Name: Fudgy S’mores Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 6 tbsp unsalted butter, melted (for crust); 2 tbsp granulated sugar (for crust); 1/2 cup unsalted butter (for brownies); 6 oz semi-sweet chocolate or chocolate chips; 1/4 cup unsweetened cocoa powder; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1 tsp vanilla extract; 2/3 cup all-purpose flour; 1/4 tsp salt; 2 cups mini marshmallows or 12–16 large marshmallows; Optional: extra graham cracker pieces and chocolate chunks for topping

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Fudgy S’mores Brownies combine everything I love about the classic campfire treat—gooey marshmallows, crunchy graham crackers, and rich chocolate—into one decadent, oven-baked dessert. These brownies are layered to perfection and deliver all the texture and flavor of traditional s’mores with the deep, fudgy intensity of a homemade brownie.

Why You’ll Love This Recipe

I love how over-the-top and satisfying these brownies are. The brownie layer is thick and fudgy, the graham cracker base adds a buttery crunch, and the toasted marshmallow topping brings in that nostalgic s’mores flavor. I don’t need a campfire to enjoy this treat, and it’s perfect for any season. They’re a hit at parties, potlucks, or just when I want to treat myself to something rich and gooey.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs
Unsalted butter, melted (for the crust)
Granulated sugar
Semi-sweet chocolate or chocolate chips
Unsalted butter (for brownie batter)
Unsweetened cocoa powder
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Salt
Large marshmallows or mini marshmallows
Extra graham cracker pieces and chocolate chunks (optional for topping)

Directions

I preheat the oven to 350°F (175°C) and line a square baking pan with parchment paper.
To make the crust, I combine graham cracker crumbs, melted butter, and a bit of sugar, then press the mixture firmly into the bottom of the pan. I bake this crust for 8–10 minutes until lightly golden, then let it cool slightly.
For the brownie batter, I melt butter and chocolate together until smooth, then whisk in the cocoa powder, sugars, eggs, and vanilla until the mixture is glossy and thick.
I stir in the flour and salt just until combined—overmixing can ruin the fudgy texture.
I pour the brownie batter over the baked crust and spread it evenly.
I bake the brownies for 25–30 minutes, or until a toothpick comes out with moist crumbs.
I remove the pan from the oven, top the brownies with marshmallows (either whole or halved), and broil for 1–2 minutes until toasted. I watch closely—they brown fast!
Once out of the oven, I press extra graham cracker pieces and chocolate chunks into the soft marshmallows for texture and presentation.
I let the brownies cool completely before slicing—they cut cleaner once set.

Servings and timing

This recipe makes 16 brownies. Prep time takes about 20 minutes, baking is 30 minutes, and I allow at least another 30 minutes for cooling before slicing. Total time is approximately 1 hour and 20 minutes.

Variations

I’ve added peanut butter chips or swirled in peanut butter for a nutty twist. Sometimes I make a cookie crust with crushed digestive biscuits or Oreos instead of graham crackers. For an extra gooey topping, I torch the marshmallows instead of broiling. I’ve even used flavored marshmallows like vanilla bean or chocolate for a fun upgrade.

storage/reheating

I store these brownies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. They’re best enjoyed at room temp, but I also like to warm them slightly in the microwave for that just-melted texture. If freezing, I wrap them individually in plastic wrap and store in a freezer-safe bag for up to 2 months.

FAQs

Can I use a boxed brownie mix?

Yes, when I’m short on time, I use a boxed mix and layer it over the graham cracker crust. I just follow the package directions for the batter.

How do I keep the marshmallows from burning?

I keep a close eye during broiling and only toast for 1–2 minutes. I also rotate the pan for even browning and never walk away from the oven.

Can I use mini marshmallows instead of large ones?

Absolutely. I often use mini marshmallows for better coverage and easier slicing.

Do I need to let them cool before cutting?

Yes, I always let them cool completely. The brownies firm up and slice much cleaner once they’re set.

Can I make these ahead?

Definitely. I bake the whole pan a day in advance and store it covered. They’re even better the next day after the flavors settle.

Conclusion

Fudgy S’mores Brownies are my go-to when I want a dessert that’s rich, nostalgic, and crowd-pleasing. With their buttery graham cracker base, intense chocolate middle, and gooey toasted marshmallow topping, every bite hits all the right notes. Whether for holidays, parties, or just a weekend treat, these brownies never disappoint.

Fudgy S’mores Brownies