S'mores brownies are the best dessert mashup of the summer! They are layered with a graham cracker crust, fudgy brownie batter, and topped with a homemade vanilla bean toasted marshmallow; no campfire is needed!
These fudgy s'mores brownies capture all of the same flavors as a classic s'more but in brownie form. They will be the best thing you bake all season!
why you'll love these s'mores brownies
- The gooey marshmallow layer is flavored with fresh vanilla bean and has the fluffiest texture. It is way more delicious than store-bought marshmallows! Although, my marshmallow cookies are super delicious with store-bought!
- These homemade brownie bars are made completely from scratch, I used the same base recipe as my espresso brownies and they turned out perfect!
- They are fudgy, chewy, and have a dark chocolate flavor.
ingredient notes & substitutions
Semi-sweet chocolate morsels: Melted chocolate is key to chocolatey brownies. You can also use dark chocolate chips if desired. I don't recommend milk chocolate chips or the brownies will be too sweet.
Gelatin: This ingredient will set the marshmallow layer. Any brand of unflavored gelatin will work!
Vanilla bean paste: If you don't have any on hand, you can use regular vanilla extract.
Cocoa powder: Unsweetened Dutch cocoa powder is recommended for the darkest color and richest flavor.
Graham crackers: This recipe uses a classic graham cracker for the base of the brownies. You can use any brand or variety of graham crackers.
Agave: This prevents crystals from forming in the sugar syrup. You can substitute it with honey or corn syrup in equal amounts!
Find the full ingredient measurements and instructions in the recipe card below!
Line a square edge 8x8 baking pan with parchment paper to cover all four sides. Preheat the oven to 350 F/180 C.
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, and salt until just 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 for 1-2 hours, until completely cool.
Step 7: Spread the marshmallow layer. Quickly spread the marshmallow layer on top of the brownie in an even layer.
Set the brownies aside to set for a minimum of 4 hours.
Step 8: Toast the marshmallows. Cut the brownies with a hot, very sharp knife greased with canola oil.
Then pop them under the broiler in your oven, or use a kitchen torch to toast the marshmallows until golden brown.
Enjoy your s'mores brownies!
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Set before cutting. Do not try and cut s'mores brownies 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. 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 below for an example.
storage & freezing
Any leftover brownies should be stored in an airtight container at room temperature. They are best eaten on the first or second day.
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.
The best way to cut them is by running a sharp knife under very hot water, then greasing it with canola 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!
other popular summer recipes
- 4-5 honey graham cracker sheets
- 10 tablespoon unsalted butter
- ⅔ cup + ¼ cup dark chocolate chips
- ½ cup dark brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoon vanilla extract
- ⅔ cup + 1 tbsp all-purpose flour
- ¼ cup unsweetened dutch cocoa powder
- 1 teaspoon espresso powder
- ¼ teaspoon salt
- ½ cup chopped dark chocolate
- ⅓ cup water
- 4 ½ teaspoon gelatin powder
- 1 ⅛ cups granulated sugar
- ¼ cup + 1 tbsp agave you can also substitute honey or corn syrup
- ⅓ cup water
- 1 teaspoon vanilla bean paste
- ¼ teaspoon fine sea salt
Make the Brownie Batter
- Line a square edge 8x8 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 tablespoon unsalted butter, ⅔ cup + ¼ cup dark chocolate chips
- Whisk together sugars, egg, egg yolk, and vanilla until combined. Then whisk in the melted butter and chocolate.½ cup dark brown sugar, ½ cup granulated sugar, 2 large eggs, 1 large egg yolk, 2 teaspoon 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.⅔ cup + 1 tablespoon all-purpose flour, ¼ cup unsweetened dutch cocoa powder, 1 teaspoon espresso powder, ¼ teaspoon 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.½ cup 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.⅓ cup water, 4 ½ teaspoon 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 ⅛ cups granulated sugar, ¼ cup + 1 tablespoon agave, ⅓ cup 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, ¼ 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!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.