Irresistible Homemade S’mores Brownies: Your Ultimate Campfire-Free Dessert
There’s a certain magic that happens when a s’mores craving strikes. That undeniable urge for gooey, toasted marshmallow, rich chocolate, and crunchy graham cracker. For many of us, this craving demands immediate satisfaction, which isn’t always possible when a roaring campfire isn’t readily available. That’s precisely why these homemade s’mores brownies were born—to bring that authentic, comforting s’mores experience straight into your kitchen, any time of year, without the need for a bonfire.
Forget the seasonal restrictions; these fudgy brownies are designed for year-round indulgence. Imagine sinking your teeth into layers of pure delight: a perfectly crunchy, buttery graham cracker crust forms the foundation, topped with an intensely rich and chewy fudgy brownie. And the crowning glory? A lavish layer of homemade vanilla bean marshmallow, toasted to golden perfection, just like it’s been kissed by a flame. The thought of making marshmallow from scratch might seem daunting, but trust us, it’s significantly easier than you might imagine and the unparalleled flavor and texture are absolutely worth every moment.
If you’re in a real rush and need a quick s’mores-flavored treat, don’t miss out on my gooey chocolate s’mores cookies. They’re a fantastic alternative that delivers big on flavor in less time!
Why You’ll Love These S’mores Brownies
These aren’t just any brownies; they are a celebration of everyone’s favorite campfire treat, reimagined for the modern baker. Here’s what makes them an absolute must-try:
- Perfectly Layered: Each bite delivers the distinct textures of a crisp graham cracker base, a rich, dense brownie, and a soft, chewy marshmallow. It’s a symphony of textures and flavors.
- Intensely Fudgy: We’re talking about a brownie layer that is gloriously moist and packed with deep chocolate flavor, the kind that melts in your mouth.
- Homemade Marshmallow Magic: While store-bought marshmallows can work in a pinch, making your own elevates this dessert to another level. The vanilla bean marshmallow is incredibly fluffy, less sticky, and toasts beautifully, offering an authentic campfire taste.
- No Campfire Required: Enjoy the nostalgic taste of s’mores without the need for a fire pit. A kitchen torch or oven broiler does the trick perfectly for that golden, toasted top.
- Year-Round Delight: Why limit s’mores to summer? These brownies are perfect for any season, bringing warmth and comfort whether it’s a chilly evening or a sunny afternoon.
The Anatomy of a Perfect S’mores Brownie
Understanding each component helps in appreciating the magic of this dessert mashup. Every layer plays a crucial role in creating the ultimate s’mores experience.
The Graham Cracker Crust: Crunchy Foundation
The first bite often begins with the unmistakable crunch of a graham cracker. In these brownies, the crust provides a wonderful textural contrast to the soft brownie and marshmallow. Using whole graham cracker sheets ensures a sturdy base that doesn’t get lost in the other rich flavors. It’s simple yet essential, delivering that classic honeyed, slightly spiced note that defines s’mores.
The Fudgy Brownie Layer: Chocolate Heart
This isn’t just a chocolate layer; it’s a meticulously crafted brownie designed for maximum fudginess. The combination of dark chocolate chips and Dutch cocoa powder creates a deep, intense chocolate flavor that is balanced by both granulated and dark brown sugars for a moist, chewy texture. The addition of an extra egg yolk ensures a rich, dense crumb that holds up perfectly under the marshmallow. This layer is the decadent core of our s’mores brownie, providing the satisfying sweetness and chocolate intensity we all crave.
The Vanilla Bean Marshmallow: Toasted Cloud of Sweetness
The homemade marshmallow is truly what sets these s’mores brownies apart. Infused with vanilla bean paste, it offers a sophisticated flavor profile that’s a step above typical vanilla extract. Its fluffy, airy texture is surprisingly easy to achieve and holds its shape beautifully once set. When toasted, it forms a lightly browned, caramelized crust that gives way to an incredibly soft and gooey interior, perfectly mimicking the roasted marshmallows from a campfire.
Let’s Bake Them! Step-by-Step Guide to S’mores Brownie Perfection
Ready to transform simple ingredients into an extraordinary dessert? Follow these detailed steps to create your own batch of fudgy s’mores brownies. We’ll walk you through each stage, from preparing your graham cracker crust to toasting that heavenly marshmallow topping.
1
Prepare the graham cracker crust. Begin by lining a square 8×8 baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Preheat your oven to 350°F (180°C). Then, arrange 4-5 honey graham cracker sheets in a single, even layer on the bottom of the prepared pan. Don’t worry if you need to break some pieces to fit snugly; the goal is a continuous base.
2
Whisk the wet ingredients for the brownie batter. In a large mixing bowl, combine the dark brown sugar, granulated sugar, egg, egg yolk, and vanilla extract. Whisk these ingredients vigorously until they are well combined, pale in color, and slightly thickened. This step is crucial for achieving that signature crinkly top on your brownies.
3
Incorporate the melted chocolate. Gently stream the melted butter and dark chocolate chips into the whisked wet ingredients. Mix until just combined, being careful not to overmix. Overmixing at this stage can lead to tougher brownies. The batter should be glossy and smooth, with no streaks of unmixed butter or chocolate.
4
Fold in the dry ingredients. Using a rubber spatula, gently fold in the all-purpose flour, rich cocoa powder, a hint of espresso powder (optional, but highly recommended to deepen the chocolate flavor), and fine sea salt. Mix just until no streaks of flour remain. Be careful not to overmix, as this can develop the gluten and result in a less fudgy brownie texture.
5
Bake the brownies to perfection. Carefully pour the luscious brownie batter evenly over the graham cracker layer in your prepared pan. Use an offset spatula to spread it gently to the edges. Bake in the preheated oven for 30-35 minutes. Look for a toothpick inserted into the center to come out with a few moist crumbs attached—this indicates a fudgy center. (In my oven, 33 minutes is the sweet spot!) Once baked, let the brownies cool completely on a wire rack for 1-2 hours. This step is crucial for the brownie to set properly.
6
Craft the homemade marshmallow. This step creates the magical topping! First, bloom your gelatin by pouring 1/3 cup of water into a stand mixer bowl and sprinkling the gelatin powder over it. Let it sit while you prepare the sugar syrup. In a heavy-bottomed pot, combine granulated sugar, agave (or honey/corn syrup), and another 1/3 cup of water. Cook this mixture over medium heat, using a candy thermometer, until it reaches between 240-250°F (115-121°C). Once at temperature, slowly stream the hot syrup into the gelatin in the mixer bowl with the mixer running on low speed. Ensure the stream goes between the whisk and the bowl side to avoid sugar crystallization. Once all syrup is added, incorporate vanilla bean paste and salt. Increase the mixer speed to medium-high and beat for 10-15 minutes until the marshmallow is thick, fluffy, and the bowl no longer feels hot to the touch.
If you adore summer-inspired desserts, you’ll definitely want to try my chocolate rocky road brownies next!
7
Quickly spread the marshmallow layer. Once the brownies are completely cool and the marshmallow is ready, work quickly to spread the fluffy marshmallow evenly over the brownie layer. Use an oiled spatula or offset spatula to prevent sticking and ensure a smooth, uniform topping. Set the brownies aside at room temperature for a minimum of 4 hours, or preferably overnight, to allow the marshmallow to fully set. This setting time is crucial for clean cuts later.
8
Toast the marshmallows to a golden hue. This is where the visual and aromatic magic happens! Once the marshmallow is fully set, you have two options. You can place the entire pan under the broiler in your oven for a minute or two, watching it very carefully to prevent burning. Alternatively, for more precision and a rustic campfire look, use a kitchen torch to toast the marshmallow tops until they are beautifully golden brown and slightly caramelized. Serve immediately and enjoy the warm, gooey goodness!
Expert Tips for S’mores Brownie Success
Achieving bakery-worthy s’mores brownies is easier than you think with these expert tips:
Measure Flour Accurately: My #1 Baking Tip!
Precision in baking is key, especially when it comes to flour. Do not simply scoop a measuring cup directly into your flour bag; this compacts the flour and inevitably leads to using too much. Instead, employ the spoon-level method: gently fluff the flour in its container, then spoon it into your measuring cup, leveling off the top with a straight edge. For truly consistent and the BEST results, I highly recommend using a kitchen scale to measure your flour by weight. This eliminates all guesswork!
Choosing the Right Baking Pan
The type of baking pan you use can significantly impact the outcome of your brownies. A standard 8×8 inch square baking pan with sharp, defined edges is ideal for this recipe. Be aware that baking pans with rounded edges are often closer to a 7×7 inch pan in actual volume. If you use a pan with rounded edges, your brownie batter will sit higher, potentially requiring an adjustment in baking time (likely longer). You may also need to slightly rearrange the graham crackers to fit your specific pan dimensions.
Patience is Key: Let Them Set Before Cutting
This is perhaps the most crucial tip for perfectly clean cuts. Do not, under any circumstances, attempt to cut these brownies too soon! The marshmallow layer needs ample time to set and firm up, typically a minimum of 4 hours, but ideally overnight. If you cut them prematurely, the marshmallow will be a sticky, gooey mess, making it difficult to achieve neat squares. The longer the brownies set, the easier and cleaner your cuts will be.
The Art of Clean Cuts
Once your brownies are fully set, getting pristine squares requires a little technique:
- Preparation: Have a small bowl of canola oil (or nonstick cooking spray) and a few paper towels handy, along with a very sharp knife.
- Warm the Knife: Run your sharp knife under hot water for a few seconds, then wipe it completely dry.
- Oil the Blade: Dab a paper towel in the oil and rub it generously all over the blade of the knife. This creates a non-stick surface.
- Section First: Instead of cutting individual squares right away, carefully cut the entire brownie slab into four large sections (two cuts vertically, two cuts horizontally across the middle of the pan). This prevents the knife from dragging the marshmallow.
- Clean Between Cuts: For each new cut, repeat the process: run the knife under hot water, wipe it clean, and re-oil the blade.
- Slice into Squares: Once you have your four large sections, you can then cut each section into smaller, individual squares. You can watch the step-by-step video below for a visual example of this cutting technique.
Storage and Freezing Instructions
Once you’ve indulged in these incredible s’mores brownies, you might have some leftovers (though it’s doubtful!). Here’s how to keep them fresh:
- Storage: Any leftover s’mores brownies should be stored in an airtight container at room temperature. For optimal taste and texture, they are best enjoyed within the first one to two days after baking. The marshmallow may start to firm up slightly after that, but they will still be delicious.
- Freezing: If you plan to freeze your brownies, I highly recommend freezing the brownie layer without the marshmallow topping. Once the brownie layer is completely cool, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When you’re ready to enjoy, thaw the brownie layer at room temperature, then prepare and add the fresh marshmallow topping, and toast as directed. This ensures the marshmallow maintains its ideal fluffy and gooey texture.
If you tried this, or any other recipe on my website, please let me know how it went in the comments below; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Fudgy S’mores Brownies
Print Recipe
Save RecipeSaved!
Pin Recipe
Equipment
-
square 8×8 baking pan
Ingredients
Brownie Batter
- 4-5 honey graham cracker sheets
- 10 tablespoons unsalted butter
- 2/3 cup + 1/4 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 + 1 tablespoon all-purpose flour, *see notes below for measuring*
- 1/4 cup unsweetened dutch cocoa powder
- 1 teaspoon espresso powder, optional
- 1/4 teaspoon fine sea salt
- 1/2 cup chopped dark chocolate
Homemade Marshmallow
- 1/3 cup water
- 4 1/2 teaspoons gelatin powder
- 1 1/8 cups granulated sugar
- 1/4 cup + 1 tablespoon agave, you can also substitute honey or corn syrup
- 1/3 cup water
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon fine sea salt
Instructions
Make the Brownie Batter
-
Line a square 8×8 baking pan (see notes for pan size) with parchment paper, allowing some overhang on the sides to easily lift the brownies out later. Preheat your oven to 350°F (180°C).
-
Carefully lay 4-5 honey graham cracker sheets across the bottom of the prepared pan, creating a single, even layer. It’s perfectly fine to break some pieces to fill any gaps and ensure a complete crust.4-5 honey graham cracker sheets
-
In a microwave-safe bowl or a double boiler, melt the unsalted butter and dark chocolate chips together until the mixture is completely smooth and uniform. Stir occasionally to prevent scorching.10 tablespoons (140 g) unsalted butter, 2/3 cup + 1/4 cup (156 g) dark chocolate chips
-
In a large mixing bowl, thoroughly whisk together the dark brown sugar, granulated sugar, two large eggs, one large egg yolk, and vanilla extract until the mixture is light in color and slightly fluffy. Then, slowly stream in the melted butter and chocolate mixture, whisking until it’s just combined and glossy. Be careful not to overmix at this stage.1/2 cup (100 g) dark brown sugar, 1/2 cup (100 g) granulated sugar, 2 (110 g) large eggs, 1 (18 g) large egg yolk, 2 teaspoons vanilla extract
-
Gently fold in the all-purpose flour, unsweetened Dutch cocoa powder, espresso powder (if using, for enhanced chocolate flavor), and fine sea salt using a rubber spatula. Mix until just combined and no dry streaks of flour are visible. Pour the brownie batter evenly over the graham cracker crust. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. For a perfectly fudgy texture, 33 minutes works wonders in my oven! Once baked, transfer the pan to a wire cooling rack and let cool completely for 1-2 hours.2/3 cup + 1 tablespoon (90 g) all-purpose flour, 1/4 cup (25 g) unsweetened dutch cocoa powder, 1 teaspoon espresso powder, 1/4 teaspoon fine sea salt
-
Once the brownie has completely cooled, melt the 1/2 cup of chopped dark chocolate and spread it evenly over the top of the brownie layer. This creates an extra chocolatey barrier. Then, use your fingers or a pastry brush to lightly brush canola oil onto the exposed sides of the parchment paper above the brownie. This crucial step will prevent the marshmallow from sticking to the paper as it sets.1/2 cup (66 g) chopped dark chocolate
Make the Marshmallow
-
In the bowl of a stand mixer, pour 1/3 cup of water and sprinkle the gelatin powder evenly over the surface. Allow the gelatin to “bloom” (soften and absorb the water) for at least 5-10 minutes while you prepare the sugar syrup. Once bloomed, attach the bowl to your stand mixer and fit it with the whisk attachment.1/3 cup (78 g) water, 4 1/2 teaspoons gelatin powder
-
In a clean, heavy-bottomed pot, combine the granulated sugar, agave (or your chosen substitute like honey or corn syrup), and the remaining 1/3 cup of water. Cook this mixture over medium heat, stirring occasionally until the sugar dissolves. Attach a candy thermometer to the side of the pot and continue to boil without stirring until the mixture reaches a temperature between 240-250°F (115-121°C). This typically takes 10-13 minutes.1 1/8 cups (225 g) granulated sugar, 1/4 cup + 1 tablespoon (100 g) agave, 1/3 cup (78 g) water
-
With your stand mixer running on low speed, slowly and carefully stream the hot sugar syrup into the mixing bowl with the bloomed gelatin. It’s crucial to aim the stream so it falls between the whisk and the side of the bowl. If you pour it directly onto the whisk, you risk creating hard bits of crystallized sugar in your marshmallow. Once all the syrup has been added, incorporate the vanilla bean paste and fine sea salt. Increase the mixer speed to medium-high and beat for 10-15 minutes, or until the mixing bowl no longer feels hot to the touch (it should feel warm). The marshmallow should transform into a thick, glossy, and incredibly fluffy consistency.1 teaspoon vanilla bean paste, 1/4 teaspoon fine sea salt
-
Working quickly (marshmallow sets fast!), scrape the freshly made marshmallow directly on top of the cooled brownie layer. Use an oiled rubber or offset spatula to evenly spread the marshmallow to fill the pan. Once spread, set the brownies aside to set at room temperature for a minimum of 4 hours. For best results and the easiest cutting, letting them set overnight is ideal.
-
When the brownies are fully set and you’re ready to cut them, gently pull the parchment paper overhang to lift the entire brownie slab out of the pan. Place it onto a clean cutting board. Have a small bowl of canola oil (or nonstick cooking spray) nearby, along with a few paper towels and your sharpest knife.
-
For a less sticky cutting experience and a professional finish, lightly dust the top of the marshmallow layer with a thin, even layer of powdered sugar.
-
To ensure clean cuts, run your sharp knife under hot water for about 10-15 seconds, then wipe it completely dry with a paper towel. Immediately dab another paper towel in the canola oil and rub it generously all over the knife blade. This oiled blade will glide through the sticky marshmallow much more easily.
-
Cut the brownie into four equal sections by making two long cuts from the middle to one edge, then rotating and repeating. For each cut, ensure you repeat the hot water-wipe-oil process for the knife. This method helps prevent the knife from dragging and pulling the marshmallow. You can watch the step-by-step video below for a visual example of this cutting technique. Once you have your four sections, separate them slightly, then cut each section into smaller, individual squares. Continue with these same steps until the entire pan of s’mores brownies is neatly cut.
-
Finally, for that authentic s’mores experience, place the individual brownies on a baking sheet. Use a kitchen torch to toast the marshmallow tops until they are beautifully golden brown and lightly caramelized. Alternatively, you can carefully place them under the oven broiler for a very short period (watch constantly to avoid burning!). Serve immediately and savor every delicious bite!
Video
Notes
Note on baking pans: The dimensions of your baking pan are important. Square 8×8 inch pans with sharp corners are ideal for this recipe. Baking pans that have rounded edges are often closer to a 7×7 baking pan in volume. If you use such a pan, the brownie batter will sit higher, and you will likely need to adjust the placement of the graham crackers and expect to bake your brownies longer than the indicated baking time. Always keep an eye on your brownies as they bake.
Set before cutting: Patience is a virtue when making s’mores brownies! Do not attempt to cut the brownies too soon, as the marshmallow will be incredibly sticky and difficult to manage. The longer the marshmallow has to set up and firm, the easier and cleaner your cuts will be. Ideally, let them sit for at least 4 hours, or even better, overnight.
Use a sharp knife and proper technique: For the cleanest, most professional-looking cuts, there are a few simple but effective things you can do. First, ensure your knife is very sharp. Before each cut, run the knife under hot water, then wipe it completely clean and dry. Immediately after, grease the blade thoroughly with a little canola oil or a nonstick cooking spray. This lubricates the blade and prevents the sticky marshmallow from adhering to it. Repeat this process for every single cut.
Cut in sections: To maintain the integrity of the marshmallow layer and prevent it from pulling away, cut the brownies into four larger sections first (two cuts through the middle in each direction). Then, clean and re-oil your knife, and proceed to cut each of these sections into individual squares. This approach significantly reduces dragging and creates neater edges. Refer to the step-by-step video below for a visual guide on this cutting technique.
Storage: To keep your s’mores brownies fresh and delicious, store any leftovers in an airtight container at room temperature. While they are best enjoyed on the first or second day when the marshmallow is at its softest, they will still be tasty for a few days after.
Freezing: If you plan to freeze these decadent treats, I recommend freezing the brownie base without the marshmallow layer. Once the brownies are baked and completely cooled, wrap them tightly in plastic wrap, then in aluminum foil, and store in the freezer for up to 3 months. When you’re ready to enjoy them, thaw the brownie layer at room temperature, then prepare the homemade marshmallow fresh, spread it over the brownie, and toast it as per the recipe instructions. This method ensures the marshmallow retains its perfect texture upon serving.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.