These s’mores brownies are such a fun treat with all the great flavors of s’mores. From the graham cracker crust, to the chocolate brownie and melty chocolate ganache, to the toasted marshmallows (or meringue!) on top, they are truly delicious and fun for all ages.
Sitting around a campfire and roasting marshmallows for s’mores is a favorite activity around here. But as fun as it is to roast marshmallows on the campfire, that’s not something we always have time for. I love incorporating those flavors into desserts like s’mores cookies, s’mores chocolate pie, and these brownies so that we can enjoy them anytime, campfire or no.
These s’mores brownies are definitely a new favorite. It took a bit of testing to get the brownie just right, get the right amount of ganache and to decide on how to approach the marshmallows, but the final brownies are so good and my kids love them! They’re easy to make and great for sharing, which makes them a great option for potlucks and picnics. If you let them cool to room temperature after toasting the marshmallows, they’re a lot less messy than regular s’mores, too!
Why These S’mores Brownies Are Just So Good
- The perfect brownie base. These s’mores brownies use my easy brownie recipe, which goes so well with the toppings. They aren’t too dense, or too cakey, so you get that perfection in between that pairs so well with the crisp crust and melty marshmallows.
- Melty, toasty marshmallows. I tried a few different marshmallow toppings and ultimately went with classic mini marshmallows. It’s a super simple method, approachable and great for kids. But you can also use Swiss meringue, which I discuss more below. I was truly torn on which I liked better.
- Easy to make. Each layer of these brownies requires just a few steps to make, from the graham cracker crust to the ganache and marshmallow topping. The brownies themselves require just a couple of bowls and a whisk to make!
Ingredient Notes
Let’s take a look at the ingredients needed to these irresistible brownies. They are pretty straight forward, but there are a few things to keep in mind. The exact ingredients and measurements can be found in the recipe card at the end of the post.
- Graham cracker crumbs – I like using full sheets of graham crackers and processing them in the food processor. You can buy ready-made crumbs, but the flavor isn’t as good.
- All-purpose flour – Be sure to use a kitchen scale or the spoon and level technique, as described in my post How To Properly Measure Flour. Too much flour = dry brownies.
- Cocoa powder – I use natural unsweetened cocoa powder, but you could always try Dutch cocoa powder. The brownies may not rise quite as much and could be a little more dense, so keep that in mind.
- Salt – Never skip the salt. It brings out the natural flavors already present in the brownies. Without it, the brownies will be bland.
- Vegetable oil – Adds moisture and helps create a texture that’s both cakey and fudgy. Swapping it for butter will completely change the texture of the brownies and make them rise less and be more dense.
- Eggs – Help bind the ingredients together and add chewiness. Be sure to use large eggs, not medium or extra large.
- Semi–sweet chocolate chips – Use a quality brand such as Ghirardelli for the best flavor. You can also chop an equal amount from a bar of quality baking chocolate. Keep in mind that if you use another type of chocolate (like milk chocolate), the consistency of the ganache could change.
- Mini marshmallows – You can’t have s’mores without marshmallows! Mini marshmallows are the perfect size to layer on the brownies and toast in the oven.
How to Make S’mores Brownies
These brownies are quite easy to make, though there is some cooling time required between steps. They’re worth the wait, I promise! The printable instructions can be found in the recipe card below.
Begin by preheating the oven to 350°F. Grease the baking pan and line it with parchment paper, leaving overhang on two sides.
Combine the graham cracker crumbs, sugar, and salt. Stir in the butter until combined.
Press the mixture evenly into the bottom of the pan. Set aside.
Combine the flour, cocoa powder, baking powder, and salt in a bowl.
Mix the oil, sugar, and vanilla until combined, then mix in the eggs.
Add the dry ingredients to the wet ingredients. Mix until combined.
Transfer the batter evenly over the crust in the pan.
Bake for 24-28 minutes, until a toothpick comes out with a few moist crumbs.
Let the brownies cool for about 15-20 minutes. Press the top of the brownie down a bit to make it level, if needed.
Heat the heavy cream until it just begins to boil. Pour over the chocolate chips.
Let the mixture sit for 3-5 minutes then whisk until smooth.
Pour the ganache evenly over the brownies. Let cool completely.
Preheat the oven to 350°F. Spread the mini marshmallows on top of the ganache.
Bake for 5-8 minutes, until puffy, then broil on high just until browned, about 1-2 minutes.
You can serve these s’mores brownies warm and messy with the melted chocolate and gooey marshmallows, or let them cool before slicing and serving.
Tips for the Best Brownies
Ready to make these chewy s’mores brownies? Here are a few things to keep in mind as you bake.
- Line the pan. I highly recommend lining the pan with parchment paper and leaving overhang on two sides. This will allow you to lift the brownies right out of the pan once they’re assembled and cut them more easily. Plus, it makes clean-up a breeze.
- Don’t overmix the batter. Once the wet and dry ingredients are combined, mix just until there are no dry streaks of batter. Overmixing can lead to dry and dense brownies instead of chewy, fudgy ones!
- Moist crumbs are okay. The biggest mistake with these brownies is to overbake them. Many people think a toothpick should come out completely clean but a few moist crumbs (NOT wet batter) is perfectly okay and means they’re baked just right.
- Let each layer cool. Before adding the ganache, let the brownies cool for 15 to 20 minutes so that they can “settle”. They’ll puff up a bit while cooking and we want the top to relax to where it’ll be before adding the toppings. They don’t need to be at room temperature, just not super hot from the oven. However, I do let the ganache layer cool completely before adding the marshmallows, so it stays in an even layer.
- Take care not to burn the marshmallows. When toasting the marshmallows, there are two things to watch out for. First, that they don’t puff up TOO much and basically dissolve as they cool. And second, that they don’t burn under the broiler. Be sure to keep a close eye on them as every oven is slightly different.
Toasted Marshmallow Topping Versus Meringue Topping
I was really torn on how to do the marshmallows on top of these brownies. Do I use mini marshmallows and toast them, or make a marshmallow frosting (also known as Swiss meringue)? I tried them both ways several times and everyone was always torn. Naturally, toasting marshmallows on top has a very true marshmallow taste. But Swiss Meringue also has a very marshmallow flavor to it, and makes a beautiful topping as well. Plus, the mini marshmallows can seem a little more dry over time in the fridge, whereas the meringue doesn’t dry out so easily.
For the sake of ease, time and what I thought would be approachable for most, I went with regular mini marshmallows. But if you’d like to use the meringue topping, just make the marshmallow meringue frosting in the notes of the recipe, add it to the top of the chocolate ganache and toast it (we love using our kitchen torch!). Then slice and serve as you would with the mini marshmallows.
Proper Storage
Store s’mores brownies in an airtight container in the fridge but serve them closer to room temperature by setting them out on the counter 10-15 minutes ahead of time. They are best enjoyed within 4-5 days.
S’mores Brownies
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Ingredients
Crust
- 1 ¼ cups (168g) graham cracker crumbs
- 3 tablespoons (39g) sugar
- Pinch of salt
- 6 tablespoons unsalted butter (melted)
Brownie Layer
- ½ cup (65g) all-purpose flour (measured properly)
- 6 tablespoons (43g) natural unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (120ml) vegetable oil
- 1 cup (207g) sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Ganache and Marshmallows
- 6 ounces (169g) semi-sweet chocolate chips (1 cup)
- 6 tablespoons (90ml) heavy whipping cream
- 5 cups (225g) mini marshmallows
Instructions
Make the crust
- Preheat oven to 350°F. Grease a 9-inch square metal baking pan and line it with parchment paper, leaving some over hanging on two sides for easy removal from the pan later. Grease the sides with non-stick baking-spray.
- Combine the graham cracker crumbs, sugar and salt in a medium sized bowl. Add the melted butter and stir until well combined.
- Press the crust evenly into the bottom of pan. Set aside.
Add the brownie
- Add the flour, cocoa powder, baking powder and salt to a medium sized bowl and set aside.
- Add the oil, sugar and vanilla extract to large mixing bowl and mix together until well combined.
- Add the eggs and mix until well combined.
- Add the dry ingredients to the wet ingredients and mix until well combined, but don’t over mix.
- Pour the batter into the prepared pan, over the crust, and spread evenly.
- Bake for 24-28 minutes, or until a toothpick comes out with a few moist crumbs. Remove from the oven and allow to cool.
Add the chocolate ganache
- After the brownie has cooled for about 15-20 minutes, press the top of the brownie down a bit, if needed, so that it’s level.
- Add the chocolate chips to a medium sized bowl.
- Heat the heavy whipping cream until it just begins to boil. Pour the hot cream over the chocolate chips. Let it sit for 3-5 minutes, then gently whisk together until smooth.
- Pour the ganache over the brownie, spreading it evenly. Let the brownie and ganache cool completely.
Add the marshmallows
- To add the toasted marshmallows, preheat the oven to 350°F.
- Add the marshmallows to the top of brownies and spread into an even layer.
- Bake for 5-8 minutes, or until puffy (but not too puffy, you don’t want them to melt/disappear), then change the oven to Broil on high and brown the top until the marshmallows are browned to your liking, 1-2 minutes. Keep a close eye on it, because it happens fast.
- Remove the brownies from the oven. You can serve them warm, with messy chocolate and marshmallows, or let them cool completely and then slice and serve.
- Store leftovers in an airtight container in the fridge. Serve at room temperature. Best if eaten within 4-5 days.
Notes
- 3/4 cup (155g) sugar
- 1/2 tsp cream of tarter
- 3/4 tsp vanilla extract
- 3 large egg whites
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
