Easy S’Mores Brownies Recipe For Summer

I baked Smores Brownies with a crunchy graham cracker crust, a rich brownie layer and a top of toasted marshmallows and chocolate chips that hides a clever secret.

I can’t resist a dessert that looks like campfire memories without the work, so I made these Smores Brownies to satisfy that itch. A crisp layer of graham cracker crumbs gives the bottom a crackle, then gooey marshmallow clouds puff up on top, golden and begging to be poked.

It’s the kind of Easy Smores mashup that makes guests lean in and ask what’s in them, even though i’ve been a slob for most of the prep, crumbs everywhere and a spoon left in the bowl. Try one warm and tell me you dont want seconds.

Ingredients

• Graham cracker crumbs: mostly carbs, small fiber, crunchy, toasty sweetness in crust
• Unsweetened cocoa powder: bitter cocoa flavor, antioxidants, low fat, deep chocolate notes
• Semisweet chocolate chips: concentrated sugar and fat, lots of chocolate flavor, melty pockets
• Mini marshmallows: mostly sugar, fluffy texture, add gooey sweetness and that campfire feel
• Unsalted butter: pure fat for richness, helps fudgy crumb and shiny chocolate melt
• Eggs: they provide protein, structure and moisture, make brownies cakey or fudgy
• Granulated sugar: sweetener that balances cocoa, adds chew and crust crispness
• All purpose flour: provides structure, some carbs, keep brownies from falling apart

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar for crust
• 6 tablespoons unsalted butter melted for crust
• 1/2 cup unsalted butter melted (1 stick)
• 1 cup granulated sugar
• 2 large eggs room temp
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup semisweet chocolate chips (about 6 oz)
• 2 cups mini marshmallows or 12 large marshmallows halved
• 2 tablespoons extra crushed graham crackers for sprinkling

How to Make this

1. Preheat oven to 350°F (175°C). Line an 8×8 inch pan with foil or parchment leaving an overhang so you can lift the brownies out later, and spray lightly with nonstick spray.

2. Make the graham crust: mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar and 6 tablespoons melted butter until the crumbs look like wet sand. Press firmly and evenly into the bottom of the prepared pan, use the bottom of a measuring cup to pack it down. Bake 5 minutes to set, then remove from oven.

3. Lower oven temp to 350°F again if it rose while you were working. In a medium bowl whisk together 1/2 cup melted butter and 1 cup granulated sugar until glossy and mostly smooth.

4. Add 2 large room temperature eggs, one at a time, whisking after each, then stir in 1 teaspoon vanilla extract. Dont overbeat, just until combined.

5. Sift or whisk together 1/3 cup unsweetened cocoa powder, 1/2 cup all purpose flour, 1/4 teaspoon salt and 1/4 teaspoon baking powder; fold into the wet mixture until just combined.

6. Fold in 1 cup semisweet chocolate chips (about 6 oz), then spread the brownie batter evenly over the pre-baked graham crust.

7. Bake for about 20 to 25 minutes until the edges are set and the center is slightly fudgy when gently shaken. Dont overbake, you want fudgy brownies not cake.

8. Immediately top with 2 cups mini marshmallows or 12 large marshmallows halved and sprinkle a few extra chocolate chips if you want. Turn the oven to broil on high and broil 30 seconds to 90 seconds watching like a hawk until marshmallows are golden and puffed, or use a kitchen torch to toast them. (If broiling, move the pan to the top rack and stand right there, they burn fast.)

9. Sprinkle 2 tablespoons extra crushed graham crackers over the hot marshmallows, let cool at least 15 to 20 minutes so they set — for cleaner slices chill in the fridge 30 minutes. Use the foil overhang to lift out and cut into squares. Enjoy warm or room temp, and be careful, the chocolate and marshmallows will be hot.

Equipment Needed

1. Oven, settable to broil and 350°F
2. 8×8 inch baking pan, plus foil or parchment to line it with an overhang
3. Nonstick spray
4. Mixing bowls, at least one medium and one small
5. Whisk
6. Measuring cups and spoons
7. Metal measuring cup or flat-bottomed cup to press and pack the graham crust
8. Rubber spatula and wooden spoon for folding/stirring
9. Fine-mesh sieve or sifter for the cocoa and flour, and a kitchen torch or the oven broiler to toast marshmallows

FAQ

Easy S’Mores Brownies Recipe For Summer Substitutions and Variations

• Graham cracker crumbs: swap with crushed digestive biscuits or vanilla wafers, same amount (1 1/2 cups). If you use Oreos they’ll be sweeter so cut back a bit on the crust sugar.
• Unsalted butter (crust or batter): use melted coconut oil or neutral vegetable oil 1 to 1 by volume. If you only have salted butter use the same amount but drop the recipe salt to 1/8 teaspoon.
• Eggs: replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water let sit 5 minutes, or use 1/4 cup applesauce per egg for a moister, slightly cakier brownie.
• Semisweet chocolate chips: swap for chopped dark chocolate (60 to 70%) or milk chocolate, same weight, or use chocolate chunks or peanut butter chips for a different flavor.

Pro Tips

1) Pack that crust like you mean it, press it down really firm so it holds when you cut, and if you have time chill the pan a bit before adding the batter so it stays crisp instead of turning soggy.

2) Let hot melted butter cool a little before adding eggs, and dont overbeat the batter, stir just until combined so the brownies stay fudgy not cakey.

3) Toast the marshmallows with a torch if you got one for even browning, if you use the broiler stay right there and keep the rack near the top cause they go from perfect to burnt in seconds.

4) For clean slices heat a knife under hot water, wipe it dry between cuts and chill the pan a bit first, but if you want them gooey rewarm pieces briefly in the microwave before serving.