Oh, the magic of s’mores—that perfect campfire treat with gooey marshmallows, melty chocolate, and crunchy graham crackers. But let’s be real, who wants to wait for a camping trip to enjoy that combo? That’s why I’m obsessed with these S’mores Brownies. They’re basically a love letter to my childhood summers, packed into fudgy, chocolatey squares. The first time I made them, my kitchen smelled like a bonfire (minus the smoke), and my kids declared them “better than actual s’mores.” High praise! Whether you’re craving nostalgia or just an insanely delicious dessert, these brownies are your answer. Trust me, one bite and you’ll be hooked.

Why You’ll Love These S’mores Brownies

Listen, these aren’t just any brownies—they’re a full-on experience. Here’s why they’ll become your new obsession:

Nostalgia in every bite: That classic campfire flavor? Yep, it’s all here—melty marshmallows, rich chocolate, and that signature graham cracker crunch.

Impossibly gooey: The marshmallows puff up into little clouds of sweetness, while the brownie stays fudgy and decadent.
No campfire required: Whip these up anytime (rainy day? Tuesday afternoon? You’re covered).
Crowd-pleaser magic: Kids, adults, even picky eaters—everyone loses their minds over these.

Seriously, they disappear faster than you can say “s’more.”

Ingredients for S’mores Brownies

Okay, let’s talk ingredients—because the magic starts here! You probably have most of this in your pantry already (bonus points for convenience). Here’s what you’ll need:

1 cup all-purpose flour (spooned and leveled—no packing!)
½ cup cocoa powder (the good stuff, not Dutch-processed)
½ teaspoon salt (balances the sweetness perfectly)
1 cup unsalted butter, melted (let it cool slightly so it doesn’t cook the eggs)
2 cups granulated sugar (yes, it’s a lot—embrace the indulgence)

4 large eggs, room temperature (trust me, they blend better this way)
1 teaspoon vanilla extract (the secret flavor booster)
1 cup chocolate chunks (or chips, but chunks give those melty pockets)
2 cups mini marshmallows (they toast beautifully on top)
1 cup graham cracker crumbs (crush them yourself for extra crunch)

See? Nothing fancy—just simple, delicious ingredients ready to transform into something incredible.

How to Make S’mores Brownies

Alright, let’s get baking! These brownies come together in a flash, but there are a few key steps to nail that perfect texture. Follow along—I’ll walk you through every detail so you avoid my early mistakes (like the Great Marshmallow Volcano Incident of 2018).

Step 1: Prep the Batter

First things first: preheat that oven to 350°F (175°C) and line your baking pan with parchment paper. Trust me, you’ll thank me later when these beauties slide right out. Now, grab two bowls—one for dry stuff, one for wet. Whisk together the flour, cocoa powder, and salt in the first bowl. In the second, mix the melted butter and sugar until it looks like glossy sand. Add the eggs one at a time, stirring well after each, then splash in that vanilla. Gently fold the dry ingredients into the wet—overmixing is the enemy of fudgy brownies! Finally, stir in the chocolate chunks and graham cracker crumbs. The batter will be thick and luxurious, like a chocolate hug.

Step 2: Layer and Bake

Pour that glorious batter into your prepared pan and smooth the top. Slide it into the oven and set a timer for 25 minutes. Here’s the fun part: when the timer dings, pull out the pan (quickly—we don’t want heat escaping!) and scatter the mini marshmallows evenly over the top. Pop it back in for just 5 more minutes—watch closely as the marshmallows puff into golden clouds. Pro tip: If you want extra toasty flavor, broil for 30 seconds at the end (but don’t blink, or they’ll turn into charcoal!).

Step 3: Cooling Tips

I know, I know—waiting is the hardest part. But let these cool completely in the pan before slicing. Those marshmallows need time to set, or you’ll have a gooey mess (delicious, but messy). About an hour should do it. For clean cuts, run your knife under hot water and wipe it dry between slices. Now, grab a square and prepare for pure joy—crispy top, fudgy middle, and that irresistible s’mores flavor in every bite.

Tips for Perfect S’mores Brownies

After making these brownies more times than I can count (okay, fine—it’s an addiction), here are my foolproof tricks for s’mores perfection:

Toothpick test: When checking doneness, look for moist crumbs—not wet batter. The marshmallows will make it seem gooier than it is!
Graham cracker hack: For extra crunch, press whole cracker pieces into the batter before baking—they’ll toast up beautifully.
Marshmallow watch: Those last 5 minutes are crucial. Peek often—they brown FAST. A golden tan is ideal; any darker and they’ll taste burnt.

Cooling patience: Let them set fully before cutting, or you’ll have marshmallow strings everywhere (still tasty, just messy).

Follow these, and you’ll get that dreamy campfire taste without leaving your kitchen!

Ingredient Substitutions

Out of something? No worries—here’s how to tweak this recipe without losing that s’mores magic:

Gluten-free? Swap the flour 1:1 with your favorite GF blend—just add ¼ tsp xanthan gum if it’s not already included. The texture stays perfect!
Vegan marshmallows: They work beautifully, though they might not toast as deeply. Look for brands like Dandies for the best melt.
Butter substitute: Coconut oil adds a hint of tropical flavor, or use vegan butter sticks for the same rich texture.

Chocolate chips instead of chunks? Go for it—just know you’ll miss those glorious melty pockets (still delicious though).

Flexibility is key—these brownies are forgiving, so make them your own!

Serving and Storing S’mores Brownies

These brownies are everything when served slightly warm—the marshmallows get extra gooey, and the chocolate just melts in your mouth. For next-level indulgence, top with a scoop of vanilla ice cream (the contrast of cold cream and warm brownie? Heaven). Leftovers (if you have any!) keep best in an airtight container at room temp for up to 3 days. Pro tip: Pop them in the microwave for 10 seconds before eating—it’s like they’re fresh from the oven all over again!

S’mores Brownies Nutritional Info

Just so you know, these numbers are estimates—but here’s the scoop per brownie: 320 calories, 16g fat (9g saturated), 42g carbs, and 4g protein. Worth every single bite if you ask me!

FAQs About S’mores Brownies

Got questions? I’ve got answers! Here are the most common things people ask me about these dreamy brownies:

Can I use large marshmallows instead of mini?
You can, but slice them in half first! Whole large marshmallows create uneven browning and make slicing messy. Minis melt into perfect little clouds.

Why do my marshmallows sink?
They might go on too early! Wait until the last 5 minutes of baking—the brownie needs to set first. And don’t overdo it; 2 cups is the sweet spot.

Can I make these ahead?
Absolutely! Bake them a day in advance, but wait to add marshmallows until just before serving. Reheat at 300°F for 5 minutes to refresh.

Help—my graham crumbs got soggy!
Toss them in melted butter first (1 tbsp per cup). It creates a barrier that keeps them crispy in the batter. Game-changer!

Now go make these brownies and tag me in your photos—I wanna see your s’mores masterpieces!

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

About Me

Why You’ll Love These S’mores Brownies

Ingredients for S’mores Brownies