So, you’re craving something ridiculously indulgent, slightly nostalgic, and totally unnecessary—but in the best way possible? Friend, let me introduce you to S’mores Brownies. They’re gooey, chocolatey, marshmallowy squares of chaos that somehow taste like summer camp and a breakup recovery snack at the same time.

Picture this: a buttery graham cracker crust, rich fudge brownie filling, and a golden marshmallow topping that practically sings under the broiler. Yeah, we’re doing the most today.

Why This Recipe is Awesome

Let’s break it down:

It’s idiot-proof. Seriously, if you can press things into a pan and not burn chocolate (too badly), you’re golden.
It looks fancy, but it’s secretly low-effort. Like wearing sweatpants that look like real pants.
S’mores and brownies together? That’s not just dessert, that’s a statement.
It’s a crowd-pleaser. Unless your crowd is made of robots who hate joy, everyone loves these.

Honestly, even if you mess these up a little, they’ll still be delicious. Melted chocolate and marshmallows are basically edible forgiveness.

S’mores Brownies That Taste Like Summer—and Sin

Recipe by FoodarshiaCourse: DESSERTSCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

360

kcal

Total time

hour

These S’mores Brownies combine a buttery graham cracker crust, rich fudgy brownie center, and gooey toasted marshmallow topping for the ultimate campfire-meets-oven dessert. No tent required.

Ingredients

For the Crust:
1½ cups graham cracker crumbs (about 10 full crackers)
6 tbsp unsalted butter, melted
¼ cup granulated sugar
For the Brownie Layer:
½ cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ tsp salt
¼ tsp baking powder
For the Topping:
2 cups mini marshmallows
1 milk chocolate bar, chopped (optional but ✨magical✨)

Directions

Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment or grease it up.
Make the crust: Mix graham crumbs, sugar, and melted butter. Press evenly into the bottom of the pan. Bake for 8 minutes. Set aside.
Brownie time: Melt butter, then stir in sugar, eggs, and vanilla. Mix in cocoa, flour, salt, and baking powder until smooth.
Assemble: Spread brownie batter over the crust. Bake 22–25 minutes or until a toothpick comes out with a few crumbs.
Top it off: Add mini marshmallows (and chocolate chunks if using). Boil for 1–2 minutes until marshmallows are golden. Watch it like a hawk!
Cool: Let cool for 30 minutes before slicing… or dig in while messy. Your kitchen, your rules.

Notes

For extra gooey goodness, slightly underbake the brownies and let them cool just enough to slice. Warm, messy, and totally worth it.

Common Mistakes to Avoid

Skipping the crust pre-bake. Don’t do it. The crust needs a head start or it turns into graham cracker mush.
Overbaking the brownies. Dry brownies are the actual worst. Take them out when they’re still a little fudgy in the center.
Walking away during broil. Rookie mistake. The marshmallows will betray you the second you blink.
Using stale marshmallows. If they’re hard like packing peanuts, toss ‘em. Fresh and fluffy or bust.

Alternatives & Substitutions

No graham crackers? Use digestive biscuits, vanilla wafers, or even crushed Oreos. It’s a crust, not a law.
Gluten-free? Sub gluten-free graham crackers and a GF flour blend for a version your stomach won’t hate.
Vegan version? Use a boxed vegan brownie mix and vegan marshmallows. They exist and they’re shockingly good.
Too lazy to make from scratch? Use a brownie mix. Just don’t tell anyone, and everyone’s happy.

Honestly, this recipe’s flexible. It forgives and forgets, unlike your ex.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Totally. Just store them in an airtight container. They’re good for 3–4 days (if they even last that long).

Do I have to use mini marshmallows?
Nope! Use full-size and cut them in half if needed. Or torch them individually if you’re feeling extra.

Can I freeze these?
Technically yes, but the marshmallow texture gets a little weird after thawing. Still edible, just slightly sadder.

What if I don’t have a broiler?
Use a kitchen torch or crank your oven heat up super high for a minute or two. Just watch it closely.

Can I double this recipe?
Heck yes. Use a 9×13 pan and double all ingredients. Perfect for parties or emotional emergencies.

Why is my brownie layer too thin?
Make sure you’re using the right pan size (8×8 for this recipe). Anything bigger spreads it too far.

Can I add nuts or more chocolate?
Who’s stopping you? Load it up. Just don’t blame me if it turns into a sugar coma.

Final Thoughts

And that’s it, you little dessert wizard! You’ve now got a recipe that combines campfire nostalgia with straight-up brownie decadence. Whether you’re feeding friends, bribing coworkers, or just treating yourself after a long day of pretending to be productive—these S’mores Brownies deliver.

So go ahead—cut yourself a square (or three), grab a cold glass of milk, and bask in your culinary greatness. You’ve earned it.

🔥 Now who needs a campfire when your oven’s doing all the magic?

S’mores Brownies That Taste Like Summer—and Sin

Why This Recipe is Awesome