These s’mores brownies are crazy easy and crowd-pleasing. Here’s how to make them from scratch—and not to worry, they bake indoors, which means there’s no campfire pyrotechnics required.
These s’mores brownies capture the gooey goodness of slightly charred, gooey marshmallow sandwiched between chocolate and graham crackers in a much more manageable form factor that’s perfect for parties, picnics, or off-season cravings—no campfire or other outdoor pyrotechnics required. That say, they’re incredibly pleasing when passed around a campfire. This recipe has been updated. Originally published June 19, 2014.–Renee Schettler Rossi
S'Mores Brownies Recipe
- Quick Glance
- 25 M
- 1 H
- Makes 12 to 16
- For the crust
- 6 tablespoons (3 ounces) unsalted butter, plus more for the pan
- 1 1/3 cups graham cracker crumbs, finely ground (from about 12 big rectangles)
- 2 tablespoons granulated sugar
- Pinch kosher salt
- For the brownies
- 12 tablespoons (6 ounces) unsalted butter, cut into pieces, plus more for the pan
- 6 ounces semisweet chocolate, roughly chopped
- 1 1/4 cups plus 1 tablespoon granulated sugar
- 3 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 12 to 16 large marshmallows
- Make the crust
- 1. Preheat the oven to 350°F (177°C).
- 2. Butter the bottom and sides of an 8-by-8-inch baking pan and line it with parchment paper cut to fit the bottom of the pan. Coat the parchment paper with butter.
- 3. In a small saucepan over low heat or in a bowl in the microwave, melt the butter. In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Add the melted butter and mix well. Press the crumb mixture evenly over the bottom of the prepared pan with a spatula and bake just until the crumbs are golden brown around the edges, about 10 minutes.
- Make the brownies
- 4. Place a medium heatproof bowl over a saucepan filled with 1 to 2 inches of water (make sure the water doesn’t touch the bottom of the bowl). Add the butter and chocolate to the bowl and place the saucepan over very low heat, stirring occasionally, until the chocolate melts. Remove the pan from the heat and let cool for 5 minutes.
- 5. Add the sugar to the melted chocolate mixture and stir to combine. Slowly whisk in the eggs, 1 at a time, and mix until incorporated. Add the vanilla and stir until incorporated. Slowly add the flour in 2 batches and stir just until incorporated after each addition. Stir in the salt just until combined. Do not overmix.
- 6. Scrape the batter onto the graham cracker crust and bake until the brownies are set and the center is still a bit soft, 30 to 40 minutes. They should be soft but still a bit gooey when tested with a toothpick—you want moist crumbles on the toothpick. Start checking them after 25 minutes. Do not overbake the brownies, but don’t underbake them, either. Remove the pan from the oven, adjust the oven rack to the top position, and turn on the broiler.
- 7. Place the marshmallows evenly over the brownies and slide the pan back in the oven. Broil until the marshmallows are softened and lightly toasted, 45 seconds to 1 minute. (Do not turn your back on the marshmallow-topped brownies.) Carefully pull the pan from the oven and, using the back of a spoon, gently press down on the marshmallows to flatten them slightly. (You want to do this slowly so that they don’t stick to your spoon.) Return the pan to the oven and broil until the marshmallows are nicely toasted, another 15 to 30 seconds. Remove the pan and allow the brownies to cool for at least 1 hour. [Editor’s Note: We know, we know, this is nearly impossible. But it allows the brownies—in all their magnificent layers—to fully set. Trust us.]
- 8. Run a sharp knife under warm water and then run the knife along the edges of the pan. Cut the s’mores brownies into squares, ensuring each square has some ooey, gooey, toasted marshmallow on top. After each cut, run the knife back under warm water, wipe clean, and repeat.
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S'Mores Brownies Recipe © 2013 Karen Covey. Photo © 2013 Cassandra Birocco. All rights reserved.
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