Easy S’mores Brownies

S’mores brownies have all the gooey marshmallow, graham cracker crunch and fudgy chocolate flavor of a campfire s’mores but you don’t need to be camping to enjoy them. They are just as delicious as S’mores Cookies but are even easier to make.

Taste	Texture
Chocolate, graham, marshmallow	Fudgy, gooey, crunchy

Active time	Total time	Yield	Difficulty
10 minutes	45 minutes	16 small brownies or 9 large	Easy

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What are S’mores Brownies?

S’mores brownies combine the flavors of classic campfire s’mores treats: graham crackers, marshmallow, and chocolate with classic brownies. Since brownies are already a chocolate dessert, it only makes sense to add in the other elements to recreate the feel of a s’more in brownie form.

Instead of whole marshmallows, the brownies get a layer of easy to spread marshmallow fluff before getting toasted underneath the broiler.

Why You’ll Want to Make a Pan of S’mores Brownies

1. Quick: With jarred marshmallow fluff, you can make these brownies with almost no work. A few minutes of work and about 25 total minutes in the oven and you’ll have a pan of brownies you can take anywhere that are definitely an upgrade from standard brownies.
2. Easy: There’s no fussy tending to the marshmallows here. The marshmallow fluff is easy spread and just needs a couple minutes under the broiler to get that toasty marshmallow flavor.
3. Pretty!: The graham cracker crumbs and the mini chocolate chips makes a beautiful contrast against the toasted marshmallow white of the topping. These brownies look great too once you cut these brownies and see the layer of graham crackers, brownie, and marshmallow.
4. Gooey: All the stickiness you love in a regular s’more is still here in the bar cookie. There’s a satisfying ooziness to these bars when you cut them! If you love that sort of feel in something savory like baked brie, you’ll love that here.

How to Make S’mores Brownies

1. Prep the Pan: Preheat the oven to 350 F (180 C). Spritz an 8×8

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   or a 7×11 pan with cooking spray.  Line the bottom of the pan with one piece of parchment

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   that covers the bottom and sides of the pan.  Place a second piece of parchment

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   over the first that covers the other two sides.
2. Add the Graham Crackers: Fit a layer of graham crackers on the bottom of your pan. On an 8×8

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   pan, you should be able to fit about 4 whole graham cracker sheets plus half of another one plus a couple single crackers broken from a full sheet.
3. Make the Batter: Place the butter and cocoa in a small pan on the stove over medium heat.  Heat just until the butter melts.  Pour the chocolate chips into the butter as it is cooling.  Stir everything together just until the chocolate melts. Whisk together the flour, baking powder and salt into a small bowl. Mix the sugars with the egg until the sugars completely dissolve; you can do this in a stand mixer, with a hand mixer, or by hand with a whisk. Mix the eggs into the butter and chocolate mixture until smooth along with the vanilla. Pour in the dry ingredients and fold together just until the flour disappears.
4. Bake the Brownies: Scoop the batter into the prepared pan smooth the top. Top the brownies with 1/2 cup of the toasted pecans. Bake the brownies for 18-20 minutes until they no longer jiggle. Set the brownies on a rack to cool for 10 minutes.
5. Toast the Marshmallow Layer: Spread on the entire jar of marshmallow fluff onto the cooled brownies. Turn on your broiler on your oven and set the oven rack to the highest position (provided that the pan does not touch the broiler). Toast the marshmallows for 2-4 minutes until they just begin to brown. Stay close by the oven as the browning can go quickly once the marshmallows have heated up.
6. Top the Brownies: Scatter graham cracker crumbs and mini chocolate chips over the top of the bars right after you’ve toasted the marshmallow layer.
7. Cool: Cool the brownies in the fridge for about an hour before cutting. This will give the marshmallow layer and the chocolate chips a chance to set so that they’re a little less gooey to cut.

Tips for Making the Best S’mores Brownies

1. Cool the Brownies Slightly Before Adding the Marshmallow Fluff: If the brownies are too warm, the fluff will potentially liquefy, leaking under the brownies or heating unevenly.
2. WATCH THE MARSHMALLOW FLUFF SO IT DOESN’T BURN: Yes I realize it’s in all caps, and that’s because I mean it! I once made a s’mores brownie pie with my baking students. We used Teddy Grahams in place of the graham crackers. The broiler we were using was in a half-oven, so the element was far too close to the pan. We smoked the kitchen with burnt marshmallows and those poor Teddy Grahams looked disturbingly charred.
3. Wipe Off Your Knife Between Cuts: Have a jar of warm water near you when you cut the bars. Set the bars on a cutting board and cut the bars into 16 or 9 bars. Dip the knife into the water and wipe it clean with a paper towel or kitchen towel between cuts.

More Brownies to Bake

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  Black Bean Brownies: Gluten-Free, Dairy Free, Date-Sweetened

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  Triple Mint Brownies: For Mint Chocolate Lovers

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  Homemade Cosmic Brownies But Cheaper

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