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S'mores Brownies

S'mores brownies with a golden graham cracker base and fudgy chocolate brownie layer, topped with marshmallows broiled to golden bubbly perfection. Finished with a chocolate drizzle across the whole surface for classic campfire vibes in every square.
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Prep Time 20 minutes
Cook Time 30 minutes
cooling 30 minutes
Total Time 1 hour 20 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker base
  • 1.5 cup graham cracker crumbs
  • 0.25 cup sugar
  • 5 tbsp butter, melted
Fudgy brownie
  • 1 cup butter, melted
  • 2 cup granulated sugar
  • 4 eggs large
  • 1.5 tsp vanilla extract
  • 0.75 cup unsweetened cocoa powder
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Top
  • 2 cup mini marshmallows
  • 0.5 cup chocolate chips melted for drizzling

Equipment

  • 1 sheet pan

Method
 

Prep and bake the graham cracker base
  1. Preheat the oven to 350°F and line a 9x13 pan with parchment paper.
  2. Mix graham cracker crumbs, sugar, and melted butter, then press firmly into the bottom of the pan; bake for 6 minutes.
Make the fudgy brownie layer
  1. Whisk melted butter and granulated sugar, then whisk in eggs and vanilla until glossy.
  2. Stir in cocoa powder, all-purpose flour, baking powder, and salt until smooth, then spread the batter over the baked graham cracker crust.
  3. Bake at 350°F for 22-25 minutes until a toothpick comes out with a few moist crumbs.
Broil, cool, and finish
  1. Scatter mini marshmallows over the top evenly.
  2. Broil on HIGH for 1-3 minutes, watching carefully until the marshmallows are golden and bubbly.
  3. Cool for 30 minutes before drizzling with melted chocolate.
  4. Cut into 16 squares using a buttered knife.

Notes

Pro tip: broil time can vary fast—start checking at 1 minute so the marshmallows turn golden without burning. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze brownies (without worrying about marshmallow texture) for up to 2 months. For a dairy-free swap, use plant-based butter for both the crust and brownie batter.