A gooey, fudgy, and irresistible dessert mash-up! These decadent S’mores Brownies feature a crunchy graham cracker crust, a rich and chewy brownie layer, and a perfectly toasted marshmallow topping. Why settle for traditional s’mores when you can have the ultimate treat baked into a brownie?

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📋 Recipe Overview

• Course: Dessert

• Cuisine: American

• Keywords: s’mores brownies, brownie s’mores bars

• Prep Time: 11 minutes

• Cook Time: 35 minutes

• Servings: 16

• Calories: 455 kcal

• Author: Trish – Mom On Timeout

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🧰 Equipment

• 8-inch square baking pan

• Parchment paper

• Offset spatula

• Food processor (optional)

• Stand or hand mixer

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🧾 Ingredients

Graham Cracker Crust

• 1½ cups graham cracker crumbs (about 21 squares)

• 6 tablespoons unsalted butter, melted

Brownie Layer

• 16 tablespoons (2 sticks) unsalted butter

• 8 ounces bittersweet chocolate (70% cocoa), finely chopped

• 1¾ cups light brown sugar

• 3 large eggs, room temperature

• 2 teaspoons vanilla extract

• ¾ cup all-purpose flour

• ½ cup Dutch-processed cocoa powder

• ¾ teaspoon sea salt

Marshmallow Topping

• 49 marshmallows (enough to cover the surface in rows)

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👩‍🍳 Instructions

Step 1: Prepare the Crust

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.

2. Crush graham crackers into fine crumbs using a food processor (or a bag and rolling pin).

3. Mix in the melted butter until combined.

4. Press the crumb mixture evenly into the bottom of the prepared pan. Set aside.

Step 2: Make the Brownie Batter

1. In a microwave-safe bowl, add butter and chopped chocolate. Microwave at 50% power in 30-second intervals, stirring between each. When nearly melted, reduce to 5–10 second bursts until smooth. Let cool slightly.

2. In a mixing bowl, beat brown sugar and eggs for about 5 minutes until pale and doubled in volume.

3. Slowly mix in the cooled butter-chocolate mixture and vanilla extract.

4. In a separate bowl, whisk together flour, cocoa powder, and salt.

5. Gently fold the dry mixture into the wet ingredients with a spatula until just combined (do not overmix).

6. Pour batter over the graham cracker crust. Smooth the top with an offset spatula.

Step 3: Bake

• Bake for 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).

• Remove from oven and immediately arrange marshmallows in a grid on top.

• Return to oven for 3 minutes to soften marshmallows.

• Optional: Use a kitchen torch or broil for 30 seconds to toast the tops.

• Cool completely in the pan before slicing.

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📝 Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keeps well for up to 1 week.

• Freezer: Freeze individual squares wrapped in plastic and placed in a ziplock freezer bag for up to 1 month. Let thaw at room temperature before serving.

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💡 Tips & Variations

• Use mini marshmallows or marshmallow fluff if you don’t have large ones.

• Want extra crunch? Add chopped toasted pecans or chocolate chunks to the brownie batter.

• For ultra gooey brownies, bake slightly under 35 minutes.

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🧮 Nutrition (Per Serving)

• Calories: 455 kcal

• Carbs: 61g | Sugar: 43g | Protein: 4g

• Fat: 23g | Saturated fat: 14g | Cholesterol: 77mg

• Sodium: 236mg | Fiber: 3g | Iron: 2mg

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