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Ultimate S'mores Brownies

These decadent s'mores brownies feature a rich, fudgy chocolate base, a layer of gooey marshmallows, and a crunchy graham cracker topping. They're the perfect fusion of a classic campfire treat and a beloved baked good.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Unsalted butter melted and slightly cooled
  • 2 cups Granulated sugar
  • 4 large Eggs room temperature
  • 2 tsp Pure vanilla extract
  • 1 cup All-purpose flour spooned and leveled
  • 3/4 cup Unsweetened cocoa powder natural or Dutch-processed
  • 1/2 tsp Salt
  • 1 1/2 cups Semi-sweet chocolate chips divided
  • 2 cups Mini marshmallows
  • 1 1/2 cups Graham cracker crumbs about 10 full sheets, crushed
  • 1/4 cup Unsalted butter melted, for topping

Equipment

  • 9x13 inch metal baking pan
  • Parchment paper
  • Large mixing bowls
  • Whisk and rubber spatula
  • Fine-mesh sieve or sifter
  • Offset spatula (helpful for spreading)
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment paper, leaving an overhang on the long sides for easy removal. Lightly grease any exposed pan. This setup is non-negotiable for clean slices later.
  2. In a large bowl, whisk together the melted butter and sugar for a full minute until well combined. Add the eggs one at a time, whisking vigorously after each addition until the mixture is smooth and slightly thickened. Stir in the vanilla extract. This step builds the structure for a fudgy, not cakey, brownie.
  3. Sift the flour, cocoa powder, and salt directly into the wet ingredients. Use a rubber spatula to fold gently until just a few streaks of flour remain. Fold in 1 cup of the chocolate chips. Do not overmix. Spread this thick batter evenly into your prepared pan.
  4. Bake on the center rack for 25 minutes. The brownies will look set at the edges but still slightly soft in the center. Remove from the oven and immediately sprinkle the remaining 1/2 cup of chocolate chips evenly over the top. Let sit for 2 minutes to melt, then spread gently with an offset spatula.
  5. In a medium bowl, toss the graham cracker crumbs with the 1/4 cup of melted butter until evenly coated. Sprinkle the mini marshmallows in an even layer over the warm brownies, followed by the buttered graham cracker crumbs. Return the pan to the oven for 5-7 minutes, or just until the marshmallows are puffed and lightly toasted. Watch closely!
  6. Place the pan on a wire rack and let the brownies cool completely in the pan—this is crucial for the layers to set. Use the parchment overhang to lift the entire slab onto a cutting board. For clean cuts, use a sharp knife dipped in hot water and wiped dry between slices. Serve and enjoy the gooey, crunchy, chocolatey magic.

Notes

Chef's Tips:
• For a dramatic, campfire-style top, use a kitchen torch to toast the marshmallows more evenly after baking.
• The most common mistake is cutting the brownies before they are fully cooled. Patience is key for defined layers.
• Serve with a glass of cold milk or a scoop of vanilla ice cream for the ultimate indulgence.
Food Safety:
• Ensure eggs are fresh and stored properly before use.
• Cool brownies completely before covering or storing to prevent condensation and sogginess.