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S'mores Brownies

All the nostalgic flavors of campfire s'mores packed into rich, fudgy brownies with a graham cracker crust, gooey marshmallows, and melted chocolate—no campfire required!
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 55 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs about 12 crackers
  • 1/4 cup unsalted butter melted
  • 2 tbsp granulated sugar
Brownie Layer
  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1 cup chocolate chips
Topping
  • 2 cups mini marshmallows
  • 1/2 cup chocolate chips for topping
  • 2 graham crackers broken into pieces

Equipment

  • 9x13 inch baking pan
  • Large mixing bowl
  • Medium saucepan
  • Whisk
  • Food processor

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving overhang for easy removal.
  2. Make crust: Mix graham cracker crumbs, melted butter, and sugar. Press firmly into bottom of prepared pan. Bake for 10 minutes.
  3. Meanwhile, melt butter in a large saucepan over medium heat. Remove from heat and whisk in sugar until combined.
  4. Beat in eggs one at a time, then vanilla extract until smooth.
  5. In a separate bowl, whisk together cocoa powder, flour, and salt. Gradually stir into the wet ingredients until just combined.
  6. Fold in 1 cup chocolate chips. Pour brownie batter over the pre-baked crust and spread evenly.
  7. Bake for 20-25 minutes, until a toothpick inserted in center comes out with a few moist crumbs.
  8. Remove from oven and immediately top with mini marshmallows, remaining chocolate chips, and graham cracker pieces.
  9. Return to oven for 5-7 minutes until marshmallows are golden brown and puffed. Cool completely before cutting.

Notes

For extra gooey brownies, don't overbake - they should still look slightly underdone in the center. Store covered at room temperature for up to 5 days. For clean cuts, chill brownies for 30 minutes before slicing.