Go Back

S'mores Brownies

S'mores brownies with a crisp golden graham cracker base and a fudgy chocolate brownie layer baked until just set. Mini marshmallows are broiled until golden and bubbly, then chocolate is drizzled over the entire surface.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 36 minutes
cooling 30 minutes
Total Time 1 hour 26 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker base
  • 1.5 cup graham cracker crumbs
  • 0.25 cup sugar
  • 5 tbsp butter, melted
Fudgy brownie
  • 1 cup butter, melted
  • 2 cup granulated sugar
  • 4 large eggs
  • 1.5 tsp vanilla extract
  • 0.75 cup unsweetened cocoa powder
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Top
  • 2 cup mini marshmallows
  • 0.5 cup chocolate chips, melted for drizzling

Equipment

  • 1 sheet pan

Method
 

Prep and bake the graham cracker base
  1. Preheat the oven to 350°F and line a 9x13 pan with parchment paper, leaving overhang for easy lifting later.
  2. Mix graham cracker crumbs, sugar, and melted butter, then press firmly into the bottom of the pan.
  3. Bake the crust for 6 minutes, until it looks set and lightly fragrant.
Make and bake the fudgy brownie layer
  1. Whisk melted butter and granulated sugar until smooth.
  2. Whisk in eggs and vanilla until glossy and fully combined.
  3. Stir in cocoa powder, all-purpose flour, baking powder, and salt until the batter is smooth and thick.
  4. Spread the brownie batter evenly over the graham cracker crust.
  5. Bake for 22-25 minutes, until a toothpick comes out with a few moist crumbs.
Broil marshmallows, cool, and finish
  1. Scatter mini marshmallows over the top in an even layer.
  2. Broil on HIGH for 1-3 minutes, watching closely until golden and bubbly.
  3. Cool for 30 minutes before drizzling with melted chocolate.
  4. Cut into 16 squares using a buttered knife, wiping the blade as needed for clean edges.

Notes

Pro tip: keep a close eye during broiling—marshmallows go from golden to over-browned quickly. Store covered in the refrigerator up to 4 days; bring to room temperature before serving for best texture. Freeze baked brownies (without cutting) up to 2 months; thaw overnight in the fridge. For a lighter swap, use half the butter in the brownie layer with an equal amount of neutral oil or butter spread, keeping bake times the same.