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If you love s’mores and you love brownies, these S’mores Brownies are about to become your new favorite easy s’mores dessert. They’re rich, fudgy, chocolatey brownies loaded with gooey marshmallows, chunks of graham crackers and big pieces of milk chocolate—all baked into one epic dessert.
Think of these as indoor s’mores meets bakery-style brownies. No campfire required. Just like our Easy S’Mores Dip.
The best part? You get that classic s’mores experience—melty chocolate, toasted marshmallows and crunchy graham crackers—in every single bite. And yes… they’re just as messy and delicious as you’d hope. You might also like to try our S’mores Bars recipe and our S’Mores Milkshake too!
Why You’ll Love This S’Mores Brownie Recipe
• Tastes like classic campfire s’mores
• Super fudgy s’mores brownies with a rich chocolate base
• Easy to make with simple ingredients
• Perfect for parties, bake sales or weekend treats
• Gooey brownies with a toasted marshmallow top = irresistible
These are the kind of brownies that disappear quickly!
Can You Put Marshmallows in Brownies?
Yes—and it’s one of the best ways to upgrade a basic brownie recipe.
Marshmallows add:
• A gooey, stretchy texture
• A lightly toasted, caramelized top
• That classic s’mores flavor
The trick is adding them in two stages:
• Some baked into the batter
• Some added on top toward the end
This keeps them from completely melting away while still giving you that signature gooey finish.
Ingredients You’ll Need
- Mini Marshmallows: They melt and toast on top, giving that classic s’mores flavor.
- Graham Crackers: Broken into chunks for crunch and that signature s’mores texture.
- Hershey’s Milk Chocolate Bar: Using a classic s’mores chocolate makes these extra nostalgic.
- Butter + Sugar: Melted together to create a smooth, rich brownie base.
- Eggs: Give structure and that signature chewy texture.
- Cocoa Powder: Adds deep chocolate flavor without making the brownies too heavy.
- Flour: Just enough to hold everything together while keeping them fudgy.
How to Make S’mores Brownies
- Prep the Pan: Line an 8×8-inch pan with parchment paper so the edges hang over—this makes removing the brownies super easy later.
- Make the S’mores Mix: Toss together the marshmallows, graham cracker chunks and chopped chocolate.
- Make the Brownie Batter: Melt the butter and sugar together until smooth. Let it cool slightly, then whisk in the vanilla, salt and eggs. Stir in the cocoa powder and flour until combined. Fold in half of the s’mores mixture.
- Bake: Spread the batter into the pan and bake for 20 minutes. Remove from the oven and add the remaining s’mores mixture on top. Return to the oven and bake another 5 to 10 minutes, until the center is just set.
- Toast the Marshmallows: For that classic s’mores look, place the brownies under the broiler for a minute or two until the marshmallows are golden and toasty.
- Cool and Slice: Let the brownies cool completely before cutting (this helps them set up and stay fudgy).
Tips for Perfect S’mores Brownies
- Don’t overbake: You want the center slightly soft for that fudgy texture.
- Watch closely when broiling: Marshmallows go from golden to burnt FAST.
- Use parchment paper: It makes lifting and slicing so much easier.
- Let them cool completely: This is key for clean slices.
What Makes Brownies Fudgy vs. Cakey?
If you’ve ever wondered why some brownies are dense and fudgy while others are lighter and more cake-like, it all comes down to the ingredient ratios.
Fudgy brownies (like this recipe):
• Higher fat (butter) to flour ratio
• More cocoa or chocolate
• Slightly underbaked centers
Cakey brownies:
• More flour
• Often include baking powder
• Less fat
This recipe leans firmly into the fudgy category, which makes it perfect for pairing with gooey marshmallows and melted chocolate.
Variations to Try
- Extra Chocolatey: Add chocolate chips to the batter.
- Dark Chocolate Version: Swap milk chocolate for dark chocolate.
- Peanut Butter S’mores Brownies: Swirl peanut butter into the batter before baking.
- Campfire Style: Torch the marshmallows instead of broiling for that real s’mores vibe.
How to Store
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator:: Up to 5 days (they’ll be firmer but still delicious).
- Freezer: Freeze for up to 2 months. Thaw before serving.
These are one of those desserts that feel really fun to make—and even better to eat. They’ve got that nostalgic s’mores flavor, but in a way that’s easy to make anytime of year. No fire pit needed.
S’Mores Brownies
Equipment
Ingredients
S'MORES MIXTURE:
- 2 cups mini marshmallows
- 4 sheets graham crackers, cut into large, bite-sized chunks
- 7 ounces Hershey's milk chocolate bar, chopped into large, bite-sized chunks
BROWNIES:
- 10 tablespoons unsalted butter
- 1¼ cups granulated white sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 large eggs
- ¾ cup + 2 tablespoons unsweetened cocoa powder
- ½ cup all purpose flour
Instructions
- Preheat the oven to 325℉. Line an 8×8-inch cake pan with 2 sheets of parchment paper so it hangs over all 4 sides. Spray the bottom and sides with nonstick spray.
- Add the mini marshmallows, chopped graham cracker, and chopped chocolate to a large bowl and toss gently.
- In a medium saucepan, combine the butter and sugar over medium-low heat. Heat until the butter is melted and the sugar is fully dissolved, stirring frequently. Pour the butter mixture into a large bowl and let it cool for 30 seconds to 1 minute. Whisk in the vanilla and salt, and then the eggs. Sift in the cocoa powder and all-purpose flour, and stir to combine. Stir ½ of the S’mores Mixture into the batter.
- Transfer the batter to the prepared pan, and spread it out evenly. Bake 20 minutes. Remove the brownies from the oven and carefully spread the remaining ½ of the S’mores Mixture on top. Return the brownies to the oven and bake until a toothpick inserted in the center comes out a little moist, about 5 to 10 minutes longer. To brown the marshmallows, briefly broil the brownies once they’re done baking.
- Let the brownies cool before cutting.
Notes
- Line the pan with parchment for easy removal
- Watch the broiler carefully—marshmallows can burn quickly
- Let brownies cool fully before slicing for clean cuts
- Use high-quality chocolate for best flavor
- Don’t overbake—slightly gooey centers are ideal
Nutrition
This recipe comes from RecipeBoy.com
