S’mores brownies are rich, fudgy brownies with melty chocolate and toasted marshmallows for all the flavor of classic s’mores in an easy dessert bar. Made with a simple one-bowl brownie batter, they’re a fun summer treat without the campfire mess.
If you love s’mores but don’t love building a campfire, these fudgy s’mores brownies are a delicious alternative. They combine rich homemade brownies with melty chocolate and toasted marshmallows for a dessert that’s packed with classic s’mores flavor.
The brownies come together in one bowl, making them easy enough for weeknights, parties, and summer gatherings. Like my golden graham s’mores bars, they’re a simple way to enjoy everything you love about s’mores without the sticky fingers and cleanup.
Ingredient notes and substitutions
- Graham crackers: Feel free to substitute chocolate graham crackers if you prefer.
- Unsalted butter: You can use salted butter in place of the unsalted butter. If using salted butter, decrease the salt to 1/2 teaspoon.
- Vanilla extract: You can decrease the vanilla to 1 teaspoon if you prefer.
- Flour: To properly measure the flour, either weigh it (click “metric” just above the ingredients for the weights) or sift, lightly spoon into the measuring cup, and level.
- Cocoa powder: I use unsweetened cocoa powder (unsweetened cocoa powder is the type commonly found in grocery stores) and haven’t tried using Dutch process cocoa powder in this recipe.
How to make s’mores brownies
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given in the recipe card below.
Step 1: Preheat oven to 350 degrees F. Spray a 9×13 metal pan with nonstick spray. Line with parchment paper for easy removal. Set aside.
Step 2: Layer the bottom of the pan with the graham crackers. If needed, break graham crackers to fill any gaps between the crackers to form a graham cracker crust. Set aside.
Step 3: In a large bowl, whisk together the melted butter, sugars, and vanilla until well combined.
Step 4: Stir in the eggs, one at a time, mixing well after each addition.
Step 5: Add flour, cocoa powder, and salt. Stir until just incorporated.
Step 6: Pour the brownie batter evenly into the prepared pan on top of the graham crackers. Use a flexible spatula to spread the brownie batter mixture into an even layer. Sprinkle chocolate chips on top of the batter in the pan.
Step 7: Bake for 20 minutes. The brownies will still be underdone, but this will allow you to add the marshmallows.
Step 8: Sprinkle marshmallows evenly over the top of the underbaked brownies. Return them to the oven and bake for an additional 8-10 minutes.
Step 9: Cool brownies for about 10 minutes before adding the Hershey’s bar pieces and broken graham cracker pieces on top.
Step 10: Cool brownies for about an hour before lifting them out of the pan and cutting into bars.
Recipe Tips!
- Don’t overbake the brownies: Slightly underbaked brownies stay fudgy and soft.
- Add the marshmallows near the end: This helps keep them soft and gooey instead of overcooked.
- Watch carefully when toasting: Marshmallows can brown quickly under the broiler.
- Let the brownies cool slightly before slicing: This helps the brownies hold together better.
- Use good-quality chocolate: The Hershey’s milk chocolate bars add a lot of flavor to the finished bars but feel free to substitute with your favorite brand of chocolate.
- Use a sharp knife for cleaner cuts: Wiping the knife between cuts helps when working with marshmallows.
Storage
Store any leftover in an airtight container at room temperature. It will keep for about 2-3 days when properly stored.
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S’mores Brownie Recipe
Equipment
Ingredients
- 8-12 honey graham cracker sheets plus 1 to 2 extra for topping
- 1 cup unsalted butter melted
- 1 ½ cups light brown sugar packed
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs at room temperature
- 1 ¼ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 1-2 cups mini marshmallows
- 1- 2 Hershey’s chocolate bars broken into pieces
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13 baking dish with nonstick spray. Line with parchment paper for easy removal. Set aside.
- Layer the bottom of the pan with the graham crackers. If needed, break the crackers to fill any gaps between the crackers. Set aside.8-12 honey graham cracker sheets
- In a large bowl, whisk together the butter, sugars, and vanilla until well combined.1 cup unsalted butter, 1 ½ cups light brown sugar, ½ cup granulated sugar, 1 tablespoon vanilla extract
- Stir in the eggs, one at a time, mixing well after each addition.4 large eggs
- Add flour, cocoa powder, and salt. Stir until just incorporated.1 ¼ cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 teaspoon kosher salt
- Pour batter evenly into the prepared baking dish on top of the graham crackers. Sprinkle chocolate chips on top of the batter in the pan.1 cup semisweet chocolate chips
- Bake for 20 minutes. The brownies will still be underdone, but this will allow you to add the marshmallows.
- Sprinkle marshmallows evenly over the top of the underbaked brownies. Return them to the oven and bake for an additional 8-10 minutes.1-2 cups mini marshmallows
- Cool brownies for about 10 minutes before adding the Hershey’s bar pieces and broken graham cracker pieces on top.1- 2 Hershey’s chocolate bars
- Cool brownies for about an hour before lifting them out of the pan and cutting into bars.
Notes
- Graham crackers: Feel free to substitute chocolate graham crackers if you prefer.
- Unsalted butter: You can use salted butter in place of the unsalted butter. If using salted butter, decrease the salt to 1/2 teaspoon.
- Vanilla extract: You can decrease the vanilla to 1 teaspoon if you prefer.
- Flour: To properly measure the flour, either weigh it (click “metric” just above the ingredients for the weights) or sift, lightly spoon into the measuring cup, and level.
- Cocoa powder: I use unsweetened cocoa powder and haven’t tried using Dutch process cocoa powder in this recipe.
- Hershey’s Milk Chocolate Bars: Feel free to substitute your favorite type of chocolate bar or even additional chocolate chips.
- Nutrition values are estimates.
Nutrition
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