This post may contain affiliate links. Please read our disclosure policy.
These s’mores brownies are where decadence meets nostalgia in every bite. Imagine a rich, fudgy brownie base enveloped by a crunchy graham cracker crust, topped off with a luscious layer of ooey-gooey melted marshmallows. Dessert never sounded so good!
Skip the campfire and preheat your oven instead. You’re in for an experience that outshines the classic camping treat, minus the lingering smell of smoke in your hair and clothing! These little bites of bliss have layers and layers of flavors. A brownie mix doesn’t compare.
Quick and effortless to whip up, these delicious bars are bound to win over everyone who tries them, leaving taste buds begging for more. If you glance at the post, it may seem like the process is complicated. That couldn’t be further from the truth. I probably overexplain, but you should have perfect results every single time!
I hope you’ll try more of our brownie recipes, such as our Cosmic brownies, fudgy brownies, red velvet brownies, and caramel brownies next!
BEFORE YOU START
→Make A Sling: Is this absolutely necessary? No! I love using a sling because it allows you to easily pull the bars out of the pan, which makes cutting the squares easier and prettier. This is especially important if you bake in nonstick baking pans. Alternatively, you can spray your baking dish with Baker’s cooking spray instead of making a sling. Here’s how to make it:
- Cut a piece of aluminum foil or parchment paper long enough to cover the interior of the baking dish, then extend over the edges by about 3 inches.
- Line the interior of the pan, and fold over the longer edges. This will act as a “sling” that can easily be pulled out of the pan without damaging the brownies.
→My Favorite Pan: I recommend this 8X8 inch baking pan. It’s heavy-duty, well-made, has a nonstick surface, and is fabulous for baking.
→Melt the Chocolate + Butter: I do this in the microwave in a microwave-safe mixing bowl. If you’d prefer, you can, of course, use a double boiler.
→Double Time In The Oven: We use an unusual baking technique. We first bake the brownies with the graham cracker crust until the brownies are fully baked. Then, we pull them out of the oven and let the brownies cool on the counter for 45 minutes before broiling the marshmallows. You can then let them cool (just enough so you don’t scald the inside of your mouth) and slice them immediately after they’re broiled, when the marshmallows are at their most gooey. If you skip the cooling step, then your brownies won’t be as sturdy and will seem underbaked when you cut into them.
→How To Tell When Brownies Are Baked: Now I’m talking about the brownie layer with their graham cracker base. Check the doneness of your brownies by inserting a toothpick into the center. The toothpick should come out with moist crumbs, but not batter. A little extra gooey is okay, as they will continue to bake in the pan as they cool. We don’t want them to dry out as they cool. Set the pan on a wire baking rack until you top it with marshmallows and broil.
→Mixing Eggs + Sugar: Use a hand-held electric mixer to beat the eggs and sugar together until the mixture is light and fluffy, about 4 minutes on medium speed. This process incorporates air into the mixture, leading to a better texture in the finished brownies. We want the aeration from the egg mixture. I don’t pull out the stand mixer for these brownies. However, for the other mixing steps, simply whisk until the ingredients are incorporated. This prevents you from over-mixing the batter, which can create a more cake-like texture in your brownies.
→Combining Chocolate + Egg Mixtures: When adding the melted chocolate to the beaten eggs and sugar, continue to use the electric mixer on a low setting just until the mixture is combined. It’s important to avoid over-mixing at this stage.
→Adding the Flour: For the flour addition, switch to a whisk or a spatula. Gently fold or stir in the flour until no dry pockets remain. This method allows you to avoid over-mixing, which can lead to a cakier texture.
→Cutting: Here’s a tip I just love! Coat your knife with nonstick cooking spray for easy cutting.
→Serving: These brownies are best served fresh because of the gooey marshmallows on top. They’re great at room temperature or reheated in the microwave for about 10-15 seconds. If you have any leftovers, you can keep them in the fridge or on the counter for up to 5 days. Keep them airtight to keep them from drying out before then.
S’MORES BROWNIES RECIPE INGREDIENTS
- Butter: I use salted butter in this recipe. If you use unsalted butter, add 1/4 teaspoon of fine or table salt.
- Eggs: I use large eggs. It’s best to have the egg and yolk at room temperature. Room-temperature eggs blend more easily with other ingredients, helping to create a smoother batter, which leads to a consistent bake where a good rise can impact the texture of the brownies. Cold ingredients can develop lumps and lead to uneven cooking.
- Using an egg yolk in addition to the full eggs helps give these brownies a more fudgy, richer texture.
- Chocolate: We recommend using semi-sweet or dark chocolate for this recipe. You can replace the chocolate chips with roughly chopped bars of semi-sweet or dark chocolate. The dark chocolate creates a super-rich chocolate flavor.
- Flour: I prefer to use Gold Medal Flour or Ardent Mills, available at Costco (no endorsement), for these bars. The protein content in Gold Medal all-purpose flour is balanced, making it suitable for this recipe. It typically ranges from about 10.5% to 11.7%. This is a moderate protein level. Gold medal is known for its consistent quality, which helps achieve reliable results. Ardent Mills’ all-purpose flour, works well, too. It has rigorous quality control and typically has a protein content of around 10-11%, making it versatile for various recipes.
- Marshmallows: We use large marshmallows for the marshmallow layer, but feel free to use mini marshmallows.
- Salt: If using salted butter, no additional salt is needed.
STORING + FREEZING + MAKE-AHEAD
- How To Store? Refrigerate or Store at Room Temperature: Depending on your preference and the climate:
-
- At Room Temperature: If you plan to eat these s’mores brownies within a few days, storing them at room temperature is fine. They should stay fresh for about 3 days.
- In the Refrigerator: For longer storage (up to a week), you can refrigerate them. The cold may affect the texture slightly, but they’ll still taste great.
- Can You Freeze These? Yes, you can freeze these s’mores brownies with a caveat. The texture of the marshmallow topping may change slightly after freezing and thawing, but it’ll still be delicious! Cool the brownies completely after baking. Place them in an airtight container or a resealable plastic freezer bag.
- Make-Ahead: When I want to make these ahead of serving, I make the whole recipe and store it as suggested above.
- Food Safety: If you’d like more info on food safety, check out this link.
HOW TO MAKE S’MORES BROWNIES
MORE BROWNIE RECIPES
- Brownie Cookies
- Peanut Butter Brownies
- Brookies
- Triple Chocolate Brownies
- Cookie Dough Brownies
- German Chocolate Brownies
- Red Velvet Oreo Brownies
- Lemon Brownies
TRIED THIS RECIPE?
Remember, we have new recipes every week! Have you subscribed to our free, no-strings-attached newsletter? We’d love to have you as part of our baking + cooking community. We deliver it right into your inbox!
If you’ve tried this or any other recipe on my website, please leave a review. I love hearing your feedback! ⭐⭐⭐⭐⭐
S'mores Brownies
Ingredients
- 8 sheets graham crackers
- 1/2 cup salted butter
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 teaspoon decafienated instant coffee crystals
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 cup white granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 12 marshmallows
Instructions
- Preheat your oven to 350°F (177ºC). Line the bottom of an 8x8-inch baking dish with the graham crackers. Set aside.
- Add the butter (1/2 cup), 3/4 cup of chocolate chips, and instant coffee granules (1/2 teaspoon) to a large microwave-safe bowl. Melt the ingredients for about a minute, or until completely melted. You'll need to stir the mixture vigorously to get the melted texture.
- In a separate bowl, combine the sugar (1 cup) and eggs (2 eggs + 1 yolk). Use an electric hand mixer to cream the ingredients together for about 3-4 minutes, or until the mixture is light and fluffy.
- Gently whisk the chocolate mixture into the egg mixture until just combined. Stir in vanilla (1 1/2 teaspoons). Gently fold the flour (1/2 cup) into the batter until no dry pockets remain, or just dissappears. Fold in the remaining chocolate chips.
- Pour brownie batter over the layer of graham crackers and bake for about 28-30 minutes, or until the top of your brownies begin to look dry and a toothpick inserted in the center comes out with moist crumbs, but not batter.
- Remove brownies from the oven and cool on a wire baking rack set on the counter for 45 minutes.
- After the cooling period, add the marshmallows (12) on top of the brownies, then broil the brownies on high heat for 2-3 minutes, or until the marshmallows are golden brown and gooey. Slice, serve, and enjoy!
Fans Also Made:
None found
Leave a Reply