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smores brownies

Easy S'mores Brownies Recipe (No Campfire Needed!)

Make the easiest s'mores brownies ever — fudgy chocolate brownie batter poured over a graham cracker base, loaded with chocolate chips, and finished with toasted mini marshmallows. Ready in 35 minutes. No campfire, no mixer, no fuss.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 9 brownies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

WET INGREDIENTS
  • ½ cup salted butter melted
  • ½ cup white sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
DRY INGREDIENTS
  • ½ cup cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¾ cup all-purpose flour
S'MORES LAYER
  • 1 cup milk or semi-sweet chocolate chips
  • 12 graham crackers
  • 2 cups mini marshmallows

Equipment

Method
 

  1. Preheat your oven to 350°F (175°C). Line all sides of a 9x9 inch baking pan with parchment paper.
  2. Lay graham crackers in a single flat layer across the bottom of the pan, breaking pieces to fill any gaps.
  3. In a large mixing bowl, whisk together melted butter, white sugar, brown sugar, eggs, and vanilla until smooth.
  4. In a small bowl, combine cocoa powder, salt, baking powder, and flour.
  5. 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.
  6. Fold in chocolate chips.
  7. Using an ice cream scoop or spoon, dollop the brownie batter over the graham crackers. Smooth gently with a spatula.
  8. Bake for 25 minutes.
  9. Remove from oven and top generously with mini marshmallows.
  10. Return to oven and bake for another 10 minutes, until marshmallows are puffed and golden.
  11. Allow to cool slightly before cutting. Serve and enjoy the glorious mess!

Notes

1. Don't overmix the batter. Once the dry ingredients go in, fold gently. Overmixing develops gluten and makes the brownies cakey and tough instead of fudgy. Stop the moment you don't see dry streaks.
2. Use whole graham crackers, not crushed. I tried both methods while testing, and whole crackers are significantly better. They give you that satisfying crunch-and-snap texture in every bite, whereas crushed crackers just disappear into the brownie. Lay them flat and jigsaw them to fill the pan — no perfection needed.
3. Scoop, don't pour the batter. Using an ice cream scoop to place the batter in dollops over the graham crackers, then smoothing it, is so much easier than trying to pour it. It stops the crackers from moving around and gives you even coverage.

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.

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