S’mores Brownies

These S’mores Brownies are a fun twist on s’mores, with a buttery graham cracker crust, rich brownie center, and a gooey marshmallow top.

If you love s’mores inspired recipes, you also need to try these S’mores Muffins or this S’mores Cheese Ball.

I posted a recipe for S’mores Brownies here back in 2010. And I have been wanting to re-do the recipe and the post for years because the photo was so bad.

So I would try a different version every once in awhile, but nothing was really working out the way I wanted it to.

Finally, I decided to base the brownie off of my homemade brownie recipe (that we make all the time!), and it was a hit. Ooey, gooey, sticky, and chocolatey – it was the perfect combination!

I do have to mention that I messed up on the crust measurements one time when I was testing and used a lot more butter. But my husband insisted that I keep the recipe that way because the crust was so rich and buttery. If you do want to cut back on the butter, check out the tips and tricks below.

Ingredients

• Graham Crackers: You need one full sleeve of graham crackers, or 9 full sheets. If you are not using full crackers, you will need about 136g of crackers.
• Sugar: You will use granulated sugar in both the crust and the brownie layer.
• Butter: Butter will also be used in both the crust and the brownies. I use unsalted butter.
• Chocolate Chips: My brownie recipe uses chocolate chips. I prefer semi-sweet chocolate chips.
• Eggs: You will need 2 large eggs. Make sure they are at room temperature so that they incorporate easily.
• Vanilla: Pure vanilla extract is best.
• Flour: For the brownies, you will use all-purpose flour.
• Baking Soda: The baking soda helps to give the brownie layer some lift and helps with the texture.
• Salt: Salt is important for balancing the flavors as well as for texture.
• Marshmallow Creme: I have used the Jet-Puffed brand as well as a store brand, and both worked well. I don’t usually see marshmallow fluff where I live, but if that is what you can find, it should work in this recipe, as well.

How to Make S’mores Brownies

STEP 1: Place the crackers in a food processor and process until you have fine crumbs. Add in the butter and the sugar and pulse until everything is combined.

STEP 2: Press the crumbs into a prepared 9-inch baking dish. Bake this for 12 minutes.

STEP 3: To make the brownie layer, melt the butter with the sugar and the water in a saucepan. Once the butter is melted and the mixture just starts to come to a boil, remove from the heat.

STEP 4: Add in all but 1/4 cup of the chocolate chips and stir until they are fully melted. Then add the eggs and the vanilla and mix. They might seem like they won’t mix in at first, but just keep mixing. Once incorporated, add the flour, baking soda, and salt and mix. Then mix in the remaining chocolate chips.

STEP 5: Pour the brownie batter over the graham cracker crust. Spread evenly, then bake until the brownies are just shy of being done.

STEP 6: Remove from the oven and gently spread the marshmallow creme over the top. Return to the oven for 10 more minutes, then allow the brownies to cool.

Tips and Tricks

The hardest part is spreading the marshmallow layer. You want to spread carefully so that you don’t pull up on the brownie layer. If it isn’t spreading easily, I like to dollop the marshmallow creme over the top, pop the dish in the oven for a minute or two to soften up the creme, and then spread it with an offset spatula.

The crust on these brownies is super buttery. It gets nice and nutty as the brownies bake, and we really loved the extra flavor it brought. But if extra buttery isn’t your thing, you should be able to cut back the butter in the crust by half.

I stored these at room temperature in a non-airtight container. The marshmallow will get really gooey if the container has a tight lid, but you don’t want to dry out the brownies at the same time. So a loose fitting lid works well.

More Brownie Recipes

Caramel Brownies
Coconut Brownies
Oreo Brownies

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S’mores Brownies

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Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 52 minutes minutes

Total Time: 1 hour hour 12 minutes minutes

Servings: 16 servings

Course: Dessert

Cuisine: American

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These S’mores Brownies are a fun twist on s’mores, with a buttery graham cracker crust, rich brownie center, and a gooey marshmallow top.

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Ingredients

Crust:

• ▢ 1 sleeve graham crackers (9 full sheets)
• ▢ 1/2 cup butter melted
• ▢ 3 tablespoons sugar

Brownie Layer:

• ▢ 1/2 cup granulated sugar
• ▢ 2 tablespoons butter cut into cubes
• ▢ 2 tablespoons water
• ▢ 1 3/4 cups semi-sweet chocolate chips divided
• ▢ 2 large eggs
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1/3 cup all-purpose flour
• ▢ 1/4 teaspoon baking soda
• ▢ 1/4 teaspoon salt

Marshmallow Topping:

• ▢ 7 oz marshmallow creme

Instructions

• Preheat the oven 350ºF. Line a 9-inch square baking dish with parchment or spray with nonstick cooking spray.
• Place the graham crackers in a food processor and pulse until you have fine crumbs. Add the butter and sugar and pulse until fully combined.
  1 sleeve graham crackers, 3 tablespoons sugar, 1/2 cup butter
• Pour the crumb mixture into your prepared baking dish and press into an even layer. Bake in the preheated oven for 12 minutes.
• Meanwhile, make the brownie batter. In a saucepan, combine the sugar, butter, and water. Place over medium heat and cook until the butter is melted and the mixture just starts to boil. Remove from the heat and add in 1 1/2 cups of the chocolate chips. Stir until the chocolate is melted.
  1/2 cup granulated sugar, 2 tablespoons butter, 2 tablespoons water, 1.5 cups semi-sweet chocolate chips
• Add the eggs and vanilla to the pot and stir until combined. Then add the flour, baking soda, and salt. Stir in the remaining 1/4 cup of chocolate chips.
  2 large eggs, 1/2 teaspoon vanilla extract, 1/3 cup all-purpose flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 0.25 cups semi-sweet chocolate chips
• Gently add the brownie batter to the graham cracker crust. The brownie batter will pull up the crust if you aren’t spreading very carefully, so spread with care.
• Return the pan to the oven and bake until a the brownies are almost done, about 30 minutes.
• Remove the pan from the oven and gently spread the marshmallow creme over the top. Again, the marshmallow creme will pull up on the brownie if not spread carefully. It’s easiest if you add dollops of the creme over the top, then use an offset spatula to gently spread it.
  7 oz marshmallow creme
• Return to the oven and bake an additional 10 minutes.
• Let the brownies cool before slicing into squares to serve.

Recipe Notes:

If the marshmallow layer is too hard to spread, drop dollops evenly over the top, then put the pan in the oven for a minute or two to soften the marshmallow creme. Then use an offset spatula to gently spread it.

Fresher marshmallow creme will spread easier than older marshmallow creme.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1brownie, Calories: 280kcal (14%), Carbohydrates: 37g (12%), Protein: 2g (4%), Fat: 15g (23%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 44mg (15%), Sodium: 81mg (4%), Potassium: 102mg (3%), Fiber: 2g (8%), Sugar: 30g (33%)

Keywords: brownie recipe, s’mores brownies, s’mores dessert