These S'mores brownies stack up layers of nostalgia and chocolate in every gooey, crunchy bite. A buttery graham cracker crust supports a rich fudgy brownie, topped with toasted marshmallows and melted Hershey's chocolate that puddles into every corner. I first made these after a rainy camping trip got cancelled, and honestly, they turned out better than any campfire version I've ever had. They're simple enough for a weeknight but impressive enough to bring to any gathering.
If you love easy brownie recipes like my Biscoff Lava Cookies or the playful sweetness of Funfetti Cookie Sandwiches, you'll absolutely love these. They remind me of the warmth you get from Bavarian Cream Donuts, but with that classic campfire twist
Why You'll Love This S'mores Brownies
You're going to love these S'mores brownies because they're everything you want in a dessert without any fuss. The brownie batter comes together in one bowl, the crust is just crackers and butter, and the topping is as simple as scattering marshmallows and chocolate on top. You don't need a campfire, a fancy mixer, or any tricky techniques.
The texture is what really makes these stand out. The graham cracker crust stays crunchy even under all that fudgy S'mores Brownies, the marshmallows get toasted and gooey, and the chocolate melts just enough to create little pockets of sweetness. Every bite has all three layers, and the flavors balance each other perfectly.
They're great for kids, potlucks, or just a weekend baking project. You can make them in the morning and have them ready by afternoon. Plus, they look impressive when you cut them into squares, with all those melted marshmallows and chocolate pieces on top.
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S'mores Brownies Ingredients
Here's everything you need to make these delicious S'mores Brownies from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Graham Cracker Crust:
- Graham cracker sheets: These form the crunchy base that holds up the brownie layer. You'll break them to fit the pan, and they stay crisp even after baking.
- Unsalted butter: Melted butter soaks into the crackers and helps everything stick together. It also adds richness to the crust.
For the Brownie Layer:
- Semi-sweet chocolate chips: These melt into the butter to create a smooth, chocolatey base for the batter. They give the brownies a deep, fudgy flavor.
- Granulated sugar: Sweetens the brownies and helps create that shiny, crackly top when baked.
- Eggs (room temperature): Bind the batter together and add moisture. Room temperature eggs mix in more smoothly.
- Unsweetened or Dutch-processed cocoa powder: Adds intense chocolate flavor and a rich, dark color to the brownies.
- Vanilla extract: Enhances the chocolate flavor and adds a warm, sweet note.
- Salt: Balances the sweetness and brings out the chocolate flavor.
- All-purpose flour: Gives the brownies structure and keeps them from being too dense or cakey.
For the S'mores Topping:
- Mini marshmallows: These puff up and toast on top, getting golden and gooey. They're the classic s'mores ingredient that makes these brownies special.
- Hershey's chocolate bar: Breaks into pieces and melts over the brownies, adding extra chocolate and that nostalgic s'mores taste.
- Graham cracker (roughly crushed): Adds crunch and ties the whole s'mores theme together.
How to Make S'mores Brownies
Follow these simple steps to make perfect S'mores brownies every time.
Preheat your oven: Set the oven to 350°F (177°C) and line an 8x8 metal baking pan with parchment paper, making sure it covers the bottom and hangs over two sides. This makes lifting the brownies out later super easy.
Prepare the crust: Lay the graham cracker sheets flat on the bottom of the pan, breaking pieces as needed to fill in any gaps. You want full coverage so the brownie batter doesn't seep through.
Melt butter and chocolate: Combine the butter and chocolate chips in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each one, until everything is melted and smooth. This usually takes about 1 to 1.5 minutes total.
Mix in the sugar: Stir the granulated sugar into the melted chocolate mixture, then pop it back in the microwave for 1 more minute. Stir well so the sugar dissolves into the chocolate and butter. Let it cool for about 5 minutes if it feels too hot.
Add the eggs: Stir in the eggs vigorously for about 1 minute. The batter should look glossy and ribbon-like when you lift the whisk. This step helps create that fudgy texture.
Combine dry ingredients: Whisk in the vanilla extract, cocoa powder, and salt until smooth. Add the flour last and mix just until you don't see any streaks. Don't overmix or the brownies will turn out tough.
Layer the batter: Pour the brownie batter over the graham cracker crust, using a spatula to spread it evenly into all the corners. Smooth the top so it bakes evenly.
Bake the brownies: Bake for about 25 minutes, then pull the pan out of the oven. The brownies won't be fully done yet, but that's okay because you're adding the toppings next.
Add the s'mores topping: Scatter the mini marshmallows evenly over the brownies. Sprinkle the crushed graham cracker pieces on top, then break the Hershey's bar into squares and place them all over the surface.
Finish baking: Return the pan to the oven and bake for another 8 to 10 minutes. The marshmallows should puff up and turn golden brown, and the chocolate will start to melt.
Cool completely: Let the brownies cool in the pan for at least 1 hour. This helps them set so they're easier to cut. Once cooled, use the parchment paper to lift them out, transfer to a cutting board, and slice into 16 squares.
Substitutions and Variations
You can switch up a few ingredients and still get amazing S'mores Brownies.
If you don't have graham crackers, try using digestive biscuits or vanilla wafer cookies for the crust. They'll give you a slightly different flavor but still work great as a base.
For a gluten-free version, use a 1-to-1 gluten-free flour blend in place of all-purpose flour and gluten-free graham crackers for the crust. The texture will be almost identical.
If you want to skip the chocolate chips, you can use the same amount of chopped dark chocolate or milk chocolate instead. It'll melt the same way and taste just as good.
Regular-sized marshmallows work if you don't have mini ones. Just cut them in half or quarters so they toast evenly and don't burn on the outside before the insides get gooey.
For a more grown-up twist, sprinkle a little sea salt on top before the final bake. It balances the sweetness and makes the chocolate flavor pop.
Equipment For S'mores Brownies
Here's what you'll need to make these S'mores Brownies without any hassle.
- 8x8 metal baking pan (preferred): Metal pans heat evenly and give you nice crisp edges. If you only have glass, add a few extra minutes to the baking time.
- Parchment paper: Lines the pan and makes lifting the brownies out a breeze. It also keeps the crust from sticking.
- Microwave-safe mixing bowl: For melting the butter and chocolate together. A medium-sized bowl works best.
- Spatula: Helps you spread the batter evenly and smooth out the top before baking.
How to Store S'mores Brownies
Keep your S'mores Brownies fresh with the right storage.
Once they're completely cooled, store them in an airtight container at room temperature for up to 3 days. The marshmallows will stay soft, and the brownies will keep their fudgy texture.
If you want them to last longer, you can refrigerate them for up to a week. The brownies will firm up a bit in the fridge, but they're still delicious. Just let them sit at room temperature for 10 minutes before eating.
You can also freeze these brownies for up to 3 months. Wrap individual squares in plastic wrap, then place them in a freezer-safe bag or container. Thaw them overnight in the fridge or at room temperature for a few hours.
The marshmallows might lose a little bit of their puffiness after freezing, but the flavor stays just as good.
Serving Suggestions
Serve these S'mores Brownies in ways that make them even more special.
Warm them up in the microwave for 10 to 15 seconds and serve with a scoop of vanilla ice cream. The cold ice cream against the warm brownie is absolutely perfect.
Drizzle some chocolate sauce or caramel sauce over the top for extra richness. It adds another layer of sweetness and makes them look bakery-style.
Serve them with a glass of cold milk, hot chocolate, or even coffee. The flavors pair beautifully with something creamy or warm.
Cut them into smaller bite-sized pieces and arrange them on a platter for parties. They're easy to grab and always disappear fast.
Expert Tips
Use room temperature eggs so they mix into the batter smoothly. Cold eggs can cause the melted chocolate to seize up and get lumpy.
Don't skip the cooling time. If you try to cut them while they're still warm, the layers will slide around and the marshmallows will stick to your knife.
Line your pan with parchment paper that hangs over the edges. It makes lifting the brownies out so much easier and keeps the crust intact.
Watch the marshmallows closely during the final bake. They can go from golden to burnt pretty quickly, so keep an eye on them after the 8-minute mark.
FAQ
What's the secret to a gooey S'mores brownie?
The secret is taking the S'mores Brownies out of the oven while they're still slightly underdone before adding the toppings. When you bake them again with the marshmallows and chocolate, they finish cooking but stay fudgy in the middle. Also, don't overbake the final step. Those last 8 to 10 minutes are just enough to toast the marshmallows without drying out the brownie layer. My trick is to pull them out when the edges look set but the center still has a little jiggle.
Why is it called a S'more?
The name comes from "some more," because people always wanted more of them around the campfire. The treat became popular at summer camps in the early 1900s, and the name stuck. It's one of those desserts that's so good, you can't help but reach for another piece. These brownies have the same effect, trust me.
What are S'mores brownies?
S'mores brownies are a baked dessert that combines all the classic s'mores flavors in brownie form. You get a graham cracker crust on the bottom, a rich fudgy brownie layer in the middle, and toasted marshmallows with melted chocolate on top. They're easier to make than traditional s'mores and way less messy. Plus, you can make a whole pan at once instead of roasting one marshmallow at a time.
What are S'mores in the UK?
In the UK, s'mores aren't as common as they are in the US, but the concept is the same. They're made with digestive biscuits instead of graham crackers, marshmallows, and chocolate. You can make these S'mores Brownies with digestive biscuits for the crust if you're in the UK or just prefer that flavor. They'll taste slightly different but still absolutely delicious. Some people also use Cadbury chocolate instead of Hershey's, which works perfectly.
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S'mores Brownies
Ingredients
Method
- Preheat the oven to 350°F (177°C). Line an 8x8 metal baking pan with parchment paper along the two sides and bottom.
- Layer the bottom of the pan with graham crackers. If necessary, break some crackers to fill any gaps.
- In a microwave-safe mixing bowl, add the butter and chocolate chips. Heat in 30-second increments, stirring after each, until fully melted and combined.
- Stir in the granulated sugar just to combine, and return the bowl to the microwave for 1 more minute. Mix the sugar fully into the melted butter and chocolate. Let the mixture sit for 5 minutes to cool slightly.
- Vigorously stir in the eggs for 1 minute until the mixture becomes smooth and ribbon-like.
- Whisk in the vanilla extract, cocoa powder, and salt until smooth. Then, add the flour and whisk until fully combined.
- Pour the brownie batter evenly into the prepared pan, spreading it over the graham crackers. Use a flexible spatula to smooth the top.
- Bake the brownies for 25 minutes. Then, remove from the oven. The brownies will finish baking once topped with marshmallows and chocolate.
- Evenly distribute mini marshmallows over the brownies, followed by chopped graham crackers and Hershey's chocolate pieces. Return the pan to the oven for an additional 8-10 minutes, or until the marshmallows are golden brown.
- Allow the brownies to cool in the pan for 1 hour. Once cooled, lift them out using the parchment paper, transfer to a cutting board, and cut into squares.
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