Remember being a kid at summer camp, burning marshmallows over a crackling fire and assembling those perfect s’mores? Well,
I’ve got news for you—you can have all that gooey, chocolatey, graham cracker magic without the smoke in your eyes or the bug spray on your hands.
These s’mores brownies take everything you love about the classic campfire treat and turn it into a pan of fudgy, decadent brownies with a crunchy graham base and a torched marshmallow top.
The first time I pulled these out of the oven, my kitchen smelled like a summer night, and honestly? I haven’t looked back since.
Why You’ll Love This Recipe
- No campfire
- Ultra-fudgy base
- Crunchy cracker layer
- Nostalgic
S’mores Brownies Recipe
| Ingredient | Amount |
| Granulated sugar | 1 cup |
| Large eggs, room temperature | 2 |
| Unsalted butter | ½ cup |
| Dark chocolate chips | ½ cup |
| Dutch process cocoa powder | ½ cup |
| Pure vanilla extract | 1 teaspoon |
| All-purpose flour | ½ cup |
| Fine sea salt | Pinch |
| Graham cracker sheets | 5 full sheets |
| Mini chocolate chips | 2 tablespoons |
| Mini marshmallows | 1 1½ cups |
| Milk chocolate bar | 1 (1.55 oz.) |
| Graham cracker, coarsely crushed | 1 |
Quick ingredient notes: Dark chocolate chips bring richer depth than semi-sweet, but either works beautifully. Room temperature eggs blend more smoothly into your batter—just leave them on the counter for 30 minutes before starting. Dutch process cocoa creates that ultra-fudgy texture we’re after, though natural cocoa works in a pinch.
Step-by-Step Instructions
Prepare Your Pan and Base
Heat your oven to 350°F. Grab an 8×8-inch metal baking pan and line it with parchment paper along the bottom and up two opposite sides—those paper handles will be your best friend later. Arrange your 5 graham cracker sheets flat on the bottom, breaking pieces as needed to fill any gaps. You want complete coverage here; that crunchy base is non-negotiable.
Melt the Chocolate and Butter
Combine your butter and dark chocolate chips in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each round, until everything melts together into a smooth, glossy mixture. Don’t rush this—patience prevents seized chocolate.
Add Sugar and Cool Slightly
Stir in the granulated sugar gently, just enough to barely combine. Pop the bowl back in the microwave for one more minute. Now stir vigorously until the sugar fully dissolves into the chocolate mixture. Let this sit for about 5 minutes to cool from hot to warm—you don’t want to cook those eggs in the next step.
Mix in the Eggs
Add both eggs and stir vigorously for a full minute. Your arm might get tired, but this is where the magic happens—the batter should become silky smooth and fall from your whisk in ribbons. That ribbon test tells you you’ve incorporated enough air for the perfect fudgy texture.
Incorporate the Dry Ingredients
Whisk in your vanilla extract first, then add the cocoa powder and salt, whisking until the mixture looks smooth and glossy. Finally, fold in the flour and those 2 tablespoons of mini chocolate chips until just combined. Don’t overmix here—a few small lumps are fine and actually help keep things fudgy rather than cakey.
Pour and Initial Bake
Scoop the brownie batter evenly over your graham cracker base, using a spatula to smooth the top. Slide the pan into your preheated oven and bake for 25 minutes. The edges should look set, but the center will still have a slight jiggle—that’s exactly what we want.
Add the S’mores Topping
Carefully remove your partially baked brownies from the oven (they’re going back in, so don’t turn off that heat). Scatter the mini marshmallows evenly across the top, then break up your chocolate bar and distribute the pieces between the marshmallows. Finish with a generous sprinkle of crushed graham cracker over everything.
Final Bake and Cool
Return the pan to the oven for another 8-10 minutes. The marshmallows will puff up and get lightly golden on top—if you want extra toasted marshmallows, hit them with a kitchen torch after they come out, or pop the pan under the broiler for 30-60 seconds (watch carefully!). Let the brownies cool in the pan for at least an hour before lifting them out using those parchment handles. Cut into squares and try not to eat them all at once.
Tips, Variations & Customizations
Want extra s’mores flavor? Use chocolate graham crackers for the base instead of honey grahams—it doubles down on that chocolate intensity.
Make it peanut buttery: Swirl 3 tablespoons of peanut butter into the batter before baking, or drizzle melted peanut butter over the cooled brownies.
Go big with the chocolate: Tuck extra chocolate bar pieces throughout the batter before baking for surprise melty pockets.
Prefer a thicker brownie? Use a 7×7-inch pan instead and add 5 minutes to the initial bake time.
Ingredient Swaps & Substitutions
Dairy-free? Swap in vegan butter and dairy-free chocolate chips. Check your graham cracker labels—some contain honey or milk powder.
Gluten-free? Use a 1:1 gluten-free flour blend and gluten-free graham crackers. The texture stays beautifully fudgy.
No Dutch process cocoa? Regular unsweetened cocoa works fine—your brownies will be slightly lighter in color but equally delicious.
Out of dark chocolate chips? Semi-sweet or even milk chocolate chips work perfectly here. The recipe is very forgiving.
Storage & Make-Ahead Guide
Store your brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Cold brownies get extra fudgy—some people (me included) actually prefer them straight from the fridge.
For longer storage, wrap individual brownies in plastic wrap and freeze in a freezer bag for up to 3 months. Thaw at room temperature or microwave for 15-20 seconds for that fresh-baked warmth.
FAQs
Can I make these in a different size pan?
A 9×9-inch pan works, but your brownies will be thinner—reduce baking time by about 5 minutes and watch closely.
Why are my brownies cakey instead of fudgy?
Usually from overbaking. That slight jiggle in the center is your friend—brownies continue cooking as they cool.
Do I have to use mini marshmallows?
Regular marshmallows work if you cut them into smaller pieces first. Mini ones just distribute more evenly.
Nutritional Breakdown
| Nutrient (Per Serving, Makes 16) | Amount |
| Calories | 195 |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Cholesterol | 38mg |
| Sodium | 65mg |
| Total Carbohydrates | 28g |
| Dietary Fiber | 1g |
| Sugars | 20g |
| Protein | 3g |
Serving Suggestions
- Warm with vanilla ice cream melting over the top
- Room temperature with cold milk for dunking
- Slightly chilled for extra fudgy texture
- Cut into small squares for party dessert platters
- Alongside hot coffee for an afternoon pick-me-up
Final Thoughts
These s’mores brownies bridge the gap between childhood campfire memories and grown-up chocolate cravings. The graham cracker base stays surprisingly crispy against all that fudgy chocolate, while the marshmallow topping adds just enough sweetness without being cloying.
They’re the kind of dessert that makes people ask for the recipe—and honestly, they’re simple enough that you’ll want to share it.
Make a pan this weekend. Whether you’re feeding a crowd or just treating yourself (no judgment), these brownies deliver that perfect combo of nostalgia and indulgence. And if you happen to torch those marshmallows to get that authentic campfire char? Even better.
