There’s nothing like the classic flavors of graham crackers, melted chocolate, and toasted marshmallows—so why not bring them together in a fudgy brownie form? This easy homemade s’mores brownies recipe combines a crunchy graham cracker base, a rich and gooey brownie layer, and a melty chocolate and marshmallow topping.

If you’re a s’mores lover, this is one of those brownie recipes you’ll want to make again and again. It’s simple, packed with chocolate flavor, and perfect for sharing. 

Keep reading for step-by-step instructions, cutting tips, and storage options to keep your brownies fresh!

Ingredients

This recipe calls for simple ingredients, found in any grocery store or already in your pantry:

• Graham crackers: This creates a crunchy graham cracker layer that gives these brownies their classic s’mores texture.
• Unsalted butter: Adds moisture and richness to the graham cracker base and brownie batter.
• Dark chocolate: Provides deep chocolate flavor when melted into the brownie mixture.
• Dutch-processed cocoa powder: Enhances the fudgy brownie layer with a rich, smooth taste.
• Baking powder: Helps create a slightly chewy brownie texture.
• Salt: Balances the sweetness and brings out the chocolate flavors.
• Freshly brewed coffee: Intensifies the chocolate flavor without making the brownies taste like coffee.
• Granulated sugar: Sweetens and contributes to the signature crackly top of fudgy brownies.
• Eggs: Bind the ingredients and create structure in the brownies.
• Vanilla extract: Enhances the chocolate and graham cracker flavors.
• All-purpose flour: Gives the brownies structure while keeping them soft and fudgy.
• Semi-sweet & milk chocolate chips: Melt into pockets of chocolatey goodness throughout the brownie layer.
• Hershey’s milk chocolate bars: Melt on top for that classic s’mores flavor.
• Mini marshmallows: Create a gooey marshmallow layer that broils to golden brown perfection.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

• Swap the graham crackers for a crushed graham cracker crumb base mixed with melted butter for an extra crunchy bottom layer.
• Use dark chocolate chunks instead of milk chocolate chips for a richer flavor.
• Want homemade marshmallows? Swap mini marshmallows for homemade ones for a gourmet touch.
• Use a layer of marshmallow fluff on top for a more gooey topping.
• Try a kitchen torch instead of the broiler to toast the marshmallow layer with more control.

How to Make S’Mores Brownies

Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides.

Arrange the graham crackers in a single layer at the bottom of the pan, covering as much of the surface as possible. Break them as needed to fit.

Melt the butter and dark chocolate in a small saucepan over low heat, stirring until smooth. Let cool slightly.

In a large mixing bowl, whisk together the cocoa powder, baking powder, and salt. Stir in the butter-chocolate mixture and freshly brewed coffee until smooth.

Add the sugar, eggs, and vanilla extract. Stir until just combined.

Gently fold in the flour, being careful not to overmix. Then, fold in both types of chocolate chips.

Pour the brownie batter over the graham cracker layer and spread it evenly.

Bake for 45-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Remove the brownies from the oven and immediately place the Hershey’s chocolate bars on top in an even layer. Let sit for 2–3 minutes until the chocolate softens, then spread it with a spatula or knife to create a smooth layer.

Spread the mini marshmallows on top of the melted chocolate in an even layer.

Turn the oven to broil. Place the brownies back on the top rack and broil for 1-3 minutes, or until the marshmallows turn golden brown. Watch closely—they can brown very quickly!

Let cool completely before slicing. Grease a very sharp knife and cut into 16 even squares, cleaning your knife between cuts.

Cutting Tips

• Grease or dust your knife with a bit of vegetable oil, butter, or powdered sugar to prevent sticking.
• Use a serrated knife or pizza cutter (greased) for the cleanest slices. A serrated knife is especially useful because it gently presses down without smooshing the marshmallows too much.
• Cut slowly and gently – If you press too hard, the marshmallows might smoosh, so take your time.
• If you’re cutting multiple rows or pieces, run your knife under warm water between cuts to keep it from getting too sticky.

Frequently Asked Questions

Why is it called a s’more?

S’mores got their name from “Some More” because they’re so good, you always want another one!

What makes brownies more fudgy?

A higher fat-to-flour ratio, using melted chocolate, and avoiding overmixing all help create fudgy brownies.

How do I store these brownies?

Keep them in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.

Can I make these ahead of time?

Yes! Bake the brownies 1-3 days before, and add the marshmallow layer just before serving for the best texture.

Can I freeze s’mores brownies?

Yes! Wrap them tightly in plastic wrap, then place them in an airtight container. Freeze for up to 3 months.

Want to expand your palate with more amazing marshmallow recipes? Check out these amazing, tasty options below, or check this link for more dessert bar recipes.

Take a look at the video for these easy s’mores brownies to see them up close!

If you make this recipe, please be sure to give it a star rating and leave a comment!