Get the Recipe:
S'mores Brownies
A buttery graham cracker crust, rich fudgy brownies, fluffy marshmallow frosting, and toasted marshmallows make these s'mores brownies an irresistible treat. They're everything you love about classic s'mores in an easy-to-share dessert bar.
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.
Use a double-boiler here if you prefer.
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.
When you lift the spatula, the frosting should make a swoop and slowly relax just a bit, but not melt back into itself.
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.
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