Easy Homemade S'mores Brownies Recipe
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.
Servings: brownies
Equipment
- 1 small sauce pan
- 1 large mixing bowl
- 1 9x9 inch baking pan
- 1 sheet parchment paper
- 1 whisk
Ingredients
- 7 sheets graham crackers
- 1/2 cup unsalted butter
- 3.5 ounces 60%-70% dark chocolate bar good quality
- 1/2 cup dutch processed cocoa powder (or regular cocoa powder) spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup freshly brewed coffee
- 2 cups granulated sugar
- 3 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour spooned and leveled
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 2 bars Hershey's milk chocolate
- 3 ½ cups mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9-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.7 sheets graham crackers
- Melt the butter and dark chocolate in a small saucepan over low heat, stirring until smooth. Let cool slightly.1/2 cup unsalted butter, 3.5 ounces 60%-70% dark chocolate bar
- 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.1/2 cup dutch processed cocoa powder (or regular cocoa powder), 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup freshly brewed coffee
- Add the sugar, eggs, and vanilla extract. Stir until just combined.2 cups granulated sugar, 3 large eggs, 1 teaspoon pure vanilla extract
- Gently fold in the flour, being careful not to overmix. Then, fold in both types of chocolate chips.1 ½ cups all-purpose flour, 1/2 cup semi-sweet chocolate chips, 1/2 cup milk 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.2 bars Hershey's milk chocolate
- Spread the mini marshmallows on top of the melted chocolate in an even layer.3 ½ cups mini marshmallows
- 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.
Notes
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.
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.
