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S’mores Brownies Recipe
If you love classic campfire s’mores but secretly prefer a fudgy brownie, this S’mores Brownies Recipe gives you both in one gooey, chocolatey, family-friendly dessert bar.
Full Recipe Introduction
This S’mores Brownies Recipe layers a buttery graham cracker crust, rich fudgy chocolate brownies, and a toasty marshmallow topping that tastes like a campfire dessert without leaving your kitchen.
I started making these baked s’mores brownies when my kids were teenagers and too “busy” for camping but never too busy for dessert. Now they’re in their 30s, and these layered brownie bars still show up at every summer cookout, fall bonfire, and—if I’m honest—quite a few random Tuesday nights.
What makes this brownie recipe special is the texture. You get:
- Crunch from the chocolate graham crust
- Soft, fudgy brownies in the middle
- Gooey marshmallow brownies topping that pulls into perfect strings when you cut a square
They’re a fun party dessert bar, but they’re also an easy dessert recipe for beginners. No fancy tools, no special skills, just simple pantry ingredients and a little patience while they cool.
And yes, they’re rich. But you can lighten things a bit with a few easy swaps I’ll share later—like using dark chocolate, less sugar, or even a thinner crust if you want a slightly less indulgent treat.
Why You’ll Love This Recipe
• Easy, familiar ingredients
Everything in this S’mores Brownies Recipe comes from a regular grocery store—no hunting for specialty items.
• True campfire flavor without the mess
You get all the graham cracker, chocolate, and marshmallow goodness of s’mores, without smoke, bugs, or burnt marshmallows stuck to your fingers.
• Fudgy, not cakey
If you like dense, chocolatey, fudgy brownies, this recipe is written for you—no dry crumbs, just rich chocolate brownies.
• Make-ahead friendly
Bake these s’mores brownies the night before, add the marshmallow topping later if you like, and re-toast before serving.
• Perfect for parties and potlucks
They cut neatly into party dessert bars, travel well in a pan, and the layers make them look more “fancy” than the effort you’ll actually put in.
• Customizable for different tastes
You can use dark chocolate, milk chocolate, or a mix; swap in gluten-free graham crackers; or add nuts, peanut butter, or caramel.
• Kid-approved and very “grandma popular”
This is a true family friendly dessert—kids love the gooey marshmallow topping, and adults love the nostalgia.
• Great year-round
They’re summer cookout stars, sure, but they’re also cozy on a chilly fall afternoon with a cup of coffee or hot chocolate.
Let me walk you through the ingredients so you can see how simple this really is.
Ingredients
You can think of this S’mores Brownies Recipe in three parts: graham cracker crust, brownie layer, and marshmallow topping.
For the graham cracker crust:
- 1 ½ cups (about 12 full sheets) graham cracker crumbs
- (Use regular, honey, or chocolate graham crackers; store-bought crumbs work fine too.)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- Pinch of salt
For the fudgy brownie layer:
- 10 tablespoons (1 ¼ sticks) unsalted butter
- 1 ¼ cups granulated sugar
- ¾ cup packed light brown sugar
- 1 cup semi-sweet chocolate chips or chopped chocolate
- (You can use dark chocolate for a deeper flavor or milk chocolate for a sweeter bar.)
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup unsweetened cocoa powder (natural or Dutch-process both work)
- ¾ cup all-purpose flour, spooned and leveled
- ½ teaspoon fine sea salt
- ½ teaspoon baking powder
- ½ cup chocolate chips (extra, to stir in for pockets of chocolate)
For the marshmallow topping:
- 3–4 cups mini marshmallows
- (Enough to cover the top of the brownies in a thick single layer—use more if you like extra gooey marshmallow topping.)
- Optional: ½ cup crushed graham crackers + ¼ cup chocolate chips for sprinkling on top
Substitution ideas:
- Gluten-free: Use gluten-free graham crackers and a 1:1 gluten-free flour blend for the brownie layer.
- Dairy-free: Use dairy-free buttery sticks or coconut oil for the crust and brownie layer, and dairy-free chocolate chips. Choose vegan marshmallows for a fully dairy-free, gelatin-free bar.
- Less sweet: Reduce the granulated sugar in the brownies by 2–3 tablespoons and use dark chocolate chips (60–70% cacao).
Tip from my kitchen: if your eggs are cold, place them in a bowl of warm water for 5–7 minutes while you prepare the crust. Room temperature eggs mix more evenly into the batter.
Directions
1. Preheat the oven and prep your pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides so you can lift the brownies out later. Lightly spray the parchment and sides of the pan with nonstick spray. This helps keep that graham cracker crust from sticking.
2. Make the graham cracker crust
In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt. Stir until the crumbs are evenly coated and the mixture feels like damp sand.
Pour the mixture into your prepared pan and use the bottom of a measuring cup or glass to press it firmly into an even layer. Pressing firmly keeps the crust from crumbling when you slice your s’mores brownies later.
Bake for 8–10 minutes, just until the edges look slightly darker and fragrant. Set aside while you make the brownie batter.
3. Melt the butter and chocolate
In a medium saucepan over low heat, melt the butter. Once the butter is mostly melted, add 1 cup of chocolate chips or chopped chocolate. Stir gently until the chocolate is smooth and glossy.
Take the pan off the heat and let it cool for 3–5 minutes so it doesn’t scramble your eggs.
4. Whisk in sugars, eggs, and vanilla
Whisk the granulated sugar and brown sugar into the warm chocolate mixture. It will look thick and grainy at first; keep whisking.
Add the eggs, one at a time, whisking well after each addition. Then whisk in the vanilla. The batter should look shiny and a bit thick.
This is where the brownie magic starts—whisking a little more than you think you need helps create that glossy top on your fudgy brownies.
5. Add dry ingredients
In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder.
Sprinkle this dry mixture over the chocolate mixture. Gently fold with a spatula until just combined; you don’t want to over-mix here, or your brownies can turn a bit tough.
Fold in the remaining ½ cup chocolate chips for extra pockets of melted chocolate.
6. Spread brownie batter over the crust
Pour the brownie batter over the baked graham cracker crust. Use a spatula to spread it evenly into the corners. Try not to press too hard—you don’t want to disturb the crust underneath.
7. Bake until fudgy and set
Bake at 350°F for 25–30 minutes. The edges should look set, and a toothpick inserted in the center should come out with moist crumbs, not wet batter.
Every oven runs a little differently. If your oven tends to run hot, start checking around 22 minutes. It’s better to underbake this chocolate brownie layer slightly than to overbake. Remember, they’ll cook a bit more during the marshmallow step.
8. Add the marshmallow topping
As soon as the brownies are baked, remove the pan from the oven. Sprinkle mini marshmallows evenly over the top, covering the entire surface.
If you’d like, sprinkle a handful of crushed graham cracker pieces and a few chocolate chips over the marshmallows for a more dramatic campfire dessert look.
9. Toast the marshmallows
Return the pan to the oven and bake for 3–5 minutes, just until the marshmallows puff and start to turn golden.
For a more toasty marshmallow flavor, you can switch your oven to broil on high for 30–60 seconds—but watch very closely. Marshmallows can go from toasty to burnt in a heartbeat. Keep the oven door cracked and your eyes on them the whole time.
10. Cool before slicing
This is the hard part. Remove the S’mores Brownies Recipe pan from the oven and set it on a wire rack. Let the brownies cool for at least 1–1½ hours.
If you cut them too early, the brownie layer will be too soft and the marshmallow topping will stick to your knife like crazy. For the cleanest slices, chill the pan in the fridge for 30–45 minutes after they reach room temperature. Then lift the whole slab out with the parchment and cut with a sharp, lightly greased knife.
Servings & Timing
Yield:
- Makes about 24 smaller party dessert bars, or 16 generous squares
Time:
- Prep Time: 20 minutes
- Bake Time: 30–35 minutes (including marshmallow toasting)
- Cooling Time: 60–90 minutes
- Total Time: About 2–2½ hours, mostly hands-off while cooling
Yes, it sounds long, but most of that is just letting them cool and set. You can absolutely bake these in the afternoon and serve them after dinner.
Variations
You know what? Once you’ve made this once, you’ll probably start dreaming up your own twists. Here are some ideas to get you started.
• Peanut Butter S’mores Brownies
Swirl ⅓–½ cup warmed peanut butter into the brownie batter before baking, and sprinkle chopped peanuts on top with the marshmallows.
• Salted Caramel S’mores Brownies
Drizzle ¼–½ cup thick caramel sauce over the brownie batter, swirl gently, then finish with a light sprinkle of flaky sea salt after baking.
• Double Chocolate Graham Crust
Use chocolate graham crackers for the crust and add a few extra chocolate chips on top for ultra-chocolatey baked s’mores brownies.
• Nutty Campfire Brownies
Fold ½ cup chopped pecans, walnuts, or almonds into the brownie batter for more texture and a slightly less sweet feel.
• Holiday S’mores Bars
Use red and green mini marshmallows around Christmas, or pastel ones for Easter, and sprinkle with seasonal sprinkles for a festive family friendly dessert.
• S’mores Brownies with Cookie Crust
Use crushed chocolate chip cookies or Oreos in place of graham crackers for a fun twist on the classic chocolate graham crust.
Storage & Reheating
Short-term storage:
- Store cooled s’mores brownies in an airtight container at room temperature for up to 2 days.
- If your kitchen is warm or humid, keep them in the fridge; just let them sit at room temp 15–20 minutes before serving.
Refrigerator:
- In the fridge, they’ll keep well for 4–5 days. The marshmallow topping will firm up a bit but still tastes great.
Freezer:
- For freezing, I recommend freezing them without the marshmallow topping if possible.
- Wrap the cooled chocolate brownies (with crust) tightly in plastic wrap, then foil, and freeze for up to 2 months.
- Thaw in the fridge overnight, then add marshmallows and toast before serving.
Reheating / freshening up:
- To bring back that gooey campfire dessert feel, place a square or two on a parchment-lined baking sheet and warm at 300°F for 5–7 minutes.
- You can also give an individual bar a few seconds in the microwave, but don’t go too long or the marshmallows can get rubbery.
Make-ahead tip:
Bake the graham cracker crust and brownie layer a day ahead. Just before serving, add marshmallows and toast. This keeps the marshmallow topping at its best and makes your life easy when guests are over.
Notes
A few personal notes from making this S’mores Brownies Recipe more times than I can count:
- Don’t skip parchment paper. That marshmallow layer loves to stick. Parchment makes lifting and slicing so much easier.
- Cool, cool, cool. I know, it’s hard. But letting the brownies cool fully gives you neat squares and better layers. Warm, they’ll still taste amazing, but expect more of a gooey scoop situation.
- Watch your broiler like you’d watch a toddler near a pool. Marshmallows burn fast. Stay nearby and be ready to pull the pan the second you see golden spots.
- Use good cocoa. Since this is a rich chocolate brownies recipe, use cocoa powder you enjoy. Brands like Ghirardelli or Hershey’s Special Dark work well and are easy to find.
- Room temp eggs matter. They mix in more smoothly and give you better texture. Cold eggs can cause the batter to seize up a bit.
- Let the crumbs be fine, not chunky. Finer graham crumbs press into a crust that slices cleanly and doesn’t fall apart.
I tested this a few ways—thicker crust, thinner crust, extra marshmallows—and my family’s “data” (meaning the speed at which the pan disappeared) always pointed to this version being the favorite.
FAQs
Q: Can I use boxed brownie mix for this S’mores Brownies Recipe?
Yes. Use your favorite boxed mix, bake it over the graham cracker crust as directed on the box (adjust time if needed), then add the marshmallow topping as written.
Q: How do I keep the marshmallows from getting too hard the next day?
Store the brownies in an airtight container and don’t refrigerate unless your kitchen is very warm. A quick 5-second microwave warm-up softens the marshmallow topping again.
Q: My crust crumbled when slicing—what went wrong?
It was probably either not pressed firmly enough or a little too dry. Next time, pack it down more and make sure all the crumbs are well coated with butter.
Q: Can I make these gluten-free?
Yes, use gluten-free graham crackers and a 1:1 gluten-free all-purpose flour blend in place of regular flour. Bake times should be pretty similar.
Q: How do I cut clean slices through the marshmallow layer?
Chill the brownies first, then use a sharp knife lightly coated with butter or sprayed with nonstick spray. Wipe the knife between cuts.
Q: Can I use large marshmallows instead of mini?
You can, but cut them in halves or quarters first. Minis melt and brown more evenly, which gives you that pretty, bubbly marshmallow topping.
Q: Are these s’mores brownies very sweet?
They are definitely on the sweet side—like classic s’mores. If you prefer less sweet, use dark chocolate, reduce the sugar slightly, and keep the layer size small when serving.
Q: Can I bake this in a smaller pan for thicker bars?
You can use a 9×9-inch pan for very thick brownies, but you’ll need to extend the baking time and check often. The center should be set but still fudgy.
Conclusion
This S’mores Brownies Recipe wraps up everything we love about campfire s’mores and classic chocolate brownies into one pan of gooey, crowd-pleasing dessert bars. A buttery graham cracker crust, rich fudgy brownie layer, and toasted marshmallow topping make it a family favorite that feels special but is simple enough for a busy weeknight.
Give it a try, then come back and tell me how it went—and what fun twists you added. If you enjoyed these layered brownie bars, you might also like exploring other easy dessert recipes like cookie bars, skillet brownies, or no-chill chocolate chip cookies for your next gathering.
S'mores Brownies
Ingredients
- 1 1/2 cups graham cracker crumbs about 12 full sheets; regular, honey, or chocolate; store-bought crumbs are fine
- 6 tablespoons unsalted butter melted, for crust
- 3 tablespoons granulated sugar for crust
- 1 pinch salt for crust
- 10 tablespoons unsalted butter for brownie layer
- 1 1/4 cups granulated sugar for brownie layer
- 3/4 cup light brown sugar packed, for brownie layer
- 1 cup semi-sweet chocolate chips or chopped chocolate for melting with butter; dark or milk chocolate can be used
- 3 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup unsweetened cocoa powder natural or Dutch-process
- 3/4 cup all-purpose flour spooned and leveled
- 1/2 teaspoon fine sea salt for brownie layer
- 1/2 teaspoon baking powder
- 1/2 cup chocolate chips extra, to fold into brownie batter
- 3 cups mini marshmallows 3–4 cups; enough to cover the top in a thick single layer
- 1/2 cup graham crackers crushed, optional for sprinkling on top
- 1/4 cup chocolate chips optional, for sprinkling on top
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides for easy lifting. Lightly spray the parchment and sides of the pan with nonstick spray.
- In a medium bowl, combine the graham cracker crumbs, 3 tablespoons granulated sugar, 6 tablespoons melted butter, and a pinch of salt. Stir until the crumbs are evenly coated and the mixture resembles damp sand. Press firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup or glass.1 1/2 cups graham cracker crumbs, 6 tablespoons unsalted butter, 3 tablespoons granulated sugar, 1 pinch salt
- Bake the crust at 350°F (175°C) for 8–10 minutes, until fragrant and just slightly darker at the edges. Set aside to cool slightly while you prepare the brownie batter.
- In a medium saucepan over low heat, melt 10 tablespoons unsalted butter. When mostly melted, add 1 cup semi-sweet chocolate chips or chopped chocolate and stir gently until completely smooth and glossy. Remove from heat and let cool for 3–5 minutes so it does not cook the eggs.10 tablespoons unsalted butter, 1 cup semi-sweet chocolate chips or chopped chocolate
- Whisk the granulated sugar and light brown sugar into the warm chocolate mixture until fully combined; it will look thick and grainy at first. Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla. The batter should look shiny and slightly thick.1 1/4 cups granulated sugar, 3/4 cup light brown sugar, 3 large eggs, 2 teaspoons pure vanilla extract
- In a separate bowl, whisk together the cocoa powder, all-purpose flour, fine sea salt, and baking powder. Sprinkle this dry mixture over the chocolate mixture and gently fold with a spatula just until combined. Fold in the remaining 1/2 cup chocolate chips for extra chocolate pockets.3/4 cup unsweetened cocoa powder, 3/4 cup all-purpose flour, 1/2 teaspoon fine sea salt, 1/2 teaspoon baking powder, 1/2 cup chocolate chips
- Pour the brownie batter over the baked graham cracker crust. Use a spatula to spread it evenly to the edges and into the corners without pressing too hard, so you don’t disturb the crust.
- Bake at 350°F (175°C) for 25–30 minutes, until the edges look set and a toothpick inserted into the center comes out with moist crumbs but not wet batter. If your oven runs hot, start checking around 22 minutes. Slight underbaking is better than overbaking for a fudgy texture.
- Immediately after removing the pan from the oven, sprinkle mini marshmallows evenly over the top of the hot brownies, covering the surface in a thick single layer. If desired, sprinkle crushed graham crackers and additional chocolate chips over the marshmallows.3 cups mini marshmallows, 1/2 cup graham crackers, 1/4 cup chocolate chips
- Return the pan to the oven and bake for 3–5 minutes, until the marshmallows are puffed and lightly golden. For a deeper toasted flavor, switch the oven to broil on high for 30–60 seconds, watching constantly so the marshmallows do not burn.
- Place the pan on a wire rack and let the brownies cool for at least 60–90 minutes until set. For the cleanest slices, chill the cooled pan in the refrigerator for 30–45 minutes. Lift the brownies out using the parchment overhang and cut into bars with a sharp knife lightly greased or sprayed with nonstick spray, wiping the knife between cuts.
