S’mores Brownies

These s’mores brownies are everything: a buttery graham cracker crust, rich fudgy brownie batter swirled with marshmallow fluff and milk chocolate chips, topped with toasted mini marshmallows. Ready in under 45 minutes and gone even faster.

I want to write a novel about these s’mores brownies, because they are so ridiculously good that they deserve it. Just look at the gooeyness. These are hall-of-famers for s’mores lovers and brownie lovers alike, and honestly…for anyone with a pulse. If you’re looking for a s’mores fix without the campfire, these are your answer.

S’mores-flavored anything scores major points with me, and I made a version of these years ago that never made it onto the blog but that I never forgot. These are my recreation of those, and they more than satisfied the craving. When I brought them to a get-together, they were gone within three hours of coming out of the oven, much to the dismay of my housemates, who missed their chance. My favorite comment from that batch: “These are brownies from the Gods.” I’ll let that speak for itself.

Here’s what you’re working with: a thick, buttery graham cracker crust that’s just substantial enough to support everything on top. Rich, fudgy brownie batter made with cocoa powder, but don’t let that fool you, these are deeply chocolatey. The batter is swirled with marshmallow fluff in two layers, which gives every bite that gooey, stretchy pull. Then it’s topped with mini marshmallows, toasted until puffed and golden, with extra milk chocolate chips melted right into them.

A few things to know before you bake:

Making for a crowd? Double the recipe and bake in a 9×13 pan. Same method, just add a few minutes to the bake time.

The batter comes together in the microwave. No double boiler needed. Melt the butter, sugar, and cocoa together in a large microwave-safe bowl and you’re basically done.

Don’t over-swirl the marshmallow fluff. A few passes with a knife are all you need. Too much swirling and it disappears into the batter instead of creating those gorgeous pockets.

Watch the marshmallow toasting closely. It only takes 3 to 5 minutes at 375°F, and they can go from perfectly golden to burnt fast. Stay close to the oven.

Cool completely before cutting. I know it’s hard. But warm s’mores brownies are a gooey mess to slice, so give them the full cooling time, and you’ll get clean, beautiful squares.

Make Ahead & Storage

Make ahead: These s’mores brownies are a great make-ahead dessert. Bake and cool completely, then store covered at room temperature for up to two days before serving. The marshmallow topping holds up well and still looks great the next day.

Room temperature: Store in an airtight container at room temperature for up to three days.

Refrigerator: For longer storage, keep in an airtight container in the fridge for up to one week. Let them come to room temperature for about 15 minutes before serving for the best texture.

Freezer: These brownies freeze beautifully for up to three months. Wrap individual squares in plastic wrap and store in a freezer-safe bag or container. Thaw at room temperature before serving.

FAQ Section

Can I make these gluten-free? You can substitute a 1:1 gluten-free all-purpose flour for the brownie batter, and use gluten-free graham crackers for the crust. The texture will be very similar to the original.

Why did my marshmallow topping burn? The jump to 375°F at the end happens fast. Three to five minutes is all it needs. Keep an eye on them and pull them out as soon as the marshmallows are puffed and lightly golden.

How do I cut s’mores brownies cleanly? Cool them completely first, ideally for at least an hour. Use a sharp knife and wipe it clean between cuts. If they’re still sticking, running the knife under hot water and drying it before each cut helps a lot.

Want more s’mores goodness?

• S’mores Fudge
• Chewy S’mores Bars
• S’mores Cheesecake
• The Perfect S’mores Cookies

Rachel Conners

S’mores Brownies

4.37 from 11 reviews

These S’mores Brownies are super fudgy chocolate brownies swirled with marshmallow fluff and milk chocolate chips, baked on a graham cracker crust, and topped with toasted mini marshmallows.

Print Recipe Pin Recipe

Prep Time: 15 minutes mins

Cook Time: 28 minutes mins

Total Time: 43 minutes mins

Servings: 16 brownies

Ingredients

 

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For the graham crust

• ▢ 4 tablespoons unsalted butter, melted
• ▢ 1 cup graham cracker crumbs

For the brownies

• ▢ 10 tablespoons (1¼ sticks) unsalted butter
• ▢ 1¼ cups (8¾ oz) granulated sugar
• ▢ ¾ cups plus 2 tablespoons (2½ oz) unsweetened cocoa powder
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon vanilla extract
• ▢ 2 large eggs
• ▢ ½ cup (2¼ oz) all-purpose flour
• ▢ 1 cup milk chocolate chips
• ▢ ½ cup marshmallow fluff
• ▢ 1 cup mini marshmallows

Instructions

 

• Preheat oven to 325°F. Line an 8-by-8-inch baking pan with aluminum foil or parchment paper, leaving overhang on the sides. Spray with nonstick cooking spray; set pan aside.
• In a bowl, combine melted butter and graham cracker crumbs. Press into prepared pan. Set aside.
  4 tablespoons unsalted butter, 1 cup graham cracker crumbs
• In a large microwave-safe bowl, combine butter, sugar, cocoa, salt, and heat on high power to melt, about 45 seconds. Stop to stir, and heat in 10-second bursts until mixture has melted and can be stirred smooth (mine took 45 seconds + 15 seconds). Batter will be very granular.
  10 tablespoons (1¼ sticks) unsalted butter, 1¼ cups (8¾ oz) granulated sugar, ¾ cups plus 2 tablespoons (2½ oz) unsweetened cocoa powder, ¼ teaspoon salt
• Add the vanilla, eggs, and stir vigorously until batter is thick, shiny, and well blended. Add the flour and stir until you cannot see it any longer. Fold in the chocolate chips. Pour half the batter into the prepared pan and spread evenly.
  1 teaspoon vanilla extract, 2 large eggs, ½ cup (2¼ oz) all-purpose flour, 1 cup milk chocolate chips
• Dollop half of the marshmallow fluff all over the batter and swirl slightly with a knife. Spread the remaining batter carefully over the marshmallow fluff. Repeat with the remaining marshmallow on top of the brownie batter. With a knife, carefully swirl the marshmallow fluff slightly into the batter. Don’t swirl too much!
  ½ cup marshmallow fluff
• Bake until a toothpick in the center emerges slightly moist with batter, about 25 minutes. Increase oven temperature to 375°F. Top with mini marshmallows and bake for another 3-5 minutes or until marshmallows are lightly browned on top.
  1 cup mini marshmallows
• Cool brownies completely before cutting into 16 equal squares with a very sharp knife.
• Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

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