If childhood nostalgia and pure chocolate chaos had a baby, it’d be S’mores Brownies. Imagine biting into a crackly graham cracker crust, sinking through a fudgy brownie middle, and hitting that molten layer of toasted marshmallow on top. It’s sticky, messy, borderline dramatic — basically, everything dessert should be.
I made these once during a camping trip (okay, “camping” — there was Wi-Fi and an air fryer) and let’s just say they disappeared faster than I could say “who took the last one?!” There’s something almost rebellious about eating s’mores in brownie form — like, we’ve taken a campfire treat and given it a bakery-level glow-up. And when those marshmallows puff and brown under the broiler? It’s actual dessert theater.
🎯 QUICK FACTS TABLE
| Prep Time: | 20 minutes |
| Cook Time: | 35–40 minutes |
| Total Time: | 1 hour |
| Servings: | 12 brownies |
| Difficulty: | Medium (sticky-finger risk high) |
📝 INGREDIENTS (Campfire Chaos in a Pan)
For the Crust:
- 1½ cups (150g) graham cracker crumbs – Crush ‘em fine. Like beach sand fine.
- 6 tbsp (85g) melted butter – The glue that holds dreams together.
- 2 tbsp brown sugar – Adds that caramelized campfire vibe.
For the Brownie Layer:
- ½ cup (115g) unsalted butter – Melted till it smells nutty and rich.
- 1 cup (200g) granulated sugar – Crackly top insurance.
- 2 large eggs – Room temperature (seriously, it matters).
- 1 tsp vanilla extract – Flavor glue.
- ½ cup (65g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- ¼ tsp salt
- ½ cup (90g) semi-sweet chocolate chips – For that melty interior.
For the Topping:
- 2 cups mini marshmallows – Don’t skimp. They’re the stars of the show.
- 1 graham cracker sheet – Crushed for a little crunchy finish.
- Optional: A drizzle of melted chocolate for extra drama.
👩🍳 HOW TO COOK!
1. Preheat & Line:
Oven on at 350°F (175°C). Line an 8×8-inch pan with parchment paper, making sure there’s some overhang for brownie removal glory later.
2. Build the Crust:
Mix graham crumbs, melted butter, and brown sugar until it feels like damp sand. Press it into the bottom of your pan. Really press — this is your crunchy foundation. Bake for 8 minutes just to set it.
3. Make the Brownie Batter:
In a big bowl, whisk together melted butter and sugar until glossy. Add eggs one by one, then vanilla. (If your arm isn’t tired, you’re not whisking enough.) Sift in flour, cocoa powder, and salt, and fold until just combined. Stir in those chocolate chips — this is where the fudginess hides.
4. Pour & Bake:
Spread the brownie batter over your crust. Bake for 30–35 minutes, until the edges are firm and the center still has a slight jiggle.
5. Marshmallow Madness:
Here comes the fun. Pull out the brownies and immediately cover the top with mini marshmallows. Pop the pan back in the oven for 2–3 minutes, just until they puff. Then — and this is important — switch to broil for about 30 seconds. Don’t blink. Don’t check your phone. The marshmallows go from “toasted golden perfection” to “literal campfire coal” instantly.
6. Cool (Kind Of):
Let them cool 15 minutes so the marshmallow layer sets slightly. Then slice — or don’t, and just grab a fork. This is a judgment-free dessert zone.
📊 NUTRITION & TIPS
Pro-Tips Section: Little Tweaks, Big Results:
- [Flavor Boost]: Sprinkle a little flaky sea salt on the marshmallows before broiling. Salty-sweet perfection.
- [Shortcut Move]: Use boxed brownie mix if you’re in a rush — just promise me you’ll still make the graham crust.
- [Storage Hack]: Store in the fridge to keep the layers intact, then reheat for 10 seconds in the microwave for that gooey campfire feel.
❓ READERS ASKED, WE ANSWERED
Q: Can I make these without a broiler?
A: Yep! Use a kitchen torch to toast the marshmallows. Or skip the toast and embrace the goo — still insanely good.
Q: Can I use large marshmallows?
A: Sure, but cut them in half so they don’t puff up like monster pillows and smother your brownies. (Been there.)
Q: Why did my crust crumble when I sliced them?
A: You probably didn’t pack it tightly enough or slice while warm. Press it down firmly, and chill before cutting if you want clean, photo-worthy edges — or just embrace the chaos.