How do you get that craving? What is that deep down, can’t-shake-it craving for something that hits all the right notes – chocolatey, sour, and sweet? What is gooey, a little bit toasted, and pure comfort? What was it like to be on a rainy Tuesday afternoon? I wanted to recreate that campfire magic, that sweet, slightly smoky, melt-in-your-mouth goodness of Campfire. How easy is it to make s’mores, but better than juggling graham crackers and melting marshmallows? Is there a flame over it? How did S’mores Brownies come to be? What is it like to take your favorite childhood memory and turn it into a decadent, fudgy memory? If you love brownies and s’mores, this recipe is going to be your new favorite. Is it that good? I’ve tried a lot of brownie variations over the years, and while I have my soft spot for brownies, I don’t like any of them. S’mores Brownies: fudgy, plain brownies. What do you want in a dessert?
What is this S’mores Brownie Extravaganza?
What exactly are S’mores Brownies? What is the best mashup of two of the most beloved desserts? At its heart, it’s a rich, fudgy brownie base, the kind that’s dense and melts in your mouth. Is there a way to elevate it? We swirl in a generous amount of gooey marshmallow creme, and top it all off with crunchy layer of chocolate. What are the best graham cracker crumbles for marshmallows? What is the joy of s’mores? The graham cracker, the melty marshmallow, and the rich chocolate. Chocolate – packed into one ridiculously easy-to-make bar. Is it a cake, if it is, but somewhere in the middle? What is the magic of how flavors and textures come together? The fudgy brownie is the anchor, the marshmallow swirl is a dreamy cloud, and the graham crackers are the candy. What’s the crunch? What is a flavor explosion that’s surprisingly simple to pull off, even if you’re not usually able to bake.
Why you’ll love this recipe?
Honestly, the list of reasons why I keep coming back to this S’mores Brownies recipe is pretty long, but I’ll try to break down my favorites for you. First and foremost, the flavor profile is just out of this world. You get that intense, deep chocolate from the brownie, which is perfectly balanced by the sweet, airy marshmallow and the subtle, buttery graham cracker. It’s a symphony of flavors that just works so well together. It’s the kind of treat that makes you close your eyes and savor every bite. And the texture? Oh my goodness. You’ve got the fudgy, dense brownie, the sticky, gooey marshmallow that stretches when you pull a piece apart, and that delightful crisp from the graham cracker topping. It’s a textural playground!
Beyond the incredible taste and texture, what I truly love is how surprisingly simple it is. I mean, we’re talking about minimal effort for maximum reward. No fancy techniques or obscure ingredients. What is the kind of recipe that’s a lifesaver on busy nights when you want something special but you don’t want to waste your time? I don’t have time to spend in the kitchen. What are some of the best pantry staples that most people already have on hand? And talk about versatile! Is it good on its own or served warm with a scoop of vanilla? Is ice cream a good snack? What are some of the best crowd pleasers I’ve ever seen? It’s a step up from preparing brownies, and it always feels like something special, even though it’s so easy. Is this one of those recipes that earn rave reviews without breaking a sweat?
How do I make these dreamy s’mores brownies?
Quick Overview
How do I make S’mores Brownies? How do I make a chocolate brownie batter? What are some good graham crackers to serve with this dish? Is it a one-pan wonder that comes together quickly, bakes up beautifully, and delivers that classic classic? What’s your favorite s’mores flavor? How do I make a golden brown marshmallow topping? Is it easier than it sounds to do?
Ingredients
Here’s what you’ll need to make these S’mores Brownies a reality. I always try to use good quality chocolate for the best flavor, but don’t stress too much if you’re using what you have on hand!
For the Main Batter:
– 1 cup (2 sticks) unsalted butter, melted
– 2 cups granulated sugar
– 4 large eggs, at room temperature
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder (Dutch-processed is nice for a deeper flavor, but natural works).
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips (or milk chocolate, if you prefer a sweeter profile)
For the Filling:
– 1 (7 ounce) jar of marshmallow creme (also called marshmallow fluff)
– 1/4 cup milk (any kind will do, even almond milk worked surprisingly well when I ran out of dairy).
For the Glaze:
– 1 cup crushed graham crackers (about 6-7 full cracker)
– 1/4 cup unsalted butter, melted
– 2 tablespoons granulated sugar
– 1/4 teaspoon cinnamon (optional, but I love the warmth it adds) .
What are the steps to
Step 1: Preheat & Prep Pan
What is the best way to get your oven ready for baking? Now grab a 9×13 inch baking pan. I always like to line my kitchen with parchment paper, leaving a little overhang on the sides. Is it possible to lift brownies out of the bag without them sticking? If you don’t have parchment paper, you can butter and flour the pan. I use parchment to bake my cupcakes, but parchment is my secret weapon.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. How do you whisk all the ingredients together to make sure they are evenly distributed? What’s the best way to avoid baking soda in brownies? Just a nice, uniform batter.
Step 3: Mix Wet Ingredients
In a large bowl, pour in your melted butter. Stir to combine. Add the granulated sugar and whisk them together until they’re well combined. Now, crack in your eggs, one at a time, whisking after each addition until the mixture is smooth and creamy. What is the recipe for fudgy brownies?
Step 4: Combine
Gradually add dry ingredients to wet ingredients. How do you fold a mixture of ice and water together with your hands? How do I not overmix here? Overmixing can lead to tough brownies, and we want ours to be super tender and fudgy. If you fold in chocolate chips, you should have a thick batter.
Step 5: Prepare Filling
In a small bowl, whisk together the marshmallow creme and milk until smooth and pourable. What makes it easier to swirl into the brownie batter? What do you want it to be like: a thick, but still fluid sauce? If it seems too stiff, add another splash of milk.
Step 6: Layer & Swirl
How do I spread brownie batter evenly? Pour about two-thirds of the batter into a prepared baking pan and spread it evenly. Dollop spoonfuls of the marshmallow mixture over the brownie batter. What’s the fun part? With a knife or skewer, gently swirl the marshmallow creme into the brownie batter. Don’t overdo it – you want lovely ribbons of marshmallow, not a completely uniform mix. What creates those beautiful pockets of gooeyness?
Step 7: Bake
How do you bake a pan in the oven? How do you know when a project is done? If a toothpick is inserted into the center of the tooth, it should come out with moist crumbs attached, not wet batter. For these S’mores Brownies, you want them slightly underbaked, rather than overbacked, to ensure that they don’t overbake. The top should look set, and the edges might be just starting to pull away from the sides of the car.
Step 8: Cool & Glaze
Once they’re out of the oven, let them cool in the pan for at least 20-30 minutes before you even open the lid. *think* about adding the topping. Is this crucial? While they’re cooling, whisk together the crushed graham crackers, melted butter, and salt. Set aside. What is cinnamon in a small bowl? Once the brownies have cooled a bit, sprinkle this mixture evenly over the top. Can you add a few extra marshmallows on top? – just pop it under the broiler for a minute or two, watching *very* carefully so they don’t get burnt.
Step 9: Slice & Serve
What is the hardest part of slicing brownies? Once fully cooled, use the parchment paper overhang to lift the whole slab out. How do you slice a square into squares? For extra clean cuts, you can wipe the knife clean between slices. Is it safe to eat these at room temperature?
What are some good ways to serve S’mores Brownies?
What are some of the best S’mores Brownies? How do we serve people? They’re versatile enough for any time of day.
For Breakfast:Hey, hear me out! If you’re feeling decadent, a small square of these alongside .a strong cup of coffee can be an absolute must. What a wonderful start to the day. Is it like a chocolatey, gooey hug to wake you up? I sometimes slice them extra small for a little morning treat.
For Brunch:When we have guests for brunch, these are always a hit. I often serve them as part of a dessert station. Plating them nicely, maybe with a dusting of powdered sugar or small dollop of whipped cream. What makes them look special? Can you serve these with sparkling cider or a mimosa?
As Dessert:This is their natural habitat, right? What are some good after dinner recipes? What is better than vanilla bean ice cream melting into a warm S’mores Brownie? Sometimes I’ll add a drizzle of chocolate sauce or sprinkle of chopped nuts for extra flavor.
For Cozy Snacks: This is when they truly shine in my house. After school, during a movie night, or just when that 3 pm slump hits. They’re perfect for grabbing a quick piece, and they always disappear fast. My family has a tradition of having these on camping trips (even when we’re just in the backyard!), and the taste instantly takes me back. They’re the ultimate comfort food, perfect for sharing with loved ones.
Top Tips for Perfecting Your S’mores Brownies
I’ve made these S’mores Brownies more times than I can count, and over the years, I’ve picked up a few tricks that I think really make a difference. So, grab a cup of coffee, and let’s dive into some expert advice!
Zucchini Prep: Wait, zucchini? In brownies? Yes! Zucchini is our secret ingredient for extra moisture and tenderness, but it’s often overlooked. When you’re grating it, make sure you’re using the medium holes on your grater. You don’t need to peel it; the skin adds a little texture and color. After grating, let the zucchini sit in a colander for about 10 minutes to drain off some excess moisture. You don’t need to squeeze it super dry, just let gravity do some of the work. Too much water can make your brownies dense in a bad way.
Mixing Advice: This is probably the most important tip for achieving that perfect fudgy brownie texture: DO NOT overmix the batter once you add the flour. Mix only until the streaks of flour are *just* gone. Overmixing develops the gluten in the flour, which can make your brownies tough and cakey, instead of rich and fudgy. It’s better to have a few tiny streaks of flour remaining than to overwork the batter. Gently fold, don’t beat!
Swirl Customization: When you’re swirling the marshmallow creme into the batter, think of it as creating art! You don’t want to blend it in completely. Use a knife or a wooden skewer and make sweeping motions through the batter. Go down to the bottom layer in a few spots, but don’t mix it all the way through. This creates those gorgeous gooey pockets and visually appealing swirls that make these S’mores Brownies so tempting. You can make big swirls or smaller ones, whatever looks good to you!
Ingredient Swaps: While the recipe is fantastic as is, I’ve experimented with a few things. If you’re out of eggs, you can try a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) for each egg, though the texture might be slightly different. For the chocolate chips, feel free to mix in dark chocolate chunks or even Peanut Butter chips for a different flavor profile. And if you’re not a fan of marshmallow creme, you could try a layer of chopped marshmallows, but they might melt and spread differently.
Baking Tips: Every oven is a little different, so keep an eye on your brownies. Start checking them around the 25-minute mark. The toothpick test is your best friend here – you’re looking for moist crumbs, not wet batter. If the top is browning too quickly but the inside isn’t cooked, you can loosely tent the pan with foil for the last 10-15 minutes of baking. For the graham cracker topping, if you want it extra golden and toasty, you can pop them under the broiler for just a minute or two at the end, but watch them like a hawk – they can go from golden to burnt in seconds!
Glaze Variations: The graham cracker topping is delicious as is, but you can totally customize it. For a more intense graham cracker flavor, use about 1.5 cups of crushed crackers. A pinch of sea salt on top of the finished brownies can also really enhance the chocolate and marshmallow flavors. If you don’t have graham crackers, crushed digestive biscuits or even pretzels could offer an interesting salty-sweet contrast, though it won’t be traditional s’mores!
Storing and Reheating Tips
Properly storing these S’mores Brownies ensures you can enjoy their fudgy, gooey goodness for days to come. I’ve tested all these methods, and they work like a charm!
Room Temperature: If you plan to eat them within 2-3 days, you can store them right in the baking pan, covered tightly with plastic wrap or foil. Alternatively, you can transfer them to an airtight container. Make sure they are completely cool before covering, otherwise, condensation can make them soggy. They’ll stay nicely fudgy this way.
Refrigerator Storage: For longer storage, up to a week, the refrigerator is your best bet. Store them in an airtight container. The cooler temperature will firm up the marshmallow slightly, but they’ll still be delicious. Just let them sit out at room temperature for about 15-20 minutes before serving for the best texture.
Freezer Instructions: Want to make these ahead of time for a future craving? They freeze beautifully! Cut them into individual squares and wrap each one tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2-3 months. To thaw, simply unwrap them and let them come to room temperature. You can also gently reheat them in a microwave for about 10-15 seconds if you prefer them warm and gooey.
Glaze Timing Advice: The graham cracker topping is best added when the brownies are *almost* completely cool, but still a little warm to the touch, as this helps it adhere. If you’re freezing them, you can add the topping before freezing, or you can add it fresh after thawing and reheating for the crispiest texture. I often find adding it before freezing works well, and they’re still great when thawed.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite way to capture that campfire magic right in your own kitchen. These S’mores Brownies are more than just a dessert; they’re a little slice of happiness, a nostalgic trip back to simpler times, all wrapped up in a ridiculously delicious package. The combination of the rich, fudgy brownie, the gooey marshmallow swirl, and that irresistible graham cracker crunch is simply unbeatable. I honestly think everyone should have a recipe like this in their repertoire – one that’s easy enough for a weeknight treat but special enough to impress guests. If you’re a fan of chocolate, marshmallows, and graham crackers (and really, who isn’t?), you’re going to fall head over heels for these. They’re a guaranteed crowd-pleaser, and my family practically devours them every time I make them. Give them a try, and let me know what you think! I’d love to hear how yours turn out, or if you have any special twists you like to add. Happy baking!
S'mores Brownies
Ingredients
Brownie Base
- 0.5 cup unsalted butter, melted
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 0.5 cup all-purpose flour
- 0.25 teaspoon baking powder
- 0.25 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
S'mores Topping
- 1 cup graham cracker crumbs
- 1.5 cups mini marshmallows
- 0.5 cup chocolate chips
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- In a medium bowl, whisk together melted butter and sugar. Stir in cocoa powder until combined.
- In a separate small bowl, whisk together flour, baking powder, and salt.
- Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spread the batter evenly into the prepared baking pan.
- Sprinkle the graham cracker crumbs evenly over the brownie batter.
- Top with mini marshmallows and chocolate chips.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool in the pan before cutting into squares.
