Two words: S’mores Brownies! One look at these recipe photos will have your mouth instantly watering for these easy-to-make gourmet-style brownies that are loaded with yummy s’mores flavor, complete with a graham cracker crust and a perfectly toasted marshmallow top!
S’mores But Make Them Brownies
What better way to celebrate Summer than to turn a batch of brownies into a dessert that’s packed with s’mores flavor?! If you’re like me, I also look for ways to enjoy this popular summer flavor year-round, so this recipe is a total win-win to enjoy them now AND later!
To pull these S’more Brownies from my campfire dreams and turn them into a reality I combined my popular Chocolate Fudge Brownie Recipe with a simple graham cracker crust and then topped them with my easy Homemade Marshmallows. And the result is fudgy brownies with a crispy crust that has a mouthwatering toasted ooey-gooey marshmallow topping!
Since this recipe yields two dozen gourmet-style brownie s’mores, they’re the perfect treat to bring to a backyard BBQ or a summertime gathering as well as those year-round parties!
Rebecca’s Recipe Review
Taste: A lot like a s’mores. The brownie is a bit more than just a chocolate bar, but it’s absolutely delicious! If you toast the marshmallow then you get the full flavor experience!
Texture: A soft but firm graham cracker crust, a dense, fudgy brownie layer, and a spongy marshmallow topping!
Ease: 8/10 – There are three layers to this recipe, and making marshmallows from scratch can be intimidating to sum up. But as long as you’re okay with a lot of dishes, this recipe should guide you through without issue!
Pros: Fun blend of textures and flavors! Looks impressive too!
Cons: More difficult to make than other s’mores brownie recipes, but worth the extra steps in my opinion!
Would I Make This Again? Yes, this is such a fun summer or fall brownie recipe to impress guests with!
S’mores Brownie Ingredients
Crust: It can’t be a S’mores dessert without some graham cracker flavor therefore, we gave these brownies a graham cracker crust! This is made by combining graham cracker crumbs with melted salted butter, granulated sugar, and salt.
Brownies: The crust is then topped with an amazing homemade brownie batter that includes dry ingredients such as granulated sugar, all-purpose flour, unsweetened cocoa powder, milk powder, salt, and a chopped-up chocolate bar.
For the chocolate bar I prefer using half of a milk or dark Trader Joe’s Pound of Chocolate bar. This thicker bar leaves big chunks of chocolate in the brownies that are about the size of a penny.
To finish up the brownie batter we’ll also need salted butter, canola oil, vanilla extract, and large eggs.
Marshmallow: If you’ve never made homemade marshmallows you’re in for an absolute treat! Not only are they way better than storebought but they’re also simple to make!
All that’s needed to make the marshmallow creme topping is unflavored gelatin, water, granulated sugar, light corn syrup, salt, and vanilla extract.
How To Make S’mores Brownies From Scratch
Prepare The Graham Cracker Crust
- Preheat the oven and line a cake pan with parchment paper. Next, lightly spray the parchment paper with nonstick spray or oil.
- Melt salted butter then stir in graham cracker crumbs, granulated sugar, and salt. Combine the crust ingredients until the crumbs are fully moistened.
- Spread the graham cracker crust onto the bottom of the prepared pan. Then use your hands to firmly press the crumbs into the bottom of the pan to make a nice even crust layer.
Make The Brownie Batter
- Melt salted butter over low heat and then stir in granulated sugar until smooth. Remove this butter and sugar mixture from the heat once it has started to emulsify and allow it to cool.
- Add canola oil and vanilla extract to the cooled melted butter mixture. Stir this mixture until there isn’t any separation between any of the ingredients.
- Beat in the eggs one at a time, mixing after each addition.
- Sift all-purpose flour, unsweetened cocoa powder, milk powder, and salt into the melted butter and sugar mixture. Stir the brownie batter together until there aren’t any dry streaks remaining.
- Fold the chopped chocolate bar into the brownie batter.
- Pour the brownie batter into the prepared baking pan and then transfer it into the oven to bake.
Create The Marshmallow Topping
- Whisk unflavored gelatin with water in the bowl of a stand mixer. Let these two sit in the bowl to bloom while you prepare the rest of the ingredients.
- Simmer granulated sugar, water, and salt in a medium saucepan over medium-high heat. Track the temperature of this mixture by attaching a candy thermometer to the side of the pan or using a candy thermometer spatula.
- Cook this mixture, stirring occasionally until it reaches 225 degrees F. When it reaches this temperature, add in light corn syrup immediately then continue cooking and stirring the mixture.
- Remove the pan from the heat once this sugar mixture reaches 238 degrees F.
- Turn the stand mixer on low speed and while it’s running carefully pour the sugar mixture down the side of the bowl into the bloomed gelatin mixture.
- Increase the speed of the mixture once all of the sugar syrup has been added to the bowl of the mixer. Whip the marshmallow mixture until it becomes very thick, fluffy, and glossy. Next, add in the vanilla extract and whip the marshmallow mixture again.
- Spread this marshmallow cream out onto the brownies as evenly as possible. Afterward, allow the pan of marshmallow-covered brownies to sit before cutting into them.
How To Cut Chocolate Brownies With Marshmallow
- Heat a large chef knife under hot water and then wipe it dry.
- Spray the chef knife with nonstick spray and then wipe it off, leaving just a thin coating.
- Make one cut into the brownies and then pull the knife back out (NOT UP!). Repeat heating and oiling the knife between each slice.
- Slice the brownies in half across and then lengthwise. Afterward, cut each quarter of the brownies into six even squares.
- Gently pull the brownie squares away from each other just slightly so that they aren’t touching each other.
- Toast the top of the marshmallows using a kitchen torch. Enjoy!
- For a crust with the best results, I recommend using storebought graham cracker crumbs instead of making your own by crushing graham crackers.
- Lining your pan with parchment paper and then lightly spraying it is key to removing this batch of brownies from the pan flawlessly. Make sure to also lightly coat the sides of the pan with nonstick spray to prevent the marshmallow from accidentally sticking later on.
- For the perfect crust to brownie to marshmallow ratio I found that using a 9×13-inch pan works best for this recipe.
- Thicker chocolate bars are preferred for the brownie batter; however, thinner chocolate, such as Hershey bars or Ghirardelli, can be used if you’d like. You can also use prepackaged chocolate chunks, milk chocolate chips, or semi-sweet chocolate chips.
- Trust the gelatin and marshmallow process! When the bloomed gelatin and hot sugar mixture are whipped together it smells awful, but this is normal, and I promise the marshmallow topping will taste amazing!
- Be careful not to overwhip the marshmallow mixture since overwhipped marshmallow is harder to spread out. Instead, look for the marshmallow mixture to be glossy and to hold a soft peak for a few seconds before it leans and settles back into itself as this is a sign it’s at the perfect consistency.
How To Store S’mores Flavor Brownies
Transfer the S’mores Brownie slices into an airtight container, making sure to leave a little room between each slice so that they don’t stick together. Since these yummy treats have a marshmallow topping, I also don’t suggest double layering them in the container for storage since they’d become squished.
Store the S’mores Brownies at room temperature to enjoy for 2 to 3 days.
How To Freeze Marshmallow Brownies
To freeze Homemade Marshmallow Brownies first cut them according to the recommended instructions. Then place them spaced out on a parchment-lined baking sheet and transfer them to the freezer to flash freeze for about an hour.
Once they’re frozen, remove them from the freezer and wrap them first in plastic wrap and then again in aluminum foil. Afterward, transfer the double-wrapped brownies into a Ziploc freezer back and place them back in the freezer to store for up to 3 months.
Thaw the Marshmallow Brownies at room temperature, then enjoy!
More Gourmet Brownie Recipes
- Cosmic Brownies – A nostalgic treat from the 90s with the option for dye-free candies!
- Peanut Butter Crunch Brownies – Peanut butter and chocolate are an elite dessert combination!
- No Bake Cookie Brownies – Two desserts made into one delicious treat!
- Buckeye Brownies – An easy three-layered brownie that preps in just 15 minutes!
- Texas Sheet Cake Brownies – The perfect dessert to feed a large crowd!
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S’mores Brownies
Ingredients
Graham Cracker Crust
- 2½ cups graham cracker crumbs 290g, use storebought for best results
- 16 tablespoons salted butter 227g, melted
- ⅓ cup granulated sugar 70g
- ¼ teaspoon salt
Brownie Batter
- 1 cup salted butter 227g, I use Kirkland Grass-fed
- 2½ cups granulated sugar 500g, I use Domino
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 5 large eggs I use Vital Farms
- 1 cup all-purpose flour 130g, I use King Arthur
- ¾ cup + 1 tablespoon unsweetened cocoa powder 80g, I use Ghirardelli
- 2 tablespoons milk powder 10g
- ¾ teaspoon salt
- 8 ounces chocolate bar I like using half a Trader Joe's Pound of Chocolate bar, milk or dark is fine
Marshmallow Creme Topping
- 2 envelopes unflavored gelatin
- ⅔ cup water 156ml
- 2 cups granulated sugar 400g
- ½ cup water 118ml
- ¼ teaspoon salt
- ½ cup light corn syrup
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F and line a metal 9×13-inch cake pan with parchment paper. Make sure some of the parchment is over the edge of the pan for easy removal. This may require two sheets, one going in each direction – make sure the one that goes across the shorter distance is under the one that goes along the full length of the pan.
- Lightly coat the sides of the prepared pan with nonstick spray or oil; this helps prevent the marshmallow from sticking later on.
Crust
- Melt 16 tablespoons salted butter in a medium bowl, then stir in 2½ cups graham cracker crumbs, ⅓ cup granulated sugar, and ¼ teaspoon salt and combine until the crumbs are fully moistened.
- Spread the crust mixture out in he prepared pan and use your hands or the bottom of a glass to press the mixture into the bottom to make an even layer.
Brownies
- Melt 1 cup salted butter in a heavy-bottomed saucepan over low heat. Add 2½ cups granulated sugar and stir until smooth, the butter and sugar have started emulsifying, and no butter is separated from the sugar. Remove from heat and let the mixture cool for 5 minutes, stirring often to release heat.
- Add 2 tablespoons canola oil and 1 tablespoon vanilla extract to the butter and sugar and mix them in with a rubber spatula until fully combined and there's no separation between the ingredients (no oil resting on top).
- Beat in 5 large eggs one at a time, beating with the spatula or a fork after each one. Mix until fully incorporated.
- Sift 1 cup all-purpose flour, ¾ cup + 1 tablespoon unsweetened cocoa powder, 2 tablespoons milk powder, and ¾ teaspoon salt into the butter and sugar mixture, stirring gently with a rubber spatula just until the dry streaks are gone. You can also sift into a bowl first, which is easier if measuring with weighted grams, and then just add them to the pot.
- Fold the 8 ounces chocolate bar into the batter.
- Pour the brownie batter into the prepared baking pan and bake for 28 to 33 minutes.
Marshmallow Topping
- Whisk together 2 envelopes unflavored gelatin and ⅔ cup water in the bowl of a stand mixer. Let the gelatin sit to bloom while you prepare the rest of the ingredients.
- In a medium saucepan, combine 2 cups granulated sugar, ½ cup water, and ¼ teaspoon salt and bring to a simmer over medium-high heat. Attach a candy thermometer to the side or use a candy thermometer spatula (I love mine).
- Continue to cook, stirring occasionally, until the temperature reaches 225°F; which should take about 5 to 6 minutes. Once the mixture reaches this temperature, immediately add ½ cup light corn syrup; this will drop the temperature, but it will rise back up quickly.
- Continue to cook, stirring constantly, until the temperature reaches 238°F, about 2 to 3 minutes more. Once the mixture reaches this temperature, immediately remove the pan from heat.
- Turn the stand mixer on low speed (stir setting); while running, slowly pour the sugar mixture down the side of the bowl into the gelatin mixture. This is going to smell awful, like a wet dog, but I promise it tastes amazing – some serious chemical reaction magic happens here.
- Once you have added all the sugar syrup, increase speed to medium (6 on a KitchenAid mixer) for about 1 to 2 minutes, then to high (10 speed) and whip until the mixture becomes very thick, fluffy, and glossy, about 6 to 7 minutes. Add the 1 tablespoon vanilla extract and whip for 30 additional seconds.
- The marshmallow topping is done when it slowly falls back into the bowl from the whisk. After a few minutes, what's left on the whisk should start to firm up and have a firmer/airier marshmallow texture.
- Spread marshmallow cream out on the brownies so it’s relatively level.
- Let sit for 4 hours before cutting.
Cutting Brownies
- Cutting these brownies is a bit of a process to get them just right. Begin by heating a large chef knife under hot water and wipe it dry. Then spray with nonstick spray and wipe off so it's just a thin coating. You could also dip a paper towel in oil and wipe it on.
- Make one slice in the brownies, then pull to slide the knife back out (NOT UP), and repeat heating and oiling the knife between each slice. This allows the knife to slice through the marshmallow and brownies cleanly.
- I like to slice the brownies in half across; then lengthwise. Next, I cut each quarter of the brownie into 6 even squares.
- Pull the brownie squares away from each other slightly so they aren't touching, then use a kitchen torch to toast the top of the marshmallow. If you toast them while they are touching, the marshmallow melts back together, which makes it a little messy to pull them apart for serving.
Video
Notes
- Thicker chocolate bars are preferred for this recipe, so you have big chunks about the size of a penny. However, thinner baking chocolate, like Ghirardelli, can be used, as well as prepackaged chocolate chunks (although these usually tend to have additional ingredients added, which can impact the flavor).
- dark or semi-sweet chocolate bars may also be used.
Nutrition
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