S’mores Brownies with a Graham Cracker Crust
With a graham cracker crust, brownie center, and a mini marshmallow topping, these S’mores Brownies are destined to become a favorite treat!
Perfect for summer picnics when there’s no campfire in sight, these S’mores Brownie Bars are as dreamy as they look!!
Why You Must Make
- These brownies have all the delicious components of classic s’mores except in bar form!
- They’re easy to take to picnics and potlucks, and no fire is needed.
- S’mores bars are perfect for summer entertaining
We spent many family vacations camping out west. And when we weren’t camping or hiking, we were picnicking around a roaring campfire. We hit most of the National Parks: Banff, Yellowstone, the Grand Tetons, Rocky Mountain, and the Grand Canyon in either our Plymouth station wagon without a radio or air conditioner or the Big Blue Dodge van. S’mores were always a given when we were dining outdoors.
We’d gather sticks while my dad started the fire. He’d let us whittle the ends with his trusty Swiss Army knife to make our marshmallows easy to pierce. I liked my s’mores charred and gooey all the way through.
But these S’mores Brownies are so much better than their rustic inspiration. Totally irresistible with 3 yummy layers!
- PRO-Tip: Start by lining your baking pan with non-stick foil. The broiled marshmallows get gooey, so this helps minimize the topping sticking to the pan. You can also spray with non-stick cooking spray if you don’t have the foil on hand.
- Mix up the crust ingredients and pat into the bottom of the pan. PRO-Tip: Uuse the flat bottom of my measuring cup to pat down and smooth out the layer. Bake as directed and let cool as you’re making the brownie batter.
- Use an offset spatula to spread on the brownie batter. It will help make a more level layer. Bake as directed.
- Brownies will start giving off an amazing chocolate aroma close to the time they are done. Check to see if the brownies have pulled away from the sides of the pan a bit and the center is set before pulling them out of the oven.
- When the brownies are cool, cover the surface with mini marshmallows. If you want to be extra fancy, you can line them all up so they’re all upright (flat side down) before broiling. But this isn’t necessary. Try to completely cover the brownies.
- Pop in the broiler for a few minutes until the marshmallows are toasted on top. PRO-Tip: Make sure to watch carefully while under the broiler. These s’mores brownie bars can easily go from browned to burnt if you walk away.
Frequently Asked Questions
S’mores, short for some more, debuted in a 1920’s cookbook as a graham cracker sandwich. They were already a popular campfire treat with the Boy Scouts and Girl Scouts at that time. Composed of two layers of graham crackers sandwiched around a toasted marshmallow and a piece of a chocolate bar. The warm marshmallow melted the chocolate making a warm gooey treat!
Use your broiler to toast the marshmallows. Place the marshmallow-topped brownies on this middle rack so they’re not too close to the heating element. Keep the oven door cracked and observe as the marshmallows can go from toasted to burnt or even on fire if you walk away. It should take only a minute or two for the marshmallows to expand and turn golden brown.
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My youngest was home from college when I made these s’mores brownies, and they sure disappeared fast. He has not been impressed with dorm food thus far. I have a feeling this sort of treat does not make their menu. I even sampled a couple; it’s the graham cracker crust that tempts me every time!
- S’mores Cookie Bars
- S’mores Cookies
- S’mores Fudge Bars
- Check out all my Brownie Recipes and Cookie Recipes, too.
For the crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 2 tablespoons sugar
For the brownie layer:
- 8 tablespoons unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 1 1/4 cups sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup flour
For the topping:
- Approximately 2 cups mini marshmallows
- Preheat oven to 350º. Line an 8 x 8-inch pan with non-stick foil (or foil sprayed with Pam). Set aside.
- Combine the graham cracker crumbs, melted butter in a bowl and mix till well combined. Press the crumbs evenly into the bottom of the pan and bake for 7 minutes. Allow crust to cool while making brownie layer.
- Turn the oven temperature up to 400º.
- In the microwave, melt butter and chocolate together. Stir often, till smooth and melted.
- Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, till mixture pulls away from sides of the bowl. Spread batter into prepared pan and bake for 18+ minutes or until brownies pull away from the sides of the pan and middle looks set*.
- Let cool completely, then sprinkle with enough marshmallows to cover the surface of the brownies in one even layer.
- Place pan under the broiler, about 6 inches from element. Watch very carefully and broil for about 2 minutes till marshmallows are toasted. Times may vary with different ovens...so do not leave the broiler unattended.
- Cool and cut with a hot knife to serve.
If using a box brownie mix as substitution, follow baking instructions on the box.
*Note: 18 minutes worked well for my oven, but other testers have needed to bake their brownies longer.
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Serving Size:1 bar
Amount Per Serving: Calories: 278Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gCholesterol: 47mgSodium: 88mgCarbohydrates: 33gFiber: 2gSugar: 23gProtein: 3g