If you’re anything like me, brownies are a love language! (Seriously, these Chewy Condensed Milk Brownies put me on the map!) And when it comes to summer treats, nothing beats s’mores. So, fusing these two favorites together to create S’mores Brownies was a MUST!
Think: crumbly, buttery graham cracker crust topped with a fudgy chocolate brownie layer laced with melty chocolate chips and finished with a bubbling topping of toasted marshmallows.
All of these delicious, decadent elements, and yet they’re truly pretty easy to whip up! Plus, they come together in under an hour from start to finish.
S’mores Brownies Ingredients
Here’s everything you need:
- Graham crackers crumbs. You can buy graham cracker crumbs or just use whole graham crackers and a food processor.
- Unsalted butter. You’ll melt one stick for the graham cracker crust and need the second one softened for the brownie batter.
- Granulated sugar.
- Eggs.
- Vanilla extract.
- All-purpose flour.
- Unsweetened cocoa powder. (I use dark).
- Salt.
- Chocolate chips. Dark chocolate or semi-sweet (I use dark).
- Mini marshmallows.
S’mores Brownies Tips and Tricks
Preheat and Line Your Pan
Start by preheating your oven to 350°F. To line your baking pan, cut a piece of parchment paper that is about 2 inches longer than your pan on all sides.
Place your pan in the center of the parchment paper and cut out all four corners as pictured below.
Your parchment paper should now be able to slide easily into your pan, complete with little flaps that line the sides. The flaps also make your brownies easy to remove from your pan, working as makeshift handles to lift the brownies out.
If you would rather grease your pan than line it, you can use butter, oil, or nonstick spray.
Make Your Graham Cracker Crust
You can use pre-crushed graham cracker crumbs (they’re sold in the baking aisle of most grocery stores!) or just use full graham crackers.
Either way, you’ll need to completely melt one stick of butter. Grab a microwave-safe bowl, place the butter inside, and microwave on high in 20-second intervals, stirring in between, until completely melted.
If you’re using graham cracker crumbs, simply mix them with the melted butter. If you’re using whole graham crackers, add them to a food processor with the melted butter and blend on high until graham crackers are broken down.
Then, pour the graham cracker/butter mixture into the lined pan. Use clean hands to press the crust firmly into the pan, so its in a thin layer on the bottom of the pan.
How to Make a Simple Brownie Batter
Start by creaming the softened butter and granulated sugar together with a hand mixer in a large mixing bowl. Beat until the sugar and butter is well-combined.
Then, add the eggs and vanilla extract and mix again. Next comes the flour, cocoa powder, and salt. Mix to combine one last time with the hand mixer before using a spatula to scrape off any ingredients stuck to the sides of the bowl.
Lastly, fold in the chocolate chips to complete your quick brownie batter. (P.S. if your one of those people who enjoys licking the batter bowl more than the actual brownies, you’ve gotta check out this Edible Brownie Batter recipe!).
Layer the Brownie on Top of the Crust
Pour your brownie batter over the raw graham cracker crust and use your spatula to smooth it out. Then, bake the brownies for 26-28 minutes until MOSTLY baked.
You should see a little bit of wiggle in the very center of your brownies, but the edges should be firm.
Add the Marshmallows Last
Bring your oven up to 400°F. Add the mini marshmallows on top of the almost-baked brownies in a nice, even layer.
Place the brownies back in the oven for an additional 3-5 minutes, until the marshmallows are golden brown and toasted.
How to Properly Store and Reheat S’mores Brownies
Cover your one-bowl brownies or transfer them to an airtight container to keep them freshest. At room temperature, these fudgy squares will stay delicious for 3-4 days. In the fridge, they’ll last up to a week!
For an even longer shelf life, you can freeze them in an airtight container for up to 4 months. Allow them to thaw at room temperature before biting into them.
I love to heat these up for just 8-12 second in the microwave before enjoying them to melt the chocolate chips and warm the marshmallows, but they’re also great at room temperature.
Why this is the Best S’mores Brownie Recipe
- The distinct layers. Graham cracker crust + fudgy brownie + toasty marshmallow.
- Everything you love about s’mores and then some! The graham cracker, chocolate, and marshmallow combo just got leveled up!
- Simple baking techniques that do not overcomplicate this layered brownie recipe.
Toasted S’mores Brownies with Graham Cracker Crust
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Food Processor (optional)
Ingredients
- 2 cups graham cracker crumbs
- 1 cup unsalted butter (1 stick melted for the crust, 1 stick softened for the brownie batter)
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ⅓ cup all-purpose flour
- ½ cup unsweetened cocoa powder (I used dark)
- ¼ teaspoon salt
- 1 cup chocolate chips (dark or semi-sweet)
- 2 cups mini marshmallows
Instructions
- Preheat the oven to 350°F and line an 8×8 or 9×9-inch square pan with parchment paper.
- Melt one stick (½ cup) of butter in the microwave in 30-second intervals until completely liquified. If you're using pre-crushed graham cracker crumbs, mix the butter and graham cracker crumbs together in a large bowl to combine. If you're using whole graham crackers, add them to a food processor with the melted butter and blend on high until the graham crackers are broken down and combined with the butter.
- Use clean hands to press the graham cracker crust mixture into your lined pan, so it is in a flat, even layer.
- In a large mixing bowl, cream the other stick (remaining ½ cup) of butter with the granulated sugar with a hand mixer on high until smooth.
- Add the egg and vanilla extract and mix again to combine.
- Add the flour, cocoa powder, and salt and mix one last time until smooth. Use a spatula to scrape and ingredients stuck to the sides of the bowl into the batter, ensuring all of the ingredients are well-combined.
- Add the chocolate chips and use a spatula to fold in until evenly distributed.
- Pour the brownie batter over the raw graham cracker crust and use the spatula to smooth out in an even layer and bake on the top rack for 26-28 minutes. The brownies should be very slightly underbaked.
- Bring your oven temperature up to 400°F. Add an even layer of mini marshmallows on top of the almost-baked brownies and bake again for 3-5 minutes until marshmallows are golden brown and toasted.
- Allow to cool before slicing into 9 or 12 brownies and enjoy!
