These S'more Brownies take me right back to summer camping weekends with my family. We spent a lot of weekends packed into the camper, and no matter where we were, the day usually ended around a campfire with marshmallows on sticks.
We'd toast them until they were golden and gooey, then tuck them between graham crackers with a piece of chocolate. That first bite outside by the fire is still one of my favorite summer memories.
As I got older, camping season kind of dropped off the radar. Life changed, schedules got busier, and camping just wasn't as easy or convenient as it used to be. That's when I make these s'mores brownies. They have a rich brownie base topped with marshmallows, chocolate chips, and crushed graham crackers, then they bake until the marshmallows are golden and the pan smells like summer.
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Why These S'more Brownies Work
Campfire flavor: You get the toasted marshmallow, chocolate and graham cracker flavor of a s'more without needing a campfire.
Fudgy brownies: The brownie base is rich and fudgy, and it holds up well under all those sweet toppings.
Great for sharing: This makes a big pan, so it's an easy one to take along to a cookout, potluck, or family get-together.
Get that Campfire Char
If you want the marshmallows to look more like they came from the campfire, put the brownies under the broiler for a few extra minutes after they bake. Watch them close, because marshmallows can go from golden to burnt fast. A kitchen torch works too, and gives you more control over how toasted they get.
Instructions
These brownies come together in a few simple steps, then bake until the marshmallows are golden and gooey.
- Step 1: In a large bowl, combine butter, sugar, and vanilla extract.
- Step 2: Add eggs, and whisk until well combined.
- Step 3: Add flour, salt, and cocoa powder.
- Step 4: Stir together wet and dry ingredients until well combined.
- Step 5: Transfer brownie batter to prepared baking dish and bake 15 minutes.
- Step 6: Remove partially baked brownies and add toppings. Return to oven and bake 20 minutes longer.
Hint: for easiest removal, allow the brownies to cool completely. Then use a spatula to loosen any edges. The brownies should easily slide right out of the baking dish.
Swaps You Can Make
- Vegetarian option: Use vegan marshmallows, since regular marshmallows usually contain gelatin.
- Graham cracker swap: Golden Grahams cereal can be used in place of the crushed graham crackers.
- Chocolate choice: Milk chocolate chips can be used instead of dark chocolate chips if you like a sweeter brownie.
Variations
- Add nuts: Stir ½ cup chopped walnuts or pecans into the brownie batter.
- Make it fun: Swap the chocolate chips with M&M candies for more color.
- Sweet and salty: Use crushed kettle chips or corn chips in place of the graham crackers for a salty crunch.
If you love marshmallow desserts, you may like these Chocolate Kahlua Cupcakes with marshmallow filling too!
Storage
Refrigerator: Store the brownies in an airtight container in the refrigerator for up to 1 week.
Freezer: Once the brownies are baked and cooled, store them in a freezer-safe container up to 3 months. Thaw at room temperature before serving.
Make ahead: Bake the brownie base for the first 15 minutes, then cover and refrigerate it up to 1 day ahead. Add the marshmallow topping and finish baking before serving.
Helpful Tips
- Let the brownies cool completely before cutting. Loosen the edges with a spatula first, and they should come out of the pan easier.
- Use the back of a spoon or an offset spatula to spread the batter evenly in the pan before the first bake.
- A well-greased glass baking dish helps prevent sticking. Parchment paper makes them even easier to lift out and cut.
Before You Bake
Not for this recipe. The eggs give the brownies enough lift, and leaving out baking powder helps keep them fudgy instead of cakey.
Yes. Cut the recipe in half and plan on the brownies being a little thicker. You may need to add a few extra minutes to each bake time. A toothpick should come out with a few moist crumbs, but not wet batter.
These brownies have more butter and less flour than a cakey brownie. This gives them a richer, denser texture and helps them hold up under the marshmallow topping.
Serve with...
These brownies are good with a mug of Salted Caramel Mocha Latte or a cup of Creamy Hot Cocoa, especially on a chilly night. For an dessert, serve one with a scoop of Homemade Vanilla Bean Ice Cream and call done!
More S'mores, Please
For more s'more flavor, try my Air Fryer S'mores. They have the same marshmallow, chocolate and graham cracker goodness, and they're ready in minutes with no oven needed.
My Homemade Chocolate Marshmallows are worth making too. I make them just so I have a reason to bake another pan of these brownies!
And, for more brownies from my kitchen, my Loaded Peanut Butter Cup Brownies and Mocha Brownies are both regulars around here.
📖 Recipe
S'more Brownies
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Ingredients
- 1 cup unsalted butter , melted
- 3 cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup chocolate chips
- 2 cups mini marshmallows
- 6 sheets graham crackers , broken into bite sized pieces
Instructions
- Pre-heat oven to 350 degrees. Lightly spray a 9x13 baking pan with non stick cooking spray or line with parchment paper.
- Combine melted butter, sugar, and vanilla in a large bowl.
- Beat the eggs into the butter mixture, one at a time, mixing well after each addition.
- In a medium bowl, whisk together the flour, cocoa powder, and salt. Gradually stir flour mixture into wet ingredients until just combined.
- Bake in preheated oven for 15 minutes. Remove from oven and top with mixture of marshmallows, chocolate chips, and graham crackers. Return brownies to oven and bake 20 minutes longer.
- Remove pan and cool completely on wire rack before cutting.
Michelle Hon says
The brownie looks absolutely divine. Thanks for sharing!