Your new favorite treat for this fall! Three decadent layers of honey graham crackers, supremely fudgy chocolate brownies, and toasted marshmallows finished with homemade chocolate sauce and graham cracker crumbs. Share with family and friends for a campfire experience indoors!
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For those inclement weather days that are unsupportive of roasting marshmallows over an open fire, these s'mores brownies make a terrifically tasty substitute.
These festively-autumnal treats actually utilize my Fudgy Chocolate Brownies for maximum chocolate flavor and intensity, of which perfectly matches the sweetness from the graham crackers and the caramel notes from the toasted marshmallows.
And to Hank Hill's abundant disappointment, you don't need any propane-powered firepits or butane torches to achieve stunning results. Just use your oven's broiler setting (or bake between 450-500 degrees Fahrenheit) for 1-2 minutes and watch the marshmallows transform from pillowy soft to crispy golden brown.
See what people are saying
"They were a resounding success!...We didn't have the willpower to wait until they fully cooled, so they were falling apart, but they were so delicious!" - Real feedback from recipe testers.
What Are S'mores Brownies?
S'mores brownies bake on a sweet foundation of honey graham crackers, then brownie batter is scooped and spread into an even layer overtop and fully baked before being topped with marshmallows, chocolate sauce, and graham cracker crumbs. Unlike regular s'mores, these brownies are much neater to eat by hand while still satisfying your campfire cravings.
Reasons Why Chocolate Lovers Make This Recipe
- Visually stunning -- these s'mores brownies are the embodiment of drama, especially when drizzled with chocolate sauce and flecked with graham cracker crumbs. If you are looking to wow a crowd, then this recipe is for you.
- Texturally satisfying -- the crunch of the graham crackers, the fudgy centers of the chocolate brownies, finished with the gooey chew of toasted marshmallows--these brownies really are a journey of themselves.
- Perfect for s'mores season -- no campfire required to enjoy gooey gobfuls of toasted marshmallows and fudgy, intensely chocolaty brownies.
Ingredients and Variations
While this recipe might seem complicated, it's actually surprisingly simple to put together and is perfect for beginner bakers who want to explore twists on classic desserts. A few notes on some ingredients:
Honey graham crackers -- the foundation for all s'mores. Use enough graham crackers to completely cover the bottom of the pan so that no large gaps remain. If done correctly, each brownie should be supported by the crackers enough so that the brownies can be eaten neatly by hand-- that's the fun of regular s'mores, after all! Reserve half of a cracker to crumble overtop the marshmallow layer, if desired.
Melted butter -- butter adds fat and fudginess to recipes, and using hot melted butter helps dissolve the sugar enough to generate those flaky, crackly brownie tops everyone knows and loves.
Powdered sugar -- I always use powdered sugar in brownie recipes for its superfine texture that more readily dissolves in hot butter, as noted above.
Premium dark chocolate -- adding real chocolate helps create fudgier brownies, and using dark chocolate intensifies both chocolate and peanut butter elements.
Jumbo marshmallows -- to maintain balance between the other layers in these brownies, cut marshmallows in half or thirds and arrange them so that they completely cove the brownies. If you don't have large marshmallows, you can substitute with any other size, but they're smaller size might lend to being more unruly when trying to position them, and you will obviously need a larger quantity to cover the surface area of the brownies.
Tips for Success
- Structurally-sound layers are key to the success of this recipe. Ensure the graham cracker layers have no gaps in between, that the brownies are baked all the way through, and that the marshmallows melt evenly across the tops. Maintaining this structural integrity guarantees a satisfying bite each and every time.
- While not required, utilizing the chocolate sauce adds another chocolate element to this dish while also giving something for the graham cracker crumbs to adhere to, rather than making a crumbly mess between bites.
- When broiling the marshmallows, do NOT walk away from your oven. Check on them every 30-60 seconds, as marshmallows go from white to burned in a moment.
Storage and Reheating Instructions
If topped with chocolate sauce, keep these brownies in an airtight container in the refrigerator for 5-7 days. However, without chocolate sauce, these brownies will keep in either an airtight container or resealable bag on the counter for 5-7 days.
If the brownies have been refrigerated, allow for them to sit at room temperature for 5-10 minutes. If they have been on the counter, then they can be eaten as-is. I don't recommend microwaving these brownies as I do with my other brownie recipes, as the graham crackers tend to get a bit soggy and the marshmallow balloon and then collapse.
S'mores Brownies
Ingredients
- honey graham crackers
- 150 grams butter, melted
- 250 grams confectioner's sugar
- 2 whole eggs, chilled
- 2 teaspoons vanilla extract
- 60 grams vegetable oil
- 4.5 ounces premium dark chocolate, melted
- 120 grams all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoons salt
- 200 grams semi-sweet chocolate chips
- jumbo marshmallows, cut into halves or thirds
- chocolate sauce and graham cracker crumbs, for garnish optional
Instructions
- Preheat oven to 350 ℉. Lightly grease an 8x8" metal baking pan with nonstick cooking spray, line with parchment paper, then lightly grease the parchment as well. Set aside
- In a mixing bowl, combine the melted butter and sugar and stir to help the sugar dissolve. Add the vanilla extract, eggs, oil, and melted chocolate and mix until combined.
- Sift in the flour, cocoa powder, baking soda, and salt, and gently fold in until no raw flour is visible. Gently fold in the chocolate chips.
- Pour the batter to the prepared baking pan. Bake for 40-45 minutes, until a toothpick inserted in the center comes out with a few wet crumbs. Allow the brownies to fully cool in the pan on a wire cooling rack before cutting into slices.
