S’mores brownies are delicious twist on classic campfire treat. They’re made with a crunchy graham cracker crust, topped with a rich and fudgy brownie layer, gooey toasted marshmallows and melted mini chocolate bars.
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Why Should You Make This Recipe
Crumbly graham crackers topped with melted chocolate and gooey toasted marshmallows is a classic campfire treat everyone loves. I have several s’mores recipes on the blog that I absolutely adore. My S’mores Cookies, S’mores Tahini Cookie Bars, S’mores Dip and Easy S’mores Truffles are all fantastic s’mores recipes. I am so excited to add these thick, rich and fudgy smores brownies to the blog. I know you will love them as much as I do!
- Layers of flavors and textures. From the crunchy graham cracker crust to the fudgy brownies and gooey toasted marshmallows with melted chocolate bars, these s’mores topped brownies are a flavorful delight.
- One bowl brownies: These deliciously decadent brownies with s'mores come together quickly and easily in one bowl.
Ingredients
Before I show you how to make brownies smores, make sure you have these ingredients ready to go.
- Dry Ingredients: Gather your all purpose, cocoa powder and salt.
- Wet ingredients: Gather your butter, chocolate chips, sugar, eggs and vanilla extract.
- S’mores Toppings: Gather your graham crackers, marshmallows and hershey's bars.
Substitutions
Here are my recommended substitutions to make these s’mores layered brownies if you need them.
- Graham Crackers: Use your preferred graham crackers. If you prefer something a bit salty, use a layer of ritz crackers in place of the graham crackers.
- Semi Sweet Chocolate Chips: Feel free to use any brand of chocolate chips you have on hand.
- Butter: I like to use unsalted “sweet cream” butter in almost all my baking recipes. This is the most common and widely available butter in the US.
- Granulated Sugar: Maple sugar would be a good refined sugar free substitute for these fudgy brownies with graham crackers and marshmallows.
- Eggs: This is an essential ingredient for these rich and fudgy brownie s’mores bars. This recipe hasn’t been tested without eggs.
- Vanilla Extract: This provides a lovely background flavor. Omit if you need to.
- Cocoa Powder: Any type of unsweetened cocoa powder or Dutch processed cocoa powder will work well in this fudgy brownie recipe. However, I love using dutch process cocoa powder for its mellow, but intensely chocolate-y flavor.
- All purpose flour: To make these s'mores topped brownies gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based on weight (60 g) rather than cup for cup.
- Marshmallows: Mini marshmallows work best for these brownie s’mores bars. If needed, use dollops of marshmallow fluff.
- Hershey’s Milk Chocolate Bars: Feel free to use your preferred milk chocolate bars or chocolate chips.
Variations
- Box Mix S’mores Brownies: Make these as s’mores topped brownies with box mix. For an 8 x 8 sized pan, you’ll need one box of brownie mix (I personally like Ghirardeli) plus any ingredients listed on the box. Make sure to have the graham crackers, mini marshmallows and mini hershey’s bars ready as well. Prepare the brownie mix according to the box directions. Spread into a 8 x 8 pan, metal is preferable. Bake the brownies according to the box directions, minus about 8 - 10 minutes. The last 8 - 10 minutes of baking the brownies will also bake the toppings, as written the in the recipe directions.
- S’mores Brownies with Marshmallow Fluff: Prepare the graham cracker crust and brownies as written in the recipe. Bake the brownies for the full time without topping the brownies with the s’mores toppings. Fully cool the brownies in the pan for 1 hour. Top with 13 - 14 oz. marshmallow fluff. For the classic s’mores taste, use a blowtorch to toast the marshmallows.
How To Make
Learn how to make s’mores brownies in a few easy steps.
- Preheat the oven to 350 F (177 C). Line a 8 x 8 metal pan with a layer of parchment paper along the two sides and bottom of the pan. Layer the bottom of the pan with graham crackers. If needed, break some of the crackers to fit any gaps between the crackers.
- In a microwave safe mixing bowl add the butter and chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together. Gently mix in the granulated sugar just to barely combine and return the mixing bowl to the microwave. Heat for 1 more minute. Now mix the sugar fully into the melted butter and chocolate. Allow the mixture to sit for 5 minutes if needed to cool to warm, rather than hot. Vigorously stir in the eggs for one minute. Whisk in the vanilla extract and cocoa powder and salt until smooth and glossy. Whisk in the flour until well combined.
- Evenly scoop the brownie batter into the prepared pan on top of the graham crackers. Use a flexible spatula to smooth the top of the brownies as needed. Bake for about 25 minutes. Carefully remove the mostly baked brownies from the oven. This is just to top the brownies with the s’mores ingredients. The brownies will continue to bake for another 8 - 10 minutes.
- Evenly top the brownies with mini marshmallows, followed by the graham crackers and finally the mini chocolate bars. Return the s’mores topped brownies to the oven for an additional 8 - 10 minutes. Cool the brownies in the pan for 1 hour. Lift the brownies from the pan using the parchment paper onto a cutting board or serving board, cut and enjoy.
How To Store, Freeze and Thaw
- Store: Once the brownies have cooled completely to room temperature, store them in an airtight container in the fridge for up to 1 week. If the brownies are not topped with caramel sauce, the brownies can be stored at room temperature or the fridge.
- Freeze and Thaw: I do not recommend freezing the smores brownies. The texture of the toasted marshmallow doesn’t work well after freezing and thawing.
M’s Expert Tips
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in deliciously fudgy and chewy brownies. If the eggs are still a little cool, that is fine for this recipe.
- Use a 8 x 8 pan metal pan. This recipe was created using an 8x8 aluminum pan. If you are using a glass baking dish, turn the oven temperature down to 325 F (166 C). You may need to add a few more minutes to the baking time.
- Line the baking pan with parchment paper. This helps to release the brownies from the pan more easily. You can also lightly grease the pan if you prefer not to line it with parchment paper.
- Fully cool the brownies: You may be very tempted to slice into these s’mores brownie bars as soon as they come out of the oven, but a little cooling time is needed to fully set the brownies.
- Use a sharp knife and clean between cuts. This is the the best way to cut these brownies. The marshmallow top is very sticky even after cooling, so make sure to clean the knife between cuts.
FAQs
What are s’mores?
S’more is a contraction of two words “some more.” This term first appeared in a cookbook in the 1920’s to describe a chocolate, marshmallows and graham cracker sandwich cookie.
Is milk chocolate or dark chocolate better for s’mores?
Milk chocolate has a higher cocoa butter fat content than dark chocolate. For this reason, it tends to melt more easily than dark chocolate which is perfect for s’mores. For this smores brownie recipe, plan to melt dark or semi sweet chocolate into the brownies if you prefer dark chocolate. Use milk chocolate on top as it will melt faster and taste more like a classic s’more.
What can I use instead of graham crackers for s’mores?
If you’re craving something salty and sweet, any kind of chip or cracker works well here. Ritz crackers are a fantastic choice.
Can I make this in a different pan size?
Make this in a 9 x 13 pan by by doubling the recipe. The baking time should remain the same.
Other Brownie Recipes To Try
If you try this S’mores Brownies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
S'mores Brownies Recipe
S’mores brownies are delicious twist on classic campfire treat. They’re made with a crunchy graham cracker crust, topped with a rich and fudgy brownie layer, gooey toasted marshmallows and melted mini chocolate bars.
Equipment
- 1 8x8 baking pan metal preferred
- 1 sheet parchment paper
- 1 microwave safe large mixing bowl
Ingredients
- 5 graham cracker "sheets"
- ½ cup (113 g) unsalted butter
- ½ cup (85 g) semi sweet chocolate chips
- 1 cup (200 g) sugar
- 2 large eggs, room temperature
- ½ cup (40 g) unsweetend or Dutch processed cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup (60 g) all purpose flour
- 1 - 1½ cups (45 - 68 g) mini marshmallows
- 1 1.55 oz. hershey's chocolate bar
- 1 graham cracker, roughy crushed
Instructions
- Preheat the oven to 350 F (177 C). Line a 8 x 8 metal pan with a layer of parchment paper along the two sides and bottom of the pan.
- Layer the bottom of the pan with graham crackers. If needed, break some of the crackers to fit any gaps between the crackers.5 graham cracker "sheets"
- In a microwave safe mixing bowl add the butter and chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together.½ cup (113 g) unsalted butter, ½ cup (85 g) semi sweet chocolate chips
- Gently mix in the granulated sugar just to barely combine and return the mixing bowl to the microwave. Heat for 1 more minute. Now mix the sugar fully into the melted butter and chocolate. Allow the mixture to sit for 5 minutes if needed to cool to warm, rather than hot.1 cup (200 g) sugar
- Vigorously stir in the eggs for one minute. The batter should become smooth and will fall down like a ribbon when the whisk is lifted from the bowl. Whisk in the vanilla extract and cocoa powder and salt until smooth and glossy. Whisk in the flour until well combined.2 large eggs, room temperature , ½ cup (40 g) unsweetend or Dutch processed cocoa powder, 1 teaspoon vanilla extract , ¼ teaspoon salt , ½ cup (60 g) all purpose flour
- Evenly scoop the brownie batter into the prepared pan on top of the graham crackers. Use a flexible spatula to smooth the top of the brownies as needed. Bake for about 25 minutes. Carefully remove the mostly baked brownies from the oven. This is just to top the brownies with the s’mores ingredients. The brownies will continue to bake for another 8 - 10 minutes after topping.
- Evenly top the brownies with mini marshmallows, followed by the graham crackers and finally the mini chocolate bars. Return the s’mores topped brownies to the oven for an additional 8 - 10 minutes. Cool the brownies in the pan for 1 hour. Lift the brownies from the pan using the parchment paper onto a cutting board or serving board, cut and enjoy.1 - 1½ cups (45 - 68 g) mini marshmallows, 1 1.55 oz. hershey's chocolate bar, 1 graham cracker, roughy crushed
Notes
Store: Once the brownies have cooled completely to room temperature, store them at room temperature in an airtight container for up to 5 days.
See Variations section of the blog post to make these S'mores Brownies with box brownie mix or with marhsmallow fluff.
did you make this recipe?tag @olivesnthyme on Instagram
Bianca C. says
When using boxed brownie mix, can we still use a graham cracker crust?
Megan says
Hi Bianca. Yes, you can still use a graham cracker crust. The only part of the recipe that will change is the brownie layer. I hope this helps!