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These s’mores brownies take everything you love about the nostalgic summer dessert and turn it into one rich, fudgy treat. They start with a buttery graham cracker crust, followed by a thick chocolate brownie layer packed with crunchy graham crackers and melty chocolate chips. Then the bars are finished with an easy homemade marshmallow fluff that gets perfectly gooey on top.
This s’mores brownie recipe really speaks to the chocolate lover in me. After making my smores skillet cookie, I had to do another smores dessert but this time – in brownie form! And I’m SO excited to share this recipe.
S’mores Brownies 🍫
These brownies may look extra, but they’re so fun to make. The graham cracker crust gets pre-baked so it sets up nicely and slices cleanly. Then we add my homemade brownie batter based on my cosmic brownies recipe = super chocolatey, – they’re unreal.
The center gets layered with graham crackers and chocolate chips. This adds that classic s’mores bite without making the brownies too sweet. Then the homemade marshmallow layer goes on top. This is the fun part! It gets torched until golden, and seals the whole thing with that toasted marshmallow flavor.
Table of contents
Recipe Highlights
Now, let’s talk about why these homemade s’mores brownies deserve a spot in your dessert lineup:
- 🍫 Perfect For Sharing: S’mores brownies are one of those fun desserts that instantly feel like a crowd-pleaser. Bring them to cookouts, summer parties, game nights, or honestly, just make them because it’s Tuesday and you deserve a fudgy little treat.
- 🍫 No Campfire Needed: I love a backyard bonfire moment, but sometimes you want that campfire s’mores flavor without gathering sticks, starting a fire, and smelling like smoke afterward. These brownies bring all that chocolate, marshmallow, and graham cracker goodness right to your kitchen.
Key Ingredients and Variations
- Dutch process cocoa powder is best for this recipe as it has a smoother chocolate flavor than natural cocoa. Be sure use a Dutch process cocoa powder with 22-24% fat content.
- I use salted butter, but feel free to use unsalted butter per your preference. Salt and chocolate go together like PB and J so I like to push it a bit with chocolate recipes.
- A touch of sour cream makes these brownies extra fudgy, even at room temperature. It’s my secret ingredient so don’t tell anyone! 🙂
- These are homemade brownies based on my cosmic brownies recipe. It’s tried and true and absolutely delicious – however, if you’re short on time, feel free to use box mix instead.
- I prefer to make my own marshmallow topping, but you can definitely use mini marshmallows or store bought marshmallow fluff on top. Just add after the brownies have cooled completely and toast using a kitchen torch or broil in the oven until golden brown.
How to Make S’mores Brownies
Step 1: Make the graham cracker base. Add graham crackers and sugar to a food processor and pulse into fine crumbs. Mix in melted butter until the mixture looks like wet sand.
Step 2: Bake the crust. Press the graham cracker crumbs firmly into a parchment paper lined 8×8 baking pan, then bake until lightly golden brown. Set the crust aside to cool while you make the brownie mixture.
Step 3: Make the brownie batter. Whisk together the melted butter, oil, brown sugar and granulated sugar, eggs, egg yolk, and vanilla extract in a large mixing bowl until smooth and slightly lighter in color. Mix in the sour cream and cocoa powder, then fold in the all-purpose flour and salt with a rubber spatula until just combined.
Step 4: Layer the brownies. Pour half of the brownie batter over the graham cracker crust and smooth into an even layer. Place graham crackers and chocolate chips on top. Spread the remaining brownie batter on top of the graham crackers, making sure the filling is fully covered.
Step 5: Bake and chill. Bake the brownies until the edges are set and the center is slightly jiggly. Let them cool at room temperature, then refrigerate until fully set before adding the topping.
Step 6: Make the marshmallow layer and finish. Whisk egg whites and sugar over simmering hot water until the sugar dissolves, then whip with cream of tartar in the bowl of your stand mixer until stiff peaks form. Fold in the vanilla, then spread the marshmallow fluff over the chilled brownies. Use a kitchen torch to toast the top for even more flavor.
Pro Tip: Remove the brownies from the parchment paper before torching. I forgot to do this and almost started a fire 😂 Safety first ladies and gentlemen!
Expert Baking Tips
- Use a metal or ceramic pan, not glass. Glass holds heat differently and can cause the edges to overbake before the center sets.
- Press the graham cracker crust firmly into the pan. A packed crust gives the brownies a sturdy base and helps the slices hold together.
- Whisk the wet ingredients well. Mixing the butter, oil, sugars, eggs, and vanilla for a few minutes helps dissolve the sugar and gives the brownies a rich, fudgy texture.
- Don’t overmix once the flour goes in. Fold the flour in just until combined so the brownies stay soft and fudgy.
More Brownie Recipes
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S’mores Brownies
Equipment
- 8×8 Baking Pan
- Hand Mixer or Stand Mixer
Ingredients
Graham Cracker Crust
- 12 Graham Cracker Sheets, (additional 4 to add into the filling)
- 2 tbsp (25 g) Sugar
- 6 tbsp (84 g) Salted Butter, (melted)
Brownies
- 1/2 cup (113 g) Salted Butter, (melted)
- 3 tbsp (42 g) Vegetable Oil
- 1 cup (200 g) Sugar
- 1/3 cup (73 g) Brown Sugar
- 2 (100 g) Eggs
- 1 (18 g) Egg Yolk
- 1 tsp (5 g) Vanilla Extract
- 3 tbsp (45 g) Sour Cream
- 2/3 cup (84 g) All Purpose Flour
- 3/4 cup (64 g) Dutch Process Cocoa Powder
- 1/2 tsp Kosher Salt
- 1/2 cup (85 g) Chocolate Chips
Marshmallow Topping
- 4 (120 g) Egg Whites
- 1 cup (200 g) Sugar
- 1/2 tsp Cream of Tartar
- 1 tsp (5 g) Vanilla Extract
Instructions
- Preheat the oven to 350 degrees. Add 12 Graham Cracker Sheets and 2 tbsp Sugar to a food processor and blend until uniform crumbs form. Add 6 tbsp Salted Butter (melted) and continue to mix until the mixture resembles wet sand.
- Line an 8×8 baking pan (ceramic or metal – do not use glass) with parchment paper. Add the graham cracker crumbs and press firmly into the bottom of the pan in an even layer. Bake for 12 minutes then set aside to cool.
- While the crust is cooling, make the brownie base – add 1/2 cup Salted Butter (melted), 3 tbsp Vegetable Oil, 1 cup Sugar, 1/3 cup Brown Sugar, 2 Eggs, 1 Egg Yolk , and 1 tsp Vanilla Extract to a large bowl. Whisk together for 2-3 minutes, until the sugar is dissolved and the mixture is smooth and lightened in color. Then add 3 tbsp Sour Cream and 3/4 cup Dutch Process Cocoa Powder and mix until smooth.
- Add in 2/3 cup All Purpose Flour and 1/2 tsp Kosher Salt and fold together until combined.
- Pour half of the brownie batter on top of the crust, then add 4 graham cracker sheets on top and sprinkle with chocolate chips. Add the remaining batter on top, ensuring that the filling is completely covered.
- Bake for 28-32 minutes, until the edges are set and the center is slightly jiggly. Allow the brownies to cool at room temperature for about 30 minutes, then place into the refrigerator for 1 1/2 hours to set.
- Before serving, make the marshmallow topping (you can also skip this and use store bought marshmallow fluff). Bring 2 inches of water to a boil in a small saucepan. Once boiling, reduce heat to low and simmer.
- Add 4 Egg Whites and 1 cup Sugar to a clean heat safe bowl. Place the bowl on top of the saucepan and whisk until the sugar has dissolved, about 5-6 minutes. (It's dissolved when you no longer see sugar granules – if you touch it and rub the liquid between your fingers, it should feel smooth. If it's sandy, continue to cook) The temperature of the mixture should be 165 degrees F if using a candy thermometer.
- Remove from the heat add 1/2 tsp Cream of Tartar and either use a hand mixer or pour into the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed for about 1 minute, then increase to high speed and continue to mix until stiff peaks form, about 5-7 minutes. Fold in 1 tsp Vanilla Extract and add on top of the brownies.
- Optional: torch the top of the fluff for toasted marshmallow flavor!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is good and easy to whip up. The only problem that I had was they were a gooey at the center so I just included additional baking time. This could have been because I used a glass pan which distributes heat differently. But definitely making these again and I’m adding more marshmallows.
Thanks Alexis, so glad that you enjoyed them!