These S’mores Brownies are the ultimate nostalgic indulgence — rich, gooey, and irresistibly chocolatey. A buttery graham cracker crust anchors each bite with a crisp, golden crunch, while the fudgy brownie center is deepened with espresso and melty chocolate chips. Finished with a layer of toasted marshmallows, these brownies capture all the magic of a campfire treat in a cozy, oven-baked dessert. Perfect for summer gatherings or chilly nights in, they’re a timeless favorite with a decadent twist.
Why You’ll Love This Recipe
You’ll love these S’mores Brownies for their rich, fudgy center, buttery graham cracker crust, and perfectly toasted marshmallow topping. They bring all the nostalgic flavor of classic s’mores—no campfire required.
Ingredients you’ll need
Brownie Layer
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Flour
- Cocoa powder
- Vanilla extract
- Salt
- Espresso or strong brewed coffee
- Chocolate chips or chunks
- Marshmallows (for topping)
Graham Cracker Crust
- Graham cracker sheets
- Melted butter
- Granulated sugar
- Salt
Full measurements in the recipe card below!
Equipment you will need
- 8×8-inch baking pan
- Mixing bowls
- Saucepan
- Whisk
- Spatula
- Food processor or rolling pin (for crust)
- Kitchen torch (optional, for marshmallow toasting)
Tips for the Best S’mores Brownies
- Don’t overmix the batter after adding flour—this keeps the brownies tender and fudgy.
- Use high-quality cocoa powder for deep flavor.
- Let them cool before slicing or the marshmallows will stick to your knife.
- Torch or broil carefully—marshmallows can burn quickly!
- Chill briefly before cutting if you want perfect, bakery-style bars.
How to Store & Freeze
- Store in an airtight container at room temp for 2–3 days or in the fridge for 5 days.
- Freeze slices individually wrapped for up to 2 months. Thaw at room temp or warm in the microwave for 15 seconds.
S’mores Brownies
Ingredients
Brownie Recipe
- 3/4 cup unsalted butter
- 1/2 cup granulate sugar
- 1/4 cup brown sugar
- 2 eggs
- 1/2 cup flour
- 3/4 cup cocoa powder
- 1 1/2 tsp vanilla
- 1/2 tsp salt
- 3/4 cup chocolate chips + 2 tbsp
- 1 tbs espresso or strongly brewed coffee
Graham Cracker Crust
- 8-10 sheets of graham crackers
- 5-6 tbsps unsalted butter melted
- 1/4 cup granulated sugar
- 1/4 tsp salt
Instructions
Graham Cracker Crust
- For the crust, preheat the oven to 350. Either place graham crackers in a food processor and blend or place the crackers in a ziplock bag and roll with a rolling pin until the crackers break down to fine crumbs.
- Add the cracker crumbs to a boil with the melted butter, sugar, salt, and toss together. Press the mixture firmly into the bottom of the 8×8-inch pan using the bottom of a glass or measuring cup to make an even, compact layer. Bake for 8-10 minutes and allow to cool.
Brownies
- Preheat oven to 350°F (163°C).
- In a saucepan over medium heat, melt the butter. Once melted, remove from heat and whisk in the sugar, cocoa powder, and salt until combined and glossy.
- Add vanilla. Let the mixture cool slightly (you don't want to scramble the eggs), then whisk in the eggs one at a time, beating well after each. The batter should be shiny and thick.
- Stir in the flour just until no streaks remain—don’t overmix.
- Fold in chocolate chips or chunks for extra richness.
- Pour the batter into your graham cracker crust and spread evenly. Tap the pan lightly on the counter to settle it.
- Bake for 25 minutes, remove the brownies and add your marshmallows on top of the brownies. Bake an additional 5-10 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs (not wet batter).
- You can also torch your marshmallows with a kitchen torch if you like them slightly burnt and toasted. Setting your oven to high broil for a few minutes with toast them as well if you don’t have a torch.
- Let cool in the pan for at least 15–20 minutes before slicing. For clean cuts, cool completely and chill briefly before cutting.
These were delicious!!! Great recipe
Thank you, John!