I don’t know about you, but when a s’mores craving hits, I need them immediately. That’s why I created these homemade s’mores brownies, because sometimes I just need that gooey, chocolatey flavor without the hassle of a fire.
They have everything you love: a crunchy graham cracker crust, a rich and fudgy brownie layer, and a gooey toasted vanilla bean marshmallow on top.
I can’t get enough of them, and honestly, I make them year-round. Why should s’mores be just for summer? And if the thought of homemade marshmallow sounds tricky, trust me—it’s way easier than you think and sooo worth it!
If you’re in a rush and need something s’mores flavored ASAP, make my gooey chocolate s’mores cookies instead. They’re my favorite!
Let’s Bake Them!
1
Make the graham cracker crust. Place 4-5 graham crackers on the bottom of the pan in a single layer.
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.
3
Whisk in the melted chocolate. Stream the melted butter and chocolate into the mixing bowl, mixing until just combined.
4
Fold in the dry ingredients. Use a rubber spatula to fold in the all-purpose flour, cocoa powder, espresso powder, and salt until combined.
5
Bake! Pour the brownie batter on top of the graham crackers. Then, bake the brownies!
6
Make the marshmallow. First, you’ll cook the sugar syrup in a heavy-bottomed pot with a thermometer. Then stream it into the gelatin and beat until the marshmallow is room temperature, thick, and fluffy.
I can tell you love a summer-inspired dessert, so try my chocolate rocky road brownies next!
7
Quickly spread the marshmallow layer on top of the brownie layer. Set the brownies aside for a minimum of 4 hours.
8
Toast the marshmallows. Place the pan under the broiler in your oven or use a kitchen torch to toast the marshmallows until golden brown.
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Fudgy 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 🙂
recipe was easy to follow and came out so well!
I used 8 leaves of gelatin hydrated by the 1/3 c warm water, added to mixing bowl and proceeded with recipe. This avoids the awful smell of powdered gelatin! Worked beautifully!