Go Back

S'mores Brownies

S'mores brownies with a golden graham cracker crust, fudgy chocolate brownie layer, and broiled mini marshmallows. Finished with a glossy chocolate drizzle over the entire surface for classic campfire-style flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 36 minutes
cooling 30 minutes
Total Time 1 hour 26 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker base
  • 1.5 cup graham cracker crumbs
  • 0.25 cup sugar
  • 5 tbsp butter melted
Fudgy brownie
  • 1 cup butter melted (2 sticks)
  • 2 cup granulated sugar
  • 4 large eggs
  • 1.5 tsp vanilla extract
  • 0.75 cup unsweetened cocoa powder
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Top and drizzle
  • 2 cup mini marshmallows
  • 0.5 cup chocolate chips melted for drizzling

Equipment

  • 1 sheet pan
  • 1 baking pan

Method
 

Prep the pan and graham cracker base
  1. Preheat oven to 350°F and line a 9x13 pan with parchment paper, leaving overhang for easy lifting later. Press parchment flat so the crust bakes evenly.
  2. Mix graham cracker crumbs, sugar, and melted butter, then press firmly into the bottom of the pan for an even, compact layer. Bake at 350°F for 6 minutes, until set and lightly fragrant.
Make and bake the fudgy brownie layer
  1. Whisk melted butter and granulated sugar until glossy and smooth. Make sure there are no dry sugar pockets.
  2. Whisk in eggs and vanilla extract, then stir until the mixture looks cohesive. Use steady whisking to fully combine.
  3. Stir in cocoa powder, all-purpose flour, baking powder, and salt until smooth. The batter should be thick but spreadable.
  4. Spread the fudgy brownie batter over the baked graham cracker crust to the edges. Smooth the top with a spatula so it bakes uniformly.
  5. Bake at 350°F for 22-25 minutes until a toothpick comes out with a few moist crumbs. The center should look set but still dense.
Broil marshmallows, cool, and finish
  1. Scatter mini marshmallows over the entire top layer in an even cover. Leave small gaps so the marshmallows toast rather than steam.
  2. Broil on HIGH for 1-3 minutes, watching carefully until golden and bubbly. Stop as soon as the peaks are toasted.
  3. Cool for 30 minutes so the brownies finish setting and slice cleanly. If warm, the marshmallow and chocolate drizzle will smear.
  4. Drizzle melted chocolate over the cooled surface in thin lines across the entire pan. Wait until the drizzle is just firm before cutting.
  5. Cut into 16 squares using a buttered knife. Wipe the knife between cuts for neat edges.

Notes

For the cleanest squares, let the brownies cool fully to room temperature before slicing. Store covered in the refrigerator for up to 4 days; freeze baked squares for up to 2 months (thaw overnight in the fridge). For a dairy-reduced option, use a plant-butter substitute for the crust, brownie batter, and chocolate drizzle if desired (results may vary in fudginess).