S’mores Brownies

S’mores Brownies came into my life on a chilly autumn evening when I wanted to marry two childhood favorites into one over the top dessert. I remember pulling a tray from the oven while the house smelled like warm butter and chocolate, and my partner and I standing over the pan, trading small pieces as the marshmallows bubbled and browned. That first batch was messy, sticky, and utterly irresistible, and it immediately became my go to for weekend gatherings and cozy nights in.

Over the years I’ve tweaked the balance between fudgy cocoa and crunchy graham crackers, learned to time the broil so the marshmallows just toast without burning, and found that a scattering of chopped chocolate bars makes every bite feel celebratory. Making S’mores Brownies is as much about the ritual as it is about the taste, from melting the butter to the final golden puff of marshmallow. I love how the textures play together, with chewy brownie, crisp cracker, and molten chocolate all in one forkful.

When I bring these to a party people always ask for the recipe, but I also tell them the secret is patience, not rush. Let the brownies set just enough so they slice cleanly, but serve them warm so the chocolate remains gooey. Whether you want to impress friends or just treat yourself, S’mores Brownies has become my reliable, joyful answer to a chocolate craving that calls for a little nostalgia and a lot of flavor.

Ingredients You’ll Need for S’mores Brownies

These ingredients are all about balance and nostalgia. The core brownie batter gives a fudgy canvas, while chopped candy, crumbled crackers, and toasted marshmallows add crunch, salt, and that signature toasted sweetness. Each item plays a deliberate role, from structure to texture to the final melty finish that makes these brownies feel like a campfire treat in bar form.

• 1 cup buttermelted: Melted and warm to incorporate easily into batter, providing moisture and rich mouthfeel; helps bind dry ingredients and contributes to a fudgy texture when cooled. Adds subtle buttery flavor that enhances chocolate and marshmallow components while improving overall richness.
• 2 cups sugar: Granulated and used to sweeten the batter evenly; helps dissolve into the melted butter to create a smooth, cohesive base for the brownies. Also contributes to structure and browning through caramelization during baking.
• 2/3 cup cocoa: Dutifully sifted or whisked to distribute chocolate flavor uniformly; offers deep cocoa intensity and balances sweetness for classic brownie taste. Supports tender crumb by interacting with the fat and eggs in the mixture.
• 4 eggs: Beaten until combined to create lift, structure, and richness; egg proteins coagulate during baking to set the brownies and provide a moist, dense crumb. Yolks add fat and flavor while whites contribute to binding and some aeration when mixed.
• 1 tsp vanilla extract: Added for aromatic lift and flavor complexity; enhances the chocolate notes and rounds out the sweetness with a warm, familiar vanilla scent. A small amount is sufficient to elevate overall flavor without overpowering the other ingredients.
• 1 1/2 cups all-purpose flour: Measured and folded in to give body and a tender crumb; all-purpose flour supplies gluten for structure while keeping the brownies dense rather than cakey. Proper incorporation prevents overmixing and maintains fudgy texture.
• 1/2 tsp salt: Sprinkled in to enhance and balance sweetness while strengthening flavor contrast; salt accentuates chocolate and marshmallow notes and moderates the dessert's overall profile. Using the correct amount ensures the brownies are flavorful, not flat.
• 3 oz Hershey Barchopped: Chopped into small pieces to distribute intense milk chocolate pockets throughout the batter; provides bursts of creamy, sweet chocolate in every bite. Melts slightly during baking to create gooey pockets that complement the marshmallows.
• 4 graham crackersbroken in pieces: Broken into pieces and scattered for a toasty, crunchy contrast; graham crackers introduce classic s'mores flavor with a hint of honey and cinnamon. Adds texture and a subtle crust that pairs well with melted chocolate and marshmallows.
• 2 1/2 cups mini marshmallows: Folded in to create soft, pillowy pockets that toast slightly during baking; mini marshmallows supply the signature s'mores sweetness and gooey melt. Their small size ensures even distribution and melting throughout the brownies.
• 3/4 cups emi-sweet chocolate chips: Sprinkled or folded in to add semi-sweet chocolate bursts and help balance overall sweetness; chips provide concentrated chocolate flavor and set into soft pockets when baked. Quantity contributes to chocolate intensity and texture variety.

Instructions for S’mores Brownies

These directions guide you through mixing, baking, and a brief broil for that toasted marshmallow finish. Read each step fully before starting, and have your toppings ready at the oven before the brownies come out so the finishing touch is seamless.

1. Preheat the oven to 350°F. Line a 9×13-inch pan with foil or parchment paper and spray with non-stick spray.: The warm oven aroma starts the ritual, a faint warmth that lets you know the environment is ready, and lining the pan ensures effortless removal. You should feel the slight heat when you open the oven door and see the empty rack waiting. This step matters because a properly preheated oven guarantees even rise and predictable baking times. One common mistake is skipping the lining and risking a sticky cleanup, so take the extra minute to prepare the pan. For best results, smooth the parchment so the batter spreads evenly. If your oven runs hot, use an oven thermometer to confirm the true temperature.
2. Whisk together melted butter, sugar, and cocoa till smooth. Add eggs and vanilla and whisk till blended. Stir in flour and salt.: At this stage you will notice the aroma intensify, with butter and cocoa blending into a glossy batter. The whisking creates a smooth sheen and dissolves sugar, which helps the texture become fudgy rather than gritty. When you add the eggs and vanilla , the mixture loosens and becomes silkier, signaling good incorporation. Folding in the all-purpose flour and salt should be done gently to preserve tenderness; overmixing develops gluten and makes the brownies cakier. A typical pitfall here is adding the flour too quickly or vigorous stirring, which leads to a dense crumb, so stop when the last streak of flour disappears. If the batter appears too stiff, a tablespoon of milk can soften it, but only if necessary.
3. Spread batter into a prepared pan. Bake for 30-35 minutes or until a toothpick comes out clean.: When you spread the batter, notice how it levels with a glossy surface and slight resistance to the spatula. As it bakes, the kitchen will fill with a deep chocolate scent, and the edges will pull slightly from the pan, an important visual cue of doneness. Using a toothpick gives a reliable check, but aim for a few moist crumbs rather than wet batter to keep a fudgy center. A frequent error is overbaking, which dries the brownies and dulls their shine, so start checking at 30 minutes. Rotate the pan halfway if your oven has hot spots, ensuring even color and texture across the surface.
4. Remove from oven and immediately sprinkle with chopped Hershey bars, graham cracker pieces, marshmallows, and chocolate chips.: The moment you lift the pan, the heat will create a soft surface ready to accept toppings that will melt into it. Sprinkling now uses residual heat to begin melting the chopped Hershey Bar and chocolate chips , while the graham crackers add crunch and the mini marshmallows start to soften. This timing matters because if you wait, the surface cools and the toppings will sit dry instead of melding. One mistake people make is piling on too many toppings in a small area; distribute them evenly to avoid large unmelted clusters. Gently press a few pieces into the batter for contact but avoid pushing too deep or the toppings will sink too far.
5. Return to oven and broil for 2-3 minutes or till marshmallows are toasted and chocolate is melted.: Broiling introduces intense radiant heat, transforming the marshmallows into blistered, caramelized domes and liquefying chocolate so it glosses across the top. Watch closely because the toasting happens quickly, with marshmallows going from soft to charred in seconds. The smell becomes sugary and toasty, reminiscent of a bonfire. Never step away during broiling; overbrowning can quickly turn pleasant caramel into bitter black. If your broiler is aggressive, place the pan one rack down to moderate the heat and get an even golden finish.
6. Serve warm or cooled.: Serving warm delivers molten chocolate and soft, stretchy marshmallows , creating an indulgent, messy experience ideal for sharing. Cooled brownies set more cleanly and slice into neat bars, showcasing layers of glossy chocolate and scattered graham crackers . A common troubleshooting note is that cutting too soon can lead to squished pieces, so if you want tidy squares, allow the pan to cool until the chocolate firms slightly. If you prefer oozy bars, serve within 10 to 20 minutes of broiling, and have napkins handy because they will be decadently sticky.

Ways to Customize

These ideas help you adapt S’mores Brownies to different tastes and occasions. Below are practical tweaks that keep the spirit of the recipe intact while offering variety.

• Change chocolate balance Swap some or all of the chopped bar for higher cocoa content chocolate to deepen the flavor, keeping the rest of the recipe the same to preserve texture.
• Adjust marshmallow coverage Use fewer mini marshmallows for a subtler topping, or press larger marshmallows into the surface for dramatic toasted domes.
• Mix cracker textures Pulse half the graham crackers into crumbs and leave the rest in pieces to get both binding and crunch in each bite.
• Control sweetness Reduce the sugar by a quarter cup if you want a less sweet bar, but keep an eye on texture because sugar contributes to moisture.
• Make it ahead Bake and finish the broil, then cool and store in an airtight container. Rewarm individual servings briefly to revive gooeyness.

What Goes Well With This S’mores Brownies

S’mores Brownies work best as a dessert focal point that pairs with uncomplicated accompaniments. They suit casual gatherings, fall parties, and any cozy evening where people want to indulge. Below are serving ideas and occasions to help you present these brownies with purpose.

• Casual dessert platter Arrange squares on a large board with napkins for parties and serve alongside simple fruit to cut richness.
• Movie night treat Serve warm with cozy blankets for an at home cinema vibe, perfect for fall and weekend evenings.
• Potluck showstopper Bring a pan to gatherings, slice into bars, and label them as warm gooey brownies to attract attention.
• Seasonal pairing These are especially welcome in fall, paired with spiced hot drinks or a lightly sweetened coffee to balance the chocolate.
• Storage tips Store cooled brownies in an airtight container at room temperature for up to three days, or freeze slices for longer keeping. To refresh, reheat briefly in the oven or microwave for that freshly toasted feel.
• Serving style Offer forks for a composed dessert, or napkins for a hand held, casual approach depending on the event.

FAQ

Conclusion

S’mores Brownies stand out because they combine familiar campfire flavors with a rich, fudgy brownie base for a dessert that is both nostalgic and decadent. Try them warm for gooey chocolate and toasted marshmallow bliss, or let them cool for neat, shareable bars that travel well. They are an easy way to elevate a simple pan of brownies into a conversation starter that guests remember. Give this recipe a try the next time you want dessert that feels like a treat and a memory at once; I promise it will become a requested favorite.

S'mores Brownies

S'mores Brownies combine fudgy chocolate cocoa richness with crunchy graham crackers and toasted marshmallows, creating an indulgent, nostalgic dessert. These easy to share bars are perfect for fall gatherings and casual parties, delivering warm, gooey bites that please a crowd. Make them for a cozy night in or to impress guests with minimal fuss.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 32 minutes mins

Total Time 37 minutes mins

Servings: 20 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup buttermelted Melted and warm to incorporate easily into batter, providing moisture and rich mouthfeel; helps bind dry ingredients and contributes to a fudgy texture when cooled. Adds subtle buttery flavor that enhances chocolate and marshmallow components while improving overall richness.
• 2 cups sugar Granulated and used to sweeten the batter evenly; helps dissolve into the melted butter to create a smooth, cohesive base for the brownies. Also contributes to structure and browning through caramelization during baking.
• 2/3 cup cocoa Dutifully sifted or whisked to distribute chocolate flavor uniformly; offers deep cocoa intensity and balances sweetness for classic brownie taste. Supports tender crumb by interacting with the fat and eggs in the mixture.
• 4 eggs Beaten until combined to create lift, structure, and richness; egg proteins coagulate during baking to set the brownies and provide a moist, dense crumb. Yolks add fat and flavor while whites contribute to binding and some aeration when mixed.
• 1 tsp vanilla extract Added for aromatic lift and flavor complexity; enhances the chocolate notes and rounds out the sweetness with a warm, familiar vanilla scent. A small amount is sufficient to elevate overall flavor without overpowering the other ingredients.
• 1 1/2 cups all-purpose flour Measured and folded in to give body and a tender crumb; all-purpose flour supplies gluten for structure while keeping the brownies dense rather than cakey. Proper incorporation prevents overmixing and maintains fudgy texture.
• 1/2 tsp salt Sprinkled in to enhance and balance sweetness while strengthening flavor contrast; salt accentuates chocolate and marshmallow notes and moderates the dessert's overall profile. Using the correct amount ensures the brownies are flavorful, not flat.
• 3 oz Hershey Barchopped Chopped into small pieces to distribute intense milk chocolate pockets throughout the batter; provides bursts of creamy, sweet chocolate in every bite. Melts slightly during baking to create gooey pockets that complement the marshmallows.
• 4 graham crackersbroken in pieces Broken into pieces and scattered for a toasty, crunchy contrast; graham crackers introduce classic s'mores flavor with a hint of honey and cinnamon. Adds texture and a subtle crust that pairs well with melted chocolate and marshmallows.
• 2 1/2 cups mini marshmallows Folded in to create soft, pillowy pockets that toast slightly during baking; mini marshmallows supply the signature s'mores sweetness and gooey melt. Their small size ensures even distribution and melting throughout the brownies.
• 3/4 cups emi-sweet chocolate chips Sprinkled or folded in to add semi-sweet chocolate bursts and help balance overall sweetness; chips provide concentrated chocolate flavor and set into soft pockets when baked. Quantity contributes to chocolate intensity and texture variety.

Equipment

• 9x13 inch pan
• Foil or parchment paper
• Whisk
• Mixing Bowl
• Spatula
• Oven

Method

 

1. Preheat the oven to 350°F. Line a 9×13-inch pan with foil or parchment paper and spray with non-stick spray.: The warm oven aroma starts the ritual, a faint warmth that lets you know the environment is ready, and lining the pan ensures effortless removal. You should feel the slight heat when you open the oven door and see the empty rack waiting. This step matters because a properly preheated oven guarantees even rise and predictable baking times. One common mistake is skipping the lining and risking a sticky cleanup, so take the extra minute to prepare the pan. For best results, smooth the parchment so the batter spreads evenly. If your oven runs hot, use an oven thermometer to confirm the true temperature.
2. Whisk together melted butter, sugar, and cocoa till smooth. Add eggs and vanilla and whisk till blended. Stir in flour and salt.: At this stage you will notice the aroma intensify, with butter and cocoa blending into a glossy batter. The whisking creates a smooth sheen and dissolves sugar, which helps the texture become fudgy rather than gritty. When you add the eggs and vanilla , the mixture loosens and becomes silkier, signaling good incorporation. Folding in the all-purpose flour and salt should be done gently to preserve tenderness; overmixing develops gluten and makes the brownies cakier. A typical pitfall here is adding the flour too quickly or vigorous stirring, which leads to a dense crumb, so stop when the last streak of flour disappears. If the batter appears too stiff, a tablespoon of milk can soften it, but only if necessary.
3. Spread batter into a prepared pan. Bake for 30-35 minutes or until a toothpick comes out clean.: When you spread the batter, notice how it levels with a glossy surface and slight resistance to the spatula. As it bakes, the kitchen will fill with a deep chocolate scent, and the edges will pull slightly from the pan, an important visual cue of doneness. Using a toothpick gives a reliable check, but aim for a few moist crumbs rather than wet batter to keep a fudgy center. A frequent error is overbaking, which dries the brownies and dulls their shine, so start checking at 30 minutes. Rotate the pan halfway if your oven has hot spots, ensuring even color and texture across the surface.
4. Remove from oven and immediately sprinkle with chopped Hershey bars, graham cracker pieces, marshmallows, and chocolate chips.: The moment you lift the pan, the heat will create a soft surface ready to accept toppings that will melt into it. Sprinkling now uses residual heat to begin melting the chopped Hershey Bar and chocolate chips , while the graham crackers add crunch and the mini marshmallows start to soften. This timing matters because if you wait, the surface cools and the toppings will sit dry instead of melding. One mistake people make is piling on too many toppings in a small area; distribute them evenly to avoid large unmelted clusters. Gently press a few pieces into the batter for contact but avoid pushing too deep or the toppings will sink too far.
5. Return to oven and broil for 2-3 minutes or till marshmallows are toasted and chocolate is melted.: Broiling introduces intense radiant heat, transforming the marshmallows into blistered, caramelized domes and liquefying chocolate so it glosses across the top. Watch closely because the toasting happens quickly, with marshmallows going from soft to charred in seconds. The smell becomes sugary and toasty, reminiscent of a bonfire. Never step away during broiling; overbrowning can quickly turn pleasant caramel into bitter black. If your broiler is aggressive, place the pan one rack down to moderate the heat and get an even golden finish.
6. Serve warm or cooled.: Serving warm delivers molten chocolate and soft, stretchy marshmallows , creating an indulgent, messy experience ideal for sharing. Cooled brownies set more cleanly and slice into neat bars, showcasing layers of glossy chocolate and scattered graham crackers . A common troubleshooting note is that cutting too soon can lead to squished pieces, so if you want tidy squares, allow the pan to cool until the chocolate firms slightly. If you prefer oozy bars, serve within 10 to 20 minutes of broiling, and have napkins handy because they will be decadently sticky.

Notes

• Change chocolate balance Swap some or all of the chopped bar for higher cocoa content chocolate to deepen the flavor, keeping the rest of the recipe the same to preserve texture.
• Adjust marshmallow coverage Use fewer mini marshmallows for a subtler topping, or press larger marshmallows into the surface for dramatic toasted domes.
• Mix cracker textures Pulse half the graham crackers into crumbs and leave the rest in pieces to get both binding and crunch in each bite.
• Control sweetness Reduce the sugar by a quarter cup if you want a less sweet bar, but keep an eye on texture because sugar contributes to moisture.
• Make it ahead Bake and finish the broil, then cool and store in an airtight container. Rewarm individual servings briefly to revive gooeyness.

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Meet Rachel Martinez

I’m all about making the ordinary extraordinary. Give me basic pantry staples pasta, canned tomatoes, dried beans and I’ll show you how to create restaurant-worthy meals without the restaurant prices. I believe everyone deserves to eat well, regardless of budget or skill level. I’m usually the voice asking, “Can we substitute this?” because I know not everyone has specialty stores nearby. Practical, flavorful cooking is my love language.