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.
Gooey S'Mores Brownies
- Quick Glance
- 25 M
- 1 H
- Makes 12 to 16
- For the graham cracker crust
- For the chocolate brownies and marshmallow topping
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.
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.
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.
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.