Smores Brownies

Everything you love about smores, the graham cracker, the gooey chocolate, the toasted marshmallow, but in brownie form. No campfire required. No sticky fingers. Well, actually still some sticky fingers but in the best way.

These are ridiculous in the best possible way. The graham cracker crust at the bottom stays slightly crispy, the brownie layer is dense and fudgy, and then the broiled marshmallow top gets golden and puffy. Every layer does exactly what it is supposed to do.

The Broiler Step Is Fast and Worth It

Do not skip the broiler step and do not walk away during it. We are talking 1 to 2 minutes under the broiler. The marshmallows go from nothing to perfectly golden to completely charred in a very short window. Stay at the oven, watch them, and pull them the second they look like a campfire smore. That slight char on the edges is actually the goal.

Mini marshmallows work best because they cover more surface area and toast more evenly. If you only have large ones, cut them in half before placing on top.

Tips for Clean Cuts

• Let them cool completely before cutting, at least an hour
• Use a sharp knife and run it under hot water, dry it, then cut
• Wipe the knife clean between every cut
• Refrigerate for 30 minutes before cutting if the marshmallow is still too sticky

Smores Brownies

Fudgy brownies layered over a graham cracker crust and topped with toasted marshmallows. Everything you love about smores but in a pan and infinitely easier to make.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 16 brownies

Course: Dessert

Ingredients Method Notes

Ingredients

  

• 1.5 cups graham cracker crumbs about 10 crackers
• 6 tablespoons unsalted butter melted, for crust
• 2 tablespoons sugar for crust
• 1/2 cup unsalted butter for brownie batter
• 4 oz semi-sweet chocolate chopped
• 1 cup granulated sugar for brownie batter
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 2 cups mini marshmallows or large marshmallows cut in half

Method

 

1. Preheat oven to 350 degrees F. Line a 9×9 inch pan with parchment paper.
2. Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan. Bake 8 minutes. Let cool slightly.
3. Melt butter and chopped chocolate together in a microwave in 30-second intervals, stirring between each, until smooth. Let cool 5 minutes.
4. Whisk sugar into the chocolate mixture. Add eggs one at a time, whisking well. Stir in vanilla.
5. Fold in flour, cocoa powder, and salt until just combined.
6. Pour brownie batter over the graham cracker crust. Bake 22 to 25 minutes until a toothpick comes out with moist crumbs.
7. Remove from oven. Immediately scatter marshmallows over the top in a single layer. Turn on the broiler and broil 1 to 2 minutes, watching constantly, until marshmallows are golden and toasted. Cool completely before cutting.

Notes

Store in an airtight container at room temperature for up to 4 days. The marshmallow topping is best the day it is made but still tastes great the next day.

These are genuinely one of my favorite things I make. Bring them to literally any gathering and people will lose their minds. Drop a comment and let me know! So glad you are here. Pam