If you’re craving something sweet and fun, you’ve got to try these S’mores Brownies. They bring together the classic flavors of campfire s’mores with the chewy richness of brownies. It’s like a cozy hug in dessert form!
Solves the need for an easy, shareable dessert by fusing brownies with marshmallows, reducing prep mess, and satisfying chocolate s’mores cravings in a single tray.
I always struggle with getting that graham cracker crust just right. It’s either too crumbly or too soggy, and I just want that crunchy, buttery goodness to shine. This recipe helps solve that problem, giving you a solid base that holds up like a champ.
You’ll love how quick these S’mores Brownies come together. In just 15 minutes of prep and 33 minutes of baking, you’ll have a delicious treat that’s ready to impress anyone. Plus, it’s got options for gluten-free and sugar-free variations, so everyone can enjoy!
If you love brownies as much as I do, you should check out Peanut Butter Brownie Trifle. If you want to shake things up, that recipe is a tasty choice too!
Why You Will Love This Recipe
- Chocolatey and Gooey: These brownies are packed with rich chocolate flavor and a gooey texture, giving you that s’mores experience in every bite.
- Convenient One-Bowl Method: You can whip up these brownies in just one bowl, making cleanup a breeze and leaving more time for enjoying your treat.
- Customizable Options: With easy alternatives for gluten-free and sugar-free variations, everyone can enjoy them without missing out on flavor.
- Great Storage: These brownies keep well in the fridge for a week, so you can savor them over several days without losing freshness.
Delicious S’mores Brownies Recipe
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 33 minutes
- Total Time: 48 minutes
- Yield: 16 servings 1x
- Category: dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious S’mores Brownies that combine chocolatey goodness with marshmallows for a perfect treat.
Ingredients
- 5 graham cracker sheets, crushed
- 1/2 cup unsalted butter, melted
- 1/2 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup unsweetened or Dutch processed cocoa powder
- 11/2 teaspoon vanilla extract
- 1/41/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1 – 1 1/2 cups mini marshmallows
- 1 Hershey’s chocolate bar, chopped
- 1 graham cracker, roughly crushed
Instructions
- Make the Brownie Batter: Start by mixing together the melted butter, granulated sugar, and semi-sweet chocolate chips in a microwave safe large mixing bowl until everything is smooth and glossy. You will notice a rich aroma wafting from the bowl. This combination sets the base for those gooey brownies. Be careful not to overmix; it can turn out too cakey.
- Add Eggs and Flour: Stir in the eggs one at a time, allowing each to blend in completely before adding the all-purpose flour. The batter should feel thick and velvety. This is essential for that fudgy texture. Take care not to overwork the batter; overmixing can make them dry.
- Prep the Pan: Line the 8×8 baking pan with parchment paper, ensuring enough hangs over the sides to easily lift out the brownies later. This step brings convenience and avoids messy cleanup. Skipping this can lead to a stuck-on disaster.
- Pour and Smooth: Pour the brownie batter into the prepared pan and smooth it out evenly. Ensure the top looks inviting and glossy to promote even baking.
- Bake the Brownies: Place the pan in the oven and bake at 350 degrees F until the edges look set but the center still has a slight jiggle. Resisting the urge to add more time is crucial to avoiding overbaking, which can ruin the fudginess of the brownies.
- Add the Toppings: After pulling the brownies out, sprinkle the crushed graham cracker sheets and chopped Hershey’s chocolate bar, then top with mini marshmallows. Be careful not to overload on marshmallows, as it can cause overflow during baking.
- Finish Baking: Return the brownies to the oven and watch the marshmallows toast to a golden brown. Keep an eye on it; if they brown too quickly, cover with aluminum foil to avoid burnt tops.
- Cool and Slice: Allow the brownies to cool completely in the pan before cutting. This ensures neat squares and helps set the brownies properly. Slicing too soon can lead to a gooey mess.
Notes
- Storage Tips: Store brownies in an airtight container in the fridge for up to 1 week; they can be stored at room temperature if not topped with caramel sauce.
- Expert Tips: Bring cold ingredients to room temperature before mixing for better results. Use an 8×8 metal pan for optimal results. Line the pan with parchment paper for easy removal of brownies. Fully cooling the brownies before slicing contributes to the ideal texture; use a sharp knife and clean it between cuts to avoid stickiness.
- Reheating Instructions: Reheat individual slices in the microwave for about 10-15 seconds or until warmed through.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream. Pair with fresh strawberries for a fruity contrast. Drizzle chocolate sauce on top for an elegant touch.
- Recipe Variations: You can use different types of chocolate bars for the topping or add nuts for extra texture and flavor. Replacing graham crackers with chocolate cookies adds a unique twist.
- Ingredient Notes: Look for unsweetened cocoa powder or Dutch processed cocoa powder to enhance flavor. For a gluten-free option, measure 1 cup gluten free flour by weight. If mini marshmallows are unavailable, dollops of marshmallow fluff can be used instead.
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Recipe Tips
- If brownies seem too cakey, avoiding overmixing after adding the eggs can help maintain a fudgy texture; bake just until set.
- When baking, using an 8×8 metal pan can facilitate better heat distribution, yielding evenly baked brownies.
- If the marshmallow topping overflows, reducing the amount of marshmallows or cutting back on baking time can prevent this issue.
- For cutting neat squares, fully cooling the brownies before slicing contributes to a tidier presentation.
- If the top browns too quickly, covering your brownies with aluminum foil during the last few minutes of baking can be a simple solution.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or pair with fresh strawberries for a fruity contrast. Drizzle chocolate sauce on top for an elegant touch, enhancing the overall experience of the brownies.
These brownies work well in other desserts such as ice cream sundaes or topped with whipped cream. You can also crumble them into a trifle or mix them into a dessert parfait for added texture.
Add a chocolate sauce drizzle or whipped cream for a finishing touch that complements the sweetness of the brownies. A dollop of fresh fruit preserves can also enhance their presentation and taste.
Recipe variations
- You can use chocolate sandwich cookies instead of graham crackers for a rich twist on the base flavor.
- Add 1 teaspoon of cinnamon or ¼ teaspoon of nutmeg for a warm spice note to your brownies.
- Either use a milk chocolate bar for a sweeter topping, or go for dark chocolate for a richer experience.
- If you’re making a larger batch, consider doubling the ingredients for an 8×8-inch pan or tripling them for a 9×13-inch pan.
Save This Recipe!
How to Store?
To keep your Delicious S’mores Brownies fresh, follow these storage tips:
Room Temperature: Store brownies in an airtight container at room temperature for up to 3 days without topping with caramel sauce.
Refrigeration: Place brownies in an airtight container in the fridge for up to 1 week. This method prolongs freshness.
Freezing: Wrap brownies individually in plastic wrap, then store in a freezer bag. Freeze for up to 2 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
If you enjoyed this Labor day Smores Brownies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
