Description

Fudgy, gooey, and loaded with nostalgic flavor, these S’mores Brownies combine the best parts of campfire treats and classic chocolate brownies. With a buttery graham cracker crust, rich chocolate brownie center, and toasted marshmallow topping, this dessert is pure indulgence. Whether you’re hosting a party, baking with kids, or just treating yourself, these brownies bring the taste of summer to any season.

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Ingredients

For the Graham Cracker Crust:
1½ cups graham cracker crumbs (about 10 full crackers)
¼ cup granulated sugar
½ cup (1 stick) unsalted butter, melted

For the Brownie Layer:
½ cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ tsp salt
½ tsp baking powder

For the Marshmallow Topping:
2 cups mini marshmallows
Optional: ½ cup chocolate chips or chunks for extra gooeyness

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Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease your baking pan or line it with parchment paper for easy removal.

Step 2: Make the Graham Cracker Crust
In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of the prepared pan to form a crust.
Bake for 8–10 minutes, then remove and set aside.

Step 3: Prepare the Brownie Batter
In a large bowl, melt butter (microwave or stovetop).
Stir in sugar, eggs, and vanilla extract until smooth.
Add cocoa powder, flour, salt, and baking powder. Mix just until combined—don’t overmix.
Fold in chocolate chips if using.

Step 4: Assemble and Bake
Pour the brownie batter over the baked graham crust and spread evenly.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Step 5: Add Marshmallows
Remove brownies from the oven and quickly top with mini marshmallows, spreading them out to cover the entire surface.
Return to the oven and bake for an additional 5–7 minutes, or until the marshmallows are golden and puffy.
Optional: For extra toastiness, broil for 30–60 seconds—watch closely!

Step 6: Cool and Slice
Let the brownies cool completely before slicing.
For cleaner cuts, chill the pan in the fridge for 20–30 minutes before slicing with a sharp knife.

Notes

Use Parchment Paper – Makes lifting and cutting easier.
Don’t Overbake – Brownies continue cooking as they cool, so pull them when the center is just set.
Chill to Cut – Chilling helps marshmallows set for neater slices.
Add a Twist – Swirl in peanut butter, sprinkle with sea salt, or drizzle with chocolate sauce.
Go Big on Marshmallows – Use marshmallow fluff or large marshmallows cut in half if preferred.

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Cuisine: American