A batch of s’mores brownies captures the essence of the sweet, nostalgic campfire treats in a way that’s easier to eat, with no firewood necessary. Toasted mini marshmallows on top while the fudgy brownie base bakes in the oven. Underneath them, a crumb crust drives home that essential graham cracker flavor. Make these for your next summer block party or anytime you need a sweet treat with nostalgic flavor. Need s’mores even faster? Try s’mores bars.
Ingredients for S’Mores Brownies
- Graham cracker: Crumbs form the base for this brownie recipe, while broken segments on top make it visually clear that these are s’mores brownies, not just marshmallow brownies.
- Sugar: Sugar is the primary sweetener in this recipe, appearing in both the graham cracker base and in the brownie batter.
- Ground cinnamon: The warm flavor of cinnamon might seem out of place in a s’mores brownie recipe, but it gives the crumb layer the suggestion of a sweet cinnamon graham cracker.
- Butter: Melted butter helps bind the crumb layer. Sugar, creamed with butter in the brownie batter, lends the recipe richness and helps carry the chocolate flavor throughout.
- Baking chocolate: Melted baking chocolate is quite bitter but balanced with sugar in this recipe.
- Eggs: Eggs in the brownie batter help the mixture set while baking in the oven.
- Vanilla: Adding vanilla extract to chocolate desserts helps them taste even more chocolatey. That’s why we add a splash to the brownie batter.
- All-purpose flour: Flour is the base of the brownie batter. If you prefer, you can substitute a gluten-free all-purpose flour blend.
- Cocoa: Adding cocoa powder boosts the batter with even more chocolate flavor.
- Baking powder: Baking powder is the leavening agent for this recipe, adding lightness and lift as the brownie batter bakes in the oven.
- Marshmallows: A quintessential element of s’mores, we add mini marshmallows to the brownie batter and scatter them on top, too. The ones on top brown slightly as the mixture bakes, like a perfectly executed campfire treat.
Directions 
Step 1: Make graham cracker crust
Preheat oven to 350°F. Combine cracker crumbs, sugar and cinnamon. Stir in the melted butter. Press onto bottom of an ungreased 13×9-inch baking pan. Bake until lightly browned, seven to nine minutes. Cool on a wire rack.
Step 2: Mix brownie batter
For the brownies, melt unsweetened chocolate on high in a microwave, stirring every 30 seconds. Cool slightly. Cream butter and sugar on medium speed until light and fluffy, five to seven minutes. Add eggs, one at a time, beating well after each addition; beat in melted chocolate and vanilla. In another bowl, whisk together flour, cocoa, baking powder and salt. Stir this into creamed mixture. Fold in one cup of miniature marshmallows.
Step 2: Assemble and bake s’mores brownies
Spread the batter over graham cracker crust. Top with one cup marshmallows and broken graham crackers. Bake until the center is set, for 18 to 22 minutes. Be careful not to overbake them.
S’more Brownie Variations
- Make a version with pretzels: Substitute crushed pretzels for the graham cracker base and on top.
- Add candy: Chunk up some mini candy bars and add them to the top of the brownies as they bake.
How to Store S’Mores Brownies
Wrap leftover brownies or store in an airtight container at room temperature for a day or two. Freeze them for longer storage.
Can you freeze S’Mores Brownies?
Absolutely. Wrap them well, either in the whole pan, as a slab, or in individual brownie portions. Let them defrost at room temperature. They will keep well in the freezer for three months.
S’Mores Brownies Tips
What kind of cocoa powder should you use for brownies?
We recommend using a dark cocoa powder for this recipe.
What can you substitute for baking chocolate?
You can use more cocoa combined with either vegetable or butter. Stir together three tablespoons of cocoa powder and 1 tablespoon of vegetable oil, canola oil or butter and use that in place of the melted baking chocolate in this recipe.
Can you make these brownies gluten-free?
Yes. Buy gluten-free graham crackers to use for the topping and crust and use a gluten-free all-purpose flour blend to make the brownies.
