S’mores Brownies

These s’mores brownies, layered with bittersweet chocolate brownies, a graham cracker crust, and marshmallows, are as gooey, chocolatey, and messy as the name suggests. Here’s how to make them.

A tray of s'mores brownies with a spatula resting inside and several brownies missing.

Just like their namesake, these s’mores brownies are gooey, chewy, chocolatey, almost tooth-achingly sweet, and pass-the-napkins messy. Enough said.–Renee Schettler

S'mores Brownies

  • Quick Glance
  • (5)
  • 25 M
  • 1 H
  • Makes 12
5/5 - 5 reviews
Print RecipeBuy the Williams-Sonoma: Home Baked Comfort cookbook

Want it? Click it.



Preheat the oven to 350°F (176°C) Position an oven rack in the center position and generously butter a 9-by-13-inch baking dish.

In a saucepan over low heat, combine the butter and chocolate, stirring often, until both melt, about 4 minutes.

Remove the pan from the heat and whisk in the granulated and brown sugars. Then whisk in the eggs, 1 at a time, whisking well after each addition. Whisk in the vanilla and salt.

Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir just until blended. Stir in the crumbled graham crackers.

Scrape the batter into the prepared baking dish and spread it evenly. Top with the marshmallows, plopping them an even distance apart from one another.

Bake the brownies until a toothpick inserted in the center comes out almost but not quite completely clean, 35 to 45 minutes. The brownies should be fudgy but not liquidy.

Let the brownies cool completely in the baking dish on a wire rack. (This cooling part is paramount, as it allows the brownies, which will be on the verge of still being gooey, to set. Otherwise, you may very well find yourself cutting into a big puddle of warm goo. If you can withstand temptation, allow the brownies to rest overnight.) 

Tester tip: To make it easier to cut through the marshmallowy awesomeness, fill a tall glass with very hot water and have a paper towel handy. Dip your knife in the water and wipe it clean each time before you cut through the brownies.

Cut the brownies into big squares, allowing one big blob of marshmallow per brownie. We think you can take it from here. Originally published July 31, 2012.

Print RecipeBuy the Williams-Sonoma: Home Baked Comfort cookbook

Want it? Click it.

Recipe Testers' Reviews

These were such fun brownies to make and even more fun to eat. The brownies come out of the oven with a golden-brown marshmallow top. When you bite into one, there’s a layer of graham that gives a hint of flavor, completing the s’mores experience. The marshmallow top is gooey and sticky, just like s’mores. The brownies themselves are fudgy and dense.

I was skeptical about this recipe for two reasons. First, I thought the marshmallows would just be absorbed into the brownies while they baked and become invisible. Second, I thought the graham crackers would disintegrate during the baking. Happily, neither of these things happened.

These brownies tasted even better the second day. I’d highly recommend baking them a day in advance. It took me 50 minutes of baking to get a clean toothpick. This extra time didn’t overbake the brownies or marshmallow top. I couldn’t find jumbo marshmallows so I just used the normal size.

These were a huge hit with kids and adults when I brought them to a barbecue. Because I thought the brownies sounded so sweet, I only put marshmallows on half the pan. The side without marshmallows was crackly on top and fudgy as described. I preferred this to the marshmallow version (of which I had a teeny bite for testing purposes); however, the consensus was pro-marshmallow.

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Back to S’mores Brownies on Leite's Culinaria