close up of s'mores brownies

Bars & Brownies

S’mores Brownies Recipe

August 14, 2021

Say hello to chocolate covered s’mores brownies, aka the most ridiculously delicious four layer brownies you’ll ever eat. File this […]

Say hello to chocolate covered s’mores brownies, aka the most ridiculously delicious four layer brownies you’ll ever eat. File this one under “desserts I cannot be alone with in the kitchen”. They are totally and completely irresistible. A buttery, golden brown graham cracker crust is topped with a layer of rich, fudgy brownie and then covered in heaps of mini marshmallows and drizzled with melted dark chocolate. Can you say D-E-C-A-D-E-N-T?? Everyone will love this s’mores brownies recipe and you don’t even need a campfire to enjoy all that delicious s’mores-y flavor we all know and love. 

If you’re on the hunt for a decadent, drool-worthy dessert – look no further! These s’mores brownies covered in melted chocolate and mini marshmallows are next level good. The inspiration for this recipe comes from Food52’s marshmallow brownies. Nothing not to love about that brilliant idea. And since I’m never not tinkering with brownie recipes, I took it upon myself to level them up a notch {or five!} by adding a crunchy graham cracker crust and a pinch of espresso to enhance the chocolate flavor. I also made them a smidge sweeter by using bittersweet chocolate rather than unsweetened and scaled the recipe down to fit an 8 x 8 pan.

The result is a perfectly fudgy, super chocolatey brownie concoction that is like no other. The thick, hot-fudge like chocolate frosting that coats the tiny marshmallow mounds puts these brownies in a league of their own. They’re an easy treat to whip up for any occasion like Halloween or Super Bowl Sunday. That’s right. These s’mores-ified brownies aren’t just for summertime my friends. Put these bad boys on repeat all year long! 

Ingredients you need for chocolate covered s’mores brownies 

Not only do I love this brownie recipe because it’s so dang delicious, but I really love a brownie that you can sink your teeth into. With four separate layers these brownies really deliver on taste and texture. Every bite is like a party in your mouth! And the best part is you only need a handful of simple ingredients to whip these up when the craving strikes. 

  • Graham crackers – a golden graham cracker crust forms the base of our s’mores brownies and gives them a bit of crunch and that classic s’mores flavor.
  • Butter – We’ll use unsalted butter for these triple decker brownies. If you only have salted butter on hand, omit the added salt from the recipe. 
  • Sugar – Granulated sugar gives these brownies the perfect amount of sweetness that will keep you coming back for more!
  • Chocolate – For a brownie that is sweet, but not too sweet, I like to use bittersweet chocolate chips for the batter. For the best flavor, use a good quality chocolate like Ghirardelli or Guittard. And Rodelle’s Dutch process cocoa powder is my go-to. 
  • Eggs – Make sure your eggs are at room temperature before you begin mixing the batter. If you’re in a pinch, set the eggs in a bowl of warm water for 10 minutes.  
  • Flour – Regular all-purpose flour is all we need for delicious, fudgy brownies. If you can, use a digital scale for the most accurate measurement.
  • Marshmallows – This recipe calls for mini marshmallows but if you only have standard mallows on hand, simply cut them into quarters to make smaller pieces. 
  • Espresso powder – A pinch of espresso powder enhances the flavor of chocolate for a deeper, richer taste. Your brownies won’t taste like coffee {promise} but feel free to omit it if you don’t have any on hand.

How to make s’mores brownies

These decadent s’mores brownies are made with four separate layers but each one is easy to make with just a handful of simple ingredients. The brownies bake up quickly but leave time for them to cool completely before slicing. Trust me, it’s worth the wait.

Make the crust. This easy graham cracker crust comes together in a food processor with just three ingredients. Crush the graham crackers into a fine crumb and then add melted butter and sugar. Use a fork to stir the mixture until the crumbs are evenly coated. If you don’t have a food processor, you can place the graham crackers in a large plastic bag and use a rolling pin to crush them.

Transfer the crumbs in a square 8 x 8 baking pan lined with parchment paper. To create an even layer, use the bottom of a measuring cup to firmly press the crumbs down and into the corners of the pan. Bake at 350°F for about 7-8 minutes or until golden brown and fragrant. Remove the pan from the oven and leave the oven on while you prepare the brownie layer.

Prepare the brownie layer. While the graham cracker crust bakes and cools, make the brownies. You can use the brownie recipe listed here but I also love using my brown butter brownies recipe for an added dimension of flavor. To make the brownies, melt the chocolate and butter over a double boiler until smooth and shiny. Remove from the heat and stir in the espresso powder. Set aside to cool for 10 minutes. Next, beat the eggs and sugar in a stand mixer on medium high speed until thickened. Add the vanilla, followed by the melted chocolate and butter mixture. 

Add the flour and salt and mix to combine. Sift in the flour and salt to the chocolate mixture and whisk on low speed only until no streaks of flour remain. Do not over mix the batter. 

Pour the brownie batter over the crust. Give the brownie batter one last stir with a large spatula to be sure all of the flour is incorporated. Pour the batter over the top of the graham cracker crust. Using an offset spatula or butter knife, spread the brownie layer evenly across the top of the crust, being sure to move it into the corners of the baking pan. 

Bake the brownies and then top with marshmallows. Bake the brownies at 350°F for 25 – 30 minutes. The edges will look set and the center will still be slightly under baked. My brownies take exactly 25 minutes but no two ovens are the same so keep an eye on yours at the end of the baking cycle. Remove the pan from the oven and immediately top with the mini marshmallows, covering the top of the brownies completely. 

Make the chocolate topping. Whisk together the chocolate, butter and marshmallows over a double-boiler on medium heat. Once the marshmallows and butter are completely melted, remove the bowl from the heat and stir in the milk and confectioners sugar. The mixture will be smooth and glossy.

Pour the chocolate on top of the marshmallows. Pour the melted chocolate and sugar mixture over the marshmallows, making sure to cover all areas of the pan. Set aside to cool for one hour and then transfer to the freezer for one to two hours before slicing into squares. 

How to slice brownies

Slicing brownies is hardly rocket science but for evenly cut, picture perfect squares you’ll want to follow a few tricks of the trade. First, always line your brownie pan with two pieces of parchment paper. Spray the bottom and sides of your pan with baking spray and then place the parchment sheets perpendicular to each other and allow the edges to hang over the sides of the pan by about two inches. This allows for easy removal of the brownies once they are chilled and ready for slicing. Keep in mind that the longer the brownies cool, the cleaner the slices will be. These chocolate covered s’mores bars are extra thick so I like to chill them in the freezer for about an hour before cutting into squares.

For best results, use a large, sharp chef’s knife. No serrated knives allowed. A ruler comes in handy too but you can always eyeball it if you’re in a hurry to dig in. When ready to cut, press the knife firmly down into the brownies and pull it back out in a swift motion. Avoid using any sawing motions that will leave you with rough, jagged edges. Run the knife under a stream of hot water and wipe it clean between slices. Tah-dah!! There you have it! Perfectly portioned Insta-worthy brownie squares!

If you are a fan of classic s’mores, you’re going to fall head over heals for this s’mores meets brownies mash-up. They are delicious enjoyed at room temperature but I really love them straight from the fridge! 

Happy brownie baking!!

If you love this S’mores Brownie Recipe, you’ll love these delicious s’mores desserts too:

Peanut Butter S’mores Bars

The Ultimate S’mores Brownie Cupcakes

Mini Caramel S’mores Cakes

Print
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squares of s'mores brownies on parchment paper

S’mores Brownies Recipe

  • Author: Heather Mubarak
  • Prep Time: 20 minutes
  • Cook Time: 38 minutes
  • Total Time: 58 minutes
  • Yield: 16 squares 1x
  • Category: Bars & Brownies
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale

For Graham Cracker Crust

  • 180 g (about 10 whole crackers) graham crackers, finely ground
  • 2 tablespoons granulated sugar
  • 1/2 cup (113 g) unsalted butter, melted

For Brownies

  • 3/4 cup (4 ounces) bittersweet chocolate chips
  • 1/2 cup (113 g) unsalted butter
  • 1 teaspoon espresso powder (optional)
  • 2 eggs, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/4 cups mini marshmallows (to cover the brownies)

For Chocolate Frosting

  • 1/3 cup (2 ounces) bittersweet chocolate chips
  • 1/2 cup (113 g) unsalted butter
  • 1 cup mini marshmallows
  • 3 cups (360 g)confectioners sugar, sifted
  • 1/4 cup whole milk or heavy cream

Instructions

  1. Preheat oven to 350°F.
  2. Spray an 8 x 8 baking pan with non-stick spray and line with parchment paper, covering the bottom and sides of the pan. Set aside.
  3. In the bowl of a food processor, grind the graham crackers into fine crumbs. Transfer the crumbs into a medium bowl.
  4. Add the sugar and melted butter. Use a fork to combine the mixture until the crumbs are evenly coated.
  5. Transfer the graham cracker crumbs into the prepared pan and use the back of a measuring up or glass to press into an even layer. Be sure to cover the corners of the pan.
  6. Bake for 7-8 minutes or until golden brown and fragrant. Remove from the oven and set aside to cool slightly.
  7. While the crust is baking, begin melting the butter and chocolate together for the brownies. Place the butter and chocolate in a medium bowl over a double-boiler on medium low heat. Stir often as the mixture melts. Remove from the heat when the butter and chocolate are fully melted and smooth.
  8. Add the espresso powder and stir to combine. Set aside to cool slightly.
  9. In the bowl of a stand mixer fitted with the whisk attachment, mix together the eggs and sugar on medium high speed until thickened and slightly frothy.
  10. With the mixer on low speed, and the vanilla and slowly pour in the chocolate mixture. Continue mixing until thoroughly combined. Scrape down the sides of the bowl.
  11. Sift in the flour and salt and whisk on low speed to combine. Remove the bowl from the stand mixer and use a spatula to stir once more, making sure no streaks of flour remain. Do not over mix.
  12. Pour the brownie batter over the crust and use an offset spatula to spread in an even layer. Bake for 25-30 minutes or until the edges are set.
  13. Remove the pan from the oven and immediately place the mini marshmallows on top of the warm brownies. Set aside and make the chocolate frosting.
  14. In a medium bowl over a double-boiler on medium low heat, combine the chocolate, butter and marshmallows. Stir often until melted and smooth. Remove from the heat and immediately stir in the confectioners sugar and milk, whisking quickly to combine. The mixture will be thick but pourable.
  15. Pour the frosting over the top of the marshmallows and brownies. Let cool at room temperature for 30-45 minutes. Transfer to the freezer for 1-2 hours before slicing with a sharp knife.

Notes

Cool completely before cutting. For best results, freeze for one hour before slicing.

Store tightly covered in the refrigerator for up to 5 days.

May be frozen.

Keywords: s'mores brownies recipe, s'mores brownies

 

 

 

  • Reply
    LuAnn
    July 18, 2023 at 11:15 am

    These brownies look amazing. My question is. Can this recipe be doubled for a 13×9 baking pan? Thank you.

  • Reply
    Allen
    July 11, 2022 at 9:34 pm

    I honestly wish some of your recipes, which are fantastic, would match the photos. The frosting is actually a glaze in your pics. The “Frosting” isn’t pourable – at least what the recipe ingredients indicate. I followed the frosting recipe to a T and it was a thick and unpourable. I remade it using almost half of the 3 cups of powdered sugar. Even then i could have used less powdered. After that it looked like yours.

    • Reply
      Heather Mubarak
      July 13, 2022 at 5:25 pm

      Hi – so sorry you had trouble with the frosting. The recipes here are always tested multiple times and I did double check these frosting measurements. Hope you enjoyed the brownies!

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