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 (something I appreciate as a busy mom with a chocolate addiction!). 😉
Of all of my brownie recipes, and there are many, these are my most requested from family and friends!
S’mores Brownies Ingredient Highlights
You can buy graham cracker crumbs or just use whole graham crackers and a food processor.
You’ll melt one stick for the graham cracker crust and need the second one softened for the brownie batter.
I like to use both dark cocoa powder and dark chocolate chips. Semi-sweet chips work, too.
S’mores Brownies Tips and Tricks
How to Make Marshmallow Topped Brownies with Graham Cracker Crust
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.
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.2 cups graham cracker crumbs, 1 cup unsalted 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.1 cup granulated sugar, 1 cup unsalted butter
- Add the egg and vanilla extract and mix again to combine.2 large eggs, 2 teaspoons vanilla extract
- 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.⅓ cup all-purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon salt
- Add the chocolate chips and use a spatula to fold in until evenly distributed.1 cup chocolate chips
- 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.2 cups mini marshmallows
- Allow to cool before slicing into 9 or 12 brownies and enjoy!
Pro Tips
- 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.
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2 thoughts on “Toasted S’mores Brownies with Graham Cracker Crust”
It was super easy to follow and I really loved the recipe. It tasted really good and I loved the different textures. I will definitely use this recipe in the future!
I’m soooo happy to hear this worked for you, Maiyah! One of my FAVORITES! Thank you so much for taking the time to leave your feedback 🙂