S'mores Brownies

If you love s'mores, then you will absolutely love these S'mores Brownies that have all the goodness of traditional s'mores and more! You don't need a campfire to make these delicious layered bars. First you make a graham cracker crust that is the bed for fudgy dark chocolate brownie batter. After it all bakes together in the oven, you top it with marshmallows and big chocolate chunks while it is still warm and then pop it under the broiler for mere seconds until the marshmallows become toasty. There are all sorts of textures from the crisp crust to the gooey topping. If you love s'mores as much as I do, try my Gooey S'mores Blondies and S'mores Cookies too!

WHY THIS RECIPE WORKS

• Crisp graham cracker crust - the first step is to bake a simple graham cracker crust which makes the first layer of these decadent brownies. It stays crisp and crunchy which is a delightful contrast to the fudgy brownie and soft gooey marshmallow.
• Fudgy brownie - rich chocolate brownie batter bakes into the most delicious fudgy chocolate layer that is impossible to resist.
• Dark chocolate - although some might argue that classic s'mores use Hershey's milk chocolate, I prefer dark chocolate to balance the sweetness of the marshmallows.
• Toasted marshmallow topping - what's a s'more without toasted marshmallows?! All you need to do is carefully toast the marshmallows under the broiler until lightly golden. This will gently melt them as well so that they glue to the brownie.

INGREDIENTS FOR S'MORES BROWNIES

• Butter - unsalted or salted butter works well for the brownie batter. In fact, I really like salted butter to counteract the sweetness from the marshmallows.
• Granulated sugar - this recipe uses simple white granulated sugar to make delicious fudgy brownies.
• Egg - you'll need two large eggs for this recipe. Make sure they are at room temperature and not cold from the fridge.
• Brown sugar - you'll need a little brown sugar to make the graham cracker crust.

• Pure vanilla extract - vanilla is a very important ingredient in most recipes. I like this Madagascar Bourbon Vanilla extract.
• Salt - a bit of salt rally elevates the chocolate flavor and balances the sweetness.
• All purpose flour - regular unbleached all-purpose flour makes the best fudgy brownies in my opinion.
• Dark chocolate - you can use your favorite kind of chocolate in this recipe, but I really prefer bittersweet chocolate.
• Marshmallows - mini marshmallows distribute evenly and have a larger surface area for maximum toastiness.
• Graham crackers - a combination of crushed graham crackers, brown sugar and melted butter forms the crust.

STEP BY STEP INSTRUCTIONS: HOW TO MAKE S'MORES BROWNIES

• STEP 1). Make the crust. Combine graham cracker crumbs and brown sugar in a medium bowl. Add cooled melted butter and stir until evenly combined. If you are making your own crumbs, place 150g graham crackers in the food processor and pulse until it resembles coarse bread crumbs. Press the crumb mixture evenly into the bottom of the pan. Bake for about 10 minutes until lightly golden and feels dry. Transfer to a wire rack to cool..
• STEP 2). Make the brownie batter. Blend eggs and sugar. Combine eggs, sugar, vanilla and salt in a large bowl and whisk vigorously until pale, thick and creamy-looking. This will take 1-2 minutes using a wire whisk. It doesn't need to be very voluminous, but it should be mixed well enough that most of the sugar begins to dissolve.
• STEP 3). Melt chocolate. Combine chopped chocolate and butter in a heatproof bowl set over a saucepan with ½-inch of simmering water and stir occasionally until melted and smooth, or melt in the microwave at 50% power in short bursts with frequent stirring.
• STEP 4). Add chocolate to egg mixture. Add this warm chocolate mixture to the egg mixture and whisk or stir until evenly combined, smooth and glossy.
• STEP 5). Add dry ingredients. Sift over the flour and stir it in until just combined. Pour this batter over the baked graham cracker crust and spread it out evenly.
• STEP 6). Bake. Bake 20-25 minutes until puffed and shiny. A skewer inserted into the middle should come out with a few moist, sticky crumbs attached (not wet batter). It will sink a bit on cooling.
• STEP 7). Add marshmallow later. Scatter marshmallows evenly over top, then sprinkle over chocolate chunks and place the pan under the broiler for just 30 seconds until the marshmallows look golden brown and toasty. Do not look away and watch carefully as they can burn easily. Remove from oven and transfer to a wire rack.
• STEP 8). Cool. Sprinkle crushed graham crackers over top and let cool for at least 30 minutes before slicing with an oiled knife.

EXPERT BAKING TIPS

• Prepare the brownie batter by hand. This simple recipe is best made by hand with a whisk or a spatula so you can ensure you don't over-mix the batter and avoid incorporating too much air so the brownies stay dense.
• Be cautious with the broiler. Marshmallows can go from toasted to burnt in a matter of seconds so watch them carefully and don't look away.
• Don't skimp on the salt. Salt really helps enhance the flavor of the brownie batter and balances the sweetness from the marshmallows. I highly recommend salted butter for this recipe.

RECIPE FAQ

STORING AND FREEZING

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Video

S'mores Brownies

Christina Marsigliese, Food Scientist MSc.

You will absolutely love these S'mores Brownies that have all the goodness of traditional s'mores and more! There's a thick layer of fudgy brownie over a crisp graham cracker crust with a toasted marshmallow topping. This is the perfect treat to bring to any Summer party!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings 16 squares

Ingredients

  

Graham Cracker Crust:

• 1 ¼ cups (150g) graham cracker crumbs
• 2 tablespoon (30g) packed light brown sugar
• 4 tablespoon (42g) salted butter, melted

Brownie Batter:

• 2 large eggs, at room temperature
• ¾ cup (150g) granulated sugar
• ½ teaspoon pure vanilla extract
• ¼ teaspoon salt
• 5 oz (142g) bittersweet chocolate with 70% cocoa solids coarsely chopped
• ⅓ cup (75g) salted butter
• ⅓ cup (50g) all-purpose flour

Topping:

• 2 cups (100g) lightly packed mini marshmallows
• ½ cup (85g) dark chocolate chunks
• 1 graham cracker to crumble over top

Instructions

 

• Preheat oven to 350°F. Line an 8x8-inch square metal baking pan with parchment paper leaving a 2-inch overhang at each side and secure the sides down on the edge of the pan with ¾-inch binder clips. 
• Make the crust. Combine graham cracker crumbs and brown sugar in a medium bowl. Add cooled melted butter and stir until evenly combined. If you are making your own crumbs, place 150g graham crackers in the food processor and pulse until it resembles coarse bread crumbs. Press the crumb mixture evenly into the bottom of the pan. Bake for about 10 minutes until lightly golden and feels dry. Transfer to a wire rack to cool..
• Make the brownie batter. Combine eggs, sugar, vanilla and salt in a large bowl and whisk vigorously until pale, thick and creamy-looking. This will take 1-2 minutes using a wire whisk. It doesn't need to be very voluminous, but it should be mixed well enough that most of the sugar begins to dissolve.
• Combine chopped chocolate and butter in a heatproof bowl set over a saucepan with ½-inch of simmering water and stir occasionally until melted and smooth, or melt in the microwave at 50% power in short bursts with frequent stirring. Add this warm chocolate mixture to the egg mixture and whisk or stir until evenly combined, smooth and glossy.
• Sift over the flour and stir it in until just combined. Pour this batter over the baked graham cracker crust and spread it out evenly. Bake 20-25 minutes until puffed and shiny. A skewer inserted into the middle should come out with a few moist, sticky crumbs attached (not wet batter). It will sink a bit on cooling.
• Scatter marshmallows evenly over top, then sprinkle over chocolate chunks and place the pan under the broiler for just 30 seconds until the marshmallows look golden brown and toasty. Do not look away and watch carefully as they can burn easily. Remove from oven and transfer to a wire rack. Sprinkle crushed graham crackers over top and let cool for at least 30 minutes before slicing with an oiled knife.