S'mores brownies are exactly what they sound like — and they are every bit as good as you're imagining. A buttery layer of whole graham crackers on the bottom, rich and fudgy homemade brownie batter poured right over the top, stuffed with chocolate chips, and then finished with a blanket of toasted mini marshmallows. All baked in one pan. In about 35 minutes.
Yes, really.
My funniest childhood memory involving s'mores? Getting a marshmallow completely stuck in my long hair by the campfire. An absolute disaster that I still haven't fully recovered from. So when my husband and I started making little backyard fires together, I knew there had to be a better way — one where I could still get that full s'mores experience without risking my hair. These brownies are exactly that. All the gooey, toasty, chocolatey goodness of a campfire s'more, made safely in your own kitchen. My family goes crazy for them every single time.
I tested this recipe a few times before landing on the final version, and the thing I kept coming back to was the layering method. Pouring the brownie batter over whole graham crackers (not crushed!) gives you that satisfying snap-and-chew contrast that really makes it feel like an actual s'more. And the two-stage baking — 25 minutes for the brownie, then marshmallows on top for 10 more — means everything gets perfectly set without burning.
And yes, it's going to get messy when you cut it. That's literally the point. If you love chocolatey dessert recipes, you're also going to LOVE my Fudgy Oreo Brownies, Brown Butter Oreo Cookies & my Fudgy Reese Cup Brownies!
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Instructions & Video
- Step 1: In a big bowl combine all the wet ingredients!
- Step 2:Second, sift in the dry ingredients until a brownie dough forms & add in the chocolate chips!
- Step 3: Transfer to a baking dish with graham cracker crumbs at the base & bake! Top with marshmallows!
- Step 4: Serve & enjoy!
Scroll down just below for the recipe card!:)
Easy S'mores Brownies Recipe (No Campfire Needed!)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line all sides of a 9x9 inch baking pan with parchment paper.
- Lay graham crackers in a single flat layer across the bottom of the pan, breaking pieces to fill any gaps.
- In a large mixing bowl, whisk together melted butter, white sugar, brown sugar, eggs, and vanilla until smooth.
- In a small bowl, combine cocoa powder, salt, baking powder, and flour.
- Sift the dry ingredients into the wet mixture in two additions — whisk in the first half, then fold in the second half with a spatula until just combined. Do not overmix.
- Fold in chocolate chips.
- Using an ice cream scoop or spoon, dollop the brownie batter over the graham crackers. Smooth gently with a spatula.
- Bake for 25 minutes.
- Remove from oven and top generously with mini marshmallows.
- Return to oven and bake for another 10 minutes, until marshmallows are puffed and golden.
- Allow to cool slightly before cutting. Serve and enjoy the glorious mess!
Notes
Storage
- Room temperature: Store in an airtight container for up to 3 days. The marshmallows stay soft and the brownie stays fudgy.
- Fridge: Will keep for up to 5 days in the fridge. The brownie will firm up a little — pop a square in the microwave for 10–15 seconds to bring it back to life.
- Freezer: I don't recommend freezing with the marshmallow topping as the texture changes when thawed. If you want to freeze, bake the brownie base only (without the marshmallow step), freeze for up to 2 months, and add marshmallows fresh when you're ready to serve.
- Reheat: Microwave individual squares for 10–15 seconds. The marshmallow gets wonderfully gooey all over again.
Tried this recipe?
Let us know how it was!
Substitutions
- Butter: Unsalted butter works perfectly — just add an extra pinch of salt to the batter. Salted butter is my preference in this recipe because it adds a nice contrast to the sweetness.
- Chocolate chips: Milk chocolate gives you that classic s'mores sweetness. Semi-sweet gives you more depth. Dark chocolate is amazing if you want to balance out the marshmallow sweetness. Use what you love.
- Graham crackers: If you can't find graham crackers, digestive biscuits are a great substitute and work equally well as the base. Ritz crackers give you a fun salty-sweet twist.
- Dairy-free: Swap the butter for a good quality dairy-free butter (like Miyoko's or Earth Balance) and use dairy-free chocolate chips. The batter comes together just the same.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend and gluten-free graham crackers. Texture may be slightly different but still totally delicious.
Frequently asked questions
Yes, you can use a box brownie mix. Prepare the mix according to the package directions, then pour it over the graham cracker base as directed. The results will still be delicious — just check the package to confirm it's sized for a 9x9 pan, and adjust accordingly.
The center of the brownie will look a little underdone when you pull it out after the first 25 minutes — that's expected. The carry-over heat while the marshmallows bake for another 10 minutes finishes the job. If after 35 total minutes the center is still very jiggly, add 5 more minutes and keep an eye on the marshmallows.
No! That's the beauty of this recipe — the marshmallows go on top and toast right in the oven for the final 10 minutes. No kitchen torch, no broiler watch. They puff, brown on top, and get perfectly gooey without any extra effort.
Yes, these brownies actually hold up well overnight. Bake them fully (including the marshmallow step), let them cool completely, and store covered at room temperature. Serve the next day at room temp or warmed slightly in the microwave.
Fudgy brownies have a higher fat-to-flour ratio — more butter, less flour, denser texture. Cakey brownies have more flour, more leavening, and are lighter and more crumb-like. This recipe is firmly in the fudgy camp, which is exactly what you want when you're adding gooey marshmallows on top.
Absolutely. Double all ingredients and bake in a 9x13 pan. The baking time should stay roughly the same — check at the 25-minute mark and add a few extra minutes if needed before adding your marshmallows.
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Related
Pairing
These are my favorite pasta dishes to serve before these smores brownies:
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