S’mores Brownies: Gooey, Fudgy, and Loaded with Marshmallows
Craving all the cozy vibes of a campfire treat without leaving your kitchen? These S’mores Brownies take a classic boxed brownie mix and transform it into something truly magical, complete with a buttery graham cracker crust and a gooey, toasted marshmallow topping. They’re rich, fudgy, and packed with that nostalgic s’mores flavor we all love. Perfect for parties, potlucks, or late-night sweet cravings, this dessert is as easy as it is irresistible. One bite and you’ll swear you can hear the crackle of a campfire.
Why you’ll want to make these S’mores Brownies
- They turn a simple boxed brownie mix into a bakery‑worthy dessert
- You get all the classic s’mores flavors without needing a campfire
- The graham cracker crust adds the perfect buttery crunch
- Toasted marshmallows create an irresistible gooey topping
- They’re easy enough for beginner bakers but impressive enough for guests
- Perfect for parties, potlucks, and holidays year‑round
- Kids and adults both go crazy for them
- They satisfy chocolate cravings and nostalgia in one bite
- Minimal effort, maximum wow factor
- Guaranteed to disappear fast once you serve them
These yummy brownies are perfect for:
- Birthday parties
- Backyard BBQs and cookouts
- Potlucks and bake sales
- Family movie nights
- Sleepovers and kids’ parties
- Summer gatherings and picnics
- Holiday dessert tables
- Camping-themed parties (no campfire required!)
- Game nights
- School events or classroom treats
- Casual get-togethers with friends
- Weekend baking treats just because
S’mores Brownies Recipe
Servings: 9 large brownies (3in x 3in) or 18 smaller ones
Prep: 10 minutes| Cook Time: 1 hour minutes | Cool-Time: 30 minutes – 1 hr | Total Time: 1 hour 45 minutes
Graham Cracker Crust
- 13 full size graham cracker sheets
- 6 Tbsp unsalted butter, melted
- 2 Tbsp sugar
Brownie Ingredients
(use ingredients listed on your individual brownie mix box)
- 1 box Chocolate Brownie Mix
- 1/2 cup vegetable oil
- 3 Tbsp water
- 2 eggs
Additional Ingredients
- 2- 3 cups mini marshmallows
- Chocolate sauce to drizzle, optional
Directions
Preheat oven to 350 degrees F.
Line 9in x 9in baking dish with parchment paper. Make sure there is excess parchment paper hanging over the sides.
Add graham crackers to a blender or food processor and mix until fine crumbs are formed. Add in sugar and slowly pour in the melted butter. Mix until crumbs have been coated in butter.
Place crumbs in the baking dish and firmly press down to form a compact layer.
Bake for 15 minutes.
Meanwhile make the brownie batter according to box directions.
Once the cracker layer has cooked, remove from the oven and pour the brownie batter on top.
Using a spatula, gently even out the batter.
Bake from 37-40 minutes or until a toothpick inserted in the middle comes out clean.
Remove the pan from the oven.
Set the oven to broil.
Place a single layer of marshmallows on top of the brownie layer.
Place back in the oven to toast the marshmallows for 30 seconds – 1 minute.
Be sure to watch them carefully so they don’t burn!
Remove from the oven and allow to cool at room temperature for 30 minutes.
Then, chill in the refrigerator for another 30 minutes (minimum) – 1 hour before cutting.
Additional Notes:
For the cleanest cut, run a knife under water before cutting each brownie.
FAQs about Making S’mores Brownies
Q: What’s the best way to get the marshmallows perfectly toasted?
A: For that perfectly toasted marshmallow topping, set your oven to broil after the brownies have finished baking. Place the brownies with the marshmallows on top back in the oven, and watch them closely. It usually takes about 1-2 minutes for the marshmallows to get golden brown, but they can burn quickly, so don’t walk away! If you don’t want to use the broiler, you can use a kitchen torch to toast the brownies.
Q: Can I make these with a homemade brownie recipe?
A: Yes, feel free to use any brownie recipe you like!
Q: How do I store leftover s’mores brownies, and how long will they keep?
A: Leftover s’mores brownies should be stored in an airtight container at room temperature. They will keep for up to 3 days. If you prefer, you can refrigerate them to extend their shelf life to about a week, but be aware that this might change the texture of the marshmallows and crust.
Now that you know how to make s’mores brownies, you might also want to check out:
- Twix Cookie Dough Bars
- Slay the Dessert Game with These Oreo Red Velvet Brownies
- Bake Your Way to Happiness with Golden Oreo Blondies
S'mores Brownies
Indulge in the nostalgic taste of campfire s'mores with our easy and irresistible S'mores Brownies recipe. Enjoy layers of crunchy graham cracker crust, rich chocolate brownie, and perfectly toasted marshmallows in every bite.
Ingredients
- 13 full size graham cracker sheets
- 6 Tbsp unsalted butter, melted
- 2 Tbsp sugar
- 1 box Chocolate Brownie Mix
- 1/2 cup vegetable oil
- 3 Tbsp water
- 2 eggs
- 2- 3 cups mini marshmallows
- Chocolate sauce to drizzle, optional
Instructions
Preheat oven to 350 degrees F.
Line 9in x 9in baking dish with parchment paper. Make sure there is excess parchment paper hanging over the sides.
Add graham crackers to a blender or food processor and mix until fine crumbs are formed. Add in sugar and slowly pour in the melted butter. Mix until crumbs have been coated in butter.
Place crumbs in the baking dish and firmly press down to form a compact layer.
Bake for 15 minutes.
Meanwhile make the brownie batter according to box directions.
Once the cracker layer has cooked, remove from the oven and pour the brownie batter on top.
Using a spatula, gently even out the batter.
Bake from 37-40 minutes or until a toothpick inserted in the middle comes out clean.
Remove the pan from the oven.
Set the oven to broil.
Place a single layer of marshmallows on top of the brownie layer.
Place back in the oven to toast the marshmallows for 30 seconds - 1 minute.
Be sure to watch them carefully so they don’t burn!
Remove from the oven and allow to cool at room temperature for 30 minutes.
Then, chill in the refrigerator for another 30 minutes (minimum) - 1 hour before cutting.
Notes
For the cleanest cut, run a knife under water before cutting each brownie.
