I’ve taken the classic campfire treat and given it a fudgy twist—these S’mores Brownies blend rich chocolatey goodness with gooey marshmallows and crispy graham cracker pieces to create an irresistible brownie experience.

S’Mores Brownies

Why You’ll Love This Recipe

I love how this recipe combines the nostalgia of s’mores with the indulgence of brownies. I keep breaking off pieces as I bake because the aroma of melting marshmallows and chocolate is just impossible to resist. Plus, it’s a fun, crowd-pleaser perfect for gatherings or a cozy night in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Cocoa powder
Baking powder
Salt
Semi-sweet chocolate chips or chunks
Mini marshmallows
Crushed graham cracker pieces

Directions

Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, letting some overhang for easy removal.
In a saucepan or microwave, melt the butter and stir in sugar until the mixture is smooth.
Whisk in the eggs and vanilla until the batter is glossy.
Sift together flour, cocoa powder, baking powder, and salt. Fold this into the wet mixture until just combined.
Stir in half of the chocolate chips.
Pour the batter evenly into the prepared pan.
Sprinkle mini marshmallows, graham cracker pieces, and the remaining chocolate chips on top.
Bake for about 25–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. (Be careful not to overbake; I like them fudgy.)
Cool completely in the pan before lifting out the brownies using the parchment overhang and slicing into squares.

Servings and Timing

Servings: Makes about 16 brownies.
Prep time: Approximately 15 minutes.
Bake time: 25–30 minutes.
Total time: Around 45 minutes from start to finish.

Variations

I’ve swapped in dark chocolate chunks for deeper chocolate flavor.
I sometimes swirl in peanut butter or Nutella before baking for a nutty twist.
I’ll substitute graham crackers with crushed chocolate sandwich cookies for a cookies-and-cream flair.
For a festive touch, I’ll add colorful mini M&M’s along with marshmallows on top.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 3 days—if they last that long!
To reheat, I warm individual brownies in the microwave for 5–7 seconds or pop them briefly in a low oven so the marshmallows get soft again.

FAQs

How do I prevent the marshmallows from burning?

I’ve found that adding marshmallows halfway through baking or covering the pan loosely with foil once the marshmallows start to brown helps prevent burning.

Can I make these gluten-free?

Yes. I use a 1:1 gluten-free flour blend in place of all-purpose flour and they turn out just as delicious and fudgy.

Are substitutions possible for dairy ingredients?

Absolutely. I’ve used plant-based butter and dairy-free chocolate chips, and the result was just as gooey and rich.

Can I freeze these brownies?

Definitely. I wrap individual squares in plastic wrap and put them in a freezer-safe container. They’ll keep well for up to 2 months. I let them thaw at room temperature before enjoying.

How do I get clean slices?

I like to chill the brownies for at least 30 minutes or pop them in the fridge for about 10 minutes. Then I wipe my knife clean between slices for sharp edges.

Conclusion

I always find these S’mores Brownies irresistible—the perfect mashup of campfire nostalgia and chocolatey indulgence. The fudgy interior, gooey marshmallows, and crunchy graham accents make them a hit every time. I can’t wait for you to try them and bring that cozy s’mores feeling into your kitchen!