Disclosure: This post contains some affiliate links. I will receive a small commission if you make a purchase as a result of clicking one of these links. There is no additional cost to you.

S’mores Brownies might be better than the original. A buttery graham cracker crust is topped with a fudgy brownie layer, then the whole thing gets topped with roasted marshmallows. What’s not to love?

Usually I try to start a blog post by writing something fun or weird about life. We don’t have time for that nonsense today, my friends.

Guys, these S’mores Brownies are seriously one of the most outrageously delicious things I’ve ever eaten in my life. There aren’t really enough superlatives to describe just how amazing they are. The lighting in these photos cannot convey the perfect combination of buttery crust, fudgy brownie, and sweet, sticky roasted marshmallows. I absolutely insist you make these. Can you sense my excitement?

True, it’s a bit of a longer process to make these than your average brownie, but it’s 100% worth it. The graham cracker crust comes together just like any pie or cheesecake. So maybe you have to melt some chocolate, but make your life easy and do it in the microwave. It’s the double chocolate action that makes these brownies extra awesome. And whatever you do, don’t walk away while the marshmallows are under the broiler. It’s a cliche, but honestly, the hardest part is waiting for them to cool.

Oh, one more tricky bit. The sticky marshmallows make these a pain in the ass to cut. Wait until the brownies cool completely, then use a slightly damp sharp knife to cut them. Just hold the knife under the tap and then give it a few shakes to remove any excess water. You still have to be careful, but it definitely helps.

Just stop what you’re doing and make these S’mores Brownies. Your awesomeness might just depend on it.

S’mores Brownies

S’mores Brownies are among the best foods you’ll ever eat in your life. For real.

Author: Renee Rendall
Prep Time: 30
Cook Time: 25
Total Time: 55 minutes
Yield: 15 servings 1x
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the crust

9 graham crackers (1 sleeve)
6 tablespoons (3 ounces) butter, melted
1/4 cup sugar
1/4 teaspoon salt

For the brownies

4 ounces semi-sweet chocolate, chopped (or use chocolate chips)
1/2 cup (4 ounces) butter, softened
1–1/2 cups sugar
1/2 teaspoon vanilla
2 eggs
2/3 cup all-purpose flour
3 tablespoons cocoa powder
1/4 teaspoon salt
Approximately 1/2 large bag of mini marshmallows (you’ll need enough to make an even single layer across the top of a 13×9 inch pan.

Instructions

Preheat your oven to 350F (175C) and line a 13×9 inch baking pan with parchment paper. If you leave a little bit of paper hanging out on each side, you’ll be able to lift the whole thing out of the pan easily to cut it later.

For the crust

Add your graham crackers to a food processor and blitz them to bits. We’re looking for fine crumbs here.
Add the sugar and salt to the food processor and pulse a few times to combine.
Add the melted butter to the processor and pulse until you have a mixture like wet sand.
Transfer your crumb mixture to the pan and press it evenly into the bottom. Stash this in the fridge while you get on with the brownie batter.

For the brownies

Melt your chopped chocolate in a microwavable dish by heating it for 30 seconds and then giving it a quick stir with a rubber spatula. Repeat this until everything is melted. Set aside to cool down a bit.
In a large mixing bowl, beat together butter, sugar, and vanilla with an electric mixer until light and fluffy.
Beat the eggs in one at a time until well combined.
Turn your mixer down to low and slowly add in the melted chocolate. Make sure you scrape out every last luscious drop.
In a separate bowl, whisk together the flour, cocoa powder, and salt.
With your mixer on low, slowly add the dry ingredients until just combined.
Retrieve your pan with its waiting crust from the fridge. Use your rubber spatula to scoop out dollops of the batter all around the pan until you have all that goodness scraped out. Use an offset spatula (or a butter knife. That’s almost as good.) to ever so gently spread the batter evenly over the crust. Try not to disturb your lovely crumbs.
Bake the brownies for about 25 minutes. Better underbaked than overbaked, in my opinion.
Once you have your brownies out of the oven, switch your broiler on.
Dump your mini-marshmallows onto your brownies. You want to create one even, single layer of marshmallows.
Pop your pan back in the oven under the broiler. DO NOT walk away. Keep a close eye on your marshmallows as they brown. Once you have achieved peak roastiness, remove your brownies from the oven to cool. Don’t worry if there’s a bit of smoke. If you’ve kept your eye on things the whole time, you’ll be fine.
Let those brownies sit there until they’re completely cool. Use a damp, sharp knife to cut them into 15 squares. Do your very best not to wolf them all down in five minutes.