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!

smores brownies layered with graham cracker crust and marshmallow topping.

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!

a layer of graham crackers in the bottom of a square baking pan.

1

Make the graham cracker crust. Place 4-5 graham crackers on the bottom of the pan in a single layer.

a mixing bowl with eggs, sugar, and vanilla being whisked.

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.

whisking chocolate into the bowl of brownie batter.

3

Whisk in the melted chocolate.​ Stream the melted butter and chocolate into the mixing bowl, mixing until just combined.

a spatula folding the dry ingredients into the batter.

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.

brownie batter being spread across the graham cracker layer.

5

Bake! ​Pour the brownie batter on top of the graham crackers. Then, bake the brownies!

whisking the hot sugar syrup and gelatin in a mixing bowl.

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!

a baking pan with the vanilla bean marshmallow on top.

7

Quickly spread the marshmallow layer on top of the brownie layer.​ Set the brownies aside for a minimum of 4 hours.

overhead shot of the toasted marshmallow top of the smores brownies.

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.

smores bars on their sides to show the layers.

If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

smores brownies cut into squares.

Fudgy S’mores Brownies

5 from 20 votes
– by Cambrea Gordon
These homemade s’mores brownies have everything you love about a classic s’more—a crunchy graham cracker crust, a rich and fudgy brownie layer, and a gooey toasted vanilla bean marshmallow on top. Made completely from scratch, they’re gooey, chocolatey, and so easy to make. Whether summer or any time of year, these fudgy brownies will satisfy any s’mores craving!
Print Recipe Save Recipe Pin Recipe
Prep Time: 6 hours
Cook Time: 33 minutes
Total Time: 6 hours 33 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings

Equipment

Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

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

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Note on baking pans: Baking pans that have rounded edges are closer to a 7×7 baking pan. This means the brownie batter will sit higher in your pan and you will need to rearrange the graham crackers differently than shown. You should expect to bake them longer than the indicated baking time.
Set before cutting. Do not try and cut the 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, there are a few things you can do. Run the knife under hot water, then grease or spray the knife with nonstick cooking spray. Wipe it clean in between cuts, following this same process. 
Cut in sections. Cut the brownies into four sections first, then into individual squares. This will keep the knife from pulling the marshmallow off the top. See the step-by-step video below for an example.
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 them, I recommend freezing them without the marshmallow. Then, when you are ready to enjoy them, you can add the marshmallow layer.
Serving: 1serving | Calories: 237kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 111mg | Potassium: 90mg | Fiber: 1g | Sugar: 29g | Vitamin A: 267IU | Vitamin C: 0.01mg | Calcium: 22mg | Iron: 1mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

Tried this recipe?Leave a comment below & tag @cambreabakes on social!

Explore More

5 from 20 votes (8 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating