Decadent S’mores Brownies

I started making these because I wanted a brownie that felt like summer camp, movie night, and a tiny bit of glorious chaos all at once — gooey marshmallow, melty chocolate, and that toasty crunch of graham tucked into a fudgy brownie. It’s not photogenic in a prim way; it’s the kind of dessert you have to dive into with both hands and not apologize for the crumbs.

My husband is a complete lunatic for these. He’ll fake being too full just to get one last corner slice, then pretend he doesn’t want a second until I turn away and he’s back at the pan with a fork. My kiddo once declared this “the official family hug” and I’m not arguing. It’s the recipe I bring when friends are stressed, when we’re celebrating small wins, and when I need to feel fast-and-familiar comfort without overthinking anything.

Kitchen Talk

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I tried making these in a rush once and used store-bought brownie batter in a squeeze tube. It worked shockingly well and also made me feel like a dessert wizard and a cheat at the same time. The trickiest part is getting the marshmallow layer to toast without melting into a puddle everywhere — patience and a quick hand with the broiler (or a little torch, if you’re fancy) saves the day. Also: yes, it’s fine to press extra graham crumbs on top. Do it. No one is judging.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Choose a good-quality cocoa or a natural dutch-processed cocoa depending on how dark/rich you want the brownies; it shows in the flavor.
– Chocolate: Buy chocolate you actually like to eat straight — bittersweet or semisweet both work, and chopping a bar gives better melt and texture than chips sometimes.
– Eggs: Look for fresh eggs with firm whites and high, rounded yolks for the best structure in the brownie base.
– Dairy: Use full-fat butter or substitute a neutral oil if you need dairy-free, but expect slightly different texture.
– Nuts & Seeds: Optional add-in — if you toss in nuts, go for toasted pecans or walnuts for a warm, toasty bite.

Prep Ahead Ideas

– You can make the brownie batter the night before and keep it covered in the fridge; let it come closer to room temp before baking so it bakes evenly.
– Pre-toast and crush graham crackers into a jar — they keep for weeks and are handy for topping other desserts too.
– Marshmallows don’t prep well super far in advance once layered, but you can portion them into a container so assembly is speedier.
– Store prepped bits in airtight containers: crumbs in a jar, chopped chocolate in a bowl in the fridge, batter in the pan covered tightly.

✔Time-Saving Tricks

– Use chopped chocolate instead of melting a bunch of chocolate chips; it melts faster and more evenly.
– If you’re short on time, short-cut the graham layer by crushing store-bought graham crumbs and pressing them right on top of the brownie before the marshmallow.
– A kitchen torch gives instant toast without risking the whole pan under a broiler; handheld torches are cheap and wildly satisfying.
– Don’t bother fussing with perfect squares — bake, slice, eat. Rustic is sexier here.

✔Common Mistakes

– Pushing marshmallows in too deep makes them disappear into the brownie — leave them sitting atop so you get that toasted pull.
– I once broiled these too long and created a charred top; if you see smoke, stop and let the heat finish it off with carryover warmth.
– Overbaking the base will make everything too cakey — it should be fudgy. If yours goes dry, serve with a drizzle of chocolate sauce or a scoop of ice cream.
– Cutting too soon makes a mess; let them rest enough that the layers settle, but not so long the marshmallow loses its ooze.

What to Serve It With

– Cold vanilla ice cream or salted caramel gelato for that hot-and-cold thing.
– A quick espresso or strong coffee to cut the sweetness.
– Fresh berries or a simple arugula salad if you want something bright and slightly bitter on the side.
– Toasted nuts sprinkled on top for extra crunch and contrast.

✔Tips & Mistakes

– Use a serrated knife warmed in hot water and wiped dry for cleaner slices.
– Salt is your friend — a tiny pinch in the batter makes the chocolate sing.
– Don’t try to torch while distracted; marshmallows catch faster than you think.
– If the top is browning too quickly, tent with foil and let the center finish baking.

✔Storage Tips

Keep leftovers in an airtight container at room temperature for short-term snacking, or in the fridge if your kitchen is warm. They’re fine cold (I’ve eaten one straight from the fridge for breakfast, and yes, I regret nothing). Reheat gently in the oven or microwave to revive the gooey top — a few seconds and the marshmallow remembers its job.

✔Variations and Substitutions

– Swap semisweet chocolate for milk chocolate if you like it sweeter, or go dark for a more grown-up edge.
– Gluten-free? Use a trusted 1:1 GF flour blend and press a little less on the crumbs so the texture isn’t too dense.
– Want a nut-free version? Skip the nuts and add extra graham crumbs or toasted seeds for texture.
– Vegan tweak: use vegan butter, a flax egg, and dairy-free chocolate — the texture will change but the vibe stays intact.

Frequently Asked Questions

Can I make these ahead for a party?

Yes — bake the brownie base ahead and store it. Add the marshmallows and final toast right before serving so you get that fresh, melty top.

What if my marshmallows melt into the brownie?

It happens. Let the pan cool a bit and then press fresh marshmallows on top and briefly toast them. Or embrace the gooey mess — it still tastes amazing.

Can I use store-bought brownie mix?

Absolutely. A good box mix plus quality chocolate and marshmallows makes a quick, crowd-pleasing version that still hits all the nostalgic notes.

How do I get a toasted top without a broiler?

A small kitchen torch is the easiest hack. If you don’t have one, place the pan under the oven’s broiler for a very short burst and watch it like a hawk.

Any tips for cutting neat squares?

Chill slightly before slicing, and use a sharp knife wiped between cuts. Or don’t — rustic squares with melted marshmallow oozing everywhere are practically a virtue here.

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Decadent S'mores Brownies

Fudgy brownies meet toasted marshmallows, melty chocolate, and a buttery graham base for the ultimate campfire-style treat. Easy to make, impossible to resist.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 16

Ingredients

 

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Main Ingredients

• ▢ 0.33 cup unsalted butter melted, for crust
• ▢ 1.5 cup graham cracker crumbs fine crumbs
• ▢ 0.5 cup unsalted butter melted, slightly cooled, for batter
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup light brown sugar packed
• ▢ 3 large eggs room temperature
• ▢ 2 tsp vanilla extract
• ▢ 0.75 cup unsweetened cocoa powder natural or Dutch-process
• ▢ 1 cup all-purpose flour spooned and leveled
• ▢ 0.5 tsp fine salt
• ▢ 0.25 tsp baking powder
• ▢ 1 cup semi-sweet chocolate chips
• ▢ 4 cup mini marshmallows
• ▢ 4 oz milk chocolate chopped or broken into squares
• ▢ 0.5 cup graham crackers roughly broken, for topping
• ▢ 0.25 tsp flaky sea salt optional, for finishing

Instructions

Preparation Steps

• Heat oven to 350°F. Line a 9×13-inch pan with parchment and lightly grease.
• Combine graham cracker crumbs with 0.33 cup melted butter. Mix until evenly moistened.
• Press the mixture firmly into the pan. Bake 8 minutes, then set aside.
• Whisk 0.5 cup melted butter with granulated and brown sugars until glossy and combined.
• Beat in the eggs one at a time, then stir in vanilla until smooth.
• Whisk flour, cocoa, baking powder, and salt in a bowl. Fold into the wet mixture just to combine.
• Stir in chocolate chips. Spread batter evenly over the warm crust.
• Bake 22–26 minutes, until the center is just set and a few moist crumbs cling to a tester.
• Top with mini marshmallows, chopped milk chocolate, and broken grahams. Return to oven 3 minutes to toast and melt.
• Cool completely in the pan. Finish with flaky salt if using, then lift out and cut into squares.

Notes

Try swirling 1/3 cup marshmallow creme into the batter before baking for extra gooey pockets. For a peanut butter twist, add 1/2 cup peanut butter chips with the chocolate chips. Store leftovers airtight at room temperature for 2 days or refrigerate up to 5 days; warm slices for 10–15 seconds to re-soften the marshmallows.

This recipe is an original creation inspired by classic Decadent S'mores Brownies flavors. All ingredient ratios and instructions are independently developed.