Description
These S’mores Brownies combine fudgy chocolate brownies with crunchy graham crackers and gooey toasted marshmallows. A campfire classic turned into the ultimate dessert!
Ingredients
Units
Scale
For the Brownie Base
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/4 cups granulated sugar
- 3/4 cup light brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup chocolate chips (optional, for extra richness)
For the S’mores Layers
- 8–10 graham crackers, broken into large pieces
- 1 1/2 cups mini marshmallows
- 4 oz milk chocolate, chopped (or 1/2 cup chocolate chips)
Instructions
Make the Brownies
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or grease it lightly.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla extract, whisking until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips, if using.
Assemble the S’mores Brownies
- Arrange the graham cracker pieces in a single layer on the bottom of the baking dish.
- Pour the brownie batter over the graham crackers and spread it evenly.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Add the S’mores Topping
- Remove the brownies from the oven and immediately sprinkle the mini marshmallows and chopped chocolate over the top.
- Turn the oven to broil and place the brownies back in for 1–2 minutes, or until the marshmallows are golden and slightly toasted. Watch closely to prevent burning!
- Let the brownies cool for about 15 minutes before slicing and serving.
Serving & Storage
- Enjoy warm for a gooey texture or let them cool completely for cleaner slices.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Notes
- For extra crunch, sprinkle crushed graham crackers on top before serving.
- If you don’t have a broiler, use a kitchen torch to toast the marshmallows.
- Swap milk chocolate for dark chocolate if you prefer a richer flavor.