These decadent smores brownies are made with a buttery graham cracker crust, a thick, rich brownie layer, and toasted marshmallows. The best Summer dessert!

smores brownies on a marble slab with toasted marshmallows

In my opinion, the best Summer dessert is s’mores! Graham crackers, toasty marshmallows, melty chocolate, all sandwiched together… OMG! I’m already drooling. Well, today, we’re taking this dessert to the next level with these smores brownies!

Think buttery, golden, graham cracker crust, a thick layer of the fudgiest brownies ever, and then topped with toasty mini marshmallows like if you had a campfire inside your home. *chef’s kiss* They’re perfection!

Here’s how I made these smores brownies!

collage of graham cracker crust and brownie batter over the crust
top view of toasted marshmallows in white baking dish

These brownies are best served immediately after they’ve cooled however, they will last for 3 days in an airtight container at room temperature.

A close-up of a smores brownie square topped with toasted mini marshmallows, sitting on a marble surface with other delicious smores brownies blurred in the background.
5 from 2 reviews

Smores Brownies Recipe

Jamie Silva
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 9 brownies
These decadent smores brownies are made with a buttery graham cracker crust, a thick, rich brownie layer, and toasted marshmallows.
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Ingredients
 

Graham Cracker Crust

  • 1 cup crushed graham cracker
  • 6 tablespoons butter, melted
  • 1 tablespoon brown sugar

Brownies

  • 1/2 cup unsalted butter
  • 4 ounces chopped chocolate or chocolate chips
  • 1 1/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 3 tablespoons Dutch process cocoa powder
  • 1/2 teaspoon salt

For the topping

  • 2 cups mini marshmallows
  • 2 tablespoons crushed graham crackers

Instructions
 

  • Preheat oven to 350 degrees F. Line an 8×8 baking dish with parchment paper, making sure the parchment paper is hanging over the sides of the dish. This will help you easily remove the brownies after baking. Spray with nonstick cooking spray and set aside.
  • In a bowl, mix together crushed graham crackers, butter, and sugar. Transfer the mixture to the baking dish and press it down using the bottom of a cup until evenly set. Bake for 10 minutes. Remove from oven and set aside.
  • In another bowl, melt butter and chocolate in 30-second increments in the microwave or in a double broiler. Set aside to allow to cool.
  • In a stand mixer or in a bowl with a whisk, vigorously beat eggs and sugar until the mixture is fluffy and light, about 5 minutes. Combine the melted chocolate and vanilla with the egg/sugar mixture until smooth. Fold in the flour, cocoa powder, and salt until well combined being careful not to over mix. Pour brownie batter over the graham cracker crust.
  • Bake for 40 minutes or until the edges are baked through and a toothpick inserted in the middle comes out semi-wet. The brownies will continue to bake as they cool. If you continue baking them, you risk drying them out.
  • Remove brownies from oven and top with marshmallows. Broil for 2-3 minutes or use a kitchen torch to toast up the marshmallows. Be careful not to burn them. Sprinkle with crushed graham crackers. Allow to cool completely before slicing. Enjoy!
Serving: 1brownie, Calories: 452kcal, Carbohydrates: 58g, Protein: 5g, Fat: 23g, Saturated Fat: 14g, Cholesterol: 95mg, Sodium: 274mg, Potassium: 161mg, Fiber: 2g, Sugar: 41g, Vitamin A: 550IU, Calcium: 32mg, Iron: 3mg
Course: Dessert
Cuisine: American
Keyword: s’mores, smore brownies, smores brownies, smores brownies recipe
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