I can’t get over how these s’mores brownies stack a buttery graham cracker crust, fudgy brownie center, toasted marshmallows, and melty chocolate chips into one irresistible dessert. One pan never lasts long.

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I’m obsessed with these s’mores brownies because they hit every summer dessert craving without acting fancy about it. I get that crunchy campfire vibe from graham cracker crumbs, then the brownie layer comes in thick, fudgy, and honestly kind of dangerous.

And the mini marshmallows? They get toasty and gooey on top like they know exactly what they’re doing.

I love the messy edges, the sticky bites, the chocolate overload, all of it. But my favorite part is that first square, when everything pulls apart a little and I immediately know I’m going back for another.

No shame. Just brownies.

Ingredients

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Graham cracker crumbs make that sandy, crunchy base that screams campfire snack.
Sugar sweetens the crust and helps it taste like a cookie layer.
Melted butter holds the crust together, because crumbs need a little backup.
More melted butter makes the brownies rich, fudgy, and honestly hard to resist.
Sugar gives the brownie layer that classic chewy edge everyone fights over.
Eggs keep the brownies sturdy, soft, and not sad or crumbly.
Vanilla adds cozy flavor, like the brownies got a little glow-up.
Cocoa powder brings the deep chocolate taste.
Basically, the main event.
Flour keeps things brownie-like instead of turning into chocolate pudding.
Salt balances the sweetness, so it doesn’t taste like straight candy.
Baking powder gives just enough lift without making them cakey.
Marshmallows get gooey and toasted, which is the whole summer vibe.
Chocolate chips add melty pockets.
Plus, extra chocolate is never a problem.
Crushed graham crackers on top bring bonus crunch and that messy s’mores feel.

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 10 full sheets)

1/4 cup granulated sugar

1/4 cup unsalted butter melted (for crust)

1/2 cup unsalted butter melted (for brownie batter)

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

2 cups mini marshmallows (or 12 large marshmallows halved)

1/2 cup semisweet chocolate chips (plus extra for sprinkling)

1/3 cup crushed graham crackers for topping (optional)

How to Make this

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1. Preheat oven to 350°F and line an 8×8 inch baking pan with parchment paper or lightly grease it.

2. Make the crust: combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/4 cup melted unsalted butter; press evenly into the bottom of the prepared pan and bake 8 minutes; remove and set aside.

3. Reduce oven temperature to 325°F.

4. Make the brownie batter: in a bowl whisk together 1/2 cup melted unsalted butter and 1 cup granulated sugar until combined, then beat in 2 large eggs and 1 teaspoon vanilla extract.

5. Add dry ingredients: sift or whisk together 1/3 cup unsweetened cocoa powder, 1/2 cup all purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder; fold into the butter mixture until just combined.

6. Spread the brownie batter evenly over the baked graham crust.

7. Bake at 325°F for 20 to 25 minutes, until edges are set and center is mostly set but still slightly soft.

8. Remove from oven and top immediately with 2 cups mini marshmallows (or 12 large marshmallows halved) and 1/2 cup semisweet chocolate chips, pressing lightly into the warm brownies.

9. Toast the marshmallows by placing the pan under a preheated broiler for 30 to 60 seconds watching closely until golden, or use a kitchen torch to toast; sprinkle with extra chocolate chips and 1/3 cup crushed graham crackers if desired, then cool completely before cutting into squares.

Equipment Needed

1. 8×8 inch baking pan (lined with parchment or lightly greased)
2. Parchment paper or pastry brush for greasing
3. Mixing bowls (one large, one medium)
4. Measuring cups and measuring spoons
5. Whisk
6. Rubber spatula or wooden spoon
7. Small sifter or fine mesh sieve for cocoa and dry ingredients
8. Oven mitts and a rimmed baking sheet or kitchen torch for toasting marshmallows

FAQ

Can I make these in a different pan size and how will it affect baking time? Yes. The recipe is for an 8×8 inch pan. Use a 9×9 inch pan for slightly thinner bars and shorten baking time by 3 to 6 minutes. If you use a 9×13 inch pan the brownies will be much thinner and bake faster, monitor closely.

How do I know when the brownies are done? The top should look set and slightly cracked around the edges, with a few moist crumbs on a toothpick inserted into the center. You want fudgy, not dry, so avoid baking until the toothpick comes out completely clean.

Can I substitute ingredients for dietary needs? Yes. Use coconut oil or a vegan butter substitute for the butter. Replace eggs with two flax eggs for a vegan option, though texture will be a bit different. Use dairy free chocolate chips to keep it dairy free.

How do I prevent the marshmallows from burning? Add the marshmallows toward the end of baking or broil for 15 to 30 seconds to toast them. If baking them the whole time, cover loosely with foil for part of the bake and uncover for the last few minutes so they puff without burning.

How should I store leftovers and how long do they keep? Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 7 days or freeze for up to 2 months. Thaw at room temperature and warm briefly to refresh texture.

Can I make parts ahead of time? Yes. You can press and bake the graham cracker crust ahead and store it covered for 1 day. Brownie batter can be prepared and refrigerated for up to 24 hours before baking. Add marshmallows and chocolate chips just before baking for best texture.

Easy S’Mores Brownies Recipe For Summer Substitutions and Variations

Graham cracker crumbs: substitute digestive biscuits crushed, or pretzel crumbs for a salty contrast
Unsalted butter (crust or batter): substitute coconut oil at equal measure for a slight coconut flavor, or melted margarine for a dairy free option
Semisweet chocolate chips: substitute chopped dark chocolate (60 to 70 percent) for richer flavor, or milk chocolate chips for a sweeter result
Mini marshmallows: substitute large marshmallows cut in half, or marshmallow fluff spread on warm brownies for a gooey topping

Pro Tips

1. For a firmer crust that holds up to cutting, press the graham crumb mixture into the pan using the bottom of a measuring cup or a glass. Chill the crust in the fridge for 10 minutes before baking to help it set evenly.

2. Warm the butter slightly but don’t make it hot when mixing with sugar and eggs. Room warm butter blends more smoothly so you get glossy batter and a tender crumb rather than overcooked eggs or grainy texture.

3. To keep the marshmallows pillowy rather than totally melted, add them to the brownies the second the pan comes out of the oven, then toast very briefly under the broiler or with a torch. Watch like a hawk while broiling; it goes from golden to burnt in seconds.

4. If you want extra chocolate pockets throughout, fold half the chocolate chips into the batter and reserve the rest for the top. Chilling the baked slab for 30 minutes before cutting gives cleaner squares and less marshmallow drag.

5. For a more complex flavor, sprinkle a pinch of flaky sea salt over the finished bars while still warm. The salt brightens the chocolate and balances the sweetness without overpowering the s’mores vibe.

Easy S'Mores Brownies Recipe For Summer

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

338

kcal

Equipment: 1. 8×8 inch baking pan (lined with parchment or lightly greased)
2. Parchment paper or pastry brush for greasing
3. Mixing bowls (one large, one medium)
4. Measuring cups and measuring spoons
5. Whisk
6. Rubber spatula or wooden spoon
7. Small sifter or fine mesh sieve for cocoa and dry ingredients
8. Oven mitts and a rimmed baking sheet or kitchen torch for toasting marshmallows

Ingredients

1 1/2 cups graham cracker crumbs (about 10 full sheets)
1/4 cup granulated sugar
1/4 cup unsalted butter melted (for crust)
1/2 cup unsalted butter melted (for brownie batter)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
2 cups mini marshmallows (or 12 large marshmallows halved)
1/2 cup semisweet chocolate chips (plus extra for sprinkling)
1/3 cup crushed graham crackers for topping (optional)

Directions

Preheat oven to 350°F and line an 8×8 inch baking pan with parchment paper or lightly grease it.
Make the crust: combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/4 cup melted unsalted butter; press evenly into the bottom of the prepared pan and bake 8 minutes; remove and set aside.
Reduce oven temperature to 325°F.
Make the brownie batter: in a bowl whisk together 1/2 cup melted unsalted butter and 1 cup granulated sugar until combined, then beat in 2 large eggs and 1 teaspoon vanilla extract.
Add dry ingredients: sift or whisk together 1/3 cup unsweetened cocoa powder, 1/2 cup all purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder; fold into the butter mixture until just combined.
Spread the brownie batter evenly over the baked graham crust.
Bake at 325°F for 20 to 25 minutes, until edges are set and center is mostly set but still slightly soft.
Remove from oven and top immediately with 2 cups mini marshmallows (or 12 large marshmallows halved) and 1/2 cup semisweet chocolate chips, pressing lightly into the warm brownies.
Toast the marshmallows by placing the pan under a preheated broiler for 30 to 60 seconds watching closely until golden, or use a kitchen torch to toast; sprinkle with extra chocolate chips and 1/3 cup crushed graham crackers if desired, then cool completely before cutting into squares.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.