Easy S’mores Brownies Treat

All the nostalgic flavors of campfire s’mores come together in these rich and fudgy brownies. With a crunchy graham cracker crust, gooey marshmallows, and melted chocolate on top, they capture that campfire magic without ever needing to light a fire. This treat is perfect for satisfying a sweet tooth or bringing a little fun to any dessert table.

I first made these brownies when I wanted the taste of s’mores but it was raining outside. Now they are a go to for cozy weekends and potlucks where everyone asks for the recipe.

Ingredients

• Graham cracker crumbs: One and a half cups from about twelve crackers for a buttery, crisp base
• Unsalted butter: Three quarters of a cup divided between crust and brownie layers to add richness
• Granulated sugar: Two tablespoons for the crust plus two cups for the brownie for the perfect sweetness
• Large eggs: Four, to bind with smooth texture
• Vanilla extract: Two teaspoons brings a warm, aromatic note
• Unsweetened cocoa powder: Three quarters of a cup to provide that deep chocolate flavor use quality cocoa for best results
• All purpose flour: One cup supplies structure, make sure it is fresh for rise and crumb
• Salt: Half a teaspoon enhances the chocolate and balances sweetness
• Chocolate chips: One and a half cups split between batter and topping for melty pockets of chocolate
• Mini marshmallows: Two cups for that iconic gooey topping
• Graham crackers: Two whole broken into chunks to sprinkle on top adding crunch and visual appeal

Instructions

Make the Crust:

Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line a nine by thirteen inch baking pan with parchment paper leaving extra to lift the finished brownies out. Combine the graham cracker crumbs, melted butter, and two tablespoons of sugar in a bowl then press firmly and evenly into the pan bottom. Bake the crust for ten minutes to set it.

Prepare the Brownie Batter:

While the crust bakes, melt one cup of butter in a medium saucepan over medium heat. Remove from heat and whisk in the two cups of granulated sugar until smooth. Beat in the eggs one at a time, whisking well after each addition. Mix in the vanilla extract until everything is glossy and combined.

Combine Dry Ingredients:

In a separate bowl, whisk together the cocoa powder, flour, and salt. Gradually add these dry ingredients into the wet mixture stirring gently just until no streaks remain. Do not overmix to keep brownies tender.

Add Chocolate Chips:

Fold in one cup of chocolate chips carefully so they are evenly distributed throughout the batter.

Assemble and Bake:

Pour the batter over the pre baked graham cracker crust spreading it out evenly. Bake for twenty to twenty five minutes until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

Add Toppings and Finish Baking:

Remove the brownies from the oven and immediately scatter the mini marshmallows, remaining chocolate chips, and broken graham cracker pieces over the top. Return to the oven for about five to seven minutes until the marshmallows are golden brown and puffed.

Cooling and Serving:

Let the brownies cool completely in the pan which can take about an hour. Use the parchment overhang to lift them out easily then cut into sixteen squares.

Whenever I make these brownies, the best part is the melted marshmallow layer on top which reminds me of camping trips with my family. It always brings back cozy, happy memories and a few peaceful moments around the campfire glow.

Storage Tips

Store leftover brownies in an airtight container at room temperature for up to three days to keep the crust crisp and the marshmallows chewy. For longer keeping, wrap individual squares in plastic wrap and freeze for up to two months. Thaw in the fridge overnight then allow to come to room temperature before enjoying.

Ingredient Substitutions

Butter can be replaced with coconut oil for a slight tropical twist but use the same amount. To keep this dairy free use vegan butter and dairy free chocolate chips. You can swap all purpose flour with gluten free flour blends if needed but expect a slightly different texture. Mini marshmallows can be substituted with regular sized marshmallows chopped into small pieces.

Serving Suggestions

Serve these brownies with a cold glass of milk or a scoop of vanilla ice cream for an indulgent dessert. Add fresh berries or a drizzle of caramel sauce on top for extra flair. They also pair beautifully with coffee or hot chocolate for a cozy afternoon treat.

These s’mores brownies are a nostalgic, crowd pleasing dessert perfect for parties or cozy nights in.

Your Recipe Questions Answered

→ What makes the crust crunchy?

The crust combines graham cracker crumbs, melted butter, and sugar, pressed firmly and baked briefly to create a crisp base.

→ How do I get the marshmallows golden?

After the initial bake, topping with marshmallows and chocolate chips is followed by an additional 5-7 minutes in the oven until marshmallows puff and golden brown.

→ Can I use different chocolate chips?

Yes, semi-sweet or milk chocolate chips work well and complement the rich cocoa flavor of the brownies.

→ What’s the best way to cut these brownies?

Cool completely to room temperature for clean cuts, then slice into squares using a sharp knife.

→ How long should the brownies cool before serving?

Let the brownies cool fully for about an hour to set the layers and enhance texture before slicing.