Fudgy S’mores Brownies

S’mores brownies are the dessert mashup of your childhood dreams. Chocolatey, fudgy brownies with your favorite campfire treat. Easy to make, fun to eat, always a hit with kids and kids at heart.

(Love marshmallows? Try marshmallow ice cream! Creamy, dreamy and so easy to make. And if you really love s’mores like I do, you can start the day with s’mores pancakes and a s’mores latte!)

I love making brownies (have we met? LOL) and I have brownie recipes for just about every brownie craving you have.

• Cheesecake brownies — try my salted caramel cream cheese brownies
• Caramel brownies — my dulce de leche brownies do not disappoint!
• For good old fashioned double chocolate brownies — my walnut brownies have chocolate chips in every single bite
• If you’re feeling adventurous — matcha brownies and ube brownies are the answer

So it was only a matter of time before these s’mores brownie recipe happened. And wow, I hoped it happened sooner!

Let’s bake.

Why this recipe works

Brownies are some of the easiest things to bake and these s’mores brownies are no exception. Plus:

• They’re easy to customize. Want more marshmallows? Add more! Want to make a rocky road version? Simply add your favorite nuts to the batter.

• You can make them ahead. You can make these brownies up to a month ahead, freeze and just thaw when the s’mores craving hits.

• The recipe has been tried and tested many times. I’ve been very busy making batches and batches of s’mores brownies to ensure you can successfully bake them every time too! See below for lots of baking tips, a troubleshooting guide and FAQs.

And if you love s’mores as much as I do, these s’mores pancakes are a great way to start the day!

How to make

Ingredients and baking tools

• Cocoa powder — I always use Dutch process unsweetened cocoa powder (that’s the reason why my brownies always come out darker). If you only have natural unsweetened cocoa powder, according to  King Arthur Flour, you can use that in a pinch without making any adjustments to a recipe.

• Coffee — coffee enhances the chocolate flavor in brownies but if you’re serving them to kids or people who can’t take caffeine, you can use decaf or substitute with the same amount of lukewarm water.

• Marshmallows — we always have large or jumbo marshmallows on hand because they’re perfect for s’mores so that’s what I use for these brownies (I slice the marshmallows in half, crosswise). However, you can use regular, mini or miniature marshmallows.

• Hershey’s chocolate — we’ve always made s’mores with Hershey’s Milk Chocolate so that’s what I use here. However, you can absolutely use your favorite milk chocolate.

As for baking tools, you’ll need a 9×13 inch baking pan. We’re mixing the brownie batter by hand.

Have extra graham crackers? Make this best graham cracker toffee!

And if you prefer to bake with marshmallow fluff or cream, try this chocolate snack cake with marshmallow filling or no bake s’mores pie.

Have extra marshmallows? Make rocky road cookies or gourmet s’mores!

Step-by-step instructions

Making s’mores brownies is easy and straightforward.

Preheat oven to 325F and line a 9×13 inch baking pan with parchment paper.

Take out of oven and allow to cool in the pan completely before cutting into squares.

Expert baking tips

I find brownie recipes less finicky than cookies and way easier to make than cakes. They’re easy and simple and I love making them!

Here are more tips to make baking brownies even easier.

• Use room temperature ingredients — they’re easier to incorporate and helps you avoid over-mixing the batter.

• Measure ingredients correctly — this is especially important with flour. I always use a kitchen scale to weigh my flour, instead of scooping with a cup.

• Don’t over-mix the batter — over-mixing results to dry, crumbly brownies.

• Bake at the correct temperature — all ovens are different so it helps to use an oven thermometer to make sure you’re always baking at the correct temperature.

• Chill before slicing — if you want nice, clean, neat slices, cut your brownies when they’re completely cool. Personally, I chill them in the fridge for a few hours to make slicing easier.

The key to fudgy brownies

Nothing worse than a cakey brownie, right? And in my experience, these are key to making them properly chewy and fudgy.

• Brown sugar. I’ve found that brown sugar helps create that sticky, fudgy texture.

• Bake time. Remember that it’s better to under-bake than over-bake brownies. Use the baking time in this recipe (or any brownie recipe) as a guide then start testing your brownies about 10 minutes before the end, or just when they start pulling away from the sides of your pan. The tester or toothpick you insert in the center must not come out clean. What you want are bits of crumbs (not wet batter) sticking to it. The brownies will continue to cook as they cool.

• Chill time. Brownies are great out of the oven but I’ve found that they become extra fudgy and chewy after a day in the fridge. We love to eat brownies chilled and it’s easier to slice them neatly too.

Troubleshooting guide

Issue	Possible Cause	Easy Solution
Marshmallows didn’t brown	Not enough broiling time	Broil some more but watch carefully so they don’t burn. Alternatively, you can use a blow torch for that fresh-off-the-fire look!
Brownies are cakey	Too much flour	Best to measure your ingredients using a kitchen scale when baking, especially when adding flour
	Over-mixing batter	Mix just until incorporated. Also best to stir by hand
	Over-baking	It’s always better to under-bake than over-bake brownies as they will continue to cook in the pan as they cool
Brownies are dry and tough	Over-baking	See above

Recipe FAQs

Dessert mashup recipes

Looking to bake more recipes like this? Check these out:

Happy baking!

Did you make brownie s’mores? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!

You can also find me on Pinterest, Twitter and YouTube.