S’mores Brownies

When I first had the idea for s’mores brownies a few months ago, I was not prepared for just how yummy they would be! I knew they would be good, but THIS good? Fudgy chocolate brownies, toasted marshmallow cream, and of course a graham cracker crust…these decadent s’mores brownies might be the best s’mores dessert ever. 

If you love to make s’mores and love s’mores desserts like I do, then you have to try my other s’mores recipes like S’mores Cookies and S’mores Cake. For a no-bake options, there’s also S’mores Rice Krispie Treats and S’mores Pie. Want classic s’mores, but don’t want to build a campfire? I also have a guide for making s’mores in the oven AND in the microwave.

Why This Recipe Works

• Perfect ratios. To be a true s’mores dessert, it’s important that we incorporate all of the elements: graham crackers, chocolate, and marshmallows. The ratios in this s’mores brownie recipe are everything you could want in a baked s’mores dessert.
• Texture dream. I love the way the super fudgy brownies pair with the graham cracker crust, and then it’s all topped with sweet and gooey marshmallow cream. Plus, toasting the marshmallow cream on top? You’ll notice that I let some of it get pretty charred…but I like it that way! I love the crunch and the flavor. These gooey brownies are a texture symphony!
• S’mores brownies from scratch. Every element of this recipe is homemade, including the Marshmallow Cream. It requires a little extra effort, but the result is a truly epic dessert.

Ingredient Notes

• Graham crackers: This recipe uses about 12 full graham crackers, crushed into fine crumbs and mixed with unsalted butter to form the base of our brownie.
• Unsalted butter: In addition to helping our graham cracker crust hold its shape, we add a little bit of butter to the brownie batter for added flavor.
• Dutch process cocoa: When it comes to brownies, Dutch process cocoa is my preferred cocoa because it has a much more intense chocolatey flavor than regular baking cocoa. 
• Boiling water: We use boiling water to “bloom” the cocoa powder, bringing out more chocolate flavor for super chocolatey brownies.
• Semi-sweet chocolate: I find that brownie batter is best when it uses two forms of chocolate, in this case, cocoa powder AND baking chocolate. We’ll also add semi-sweet chocolate chips to the brownie batter. 
• Vegetable oil: Using oil in addition to butter helps brownies to be super moist.
• Eggs: We use eggs in two places in this recipe, in the brownies and in the marshmallow cream. In the brownies, eggs add richness and bind all the other ingredients together, and in the marshmallow cream, egg whites are critical to forming the base and texture.
• Cream of tartar: Cream of tartar helps stabilize the egg whites so they whip up quicker and with more volume.
• Light corn syrup: Corn syrup as part of the sugar syrup for the marshmallow cream helps keep the cream fluffy, smooth, and spreadable.

Step-by-Step Instructions

1. Prep oven and pan. Preheat the oven to 350°F. Line an 8×8 inch square pan with aluminum foil, leaving an inch or two of overhang on the sides. This will help remove the baked brownies. Spray the foil with nonstick spray and set aside the prepared pan. 
2. Make the graham cracker layer. Use a food processor or a zip top bag and a rolling pin to crush 12 whole graham crackers into fine crumbs. You need 1½ cups of graham cracker crumbs. Either in your food process or in a small bowl, combine graham crackers crumbs with 5 tablespoons of melted butter. Press the graham cracker mixture into an even layer at the bottom of the pan. 
3. Make brownie layer. Bloom your cocoa powder by whisking together 5 tablespoons of boiling water and 2½ tablespoons of Dutch process cocoa powder in a large mixing bowl until smooth. Add 1 oz of finely chopped semi-sweet chocolate to the water and cocoa powder, whisking until the chocolate is melted. 
4. Add butter and oil. Whisk 2 tablespoons of melted butter and 5 tablespoons of vegetable oil into the chocolate mixture. The mixture may look clumpy and curdled—this is normal. 
5. Add remaining brownie ingredients. Add 1 egg, 1 egg yolk, and 1 teaspoon vanilla extract to the chocolate mixture. Stir until smooth, then add 1 cup of granulated sugar and stir until thoroughly combined. Finally, add ¾ cup plus 2 tablespoons of all-purpose flour, ¼ teaspoon salt, and ½ cup of semi-sweet chocolate chips. Use a spatula to gently fold the remaining ingredients into the mixture, taking care not to overmix.

6. Bake brownies. Pour the brownie batter over the graham cracker crust and carefully spread it into an even layer. Bake for 25-28 minutes in the preheated oven, or until a toothpick inserted in the middle comes out with a few moist crumbs. Be careful not to overbake, as this will make the brownies dry. Once the brownies are baked, remove them from the oven and allow them to cool completely while you make the marshmallow cream. 
7. Make syrup. In a small saucepan set over medium heat, combine ¾ cup granulated sugar, ½ cup of light corn syrup, ¼ cup of water, and a pinch of salt. Bring this mixture to a boil. Let it boil for 8 minutes, or until a candy thermometer reads 240°F, stirring occasionally.
8. Whip egg whites. In the bowl of a stand mixer with a whisk attachment, add 2 room-temperature egg whites and ¼ teaspoon of cream of tartar. Whip on medium-high speed until soft peaks form. 
9. Add syrup to egg whites. Once the syrup has reached 240°F, remove it from heat. Turn your stand mixer to low speed and slowly and carefully drizzle the syrup down the side of the stand mixer. After all the syrup has been added, turn the mixer up to medium-high speed and whip for 7-10 minutes or until stiff glossy peaks form. During the last minute of whipping, add 1½ teaspoons of vanilla extract.

10. Top brownies. Preheat your oven to broil and spread the marshmallow layer on top of the brownies. Place brownies underneath the broil and toast for 1-2 minutes,, watching carefully that they don’t burn. You could also use a kitchen torch to toast the marshmallow. 
11. Enjoy. Once the marshmallow fluff is toasted to your liking, remove the brownies from the pan and place them on a cutting board. Oil a chef’s knife to help you get clean cuts and serve.

Recipe Tips

You can absolutely use shortcuts for this recipe. Brownie box mix and store-bought marshmallow fluff will work great! You could also just lay normal marshmallows on top and toast those, I prefer the texture of marshmallow fluff. Personally, I prefer homemade brownies to boxed mix. It’s a labor of love, but it’s so worth it!  

There are so many fun s’mores ideas that will translate well to these brownies. Here are a few ideas:

• Make peanut butter cup s’mores brownies by pressing peanut butter cups on top of the brownie batter before baking, or swirl some peanut butter into the batter for peanut butter s’mores brownies 
• Make an Oreo Crust for the base instead of a graham cracker crust for Oreo s’mores brownies
• Use my Red Velvet Brownies recipe to make red velvet s’mores brownies

You can toast the marshmallow exactly how you like it. Some people like it barely toasted, and others like it golden brown, I admit I’m one of those people who likes it a little charred! Definitely don’t skip the toasting, though, because it makes the texture so yummy. 

To get clean cuts through the gooey marshmallow, use a sharp chef’s knife and oil it. This will make it so the marshmallow doesn’t stick to your knife!

Make Ahead, Storing, and Freezing

Make Ahead: These brownies were delicious the second and third day after making them, so you could definitely make them a day or two in advance. For the best crispy top, you might wait until just before serving to toast the marshmallow cream.

Storing: Store leftover s’mores brownies in an airtight container at room temperature for 3-4 days. Honestly, I’m not sure how long they’ll last because they were gone at my house in 3 days! To make them last longer, keep them in the fridge for up to a week.

Freezing: Flash freeze individual brownie slices, then wrap each slice in plastic wrap and place in an airtight container or zip-top bag before storing the freezer. Brownies will last for up to 2 months. Remove and let thaw in the fridge or on the counter.

Recipe FAQs

More Brownie Recipes

• Peppermint Bark Brownies
• Biscoff Brownies
• Buckeye Brownies
• BYU Mint Brownies
• Oreo Truffle Brownies