Fudgy S’mores Brownies

ByElle Rivers

Rich chocolate brownies topped with toasted marshmallows and graham crumbs bring campfire nostalgia to your kitchen. Dense fudgy base meets gooey marshmallow and crunchy graham—ready in 43 minutes.

Why This Recipe Works

  • Fudgy brownie base—never cakey
  • Marshmallows toast perfectly in the oven
  • Graham crackers add authentic crunch
  • No special equipment needed
  • Ready in 43 minutes
Fudgy S'mores Brownies
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Fudgy S’mores Brownies

Course: DessertDifficulty: Easy
Servings

16

brownies
Prep Time

15

minutes
Cook Time

28

minutes
Total Time

43

minutes

Ingredients

  • For the Brownie Layer:

  • 3/4 cup unsalted butter, melted

  • 1 1/2 cups granulated sugar

  • 3 large eggs

  • 2 teaspoons vanilla extract

  • 3/4 cup unsweetened cocoa powder

  • 1 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking powder

  • 1 cup semi-sweet chocolate chips

  • For the S’mores Topping:

  • 2 cups mini marshmallows

  • 1 cup graham cracker pieces, roughly broken

  • 1/2 cup milk chocolate chips

Directions

  • Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
  • Whisk together melted butter and sugar in a large bowl until well combined. Add eggs and vanilla, whisking vigorously for about 30 seconds until the mixture becomes thick and glossy.
  • Sift cocoa powder, flour, salt, and baking powder directly into the wet ingredients. Fold gently with a spatula just until no dry streaks remain—batter should look thick and fudgy.
  • Fold in chocolate chips until evenly distributed throughout the batter.
  • Pour brownie batter into prepared pan and spread into an even layer, smoothing the top with your spatula.
  • Bake for 22-25 minutes until edges are set but center still looks slightly underdone when you gently shake the pan.
    💡 Tip: A toothpick inserted in the center should have moist crumbs, not wet batter.
  • Remove pan from oven and immediately scatter mini marshmallows evenly over the hot brownie surface. Return to oven for 3-4 minutes until marshmallows puff up and turn golden on top.
  • Remove from oven and quickly sprinkle graham cracker pieces and milk chocolate chips over the melted marshmallows while everything is still hot.
  • Let brownies cool completely in the pan for at least 1 hour before lifting out using the parchment overhang and cutting into 16 squares.
    💡 Tip: For cleanest cuts, chill brownies for 30 minutes before slicing and wipe your knife between cuts.

🎯 Pro Tips & Substitutions

Absolutely! Bake the brownie base completely, let it cool, then cover tightly and refrigerate for up to 2 days. When ready to serve, add the marshmallow topping and return to a 350°F oven for 5-6 minutes to toast. The brownie layer can also be frozen for up to 3 months—thaw overnight in the fridge before adding toppings and finishing.

Use high-quality cocoa powder like Ghirardelli or Hershey’s Special Dark for the deepest chocolate flavor. For the chocolate chips, semi-sweet chips in the batter provide balanced sweetness while milk chocolate chips on top add that classic s’mores taste. Avoid using dutch-process cocoa as it can make brownies too dense. If you want extra intensity, swap half the semi-sweet chips for dark chocolate chunks.

Marshmallows burn quickly because of their high sugar content. Make sure your brownie base is fully baked before adding them—if you add marshmallows too early, they’ll overcook while the brownie finishes. Watch them closely during those final 3-4 minutes and remove immediately when they’re golden and puffy. If your oven runs hot, position the rack in the center and consider reducing temperature to 325°F for the marshmallow step.

Yes! An 8×8-inch pan will give you thicker, fudgier brownies—increase baking time to 28-30 minutes before adding marshmallows. A 9×13-inch pan creates thinner brownies that bake in 18-20 minutes, perfect if you need to feed a crowd. For either size adjustment, check doneness by the jiggle test rather than relying solely on time. No square pan? A round 9-inch cake pan works great too.

Store S’mores Brownies in an airtight container at room temperature for up to 3 days. Layer parchment paper between stacked brownies to prevent the marshmallow topping from sticking. For longer storage, refrigerate for up to 5 days—the marshmallows will firm up slightly but still taste amazing. Bring to room temperature for 15 minutes before serving to restore that fudgy texture. These don’t freeze well once topped due to marshmallow texture changes.

❓ Frequently Asked Questions

Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour like Bob’s Red Mill or King Arthur Measure for Measure. Make sure to use certified gluten-free graham crackers for the topping. The texture will be nearly identical to the original recipe with no other adjustments needed.

Not at all—the oven does the work perfectly. The residual heat from the brownies plus those extra 3-4 minutes in the oven create beautifully golden, toasted marshmallows. If you do have a kitchen torch and want extra-toasted spots, you can torch them briefly after the oven step for that authentic campfire char.

Definitely! Stir in 1/2 cup of chopped peanut butter cups for a Reese’s twist, or add a layer of Nutella between the brownie and marshmallow. Some readers love adding a pinch of espresso powder to the batter to enhance the chocolate flavor. Just keep total mix-ins to 1 cup maximum so brownies stay fudgy.

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