S’mores Brownies
I made these S’mores Brownies with a graham cracker crust and topped them with marshmallows. They’re fudgy once cooled and nice and melty when warm. Super easy to make and perfect for a cozy treat at home.
These S’mores Brownies are ultra gooey and fudgy. When they’re warm, the center is almost like a molten lava cake: soft, chocolatey and melty. After they cool the center firms up a bit, but it still stays soft and fudgy with that melt in your mouth texture.
The base is made from a graham cracker crust mixed with melted butter, just like a cheesecake base, which gives it a slightly crunchy texture and balances the chocolate. Once the brownies are baked, we top them with marshmallows and put them back in the oven for a few minutes. The combination of fudgy chocolate and soft marshmallow is just perfect. You can serve them warm for that molten effect or let them cool and slice them for a fudgy, chocolatey treat. Enjoy! :)
Notes, tips and tricks
Keep an eye on them after adding the marshmallows: Once you place the brownies back in the oven with the marshmallows on top they can brown and burn very quickly. About 5 minutes is usually enough.
Do not overmix after adding the flour: Once the flour is incorporated stop mixing. Overmixing can make the brownies tough instead of fudgy.
Try not to overbake: The brownies are meant to be soft and fudgy in the center.
You can make the crust two ways: Method 1: Mix graham cracker crumbs with melted butter and press it into the pan like a cheesecake base. Method 2: If you want a simpler version, you can lay out whole graham crackers as the base under the brownie batter.
Frequently asked questions
1. How should I store these brownies?
Store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 3 days.
2. Can I freeze the brownies?
Yes. Wrap them tightly in plastic wrap and place in a freezer safe container. They can be frozen for up to a month. Thaw at room temperature before enjoying.
3. Can I make the crust in advance?
You can prepare the graham cracker crust ahead of time and keep it in the fridge until you’re ready to add the brownie batter.
4. What size pan should I use?
A 20x20 cm (8x8 inch) square pan works perfectly for this recipe.
5. Why are my marshmallows browning too fast?
The marshmallows are very sensitive to heat. Keep a close eye on them as 5 minutes is usually enough to melt and slightly brown them without burning.
6. What if I don’t have graham crackers for the crust?
You can use digestive biscuits, shortbread cookies or even Oreos as a substitute. Just crush them and mix with melted butter for the base.
7. Can I skip the marshmallows?
Yes, but the S’mores effect will be missing. You can also try topping with chocolate chips or a drizzle of Nuttela instead.
8. Why are my brownies too firm or dry?
This usually happens if they are overbaked.
♡ OTHER S’MORES RECIPES YOU MIGHT LIKE ♡
Ingredients you will need for this recipe
For the crust:
Crushed graham crackers: Sub with digestive biscuits or any plain sweet biscuit instead.
Butter: We are using unsalted, melted butter here.
For the brownies:
Dark chocolate (52%): You can use darker chocolate for a deeper, more bitter flavor.
Unsalted butter: Adds richness and helps make the brownies fudgy. You can use salted butter, just reduce extra salt slightly.
Light brown sugar: Replace with dark brown sugar for a deeper flavor.
Eggs + egg yolk: Bind the brownies and help with fudgy texture.
Vanilla extract: Vanilla bean paste works too.
All purpose flour: Provides structure.
Cocoa powder: You can use Dutch processed cocoa or regular unsweetened cocoa.
A pinch of salt: Balances the sweetness and enhances flavors. Don’t skip.
Milk chocolate chips: You can use dark or white chocolate chips instead.
Extras:
Marshmallows: You can use mini marshmallows instead.
Step by step instructions with photos
1. For the crust mix together the crushed graham crackers and melted butter.
2. Line a 20x20 cm square baking tin with parchment paper and pour the graham cracker mixture in, pressing it down firmly to form a crust. Refrigerate while you prepare the batter.
3. For the batter, first melt the butter and chopped chocolate together. You can do this in the microwave, over a double boiler or in a saucepan. Once melted, let it cool slightly.
4. Preheat your oven to 180•C.
5. In a large bowl beat the eggs, egg yolks, granulated sugar and brown sugar until light and fluffy.
6. Mix in the vanilla extract and the chocolate-butter mixture.
7. Sift in the cocoa powder, flour and salt, then gently fold until just combined.
8. Lastly fold in the milk chocolate chips.
9. Pour the batter over the crust and bake in the preheated oven for 22-25 minutes.
10. NOTE: If you don’t like a melty center, bake for 5-7 minutes longer.
11. Remove from the oven and top with marshmallows.
12. Place it back in the oven and bake for another 5 minutes, until the marshmallows are slightly toasted.
13. Once ready, let the brownies cool in the tin for 1 hour, then remove and enjoy!
S’mores Brownies
I made these S’mores Brownies with a graham cracker crust and topped them with marshmallows. They’re fudgy once cooled and nice and melty when warm. Super easy to make and perfect for a cozy treat at home.
Ingredients
- 100g crushed graham crackers - 3/4 cup
- 60g unsalted butter, melted - 1/4 cup
- 200g dark chocolate (52%), chopped up - 7 oz
- 150g unsalted butter - 2/3 cup
- 100g granulated sugar - 1/2 cup
- 100g light brown sugar - 1/2 cup
- 3 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
- 70g all purpose flour - 1/2 cup + 1 tablespoon
- 35g cocoa powder - 7 tablespoons
- A pinch of salt
- 120g milk chocolate chips - 3/4 cup
- Marshmallows - you can use large or small, dependingon your preference
Instructions
- For the crust mix together the crushed graham crackers and melted butter.
- Line a 20x20 cm square baking tin with parchment paper and pour the graham cracker mixture in, pressing it down firmly to form a crust.
- Refrigerate while you prepare the batter.
- For the batter, first melt the butter and chopped chocolate together. You can do this in the microwave, over a double boiler or in a saucepan. Once melted, let it cool slightly.
- Preheat your oven to 180•C.
- In a large bowl beat the eggs, egg yolks, granulated sugar and brown sugar until light and fluffy.
- Mix in the vanilla extract and the chocolate-butter mixture.
- Sift in the cocoa powder, flour and salt, then gently fold until just combined.
- Lastly fold in the milk chocolate chips.
- Pour the batter over the crust and bake in the preheated oven for 22-25 minutes.
- *NOTE*: If you don’t like a melty center, bake for 5-7 minutes longer.
- Remove from the oven and top with marshmallows.
- Place it back in the oven and bake for another 5 minutes, until the marshmallows are slightly toasted.
- Once ready, let the brownies cool in the tin for 1 hour, then remove and enjoy!
Nutrition Facts
Calories
555Fat
35 gSat. Fat
21 gCarbs
58 gFiber
4 gNet Carbs
53 gSugar
38 gProtein
5 gSodium
91 mgCholesterol
112 mg
I made these S’mores Brownies with a graham cracker crust and topped them with marshmallows. They’re fudgy once cooled and nice and melty when warm. Super easy to make and perfect for a cozy treat at home.