Gooey S’mores Brownies

These gooey s’mores brownies are layered with all the classic components–grahams, marshmallow, and chocolate—in a slightly more indulgent fashion. Still crazy easy and crowd-pleasing—but they come together indoors for year-round cravings.

Several bars of cut s'mores brownies made with graham crust, fudgy layer and topped with marshmallow on a piece of parchment.

These s’mores brownies capture the gooey goodness of slightly charred, gooey marshmallow sandwiched between chocolate and graham crackers in a much more indulgent (and manageable) form factor. The crust is crumbly and subtly sweet, the brownies are the perfectly melding of fudgy and cakey, and the toasted marshmallow provide a little levity. And no campfire or other outdoor pyrotechnics required.–Renee Schettler Rossi

Gooey S'Mores Brownies

  • Quick Glance
  • (6)
  • 25 M
  • 1 H
  • Makes 12 to 16
5/5 - 6 reviews
Print RecipeBuy the The Coastal Table cookbook

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Ingredients

  • For the graham cracker crust
  • For the chocolate brownies and marshmallow topping

Directions

Make the graham cracker crust

Preheat the oven to 350°F (177°C).

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. Butter the parchment paper.

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 and flatten it with the back of a spatula.

Bake the graham cracker crust just until the crumbs are golden brown around the edges, about 10 minutes.

Make the chocolate brownies and marshmallow topping

While the graham cracker crust bakes, 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. Place the bowl on the counter and let it cool for 5 minutes.

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.

Scrape the brownie batter onto the warm graham cracker crust and slide it back into the oven 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.

Remove the pan from the oven, adjust the oven rack to the top position, and turn on the broiler.

Arrange the marshmallows evenly on the brownies and slide the pan back in the oven. Broil until the marshmallows are softened and lightly toasted, 45 seconds to 1 minute. (Don’t 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 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.

Tester tip: Before smooshing the marshmallows, you can spray the back of your spoon with nonstick spray to minimize goo clinging to it.

Let the brownies cool in the pan for at least 1 hour. [Editor’s Note: We know, we know. Nearly impossible! But it ensures the brownies—in all their magnificent layers—fully set. Trust us.]

Run a sharp knife under warm water and then run the knife along the edge 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. Go ahead and enjoy. Campfire optional. Originally published June 19, 2014.

Print RecipeBuy the The Coastal Table cookbook

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Recipe Testers' Reviews

S'mores + Brownies = Yummy. Especially when the brownies are super gooey and rich like these! I couldn't believe how perfect these brownies were. They were the perfect mix of gooey and cakey. And they looked good as well with 3 distinct layers—a graham cracker layer, a chocolate brownie layer, and then a layer of toasted marshmallows. Ahhhmazing!

As much as it pained me to wait the hour after removing them from the pan, I did. I think it's important to let everything kind of gel together and set. I think if you cut into the pan too soon the brownie layer will take over and you won't get the distinct layers. My brownies took closer to 40 minutes to set. The tip about the spoon was somewhat helpful, but you will have some stickage when you spread the marshmallows. I think the key is to not lift your spoon once you start spreading and flattening the marshmallows. Whatever your technique, just make sure every corner of the brownies has some of the marshmallow topping.

These didn't last long, not even 24 hours. Everyone loved them!

I’m not the biggest fan of s'mores because I hate smelling like a campfire, so anytime I can make something resembling them inside where there's no residual smell—and no bugs—I’m happy. These s'mores brownies are insane. They're damned delicious, and this is coming from a brownie purist who favors no nuts, no chunks of things, and certainly no frosting.

My brownies were slightly underbaked but after chilling they were fudgy and delightful. I baked them for exactly 25 minutes and could have used another 5.

The marshmallows are a bit tricky. I used 12 marshmallows from a bag simply marked “marshmallows,” just the regular size, not jumbo or mini. I lined them up 3 rows of 4 each and popped the pan under the broiler. When I pressed the marshmallows slowly and gently, they broke the top crust of the brownie—this is why you don’t want to underbake the brownies. Had the brownies been more firm, I would've been able to press them a bit more, forming one giant mass of floofy marshmallows.

These are a bit of a time commitment. They’ll take you just over an hour total. Start the filling while the crust bakes to maximize your time.

I cut them into 12 squares. Oh, and they’re pretty good the next day if there are any left over. Since they were rather gooey, I refrigerated them and brought them to room temperature before digging in again.

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Comments

  1. Well holy s#!&. I just made these, and they’re AMAZING. I followed the recipe exactly—even found the overly big marshmallows and put it in an 8×8 pan. Honestly, as soon as I bit into it I started to laugh, because I instantly knew what being fat for the rest of my life tasted like, and it tasted awesome.

    The graham cracker crust is where it’s at—I used the honey-flavored graham crackers—not sure that made a difference but it added some sweetness. The salt in the crust is important—don’t skip it. It makes it awesome. I definitely needed way more than 25 minutes before they were baked—more like 35 to 40 minutes for me, and even then the center brownie was pretty gooey (yeah, I still ate it, yup).

    With the super large marshmallows you use 9 (rows of 3×3) and it’s easiest to just cut 9 large brownies (because trying to cut through the marshmallows after they’ve been broiled and then set for an hour is just…comical). The filling is gooey and decadent and will convince you that box-recipe brownies are absolutely disgusting by comparison. This is definitely going in my arsenal if I ever want to to give someone diabetes because no one could possibly stop eating them. Amazing.

    Also, we watched the movie Se7en while eating them. Gluttony? Certainly. No regrets. 🙂

    1. Hah! Kelly, many thanks for taking the time to write this lovely and hilarious love note to these s’mores brownies. Not to mention a wonderfully detailed account of your experience making the recipe. You should sign up to be one of our recipe testers! We’d love to have you!

  2. I just made these for birthday celebration – they were a hit! What’s not to love – graham cracker crust and yummy chocolate and toasted marshmallows. My experience: I, too, found them too gooey to slice even after 90 minutes of cooling. So I refrigerated them overnight, but then they were too firm to slice. I let them sit out for another hour and then – like Goldilocks – I found them “just right.”

  3. I made these with white chocolate, as I have a family member allergic to cocoa solids. The brownies took the full 40 minutes of baking time to barely set. I used mini marshmallows, because that’s what I had, and they worked very well. I wonder if they might be preferable? I just used enough to cover the surface and found they puffed up beautifully to fill any bare spots before browning under the broiler. I’d highly recommend this recipe–very rich, and a real crowd pleaser, at sixteen servings all gone!

    1. Amy, I actually tested the brownies several times with minis and found that I in the end, preferred the big splotches of marshmallows on top as well. Plus I found cutting through all of the minis to be much more of a sticky mess because they are so sticky. But I’m glad it all worked out with your changes!

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