S'mores Brownies
S'mores Brownies combine a buttery graham cracker crust, a rich fudgy chocolate brownie layer, and a golden toasted marshmallow topping. This nostalgic summer dessert delivers the classic campfire flavor in an easy-to-make, crowd-pleasing bar perfect for parties and gatherings.
Equipment
- 9x13-inch baking pan
- parchment paper
- mixing bowls
- whisk
- saucepan
Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 pinch salt
- 3/4 cup unsalted butter
- 4 oz dark chocolate, chopped
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 egg yolk
- 2 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3 cups large marshmallows, halved
Instructions
- Preheat oven to 350°F and line a 9x13 inch pan with parchment paper, leaving overhang.
- Mix graham cracker crumbs, sugar, melted butter, and salt until combined. Press firmly into the pan.
- Bake crust for 8 minutes until lightly golden. Set aside.
- Melt butter and chocolate together over low heat until smooth. Cool slightly.
- Whisk in sugar, then add eggs and yolk one at a time. Stir in vanilla.
- Fold in flour, cocoa powder, salt, and baking powder until just combined.
- Pour batter over crust and bake 22–26 minutes until a toothpick shows moist crumbs.
- Top warm brownies with marshmallows in an even layer.
- Broil on high for 60–90 seconds until marshmallows are golden, watching closely.
- Cool for at least 1 hour, then slice into squares and serve.
Notes
Press the crust firmly to avoid crumbling. Do not overbake the brownies—look for moist crumbs on a toothpick. Always watch marshmallows closely under the broiler to prevent burning. For clean slices, cool completely and use a warm knife. You can make the brownie base ahead and add marshmallows before serving.