These fudgy, gooey s'mores brownies are as easy to make as they are impressive! Use my one-bowl brownie recipe, combined with a layer of graham crackers and marshmallows, for the perfect summer dessert!
June Baking Challenge Recipe! This is the June 2024 baking challenge recipe! Make these brownies & leave a review on this post to be entered to win prizes!
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Why I Love These S'more Brownies
- One bowl recipe: These s'more brownies use my better-than-box fudgy brownies, which is the EASIEST and tastiest homemade brownie recipe.
- Ooey, gooey, and fudgy: Enough said.
- Perfect for summer! These make the best potluck dessert, as there's no refrigeration needed!
Ingredient Notes & Substitutions
- Homemade Brownie Mix: While you could make these with boxed brownies, my homemade brownie mix takes them to the next level!
- Chocolate chips: I used milk chocolate chips for that s'mores flavor, but you can use semi-sweet chips or dark chocolate chunks!
- Marshmallows: I like using large marshmallows since they're easier to press into the brownies (and have them stick), but you can also use mini marshmallows.
- Graham crackers: The layer of graham crackers on the bottom adds crunch and a sweet and salty flavor.
How to Make S'more Brownies
Step 1: Make Brownie Batter
Whisk together dry ingredients in large bowl. Add wet ingredients and mix with the whisk until just incorporated; batter will be thick.
Step 2: Scoop Into Pan & Bake
- Step 1: Line a 9x9" light-colored aluminum metal pan with parchment paper, then cover the bottom with a layer of graham crackers.
- Step 2: Scoop batter into dollops on top of graham crackers and carefully spread to the edges.
- Step 3: Top with extra chocolate chips, then bake at 325℉ for 36-40 minutes, or until brownies are 90% baked through. If you're using a 9x13 pan, bake for 24-26 minutes.
Step 3: Press on Marshmallows & Toast
- Remove the brownies from the oven and press the marshmallow halves into the top, gently pressing them into the brownies (this will help so that they don't slide off later). Brownies will feel a little jiggly & raw. Sprinkle on extra chocolate chips. Place back in the oven for 6-8 minutes or until marshmallows are puffy and very lightly brown.
- To finish them off & get the toasted color, broil on low until lightly toasted brown (this may only take 30 seconds!). You MUST watch the oven the entire time or your marshmallows will burn FAST - trust me!!!!
Step 4: Cool & Cut
Remove from the oven and allow to full cool before cutting.
Tip: While gooey treats can get messy to cut, wiping your knife off between each cut can help you achieve clean cuts.
Tips & Variations
- Bake through: It's important that your brownies are 90% baked through before topping them with marshmallows, or else they will not be able to finish baking.
- Don't skip the parchment: This will help you easily lift the cooled bars out of the pan, making them easier to cut.
Storage & Freezing
- Storage: Store in an airtight container for 3-4 days. The brownies get even fudgier on Day 2!
- Freezing: I don't recommend freezing these after putting on the marshmallows or they'll become sticky.
Frequently Asked Questions:
Yes! For a 9x9" pan, you'll need a little less than a 16-ounce bag. For a 9x13" pan, you'll use the entire 16-ounce bag.
Sure! Because the graham crackers are on the bottom, add a few minutes to the box baking time.
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S'more Brownies
Ingredients
Homemade Brownies:
- 1 ¼ cups granulated sugar
- ½ cup powdered sugar
- ¾ cups all-purpose flour
- ¾ cups unsweetened cocoa powder I've tested these with Hershey's & Target's Good & Gather brand
- 1 teaspoon kosher salt
- ½ teaspoon baking powder (not baking soda!)
- 1 tablespoon cornstarch
- 1 teaspoon espresso powder (totally optional!)
- ¾ cup semi-sweet chocolate chips or chunks
- ½ cup vegetable oil
- ¼ cups warm water
- 2 large eggs
- 1 teaspoon vanilla extract
Crust & Topping
- 16 graham cracker squares
- ½ cup semi-sweet chocolate chips or chunks, divided
- 18 large marshmallows, halved
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Whisk together dry brownie ingredients in large bowl. Add wet ingredients and mix with the whisk until just incorporated; batter will be thick.
- Line a 9x9" light-colored aluminum metal pan with parchment paper, then cover the bottom with a layer of graham crackers (14 squares). Spoon batter into dollops on top of graham crackers and carefully spread to the edges.
- Top with ¼ cup extra chocolate chips, then bake at 325℉ for 36-40 minutes, or until center 90% baked through. If you're using a 9x13 pan, bake for 24-26 minutes.Do not turn off the oven yet!
- Remove the brownies from the oven and immediately press the marshmallow halves into the top, gently pressing them into the brownies (this will help so that they don't slide off later). Brownies will feel a little jiggly & raw. Sprinkle on remaining ¼ cup chocolate chips.
- Place back in the oven for 6-8 minutes or until marshmallows are puffy and very lightly brown.
- To finish them off & get the toasted color, broil on low until lightly toasted brown (this may only take 30 seconds!). You MUST watch the oven the entire time or your marshmallows will burn FAST - trust me!!!!
- Remove from the oven and allow to full cool before cutting. While gooey treats can get messy to cut, wiping your knife off between each cut can help you achieve clean cuts.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Notes
- Storage: Store in an airtight container for 3-4 days. The brownies get even fudgier on Day 2!
- Freezing: I don't recommend freezing these after putting on the marshmallows or they'll become sticky.
Kellie
These are AMAZING!!! I ended up making them with dark chocolate chunks instead of semi-sweet because that’s all Target had lol, but y’all 🤤 they’re so good! I also subbed in applesauce for eggs and they turned out great. Really easy to make and I’ll absolutely make them again. The perfect summer treat!! I gifted them to my baristas at my local coffee shop and they were so excited!
Melissa
So happy to hear you enjoyed this recipe, Kellie! Thank you so much for taking the time to leave such a great review, I really appreciate it!
Melanie Harris
I couldn't use Graham Crackers due to living in Australia, so I used digestive biscuits and ground them up, as a biscuit base, with melted butter, sugar and a pinch of salt. This recipe turned out amazing! The whole household loved it and something they want to be made again.
Julie Olin Serotta
Recipe came out great! My kiddos loved it! Question - if you make it in 9x12" pan, do you just double the recipe? I thought I read through everything, but didn't see that.
Melissa
So glad you loved it! If you make it in a 9x13" pan, they'll be a little thinner (I have the baking times in the recipe card for that!). If you want to make them as thick as the 9x9" pan, I suggest 1.5x the recipe!