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.

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.

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 on these babies! These are hall-of-famers for us s’mores lovers and the brownie lovers alike.

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.

S’mores flavored anything always scores major points in my book, and I made a s’mores brownie recipe a few years ago that never made it onto the site, but I have most definitely never forgotten them. These are a recreation of those, and they definitely satisfied the s’mores brownie craving.

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.

Let me paint a picture of these s’mores brownies for you: thick, crumbly graham cracker crust, just substantial enough to support the rich, fudgy brownies. The brownies are swirled with marshmallow fluff and have a generous helping of milk chocolate chips throughout. Top that off with mini marshmallows. Toast them for a few minutes to puff up and get all s’mores-y and toasty, just the way you like ’em. For an extra hit of chocolate, sprinkle more milk chocolate chips on top and let them melt into the marshmallows.

This is good stuff, friends. I haven’t had an appetite since I’ve been sick, but I’m wishing I could snatch one of these s’mores brownies out of the screen right now.

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.

How many s’mores brownies does this recipe make?

This brownie recipe is an old favorite that I love because it makes a smaller batch of 16 brownies. My usual go-to brownie recipe makes a 9×13-inch pan of brownies, whereas this one makes an 8×8-inch pan. Using the smaller-sized pan is perfect for super decadent brownies like these. If you’re baking for a crowd though, simply double the recipe and make them in a 9×13-inch pan.

The brownie batter comes together quickly in the microwave. It uses cocoa powder instead of chocolate, but they are most definitely not lacking in chocolate flavor. They are gooey and fudgy, which the swirled in marshmallow fluff certainly helps us achieve.

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.

These S’mores Brownies have everything you’d want in a s’mores brownie. I recently served these when we had some people over. They were literally gone within 3 hours of getting out of the oven! …much to the dismay of my housemates who missed out on having one before they all disappeared. My favorite comments from the notebook this time around: “These brownies are a mouth orgasm” and “these are brownies from the Gods”. If that doesn’t convince you, I don’t know what will. Enjoy!

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.

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S’mores Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 17 reviews
  • Author: Rachel Conners
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Total Time: 43 minutes
  • Yield: 16 brownies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

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.

Ingredients

Scale

For the graham crust

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

  1. 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.
  2. In a bowl, combine melted butter and graham cracker crumbs. Press into prepared pan. Set aside.
  3. 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.
  4. 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.
  5. 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!
  6. 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.
  7. Cool brownies completely before cutting into 16 equal squares with a very sharp knife.
  8. 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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