There are certain flavors that instantly transport you back to a specific memory. For me, the taste of a s’more—that magical combination of crunchy graham cracker, melty chocolate, and a perfectly toasted, gooey marshmallow—is the official flavor of happy, carefree times. But who says you need a campfire to experience that joy? I am so excited to share the ultimate way to enjoy this classic treat all year round with my incredible S’mores Brownies recipe.
This is pure, unadulterated dessert bliss. We’re talking three layers of absolute perfection. It starts with a buttery, crisp graham cracker crust. Then comes a layer of my richest, darkest, and fudgiest homemade chocolate brownies. And the crowning glory? A thick blanket of mini marshmallows, toasted to a perfect, golden-brown, gooey state right on top.
This is a fun, slightly messy, and incredibly delicious recipe that brings the best part of a summer campfire right into your cozy autumn kitchen here in Heek. Get ready to fall in love with your new favorite brownie.
Your Favorite Campfire Treat, Reimagined
This recipe is a loving tribute to that iconic trio of s’mores flavors. I wanted to deconstruct the classic campfire treat and reassemble it into a decadent, easy-to-make bar dessert that everyone would go crazy for. The result is a dessert that is a true symphony of textures. The crunchy crust, the dense and fudgy brownie, the soft and gooey marshmallow topping—it’s a perfect combination in every single bite.
We’re using my simple, one-bowl fudgy brownie recipe as the base because its deep chocolate flavor is the perfect, not-too-sweet counterpart to the other layers. The real fun comes at the end, when you blanket the brownies in marshmallows and toast them to golden perfection. It’s a fun and impressive baking project that’s perfect for a weekend treat or a party.
Why You’ll Be Making These All Year Round:
- All Three S’mores Flavors in Every Bite: You get the crunchy graham cracker, the rich chocolate, and the gooey toasted marshmallow in one perfect dessert bar.
- An Incredible Combination of Textures: This is a texture lover’s dream! It’s crunchy, fudgy, dense, soft, and gooey all at once.
- A Fun and Festive Showstopper: The toasted marshmallow topping looks beautiful and is so much fun to make and eat. They’re always the star of the dessert table.
- No Campfire Required!: Enjoy the nostalgic flavors of your favorite campfire treat anytime, in the comfort of your own kitchen.
Ingredients & Equipment
For the Graham Cracker Crust:
- Graham Crackers or Digestive Biscuits (Vollkorn-Butterkekse): 150g (about 1 ½ cups of crumbs).
- Granulated Sugar: 50g (¼ cup).
- Unsalted Butter: 85g (6 tablespoons), melted.
For the Fudgy Brownie Layer:
- Unsalted Butter: 115g (½ cup), melted.
- Granulated Sugar: 200g (1 cup).
- Eggs: 2 large, at room temperature.
- Vanilla Extract: 1 teaspoon.
- Unsweetened Cocoa Powder (Backkakao): 45g (½ cup), sifted.
- All-Purpose Flour: 60g (½ cup).
- Salt: ¼ teaspoon.
- Optional: 100g (½ cup) chocolate chunks.
For the Toasted Marshmallow Topping:
- Mini Marshmallows: 3 cups (about 180g).
Helpful Equipment:
- An 8×8 inch (20×20 cm) or 9×9 inch square baking pan.
- A food processor or a zip-top bag and rolling pin (for crushing the crackers).
Time Estimates
- Prep Time: 20 minutes
- Bake Time: 35-40 minutes total
- Total Time: Approximately 1 hour (plus cooling time)
Step-by-Step Instructions
Let’s build this three-layer masterpiece!
Step 1: Make the Graham Cracker Crust Preheat your oven to 175°C (350°F). Line your square baking pan with parchment paper, leaving an overhang on two sides to use as handles. In a food processor, pulse the graham crackers until they form fine crumbs. (Alternatively, place them in a zip-top bag and crush them with a rolling pin). In a medium bowl, mix the cracker crumbs, ¼ cup of sugar, and the melted butter until it resembles wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake the crust for 10 minutes.
Step 2: Make the Brownie Batter While the crust is pre-baking, make the brownie batter. In a large bowl, whisk together the ½ cup of melted butter and 1 cup of granulated sugar. Whisk in the eggs one at a time, then the vanilla extract. Sift in the cocoa powder, flour, and salt. Use a rubber spatula to fold the dry ingredients in until just combined. If you’re using chocolate chunks, fold them in now.
Step 3: Assemble and First Bake Once the crust has baked for 10 minutes, remove it from the oven. Pour the prepared brownie batter evenly over the top of the warm crust and spread it to the edges. Return the pan to the oven and bake for an additional 20-25 minutes. The brownie should be set around the edges, but a toothpick inserted into the center should still come out with moist, fudgy crumbs.
Step 4: Add the Marshmallow Topping Carefully remove the pan from the oven. Sprinkle the mini marshmallows in an even, generous layer all over the top of the hot brownie.
Step 5: Toast the Marshmallows Return the pan to the oven for 2-3 minutes, just until the marshmallows are puffed and starting to soften. For a more authentic “toasted” look: Switch your oven to the broiler/grill setting on high. Place the pan under the broiler for just 30-60 seconds. Watch it like a hawk! The marshmallows will toast and turn golden brown very, very quickly. Remove them as soon as they reach your desired color.
Step 6: Cool Before Cutting Let the s’mores brownies cool in the pan on a wire rack for at least 30-45 minutes before slicing. For the cleanest cuts, it’s best to let them cool for a couple of hours.
Notes, Tips & Variations
- Watch Those Marshmallows!: If you use the broiler method, do not walk away from the oven. The sugars in the marshmallows can go from perfectly golden to burnt in a matter of seconds.
- How to Cut Gooey Brownies: These are deliciously messy! To get the cleanest cuts possible, let them cool significantly. Then, use a large, sharp knife that you’ve lightly greased with butter or non-stick spray. Wipe the blade clean between each cut.
- What are Graham Crackers?: For my readers in Germany, the best substitute for American Graham Crackers are
Vollkorn-Butterkekselike the Leibniz brand. They have a similar honeyed, slightly crumbly texture. - The Full S’mores Experience: For an even more authentic s’mores flavor, you can break up a few bars of milk chocolate and dot the pieces over the hot brownie layer before you add the marshmallows.
The Ultimate S'mores Brownies Recipe
Ingredients
- Crust:
- 150 g 1 ½ cups graham cracker crumbs (or crushed Vollkorn-Butterkekse)
- 50 g ¼ cup granulated sugar
- 85 g 6 tbsp unsalted butter, melted
- Brownie Layer:
- 115 g ½ cup unsalted butter, melted
- 200 g 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 45 g ½ cup unsweetened cocoa powder, sifted
- 60 g ½ cup all-purpose flour
- ¼ tsp salt
- Topping:
- 3 cups 180g mini marshmallows
Instructions
- Prep Crust: Preheat oven to 175°C (350°F). Line a square pan with parchment paper. In a bowl, mix the graham cracker crumbs, ¼ cup sugar, and 6 tbsp melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes.
- Make Brownie Batter: While the crust bakes, whisk together the ½ cup melted butter and 1 cup sugar. Whisk in the eggs and vanilla. Fold in the cocoa powder, flour, and salt until just combined.
- First Bake: Pour the brownie batter over the pre-baked crust. Bake for 20-25 minutes, until a toothpick comes out with moist crumbs.
- Add Topping: Remove from the oven and immediately sprinkle the mini marshmallows evenly over the top.
- Toast Marshmallows: Return the pan to the oven for 2-3 minutes to puff the marshmallows. For a browner top, switch to the broiler and toast for 30-60 seconds, watching very closely until golden.
- Cool: Let the brownies cool in the pan on a wire rack for at least 30-45 minutes before slicing and serving.
Notes
- Watch the marshmallows very carefully under the broiler as they can burn in seconds.
- For the cleanest slices, let the brownies cool for a couple of hours and use a greased knife.
- Dot the top with milk chocolate chunks along with the marshmallows for an extra chocolatey finish.
Frequently Asked Questions (FAQ)
1. How do I get the marshmallows perfectly toasted and not burnt? The key is to watch them like a hawk! If you’re just melting them, a few minutes in the regular oven is fine. But for that authentic, golden-brown “toasted” look, the broiler (Grillfunktion) is your best friend. Make sure your oven rack is not too close to the top element, and do not walk away. It can go from pale to perfect to burnt in less than a minute.
2. Can I use large marshmallows instead of mini ones? You can, but mini marshmallows work much better. They create a more even, bumpy blanket over the top of the brownies and are easier to spread. If you only have large marshmallows, I recommend cutting them in half with kitchen shears before scattering them on top.
3. How do I store these sticky brownies? These brownies are best enjoyed the day they are made for the gooiest marshmallow experience. However, leftovers can be stored in an airtight container at room temperature for up to 3 days. The marshmallow topping will become a bit chewier and less gooey, but they will still be delicious!
4. What is a good substitute for graham crackers in Germany or Europe? A fantastic and widely available substitute for American graham crackers are whole-wheat butter biscuits, or Vollkorn-Butterkekse. The Leibniz brand is perfect for this. Digestive biscuits are also a great option.
Ready to Go Camping in Your Kitchen?
This is one of the most fun and satisfying desserts you can make. It’s a guaranteed hit with both kids and adults and brings a little bit of nostalgic magic to any occasion. I hope you love every fudgy, gooey, and crunchy bite! If you make them, I’d love to see your toasty marshmallow tops—tag me on Instagram.
Enjoy this ultimate treat, it’s perfect served slightly warm, with a big glass of cold milk. And try my Red Velvet Brownies.