A buttery graham cracker crust, rich fudgy brownies, fluffy marshmallow frosting, and toasted marshmallows come together in these irresistible s’mores brownies. They’re everything you love about the classic campfire treat in an easy dessert bar that’s perfect for sharing.
If you love s’mores, these brownies deserve a spot on your baking list. They capture all the familiar flavors of the classic treat — a buttery graham cracker crust, rich chocolate, and plenty of marshmallow — in a dessert that’s easy to make and even easier to share.
Instead of assembling individual s’mores around a campfire, everything is layered into one pan. The fudgy brownie base is made with a blend of chocolates for rich flavor, while a fluffy marshmallow frosting and a scattering of toasted mini marshmallows give these brownies their signature finish. Every bite has just the right balance of chocolate, graham crackers, and marshmallow for a dessert that’s nostalgic, a little indulgent, and perfect for summer gatherings or anytime you’re craving a taste of s’mores.
Why You’ll Love These S’mores Brownies
- Classic s’mores flavor in every bite. A buttery graham cracker crust, rich chocolate, and marshmallow come together for all the nostalgic flavor of the campfire favorite.
- Wonderfully fudgy brownies. A blend of semisweet and bittersweet chocolate creates a rich, deeply chocolatey brownie that balances the sweetness of the marshmallow topping.
- Easy to share. Baked in a 9-inch square pan, these brownies are perfect for cookouts, potlucks, parties, and summer gatherings.
- A fun twist on a favorite. Marshmallow frosting, toasted mini marshmallows, and chocolate pieces make these brownies feel extra special while still being easy to make.
- No campfire required. Enjoy everything you love about s’mores any time of year, right from your kitchen.
Key Ingredients
- Graham cracker crumbs – These create the buttery crust that gives these brownies their classic s’mores flavor. You’ll need about 10 full graham cracker sheets to make 1½ cups of crumbs.
- Chocolate – A combination of semisweet and bittersweet chocolate gives the brownies a rich, balanced flavor without making them overly sweet. Chopped milk chocolate is folded into the batter and sprinkled on top for that unmistakable s’mores finish.
- Natural cocoa powder – Along with the melted chocolate, natural cocoa powder deepens the chocolate flavor and helps create a wonderfully fudgy texture.
- Marshmallow creme – This sweet, fluffy spread gives the frosting its signature marshmallow flavor. Marshmallow Fluff is a popular brand, but other brands of marshmallow creme will work, too.
- Mini marshmallows – Toast them separately before using them as a garnish for that classic campfire look and flavor.
How to Make S’mores Brownies
Prepare the crust.
Combine the graham cracker crumbs, sugar, salt, and melted butter until evenly moistened. Press the mixture firmly into a parchment-lined 9-inch square baking pan and bake briefly until set. This gives the crust a chance to crisp up before the brownie batter is added.
Make the brownie batter.
Melt the butter and chopped chocolates together until smooth, then let the mixture cool until it’s warm but not hot. Whisk in the sugars, then add the eggs one at a time before stirring in the vanilla. Fold in the flour, cocoa powder, and salt just until combined, then stir in the chopped milk chocolate.
Bake.
Spread the batter evenly over the partially baked crust and bake until the edges are set, the top is glossy, and a pick inserted near the center comes out with a few moist crumbs. Don’t wait for a completely clean pick — slightly under-baking is the key to fudgy brownies. Cool the brownies completely before adding the frosting.
Make the marshmallow frosting.
Beat the butter until creamy, then mix in the marshmallow creme, confectioners’ sugar, vanilla, and salt until light and fluffy. If needed, add a little milk or cream until the frosting spreads easily while still holding soft swoops. Spread it over the cooled brownies.
Garnish.
Top the frosted brownies with toasted mini marshmallows, chopped milk chocolate, and graham cracker crumbs or pieces before slicing and serving.
Tips for Success
- Let the chocolate cool slightly. After melting the butter and chocolate together, let the mixture cool until it’s warm to the touch but not hot before adding the eggs. This helps prevent the eggs from cooking and keeps the batter smooth.
- Don’t over-mix the batter. Once you add the flour and cocoa powder, mix just until no dry streaks remain. Over-mixing can lead to denser, tougher brownies.
- Don’t over-bake. Start checking a few minutes before the minimum baking time. The edges should be set, the top should look glossy, and a toothpick inserted near the center should come out with a few moist crumbs.
- Cool completely before frosting. Even slightly warm brownies can soften the marshmallow frosting and make it difficult to spread neatly. Give the brownies plenty of time to cool first.
- Toast the marshmallows separately. Broil or torch the mini marshmallows before adding them to the frosted brownies. You’ll get that classic toasted s’mores flavor without risking melting the frosting.
- Use good-quality chocolate. A combination of semisweet and bittersweet chocolate gives the brownies a richer flavor that balances the sweetness of the graham cracker crust, marshmallow frosting, and milk chocolate garnish. If you prefer a sweeter brownie, you can substitute all semisweet chocolate instead.
How to Store
Room temperature: Store the brownies in an airtight container for up to 2 days.
Refrigerator: For longer storage, refrigerate them in an airtight container for up to 5 days. Let them sit at room temperature for 15 to 20 minutes before serving so the frosting can soften a bit.
Freezer: Freeze the unfrosted brownies for up to 3 months. Wrap them well in plastic wrap and then foil or place them in a freezer-safe container. Thaw overnight in the refrigerator or at room temperature before frosting and garnishing.
Make-ahead tip: Bake the brownies a day in advance. Once they’re completely cool, cover tightly and frost and garnish the next day for the freshest presentation.
Bring a Little Campfire Magic to Your Kitchen
These s’mores brownies combine everything you love about the classic campfire treat into one irresistible dessert. With a buttery graham cracker crust, rich fudgy brownies, fluffy marshmallow frosting, and toasted marshmallows on top, they’re perfect for sharing at summer cookouts, birthday celebrations, or whenever you’re craving a nostalgic chocolate dessert.
If you’re looking for more shareable treats, try my buckeye brownies for another decadent recipe or lemon icebox bars for an easy summer favorite. And if you can’t get enough s’mores, be sure to check out more s’mores favorites below for even more inspiration.
More S’mores Desserts
S’mores Brownies
Ingredients
For the crust:
- 1 ½ cups (150 g) graham cracker crumbs, about 10 sheets
- 2 tablespoons (25 g) granulated sugar
- pinch salt
- 6 tablespoons (85 g) unsalted butter, melted
For the brownies:
- ¾ cup (170 g) unsalted butter
- 3 ounces (85 g) semisweet chocolate, roughly chopped
- 3 ounces (85 g) bittersweet chocolate, roughly chopped
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (100 g) firmly packed light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ¾ cup (90 g) all-purpose flour
- ¼ cup (21 g) unsweetened natural cocoa powder
- ½ teaspoon salt
- 1 cup (140 g) chopped milk chocolate
For the frosting:
- ½ cup (113 g) unsalted butter, softened
- 1 cup (about 100 g) marshmallow creme
- 1 ¼ cups (138 g) confectioners’ sugar
- 1 teaspoon vanilla extract
- pinch salt
- 1 to 2 teaspoons milk or cream, if needed
- toasted mini marshmallows, more milk chocolate and graham cracker pieces or crumbs, for optional garnishes
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Instructions
To make the crust:
- Preheat the oven to 350°F (175°C). Lightly grease and line a 9-inch square baking pan with parchment paper.
- Combine the cookie crumbs, sugar, and salt. Stir in the melted butter until thoroughly combined and moistened.
- Bake for 8 minutes, then set aside to cool slightly while you make the brownie batter.
To make the brownies:
- Place the butter, semisweet chocolate, and bittersweet chocolate in a microwave-safe bowl. Heat at half-power in the microwave 30 seconds at a time until the butter has melted and the chocolate melts when stirred. Stir until smooth, then allow to cool slightly until it's still warm to the touch but not hot.
- Add the sugar and brown sugar, and whisk to combined.
- Whisk in the eggs one at a time, mixing well after each addition. Then stir in the vanilla.
- Fold in the flour, cocoa powder, and salt, mixing just until combined or just a few streaks of flour remain.
- Fold in the chopped milk chocolate.
- Spread the batter over the partially baked crust.
- Bake for 32 to 38 minutes, or until the edges are set, the top is glossy, and the center is almost set. A pick inserted into the center should come out with a few moist crumbs.
- Cool completely before frosting.
To make the frosting and finish:
- Using an electric mixer on medium speed, beat the butter until creamy.
- Add the marshmallow creme, confectioners’ sugar, vanilla, and salt, and mix until fluffy. It should be smooth, fluffy, and easily spreadable with softly standing peaks. If needed, add a small amount of milk or cream at a time if it feels resistant when spreading.
- Spread the frosting over the cooled brownies, making plenty of swoops for texture.
- Garnish with toasted mini marshmallows, chopped chocolate, and graham cracker pieces.
Notes
- Allow the brownies to cool completely before frosting.
- Toast the mini marshmallows separately before adding them as a garnish to avoid melting the frosting. For the best flavor and texture, let the toasted marshmallows cool for a minute or two before adding them to the frosted brownies.
- For clean slices, chill the brownies for 20 to 30 minutes after frosting, then wipe the knife clean between cuts.
- Store in an airtight container at room temperature up to 2 days.
