S’mores Brownies Recipe

If you love gooey campfire s’mores and rich fudgy brownies, this S’mores Brownies Recipe brings both together in one easy dessert recipe you can bake in your own kitchen—no smoky hair or mosquito bites required.

These s’mores brownies start with a buttery graham cracker crust, get topped with thick chocolate brownies, and finish with a golden marshmallow topping that stays soft and sticky. They’re everything you love about a campfire dessert, turned into neat(ish) little party dessert bars. I make a pan whenever my grown kids come home, or when we’re hosting game night and I want something crowd-pleasing but low-effort.

You can cut them small for a family friendly dessert after a weeknight dinner, or slice them big and dramatic for birthdays and cookouts. The layers look fancy, but the recipe is very forgiving. If you can stir, you can make these baked s’mores brownies.

And honestly, who’s going to complain about thick chocolate brownies on a chocolate graham crust with toasted marshmallows on top?

Why You’ll Love This S’mores Brownies Recipe

• Classic campfire flavor, zero campfire hassle – All the s’mores taste you love, made right in your oven.
• Fudgy, not cakey – These chocolate brownies are dense and rich, with that shiny, crackly top everyone fights over.
• Sturdy graham cracker crust – The chocolate graham crust holds together, so your layered brownie bars slice and serve neatly.
• No mixer needed – One saucepan, one bowl, and a whisk are plenty; perfect for busy weeknights.
• Great for parties and potlucks – Makes a big 9×13 pan of party dessert bars that travel well and disappear fast.
• Kid-approved and grown-up approved – A true family friendly dessert that hits the nostalgia button for adults too.
• Easy to customize – Add peanut butter, caramel, or gluten-free crackers and make it your own.
• Works year-round – Cozy enough for winter movie nights, but fun and summery for BBQs and 4th of July.

Ingredients

Here’s everything you need to make this S’mores Brownies Recipe. I’ve added a few little notes, like I would if you were standing in my kitchen with me.

For the Graham Cracker Crust

• 1 ½ cups graham cracker crumbs (about 12 full sheets; regular or chocolate grahams both work)
• ¼ cup granulated sugar
• ½ cup (1 stick) unsalted butter, melted and slightly cooled

Tip: If you’re crushing whole crackers, a food processor works fast; or place them in a zip-top bag and roll with a rolling pin. Aim for fine crumbs so the crust holds together.

For the Fudgy Brownie Layer

• 1 cup (2 sticks) unsalted butter
• 8 oz semisweet or dark chocolate, chopped (or use good-quality chocolate chips)
• 1 ¼ cups granulated sugar
• ¾ cup packed light brown sugar
• 4 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 1 cup all-purpose flour, spooned and leveled
• ⅓ cup unsweetened cocoa powder (natural or Dutch-process)
• ¾ tsp fine sea salt (or ½ tsp table salt)
• 1 cup semisweet chocolate chips (for extra chocolatey, bakery-style brownies)

Tip: Room temperature eggs blend more smoothly and help give you that gorgeous shiny top. If you forget, just place the eggs (in their shells) in a bowl of warm water for 5–7 minutes.

For the Marshmallow Topping

• 3–4 cups mini marshmallows (use more if you like a thicker layer)
• 1–2 graham cracker sheets, roughly crushed, for sprinkling on top (optional)
• Extra chocolate pieces or chips, for garnish (optional but very fun)

Tip: Mini marshmallows melt and toast more evenly than regular ones, which makes these gooey marshmallow brownies look nicer when you slice them.

Directions

Follow these steps and you’ll have thick, layered s’mores brownies with a buttery crust, fudgy center, and a toasty marshmallow topping.

1. Preheat the oven and prep your pan.
   Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides so you can lift the brownies out later. Lightly grease the parchment and sides with cooking spray or a bit of butter.

2. Make the graham cracker crust.
   In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until every crumb looks evenly moistened and it feels like wet sand. If it seems dry, add another tablespoon of melted butter.

3. Press and bake the crust.
   Pour the graham mixture into the prepared pan. Press it down firmly with the bottom of a measuring cup or glass, getting it into the corners. Bake for 8–10 minutes, until lightly fragrant and set. Set the pan aside while you make the brownie layer.

4. Melt the butter and chocolate.
   In a medium saucepan over low heat, melt the 1 cup of butter. Once mostly melted, add the 8 oz of chopped chocolate. Stir constantly until smooth and glossy. Remove from the heat and let it cool for 3–5 minutes so it doesn’t scramble the eggs.

5. Whisk in the sugars and eggs.
   Whisk the granulated sugar and brown sugar into the warm chocolate mixture. It will look thick and grainy at first—that’s fine. Add the eggs one at a time, whisking well after each, then stir in the vanilla. The batter should start to look shiny and a bit thicker.

6. Add the dry ingredients.
   In a separate bowl, whisk together the flour, cocoa powder, and salt. Sprinkle this mixture over the wet ingredients. Gently fold with a spatula just until you don’t see dry streaks. Fold in the chocolate chips. Try not to overmix; that helps keep the brownies fudgy, not cakey.

7. Bake the brownie layer.
   Pour the brownie batter over the warm graham cracker crust and spread it evenly with a spatula. Bake at 350°F for 22–28 minutes, or until the top is set, shiny, and a toothpick inserted in the center comes out with a few moist crumbs (but not wet batter).

8. Add the marshmallow topping.
   Pull the pan from the oven and immediately sprinkle the mini marshmallows over the hot brownie surface, covering as evenly as you can. Add extra chocolate chips or pieces if you’d like, plus a scattering of crushed graham crackers.

9. Toast the marshmallows.
   Return the pan to the oven for 3–5 minutes. Watch closely. You want the marshmallows puffed and lightly golden. For a more toasted look, switch the oven to broil for 30–60 seconds—but do not walk away. They can go from toasted to burnt very fast.

10. Cool and slice.
    Let the s’mores brownies cool in the pan for at least 1–1½ hours. For the cleanest slices, let them cool completely and even chill for 30–45 minutes. Use the parchment overhang to lift them out, then cut into bars with a sharp knife, wiping the blade between cuts.

Servings & Timing

• Yield: About 24 smaller bars, or 16 large bars
• Prep Time: 20 minutes
• Bake Time: 30–35 minutes total
• Cool Time: 60–90 minutes (hands-off, but worth it for neat slices)
• Total Time: About 2 hours, start to finish

If you’re serving these as warm, gooey campfire dessert bars, you can cut the cooling time a bit and embrace the mess. For cleaner party dessert bars, give them the full chill.

Variations

You know what? This S’mores Brownies Recipe is a great base for playing around. Here are a few fun twists:

• Peanut Butter S’mores Brownies – Swirl ½ cup warmed peanut butter into the brownie batter before baking for a Reese’s-style treat.
• Salted Caramel S’mores Brownies – Drizzle ⅓–½ cup thick caramel sauce over the baked brownies before adding the marshmallows, then finish as directed.
• Gluten-Free S’mores Brownies – Use gluten-free graham crackers and your favorite 1:1 gluten-free flour blend in the brownie layer.
• Dark Chocolate Espresso S’mores Brownies – Add 1–2 tsp instant espresso powder with the cocoa powder for a deeper chocolate flavor.
• Nutty Campfire Brownies – Fold ½–1 cup chopped toasted pecans or walnuts into the brownie batter for texture.
• S’mores Skillet Brownies – Make the recipe in a large 12-inch cast iron skillet for a rustic, shareable dessert you can serve warm with spoons.

Storage & Reheating

• Room Temperature:
  These s’mores brownies keep well, covered, at room temperature for 1–2 days. If your kitchen is very warm, the marshmallow topping may get extra sticky.

• Refrigerator:
  For longer storage, cover the pan or place bars in an airtight container and refrigerate for up to 5 days. The chocolate flavor actually deepens by day two. Let them sit at room temperature for 15–20 minutes before serving so the crust softens a bit.

• Freezer:
  You can freeze them, though the marshmallow topping can change texture slightly. If you do, freeze sliced brownies on a baking sheet until firm, then store in a freezer bag or container for up to 2 months. Thaw overnight in the fridge, then bring to room temp.

• Reheating (for that gooey effect):
  Warm individual brownies in the microwave for 10–15 seconds for melty chocolate and soft marshmallow. If you like them extra gooey, 20 seconds usually does it.

• Make-Ahead Tip:
  Bake the graham cracker crust and brownie layer the day before. Add the marshmallow topping and toast it just before serving, for that fresh-from-the-oven campfire dessert vibe.

Notes

• On texture: If you’re a fudgy brownie person (like I am), pull the pan from the oven when the toothpick still has moist crumbs. If it comes out totally clean, they’ll be more firm and less gooey.
• On sweetness: This is a sweet dessert—between the marshmallow topping and chocolate brownies, it leans indulgent. If you want to tone it down, use darker chocolate (70%) and reduce the granulated sugar in the brownie layer by ¼ cup.
• On cutting clean slices: A slightly chilled pan, a long sharp knife, and quick, confident cuts work best. Wipe the knife with a warm damp cloth between each slice.
• On pans: Glass pans often need a few extra minutes of bake time versus metal. If you’re using glass, start checking around 25 minutes but don’t be surprised if it takes closer to 30.
• On crowd-pleasing: I’ve tested these on everything from teenagers to my husband’s coworkers, and they always come back with one question: “You did save some of those s’mores brownies, right?”

FAQs

Can I use a boxed brownie mix for this S’mores Brownies Recipe?
Yes. Bake the graham cracker crust as directed, then prepare a 9×13 box brownie mix according to the package and pour it over the crust. Adjust bake time to what the box suggests, then add the marshmallow topping at the end.

Do I have to pre-bake the graham cracker crust?
I recommend it. Pre-baking helps the chocolate graham crust set so the bars slice cleanly and don’t crumble when you pick them up.

My marshmallows burned—what happened?
They probably spent a little too long under the broiler or were too close to the heating element. Next time, keep the pan on a middle rack and watch them constantly; pull the pan as soon as they’re light golden.

Can I make these s’mores brownies without eggs?
You can try an egg replacer (like a commercial egg substitute or a “flax egg”), but the texture will change. Use a brownie recipe that’s tested as egg-free if you need a guaranteed result.

Can I cut the recipe in half?
Yes. Bake in an 8×8 or 9×9 pan and reduce the crust and brownie ingredients by half. The bake time will be a bit shorter—start checking around 18–20 minutes.

Why are my brownies dry or cakey?
They were likely overbaked or overmixed. Next time, pull them when the center still looks slightly soft and the toothpick has moist crumbs, and fold the batter just until combined.

Can I use regular marshmallows instead of mini marshmallows?
Yes. Cut them in half and place them cut-side down for better melting. They’ll look a bit more rustic, but still taste great.

How do I make the marshmallow topping more “toasty” like a real campfire?
Use the broiler for 30–60 seconds, turning the pan if needed for even color. Keep the oven door cracked slightly and your eyes on the marshmallows the whole time.

Conclusion

This S’mores Brownies Recipe wraps up everything we love about classic s’mores—graham crackers, chocolate, and gooey marshmallows—into a pan of rich, fudgy chocolate brownies that feel special but are simple enough for a regular Tuesday. They’re nostalgic, they’re messy in the best way, and they never last long on the dessert table.

If you make these s’mores brownies, I’d love to hear how they turned out—tell me in the comments how you served them, and whether your crew likes them extra toasted or just lightly golden. And if you’re in a brownie mood, next time you might enjoy trying classic fudgy brownies or a pan of peanut butter swirl brownie bars for your dessert lineup.

S'mores Brownies

These S'mores Brownies layer a buttery graham cracker crust, rich fudgy brownies, and a gooey toasted marshmallow topping for an easy dessert bar that brings classic campfire flavor indoors.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 2 hours hrs

Course Dessert

Cuisine American

Servings 24 bars

Calories 350 kcal

Ingredients

  

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• 1 1/2 cups graham cracker crumbs about 12 full sheets; regular or chocolate grahams both work; finely crushed
• 1/4 cup granulated sugar for the graham cracker crust
• 1/2 cup unsalted butter 1 stick, melted and slightly cooled, for the graham cracker crust
• 1 cup unsalted butter 2 sticks, for the brownie layer
• 8 oz semisweet or dark chocolate chopped, or use good-quality chocolate chips
• 1 1/4 cups granulated sugar for the brownie layer
• 3/4 cup light brown sugar packed
• 4 large eggs at room temperature
• 2 tsp pure vanilla extract
• 1 cup all-purpose flour spooned and leveled
• 1/3 cup unsweetened cocoa powder natural or Dutch-process
• 3/4 tsp fine sea salt or 1/2 tsp table salt
• 1 cup semisweet chocolate chips for folding into the brownie batter
• 3 cups mini marshmallows up to 4 cups if you like a thicker layer
• 1 to 2 sheets graham crackers roughly crushed, for sprinkling on top (optional)
• extra chocolate pieces or chocolate chips for garnish on top (optional)

Instructions

 

• Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides to lift the brownies out later. Lightly grease the parchment and sides with cooking spray or butter.
• In a medium bowl, stir together the graham cracker crumbs and 1/4 cup granulated sugar. Pour in the 1/2 cup melted butter and mix until all the crumbs are evenly moistened and the mixture feels like wet sand. If it seems dry, add another tablespoon of melted butter.
  1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 cup unsalted butter
• Pour the graham mixture into the prepared pan. Press it down firmly with the bottom of a measuring cup or glass, making sure to get it into the corners. Bake for 8–10 minutes, until lightly fragrant and set. Set the pan aside while you make the brownie layer.
  1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 cup unsalted butter
• In a medium saucepan over low heat, melt 1 cup (2 sticks) unsalted butter. Once mostly melted, add the 8 oz of chopped semisweet or dark chocolate. Stir constantly until smooth and glossy. Remove from the heat and let it cool for 3–5 minutes so it does not scramble the eggs.
  1 cup unsalted butter, 8 oz semisweet or dark chocolate
• Whisk the 1 1/4 cups granulated sugar and 3/4 cup packed light brown sugar into the warm chocolate mixture. It will look thick and grainy at first. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract. The batter should become shiny and slightly thicker.
  1 1/4 cups granulated sugar, 3/4 cup light brown sugar, 4 large eggs, 2 tsp pure vanilla extract
• In a separate bowl, whisk together the flour, cocoa powder, and salt. Sprinkle this dry mixture over the wet chocolate mixture. Gently fold with a spatula just until no dry streaks remain. Fold in the chocolate chips. Avoid overmixing to keep the brownies fudgy, not cakey.
  1 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 3/4 tsp fine sea salt, 1 cup semisweet chocolate chips
• Pour the brownie batter over the warm graham cracker crust and spread it evenly with a spatula. Bake at 350°F (175°C) for 22–28 minutes, or until the top is set and shiny and a toothpick inserted in 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 surface. Add extra chocolate chips or pieces if you like, plus a scattering of crushed graham crackers on top.
  3 cups mini marshmallows, 1 to 2 sheets graham crackers, extra chocolate pieces or chocolate chips
• Return the pan to the oven for 3–5 minutes, watching closely, until the marshmallows are puffed and lightly golden. For a more toasted, campfire-style top, switch the oven to broil for 30–60 seconds, keeping the pan on a middle rack and watching constantly so the marshmallows do not burn.
  3 cups mini marshmallows
• Let the s'mores brownies cool in the pan for at least 60–90 minutes. For the cleanest slices, cool completely and chill for 30–45 minutes. Use the parchment overhang to lift the slab out of the pan, then cut into bars with a sharp knife, wiping the blade between cuts.

Notes

For fudgier brownies, pull them from the oven when a toothpick inserted in the center comes out with moist crumbs rather than clean. This is a sweet, indulgent dessert; to reduce sweetness, use darker chocolate (around 70%) and reduce the granulated sugar in the brownie layer by 1/4 cup. Glass pans often need a few extra minutes of bake time compared to metal. For cleaner slices, chill slightly and wipe your knife between cuts. Brownies can be stored covered at room temperature for 1–2 days, or refrigerated up to 5 days. Warm individual bars in the microwave for 10–20 seconds for a gooey, melty texture.

Nutrition

Calories: 350kcal

Keyword Brownie Bars, Fudgy Brownies, Gooey Dessert, Potluck Dessert, S'mores Brownies

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