S’mores Brownies

Overhead view of a s'mores brownie that's been broken in half to show a gooey center.

These s'mores brownies are loaded with buttery graham crackers, sweet marshmallows, and smooth milk chocolate! The marshmallows melt into the batter and make for a wonderfully gooey texture.

Recipe includes a how-to video!

Course bars, brownies, Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 290kcal

Author Sam Merritt

Equipment

Ingredients

Base layer

3 Tablespoons (42 g) salted butter melted
7 full sheet graham crackers (see note)
27 marshmallows cut in half widthwise

Brownies Layer

1 ¼ cups (250 g) granulated sugar
2 large eggs room temperature preferred
1 teaspoon vanilla extract
½ cup (113 g) unsalted butter cut into 8 pieces
½ cup (50 g) natural cocoa powder
½ cup (63 g) all-purpose flour
¼ rounded teaspoon table salt
3 1.55 oz (129 g) Hershey’s milk chocolate bars

Topping

1 1.55 oz (43 g) Hershey’s milk chocolate bar for topping
1 graham cracker broken into pieces, for topping

Instructions

Preheat oven to 350F (175C) and line a 9x9 (23x23cm) baking pan with parchment paper.
Use a pastry brush to brush melted butter onto both sides of your graham crackers. Layer evenly into the bottom of your prepared pan.
7 full sheet graham crackers, 3 Tablespoons (42 g) salted butter
Place marshmallows in an even layer across the graham crackers to fill the whole bottom of the pan. Set aside.
27 marshmallows
In a large mixing bowl, vigorously whisk together the sugar, eggs, and vanilla until very well combined and lightened in color.
1 ¼ cups (250 g) granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
In a separate small bowl, melt the butter. Immediately whisk in the cocoa powder until smooth and combined.
½ cup (113 g) unsalted butter, ½ cup (50 g) natural cocoa powder
Add butter/chocolate mixture to sugar mixture and stir to completely combine.
Add the flour and salt and mix until combined.
½ cup (63 g) all-purpose flour, ¼ rounded teaspoon table salt
Stir in 3 chopped chocolate bars (129g).
3 1.55 oz (129 g) Hershey’s milk chocolate bars
Dollop brownie batter over marshmallows and use a spoon or spatula to gently spread batter into an even layer, covering the marshmallows.
Scatter remaining chopped chocolate bar (43g) and 1 sheet of broken graham crackers over the top of the brownie batter.
1 1.55 oz (43 g) Hershey’s milk chocolate bar, 1 graham cracker
Bake in center rack of 350F (175C) preheated oven for 35-40 minutes, note that a toothpick won’t come out clean when it’s finished baking and the brownies will still seem very fudgy. If you prefer, temp it with an instant read thermometer, temperature should exceed 165F (74C).
Allow to cool completely before enjoying.

Video

Notes

Graham Crackers

You will need enough to evenly layer the bottom of a 9x9 pan, I usually use 7, breaking up some to fit nicely.

Storing

Cover tightly and store at room temperature for up to 3 days.

Nutrition