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.)
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 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!
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.
Making s’mores brownies is easy and straightforward.
Preheat oven to 325F and line a 9×13 inch baking pan with parchment paper.
In a large bowl, add cocoa powder and baking soda.
Whisk until combined.
Add melted butter.
Whisk until smooth.
Add espresso (or strong coffee).
Whisk until thick and incorporated.
Add sugar, brown sugar, vanilla, eggs and a pinch of salt.
Stir until shiny and smooth.
Add flour and gently stir until just combined. Don’t over-stir.
Transfer the batter to your prepared pan and bake for 25 minutes.
Take out of the oven (keep oven on) and place marshmallows, graham cracker pieces and chocolate on top.
Broil on low until marshmallows look charred and roasted.
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.
|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|
Yes, you can. While I always recommend from-scratch brownies, boxed brownie mixes are helpful in a pinch.
Just bake as per package instructions, take out to place the s’more toppings, and broil.
I encourage you to give this brownies-from-scratch recipe a try though; you’ll be surprised how easy it is to make as well.
Coffee enhances the chocolate flavor but you can definitely skip it. Substitute with the same amount of water.
You can store leftover brownies in a covered container in the fridge, where they become chewier and fudgier over time. They should keep for up to a week.
You can also freeze them. Wrap tightly with plastic wrap and foil, then place in a freezer-safe container. They should be good for about a month. Thaw before serving.
Dessert mashup recipes
Looking to bake more recipes like this? Check these out:
Fudgy S’mores Brownies
- ¾ cup Dutch processed unsweetened cocoa powder
- ½ tsp baking soda
- ⅔ cup unsalted butter melted and slightly cooled
- ½ cup espresso or strong coffee room temperature
- 1 ½ cups granulated sugar
- ½ cup brown sugar packed
- 2 tsp vanilla extract
- pinch salt
- 2 pcs large eggs room temperature
- 1 ⅓ cups all-purpose flour
- marshmallows any size
- graham crackers broken into pieces
- milk chocolate cut into small pieces
- Preheat oven to 325F. Line a 9×13 baking pan with parchment paper with slight overhang on each side. Set aside.
- In a large bowl, combined cocoa powder and baking soda.
- Whisk in melted butter until smooth.
- Then whisk in espresso until thick and incorporated.
- Add granulated sugar, brown sugar, vanilla, eggs and a pinch of salt. Stir until shiny and smooth.
- Add flour and gently stir until just combined. Don't overstir.
- Transfer the batter to your prepared pan and bake 25 minutes.
- Take out of the oven (keep oven on) and place marshmallows, graham cracker pieces and chocolate on top.
- Broil on low until marshmallows look charred and roasted.
- Let cool in the pan completely before cutting into squares.
- Yield depends on how big or small you slice your brownies. The estimated nutrition information is based on 24 squares.
- If you don’t want to use coffee, substitute with the same amount of water.
- If using jumbo marshmallows like I am, I suggest to slice them crosswise before using.
- I don’t provide info on how many marshmallows, graham crackers or milk chocolate you need because it’s totally up to you! Top your brownies with as little or as many toppings as you want.
- See post for more baking tips, a troubleshooting guide, FAQs and step-by-step photos.
Nutritional information are estimates only.