Description
These Fudgy S’mores Brownies bring all the best parts of campfire s’mores—graham crackers, gooey marshmallows, and rich chocolate—into one irresistible, oven-baked treat. Perfectly chewy, delightfully indulgent, and totally crave-worthy!
Ingredients
Scale
Essentials:
- 4–5 honey graham cracker sheets
- 10 tablespoons unsalted butter, at room temperature
- 2/3 cup dark chocolate chips
- 1/2 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs + 1 large egg yolk
- 2 teaspoons vanilla extract
- 2/3 cup all-purpose flour
- 1/4 cup unsweetened Dutch cocoa powder
- 1/4 teaspoon fine sea salt
Optional Add-Ons:
- 1 teaspoon espresso powder
- 1/2 cup chopped dark chocolate
For Marshmallow Topping:
- 1/3 cup water (for gelatin)
- 1 tablespoon unflavored gelatin
- 1 cup granulated sugar
- 1/4 cup agave syrup
- 1/4 cup water (for sugar syrup)
- 1 teaspoon vanilla bean paste
- Pinch of salt
- Powdered sugar, for dusting
Substitutions:
- Butter → coconut oil or vegetable oil
- Dark chocolate → semi-sweet or milk chocolate
- Eggs → flaxseed eggs (1 tbsp flax + 2.5 tbsp water per egg)
- Sugar → coconut sugar
Instructions
- Preheat Oven: Preheat to 350°F (180°C).
- Prepare Pan: Line an 8×8-inch pan with parchment paper.
- Base Layer: Place 4-5 sheets of graham crackers on the bottom of the pan.
- Melt Butter & Chocolate: Melt butter and chocolate chips in a microwave or double boiler until smooth.
- Mix Wet Ingredients: In a bowl, whisk brown sugar, granulated sugar, eggs, yolk, and vanilla extract until smooth.
- Combine Mixtures: Whisk in the melted butter-chocolate mixture until fully incorporated.
- Mix Dry Ingredients: In another bowl, combine flour, cocoa powder, salt, and espresso powder (if using).
- Combine Wet & Dry: Gently fold dry ingredients into wet mixture. Do not overmix.
- Pour Batter: Spread brownie batter evenly over graham crackers.
- Bake: Bake for 30-35 minutes. Cool for 1-2 hours after baking.
- Start Marshmallow: In a stand mixer bowl, add 1/3 cup water and sprinkle in gelatin.
- Boil Sugar Syrup: Heat sugar, agave, and 1/4 cup water in a pot until 240-250°F (soft-ball stage).
- Combine Syrup & Gelatin: Slowly pour hot syrup into gelatin while mixer runs on low. Avoid touching the bowl sides.
- Whip Marshmallow: Increase speed and whip for 10-15 minutes until fluffy. Add vanilla paste and salt.
- Spread Topping: Quickly spread marshmallow over cooled brownies. Let sit 4+ hours to set.
- Dust & Cut: Dust with powdered sugar. Use a hot, oiled knife to slice cleanly.
- Toast Marshmallow: Use a kitchen torch to toast the top until golden and bubbly.
Notes
- Let brownies cool completely before adding marshmallow to prevent melting.
- Store in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days.
- Use a kitchen torch for that signature toasted s’mores look!
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 270
- Sugar: 24g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: undefined
Keywords: fudgy s'mores brownies, marshmallow brownies, s'mores dessert bars, homemade brownies, chocolate graham brownies, summer dessert