Homemade S’mores Brownies Recipe tastes like a campfire classic colliding with a fudgy bakery brownie, all gooey marshmallow on top and buttery graham crust below. It suits bake-sale heroes, weeknight sweet tooth moments, and anyone craving chocolate with toasted marshmallow in about 1 hour. I bake a tray when friends drop by and keep pretending the missing corner served itself.
Why Homemade S’mores Brownies Recipe Is Worth It
Homemade S’mores Brownies Recipe gives you a crisp graham cracker base, a rich chocolate middle, and a toasty marshmallow cap in each bite. You control sweetness, chocolate intensity, and toastiness, which makes every pan hit the mark.
You also get real campfire flavor without smelling like smoke. The broiler or a kitchen torch finishes the marshmallows in under 2 minutes, which always thrills the crowd.
Ingredients You Need
- Graham cracker crust
- 1.5 cups graham cracker crumbs (about 150 g; Honey Maid works great)
- 2 tablespoons granulated sugar
- Pinch of fine sea salt
- 6 tablespoons unsalted butter, melted
- Brownie layer
- 1 cup unsalted butter, melted and slightly cooled
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder (natural or Dutch; I like Ghirardelli for deep flavor)
- 1 cup all-purpose flour (120 g)
- 1 teaspoon instant espresso powder, optional but tasty
- 1/2 teaspoon fine sea salt
- 1 cup semisweet chocolate chips or chunks
- Pantry shortcut: swap the scratch brownie layer for 1 family-size boxed brownie mix plus the box ingredients. Ghirardelli or Betty Crocker both bake up fudgy.
- Topping
- Equipment
- 9 by 13 inch metal baking pan, parchment paper, nonstick spray
- Mixing bowls, whisk, rubber spatula
- Microwave-safe bowl or small pot for melting butter
- Cooling rack and sharp knife
- Broiler or kitchen torch for toasting
Quick Tips & substitutions
- Line the pan with parchment and leave a two-sided overhang. You will lift the cooled slab out in one piece.
- Use a metal pan for clean edges and even heat. Glass can overbake the edges.
- Want shiny crackly tops? Whisk sugar into the warm melted butter, then beat in eggs until glossy.
- Keep the marshmallows from sinking by cooling the brownies 10 minutes before topping.
- Watch the broiler like a hawk. Toast can shift to char in seconds, so keep the oven door cracked and rotate the pan.
- No graham crackers? Use digestive biscuits or pretzel crumbs for a salty twist. Gluten-free grahams work too.
- Dairy free swap: use dairy free butter and chocolate, and check marshmallow brand for gelatin source that fits your needs.
- Short on time? Use the box mix and still par-bake the crust. The combo tastes bakery-level.
- No torch or broiler? Heat the oven to 450°F and toast on the top rack for 2 to 3 minutes.
- Add peanut butter chips, chopped nuts, or a swirl of dulce de leche for extra flair.
How to Make Homemade S’mores Brownies
Step 1: Prep pan and oven
Heat the oven to 350°F. Line a 9 by 13 inch metal pan with parchment and grease it. Set aside a cooling rack.
Step 2: Build and par-bake the crust
Stir graham crumbs, sugar, salt, and melted butter until the mixture feels like damp sand. Press it firmly into the pan. Bake 8 minutes, then set the pan on a rack.
Step 3: Mix the brownie batter
Whisk warm melted butter and sugar until glossy. Whisk in eggs one at a time, then add vanilla. Sift in cocoa, flour, espresso powder, and salt, then fold just until no dry streaks remain. Fold in the chocolate chips.
Step 4: Bake the brownies
Pour the batter over the warm crust and smooth the top. Bake 22 to 28 minutes, until a toothpick in the center shows moist crumbs. Set the pan on a rack and cool 10 minutes.
Step 5: Top with marshmallows and toast
Scatter marshmallows in an even layer. Broil 30 to 90 seconds on the top rack until golden and spotty brown. Rotate as needed so the top toasts evenly, and pull it before it darkens too much.
Step 6: Finish and slice
Press milk chocolate squares into the warm marshmallows, or sprinkle chips, and let them soften. Cool 30 to 45 minutes until set enough to slice. Lift the slab out by the parchment, oil a knife, and cut into 16 to 24 squares.
Variations
- Salted caramel: Drizzle 1/3 cup thick caramel over the brownie batter and swirl before baking, then finish with flaky salt.
- Mocha: Add 2 teaspoons espresso powder and use dark chocolate chunks for the mix-ins.
- Peanut butter cup: Fold 1 cup chopped peanut butter cups into the batter and use milk chocolate on top.
- Cookie swap: Use Biscoff or Oreo crumbs in place of grahams for a spiced or cookies-and-cream vibe.
- Skillet style: Bake in a greased 12 inch oven-safe skillet for a party-style dessert and scoop it warm.
Ways to Serve Homemade S’mores Brownies
- Serve slightly warm with vanilla or toasted marshmallow ice cream.
- Plate with fresh strawberries and a drizzle of hot fudge.
- Add a pinch of flaky sea salt on top to balance sweetness.
- Pack squares for picnics and re-toast the tops with a torch at the table.
- Pair with cold brew, hot cocoa, or after-dinner espresso.
Storage
Keep the brownies in an airtight container at room temperature for 2 days. Chill up to 5 days if your kitchen runs warm, and let slices sit 15 minutes before serving so the marshmallow softens again. Freeze tightly wrapped squares for up to 2 months, and thaw at room temperature. Re-toast the tops under the broiler for 10 to 15 seconds if you want that fresh campfire finish.
Homemade S'mores Brownies Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease or line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the crust: In a bowl, stir together graham cracker crumbs, sugar, melted butter, and salt until the mixture resembles wet sand and holds together when pressed.
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then remove from the oven and set aside while you prepare the brownies.
- Make the brownie batter: In a medium saucepan or microwave-safe bowl, melt the butter. Whisk in the sugar until combined, then whisk in the eggs and vanilla until the mixture looks thick and glossy.
- Add the cocoa powder, flour, salt, and baking powder to the wet ingredients and stir just until no dry streaks remain. Fold in chocolate chips if using.
- Spread the brownie batter evenly over the warm graham cracker crust, smoothing the top with a spatula.
- Bake for 20–25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Remove the pan from the oven and immediately sprinkle the mini marshmallows evenly over the hot brownie layer. Top with chopped chocolate and graham cracker pieces.
- Return the pan to the oven and bake for 3–5 minutes more, or just until the marshmallows are puffed and starting to turn golden brown. For extra toastiness, you can briefly broil for 1–2 minutes, watching closely to prevent burning.
- Let the brownies cool completely in the pan to allow the layers to set. Use the parchment overhang to lift out, then cut into squares and serve.
Notes
Approximate per serving (1 of 16): 260–280 calories; fat 12 g; saturated fat 7 g; carbohydrates 38 g; fiber 1 g; sugars 27 g; protein 3 g; sodium 170 mg. Values are estimates and will vary based on exact ingredients and portion sizes.