S’mores Brownies Recipe

Introduction

S’mores brownies combine the beloved flavors of classic s’mores with rich, fudgy brownies. This treat layers a graham cracker crust, chocolate brownie, creamy ganache, and toasted marshmallows for a decadent dessert perfect for any occasion.

Ingredients

• 1 ¼ cups (168g) graham cracker crumbs
• 3 tablespoons (39g) sugar
• Pinch of salt
• 6 tablespoons unsalted butter (melted)
• ½ cup (65g) all-purpose flour
• 6 tablespoons (43g) natural unsweetened cocoa powder
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (120ml) vegetable oil
• 1 cup (207g) sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 6 ounces (169g) semi-sweet chocolate chips (1 cup)
• 6 tablespoons (90ml) heavy whipping cream
• 5 cups (225g) mini marshmallows

Instructions

1. Step 1: Preheat the oven to 350°F. Grease a 9-inch square metal baking pan and line it with parchment paper, leaving overhang on two sides for easy removal. Grease the sides with non-stick baking spray.
2. Step 2: In a medium bowl, combine graham cracker crumbs, sugar, and a pinch of salt. Add melted butter and stir until well combined. Press this mixture evenly into the bottom of the prepared pan. Set aside.
3. Step 3: In another medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
4. Step 4: In a large mixing bowl, combine vegetable oil, sugar, and vanilla extract until well mixed. Add the eggs and mix until combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
6. Step 6: Pour the brownie batter over the graham cracker crust and spread evenly. Bake for 24 to 28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let cool.
7. Step 7: After the brownies have cooled for 15-20 minutes, gently press the surface to make it level if needed.
8. Step 8: Place the chocolate chips in a medium bowl. Heat the heavy cream until it just starts to boil, then pour it over the chocolate chips. Let sit for 3-5 minutes, then whisk gently until smooth.
9. Step 9: Pour the ganache over the brownies and spread evenly. Allow brownies and ganache to cool completely.
10. Step 10: Preheat the oven to 350°F again. Spread the mini marshmallows evenly over the top of the ganache layer.
11. Step 11: Bake for 5-8 minutes, until marshmallows are puffy but not melting away. Then switch the oven to Broil on high and toast the marshmallows for 1-2 minutes until browned to your liking. Watch carefully as they brown quickly.
12. Step 12: Remove from the oven. Serve warm for gooey texture or allow to cool completely before slicing and serving.

Tips & Variations

• Use dark or milk chocolate chips for a different chocolate flavor in the ganache.
• For extra crunch, sprinkle chopped nuts over the ganache before adding marshmallows.
• Keep a close eye during broiling to avoid burning the marshmallows.
• Swap mini marshmallows for regular-sized by cutting them in half if desired.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Serve at room temperature for best texture. Reheat briefly in the oven or microwave if you prefer warm, gooey brownies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version. Just ensure the blend you use has a 1:1 substitution ratio for best results.

Can I use a glass baking dish instead of metal?

Yes, a glass baking dish works fine, but baking times may be slightly longer. Start checking for doneness a few minutes before the recommended time.

S’mores Brownies Recipe

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4.5 from 83 reviews

Delight in these decadent S’mores Brownies featuring a crunchy graham cracker crust, rich fudgy brownie layer, smooth chocolate ganache, and toasted marshmallow topping. This crowd-pleasing dessert combines the nostalgic flavors of traditional campfire s’mores in an irresistible baked treat perfect for any occasion.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Graham Cracker Crust

• 1 ¼ cups (168g) graham cracker crumbs
• 3 tablespoons (39g) sugar
• Pinch of salt
• 6 tablespoons unsalted butter, melted

Brownie Layer

• ½ cup (65g) all-purpose flour
• 6 tablespoons (43g) natural unsweetened cocoa powder
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (120ml) vegetable oil
• 1 cup (207g) sugar
• 1 teaspoon vanilla extract
• 2 large eggs

Chocolate Ganache

• 6 ounces (169g) semi-sweet chocolate chips (1 cup)
• 6 tablespoons (90ml) heavy whipping cream

Marshmallow Topping

• 5 cups (225g) mini marshmallows

Instructions

1. Make the crust: Preheat your oven to 350°F (175°C). Grease a 9-inch square metal baking pan and line it with parchment paper, leaving some overhang on two sides for easy removal later. Lightly grease the sides of the pan with non-stick baking spray. In a medium bowl, combine graham cracker crumbs, sugar, and a pinch of salt. Add the melted butter and mix until evenly combined. Press this mixture firmly and evenly into the bottom of the prepared pan. Set aside.
2. Prepare the brownie batter: In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large mixing bowl, combine the vegetable oil, sugar, and vanilla extract, mixing well. Add the eggs one at a time, mixing thoroughly after each addition until the mixture is smooth. Gently fold the dry ingredients into the wet ingredients, mixing until just combined without overmixing.
3. Assemble and bake the brownies: Pour the prepared batter evenly over the graham cracker crust in the pan, smoothing the top. Bake for 24-28 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs. Remove the pan from the oven and allow the brownies to cool in the pan for about 15-20 minutes. If needed, gently press the top of the brownies to level them.
4. Make the chocolate ganache: Place the semi-sweet chocolate chips in a medium bowl. Heat the heavy whipping cream in a small saucepan or microwave until it just starts to boil. Pour the hot cream over the chocolate chips and let sit undisturbed for 3-5 minutes. Gently whisk the mixture until smooth and glossy. Pour the ganache evenly over the cooled brownies, spreading it across the surface. Let the brownies cool completely to set the ganache.
5. Add toasted marshmallow topping: Once the ganache has set and the brownies are fully cooled, preheat the oven to 350°F (175°C) again. Evenly spread the mini marshmallows over the top of the ganache. Bake the brownies for 5-8 minutes, watching closely for the marshmallows to puff up but not melt away. Then switch the oven to the broil setting on high and broil for 1-2 minutes until the marshmallows are golden brown and toasted. Watch carefully to avoid burning as this happens quickly.
6. Serve and store: Remove the brownies from the oven and allow them to cool slightly before slicing. Serve warm for a gooey texture with melted chocolate and toasted marshmallows, or let cool completely for cleaner slices. Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. Bring to room temperature before serving for best flavor and texture.

Notes

• Use parchment paper with overhang for easy removal of brownies from the pan.
• Do not overmix brownie batter to keep them fudgy and tender.
• Watch marshmallows closely while broiling; they brown very fast and can burn easily.
• For a dairy-free version, substitute vegan butter and cream alternatives, and use dairy-free chocolate chips.
• S’mores Brownies are best served within 4-5 days for optimal freshness.

Keywords: S’mores brownies, graham cracker crust, chocolate brownies, toasted marshmallows, chocolate ganache, campfire dessert