted chocolate mixture, whisking until combined. Sift in flour, cocoa powder, and salt. Gently fold into the wet mixture until just combined.
Bake the brownies:
Pour the brownie batter over the graham cracker crust and spread it evenly. Bake. Let the brownies cool slightly.
Make the marshmallow topping: Pour water into a bowl and sprinkle gelatin to bloom. In a saucepan, combine the remaining water, sugar, honey, and salt. Heat until the sugar dissolves, then boil. Slowly pour the hot syrup into the gelatin while mixing on low speed. Gradually increase to high speed and whip. Mix in vanilla.
Assemble and toast: Spread the marshmallow mixture evenly over the cooled brownies. Broil until the marshmallow is golden and toasted.
Cool and serve: Let the gooey s’mores brownies cool completely. Use the overhang to lift them out of the pan, cut into squares.

Substitutions and Variations

Gluten-free option: Use gluten-free graham crackers and substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Dark chocolate substitute: If dark chocolate is too intense, use semi-sweet or milk chocolate instead.
Quick marshmallow topping: Skip making homemade marshmallows and use store-bought marshmallows or marshmallow fluff. Layer mini marshmallows on top and broil as directed – toasted mini marshmallows look so cute.
Vegan option: Use vegan butter, dairy-free chocolate, and a flax or chia egg (1 tablespoon ground flax or chia plus 3 tablespoons water) in the brownie base. For the topping, use agar-agar instead of gelatin and follow a vegan marshmallow recipe.
Graham-free base: For a nutty alternative, replace the graham cracker crust with a crushed pretzel or nut-based crust.
Add-ins: You can add nuts, chocolate chips, or other mix-ins to the brownie batter. Fold them in gently just before spreading the batter over the graham cracker crust.

Serving Suggestions

Appetizer: Start with air fryer chicken tenders or my Caprese salad. Bean dip layered in jars is another tasty and fun start.
Main: Serve baked salmon with a Greek salad or eggplant lasagna.
Dessert: End off with warm baked brownies and a scoop of creamy vanilla ice cream.

How to Store S’more Marshmallow Brownies

Store: Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, up to a week, you can refrigerate them. If you refrigerate, let them come to room temperature before serving for the best texture.
Freezer: Store cut brownie s’mores in an airtight container with parchment paper between layers for up to 3 months.
Thaw: Let them thaw in the refrigerator overnight or at room temperature for a few hours.
Reheat: Warm individual pieces in the microwave for 10 to 15 seconds or in a low oven until the marshmallow is soft and gooey again.

S’mores Brownies FAQs

S’mores Fudgy Brownie Recipe

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5 from 2 votes

S’mores Brownies

By: Bella Bucchiotti

Layer cozy brownie batter over a tender graham crackers crust and top it with whippy marshmallows for the perfect s’mores brownies.

Prep Time: 25 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 55 minutes minutes

Servings: 16

Equipment

• 9-inch Square Baking Pan
• Mixing Bowls
• Liquid Measuring Cup
• Measuring Cups and Spoons
• Whisk or Electric Mixer
• Parchment Paper or Foil

Ingredients 

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For the Graham Cracker Crust:

• ▢ 1½ Cups graham cracker crumbs
• ▢ 1/3 Cup unsalted butter, melted

For the Brownie Base:

• ▢ 7 Ounces unsalted butter
• ▢ 7 Ounces dark chocolate, chopped
• ▢ 1¼ Cups granulated sugar
• ▢ 4 eggs
• ▢ 1 Teaspoon vanilla extract
• ▢ ¾ Cup all purpose flour
• ▢ ¼ Cup cocoa powder
• ▢ ½ Teaspoon salt

For the Marshmallow Topping:

• ▢ ¾ Cup water, cold
• ▢ 3 Packets gelatin, unflavored, about 2½ Tablespoons
• ▢ 2 Cups granulated sugar
• ▢ ½ Cup honey, or light corn syrup
• ▢ ¼ Teaspoon salt
• ▢ 1 Teaspoon vanilla extract

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Instructions 

• Line a 9 x 9-inch baking pan with parchment paper or foil, leaving an overhang on the sides for easy removal. Grease lightly with cooking spray or butter.
• In a bowl combine the graham cracker crumbs with the melted butter, until the mixture resembles wet sand.
• Press the mixture firmly and evenly into the bottom of the prepared baking pan and set aside.
• Preheat your oven to 350°F.

Make the Brownie Batter:

• In a heatproof bowl, melt the butter and dark chocolate together using a microwave or a double boiler until smooth. Allow to cool slightly.
• Whisk the sugar, eggs, and vanilla extract in a separate large bowl until well combined and fluffy like a mousse.
• Gradually pour the cooled melted chocolate into the egg mixture and whisk constantly until smooth and well combined.
• Sift the flour, cocoa powder, and salt into the wet ingredients. Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix.
• Pour the brownie batter over the graham cracker crust, spreading it out evenly.
• Bake in the preheated oven for about 25 or 30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Allow the brownies to cool slightly.

Make the Marshmallow Topping:

• In a bowl pour in ½ cup of the cold water. Sprinkle the gelatin over the water and let it sit to bloom.
• In a medium saucepan, combine the remaining 1/4 cup of water, granulated sugar, honey, and salt. Cook over medium heat, stirring occasionally, until the sugar dissolves.
• Increase the heat to high and bring the mixture to a boil. Continue to cook without stirring until the syrup reaches 240°F on a candy thermometer.
• Slowly pour the hot syrup into the gelatin mixture, while mixing on low speed. Gradually increase the mixer speed to high and whip until the mixture becomes thick and glossy and the bowl feels lukewarm to the touch, about 10 to 12 minutes. Add the vanilla extract and mix until incorporated.
• Immediately spread the marshmallow mixture evenly over the cooled brownies.

Bake the Brownies:

• Switch the oven to broil. Place the brownies back in the oven for about 1 or 2 minutes, watching very closely, until the marshmallow layer is toasted and golden brown. Be careful not to burn it.
• Allow the brownies to cool completely in the pan on a wire rack.
• Once cooled, use the foil overhang to lift the brownies out of the pan and onto a cutting board. Cut into squares and serve.

Notes

Don’t over-bake: Check the brownies a few minutes before the suggested baking time. Every oven is different, and you don’t want to overbake. The toothpick should come out with a few moist crumbs.
Marshmallow layer: Whip the marshmallow mixture until it is thick and glossy. It should hold its shape but still be spreadable.
Don’t burn the marshmallow: Keep a close eye on the marshmallows while broiling. They can go from perfectly toasted to burnt in seconds. Adjust the oven rack to the middle position to prevent burning.
Cool before cutting: This helps the smores brownies set properly and makes them easy to cut.

Nutrition

Calories: 461kcal | Carbohydrates: 66g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 183mg | Potassium: 156mg | Fiber: 2g | Sugar: 54g | Vitamin A: 492IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 3mg

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These brownie s’mores are the perfect treat for when you’re craving something extra decadent. With a buttery graham cracker base, a rich, fudgy brownie layer, and a thick, fluffy marshmallow topping, each bite is pure bliss. You can even speed things up by using a boxed brownie mix and have this easy recipe ready in under an hour.

Other Chocolate Treat Recipes To Try

• These brownie bite truffles are trouble… deep, deep trouble.
• If double chocolate cherry brownies don’t sound incredible to you, then I don’t know what will.
• Swiss roll with tiramisu flavors is a next-level dessert but, really, so easy to make.
• These pumpkin s’mores are ultra soft, chewy and perfect with their little chocolate chips.
• Make my chocolate and pistachio eclairs as an easy treat that’s a little gourmet, too.