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S'mores Brownies

S'mores brownies with a golden graham cracker base and fudgy chocolate brownie layer, topped with marshmallows broiled to golden and bubbly perfection. Finish with a chocolate drizzle over the entire surface for classic campfire-style flavor in every bite.
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Prep Time 20 minutes
Cook Time 52 minutes
Cooling 30 minutes
Total Time 1 hour 42 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker base
  • 1.5 cup graham cracker crumbs
  • 0.25 cup sugar
  • 5 tbsp butter melted
Fudgy brownie
  • 1 cup butter melted (2 sticks)
  • 2 cup granulated sugar
  • 4 eggs large
  • 1.5 tsp vanilla extract
  • 0.75 cup unsweetened cocoa powder
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Top
  • 2 cup mini marshmallows
  • 0.5 cup chocolate chips melted for drizzling

Equipment

  • 1 sheet pan

Method
 

Prep and bake graham cracker base
  1. Preheat the oven to 350°F and line a 9x13 pan with parchment paper.
  2. Mix the graham cracker crumbs, sugar, and melted butter, then press firmly into the bottom of the pan; bake for 6 minutes.
Make brownie batter and bake
  1. Whisk the melted butter and granulated sugar until smooth, then whisk in the eggs and vanilla extract.
  2. Stir in the unsweetened cocoa powder, all-purpose flour, baking powder, and salt until smooth, then spread the batter over the graham cracker crust.
  3. Bake at 350°F for 22-25 minutes, until a toothpick comes out with a few moist crumbs.
Broil marshmallows and finish
  1. Scatter the mini marshmallows over the top in an even layer.
  2. Broil on HIGH for 1-3 minutes, watching carefully, until golden and bubbly on top.
  3. Cool for 30 minutes to set, then drizzle the melted chocolate over the surface.
  4. Cut into 16 squares using a buttered knife.

Notes

Pro tip: press the crust firmly so it bakes into a cohesive golden layer that won’t crumble when you cut. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days; freeze up to 2 months for best texture. For a gluten-free option, swap in a 1:1 gluten-free all-purpose flour blend for the brownie layer.