These s’mores brownies are layered with a graham cracker crust and fudgy brownie batter and topped with a homemade vanilla bean toasted marshmallow; no campfire is needed!
If you’re looking for the ultimate bakery-worthy treat for summer, these homemade s’mores brownies are it!
They have all of the same flavors as a classic gooey s’more but are made in brownie form. Don’t be intimidated by the homemade marshmallow; it’s one of the first things I learned to make in pastry school, and it’s way easier than you think!
If you’re short on time, try my s’mores cookies instead!
Table of Contents
Tips for Perfect Brownies
Use a kitchen scale. Baking with a scale is my #1 baking tip!
Plan ahead. Waiting for the brownies to set is key to success! I highly recommend starting them a few hours in advance so you don’t rush the process.
Set before cutting. Do not try to cut them too soon, or the marshmallow will be a sticky mess. The longer it sets up, the easier it will be to cut!
Use a sharp knife when cutting. For clean cuts, run the knife under hot water, then grease the blade. Wipe it clean in between cuts, following this same process.
Cut in sections. Cut the brownies into four sections and then into individual brownies. This will keep the knife from pulling the marshmallow off the top. See the step-by-step video on the recipe card to see how it’s done!
Torch the marshmallows: For a classic s’mores look and taste, use a kitchen torch to toast the marshmallow layer until golden brown. Alternatively, you can broil them in the oven for a few minutes, but watch closely to avoid burning!
Ingredient Notes and Substitutions
Chocolate chips: Adding melted chocolate to the brownie batter is key to a fudgy texture! For the right balance of sweetness, I recommend semi-sweet chocolate chips. You can use dark chocolate chips as well!
Gelatin: This ingredient will set the marshmallow layer. Any brand of unflavored powdered gelatin will work!
Agave: This is a key ingredient in making homemade marshmallows because it prevents crystals from forming in the sugar syrup. Substitute it with honey or corn syrup in equal amounts!
Vanilla bean paste: This has a more concentrated vanilla flavor for that classic marshmallow flavor. If you don’t have any on hand, you can use regular vanilla extract.
Cocoa powder: Unsweetened Dutch cocoa powder like Ghiradelli is recommended for the darkest color and richest flavor. I use this in my Rocky Road brownies, too!
Graham crackers: You’ll need whole graham crackers for the bottom of the brownie. You can use classic honey grahams or a different flavor!
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
Step 1: Make the layer of graham crackers. In the prepared pan, place 4-5 graham crackers on the bottom of the pan in a single layer.
Step 2: Whisk the wet ingredients. In a large mixing bowl, whisk together the brown sugar, granulated sugar, egg, egg yolk, and vanilla extract until combined.
Step 3: Whisk in the melted chocolate. Stream the melted butter and chocolate into the mixing bowl, mixing until just combined.
Step 4: Fold in the dry ingredients. Use a rubber spatula to fold in the all-purpose flour, cocoa powder, espresso powder (optional), and salt until combined.
Step 5: Bake! Pour the brownie batter on top of the graham crackers.
Bake the brownies in the preheated oven, then let the pan cool on a wire rack until completely cool.
Step 6: Make the marshmallow. Cook the sugar, agave, and water in a large, heavy-bottomed pot until a thermometer reads 240 F-245 F.
Stream the syrup into the bowl of gelatin. Whisk until the bowl feels room temperature and the marshmallow is thick and fluffy.
Step 7: Spread the marshmallow layer. Quickly spread the marshmallow layer on top of the brownie in an even layer.
Set the brownies aside for a minimum of 4 hours.
Step 8: Toast the marshmallows. Cut the brownies with a hot, very sharp knife greased with oil.
Then pop them under the broiler in your oven, or use a kitchen torch to toast the marshmallows until golden brown.
Storage and Freezing
Storage: Any leftover brownies should be stored in an airtight container at room temperature. They are best eaten on the first or second day.
Freezing: If you want to freeze s’mores brownies, I recommend freezing them without the marshmallow. Then, when you are ready to enjoy them, you can add the marshmallow layer.
FAQs
Run a sharp knife under very hot water, then grease it with oil or nonstick cooking spray. In between cuts, run the knife under hot water, wipe it clean, and re-oil it. This method will keep the marshmallow from sticking to the blade. Cutting them into sections is also recommended. See the video below in the recipe card for an example.
While I recommend making the brownies from scratch, you definitely can use a boxed mix. Follow the instructions on the back of the box for baking.
Yes! Once the brownies are baked, layer the marshmallows on top. Then, toast them with a torch or under the broiler until golden brown. You can also use marshmallow fluff!
More Chocolate Brownie Recipes
S’mores Brownies
Equipment
Ingredients
Brownie Batter
- 4-5 honey graham cracker sheets
- 10 tablespoons unsalted butter
- 2/3 cup + 1/4 cup dark chocolate chips
- 1/2 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2/3 cup + 1 tablespoon all-purpose flour, *see notes below for measuring*
- 1/4 cup unsweetened dutch cocoa powder
- 1 teaspoon espresso powder, optional
- 1/4 teaspoon fine sea salt
- 1/2 cup chopped dark chocolate
Homemade Marshmallow
- 1/3 cup water
- 4 1/2 teaspoons gelatin powder
- 1 1/8 cups granulated sugar
- 1/4 cup + 1 tablespoon agave, you can also substitute honey or corn syrup
- 1/3 cup water
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon fine sea salt
Instructions
Make the Brownie Batter
- Line a square edge 8×8 baking pan (see notes) then preheat the oven to 350 F/180 C.
- Lay 4-5 graham cracker sheets on the bottom of the pan in an even layer. It’s okay if you have to break some of them to fit!4-5 honey graham cracker sheets
- Melt the butter and chocolate chips until smooth.10 tablespoons (140 g) unsalted butter, 2/3 cup + 1/4 cup (156 g) dark chocolate chips
- Whisk together sugars, egg, egg yolk, and vanilla until combined. Then whisk in the melted butter and chocolate.1/2 cup (100 g) dark brown sugar, 1/2 cup (100 g) granulated sugar, 2 (110 g) large eggs, 1 (18 g) large egg yolk, 2 teaspoons vanilla extract
- Fold in the dry ingredients. Then pour the brownie batter over the graham crackers. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out covered in a few moist crumbs. In my oven, 33 minutes is perfect! Let the pan cool on a wire cooling rack for 1-2 hours until completely cool.2/3 cup + 1 tablespoon (90 g) all-purpose flour, 1/4 cup (25 g) unsweetened dutch cocoa powder, 1 teaspoon espresso powder, 1/4 teaspoon fine sea salt
- When the brownie is cool, melt the chopped chocolate and spread it evenly over the top. Then use your fingers or a pastry brush to brush canola oil onto the sides of the parchment paper above the brownie. This will keep the marshmallow from sticking to the paper.1/2 cup (66 g) chopped dark chocolate
Make the Marshmallow
- Pour the water into a mixing bowl and add the gelatin. Attach the bowl to the stand mixer and fit the whisk attachment.1/3 cup (78 g) water, 4 1/2 teaspoons gelatin powder
- In a heavy-bottomed pot, boil the sugar, agave, and water over medium heat for 10-13 minutes, until the mixture reaches between 240-250 F.1 1/8 cups (225 g) granulated sugar, 1/4 cup + 1 tablespoon (100 g) agave, 1/3 cup (78 g) water
- With the mixer running on low, slowly stream the hot sugar into the mixing bowl with the gelatin. Aim the stream so it goes between the whisk and the side of the bowl. If you pour it onto the whisk you'll end up with hard bits of sugar in your marshmallows. Once it has been added, add the vanilla bean paste and salt. Increase the speed to medium and mix for 10-15 minutes, or until the bowl no longer feels hot. It should feel warm and the marshmallow should be thick and fluffy.1 teaspoon vanilla bean paste, 1/4 teaspoon fine sea salt
- Working quickly, scrape the marshmallow directly on top of the brownie. Use the spatula to evenly spread it to fill the pan. Set the brownies aside to set for a minimum of 4 hours.
- When you are ready to cut them, pull the sides of the parchment up to remove them from the pan and place it on a cutting board. Have a small bowl of canola oil or nonstick cooking spray nearby with a few paper towels and a sharp knife.
- Dust the top of the marshmallow with a thin layer of powdered sugar.
- Run the knife under hot water, then wipe it clean. Dab a paper towel in the oil and rub it all over the blade of the knife.
- Cut the brownie into four sections from the middle to one edge in one clean cut. Then run the knife under hot water, grease it, and cut the brownie from the opposite side in the same way. You can watch the step-by-step video below for a visual example. Separate the sections, then cut each one into fourths. Continue with these same steps until the entire pan of s'mores brownies are cut.
- Place the individual brownies on a sheet pan. Use a kitchen torch or put them under the oven broiler until the tops are golden brown. Enjoy!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Super fun to bake and really great flavor! Thanks for the amazing recipe 🙂
came out so well and were tasty!!