Description

Gooey, chocolatey, and full of nostalgic campfire flavor, these S’mores Brownies are the ultimate indulgent treat! With a buttery graham cracker crust, rich fudgy brownie layer, and toasted marshmallow topping, they capture everything you love about classic s’mores—without the need for a fire pit. Perfect for parties, bake sales, or a sweet family dessert everyone will rave about!

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Ingredients

Scale

For the Graham Cracker Crust:

1½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
¼ cup granulated sugar

For the Brownie Layer:

1 box (18 oz) brownie mix (plus ingredients listed on box – typically eggs, oil, water)
OR make homemade brownies with:
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ tsp salt
¼ tsp baking powder

For the Marshmallow Topping:

3 cups mini marshmallows

Optional Add-Ins:

½ cup chocolate chips or chunks in the brownie batter
Extra graham cracker pieces and chocolate squares for garnish

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Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).
Line a 9×13 inch baking dish with parchment paper or grease it well.

Step 2: Make the Graham Cracker Crust

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
Press the mixture firmly and evenly into the bottom of the prepared pan.
Bake for 8-10 minutes until lightly golden.
Set aside to cool slightly while you prepare the brownie layer.

Step 3: Prepare the Brownie Batter

Make brownie batter according to box instructions, or for homemade:
In a large bowl, whisk melted butter and sugar together.
Add eggs and vanilla, whisking until smooth.
Stir in cocoa powder, flour, salt, and baking powder just until combined.
(Optional) Fold in chocolate chips or chunks for extra fudgy goodness.

Step 4: Assemble and Bake

Pour the brownie batter over the cooled graham cracker crust and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove from the oven but keep it on.

Step 5: Add the Marshmallow Topping

Immediately scatter the mini marshmallows evenly over the top of the hot brownies.
Return the pan to the oven and bake for 3-5 minutes, just until marshmallows are puffed and lightly golden.
Watch closely to prevent burning!

Step 6: Cool, Slice, and Serve

Let the brownies cool completely in the pan for easier slicing.
For clean cuts, lightly grease your knife or wipe it between cuts.
Garnish with extra graham cracker crumbs or chocolate chunks if desired.

Notes

Don’t Overbake – Brownies should be slightly fudgy in the center for best texture.
Use Fresh Marshmallows – They puff and toast better than older, sticky marshmallows.
Line the Pan – Parchment paper helps lift brownies out easily for perfect slices.
Toast Marshmallows Carefully – They go from golden to burnt quickly!
Let Cool Before Cutting – Warm marshmallows can stick; cooling helps firm them up.

Prep Time: 15 minutes
Cook Time: 35 minutes
Cuisine: American