Ultimate S’mores Brownies

There’s something truly magical about the classic s’mores, isn’t there? That perfect trifecta of crunchy graham cracker, gooey marshmallow, and melted chocolate. Now, imagine taking all that campfire bliss and infusing it into a rich, fudgy brownie. That’s exactly what we’re doing today with these incredible smores brownies! This isn’t just another brownie recipe; it’s an easy-to-follow guide to creating a truly decadent dessert, packed with expert tips and a secret ingredient that will elevate your baking game. Get ready to discover how to make the most incredibly rich and gooey s’mores brownies from scratch, complete with practical advice on substitutions and storage, ensuring every bite is pure perfection.

Why You’ll Love This Recipe

I am absolutely convinced that once you try my ultimate smores brownies, they’ll become a staple in your dessert rotation. What makes these stand out from the crowd?

The Secret Espresso Twist: My unique twist for these fudgy brownies is the addition of 1 teaspoon of instant espresso powder to the batter along with the cocoa powder. This isn’t to make them taste like coffee brownies, but to enhance the chocolate flavor!

Scientific Logic for Flavor Potentiation: Espresso powder acts as a natural flavor enhancer for chocolate. It doesn’t add a coffee taste, but through a process called “flavor potentiation,” it deepens and intensifies the inherent chocolate notes, making the fudgy brownie layer extraordinarily rich and complex. It truly makes the chocolate sing, perfectly complementing the sweet marshmallow and graham cracker elements.

Unbeatable Texture and Taste: These smores brownies deliver on every front. You’ll get an extra-fudgy brownie base, a satisfyingly crunchy graham cracker crust, and a crown of gooey, toasted marshmallows and melted chocolate. It’s a harmonious blend of rich, sweet, and perfectly toasted flavors that truly captures the essence of a campfire treat, but in a more decadent, easy-to-make dessert form. They are perfect for family treats, potlucks, or any gathering where you want to impress with a superior take on a classic favorite.

Ingredients Needed

Gathering your ingredients is the first step to creating these irresistible smores brownies. Here’s exactly what you’ll need:

• 5 graham cracker “sheets”
• ½ cup (113 g) unsalted butter
• ½ cup (85 g) semi sweet chocolate chips
• 1 cup (200 g) sugar
• 2 large eggs, room temperature
• ½ cup (40 g) unsweetend or Dutch processed cocoa powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup (60 g) all purpose flour
• 1 – 1½ cups (45 – 68 g) mini marshmallows
• 1 1.55 oz. hershey’s chocolate bar
• 1 graham cracker, roughy crushed

Ingredient Notes & Substitutions

Let’s dive into some specifics to ensure your smores brownies are absolutely perfect, and how you can adapt them if needed.

Cocoa Powder: For these fudgy brownies, I recommend using either unsweetened cocoa powder or Dutch processed cocoa powder. Dutch-processed cocoa powder has been treated with an alkali to reduce its acidity, resulting in a darker color and a milder, less bitter chocolate flavor. Unsweetened natural cocoa powder is more acidic and has a sharper chocolate flavor. Both work beautifully here, but Dutch-processed can contribute to an even richer, smoother chocolate profile.

Chocolate: I’ve opted for semi-sweet chocolate chips in this recipe for a balanced sweetness that pairs wonderfully with the other s’mores elements. However, you can certainly experiment! For a sweeter bite, use milk chocolate, or for a more intense chocolate experience, dark chocolate chips would also be delicious. The Hershey’s chocolate bar for topping is classic for that authentic s’mores flavor.

Eggs & Butter: It’s crucial that your large eggs and unsalted butter are at room temperature ingredients. This allows them to emulsify more evenly with the other ingredients, leading to a smoother batter and ultimately, a more consistent and fudgier brownie texture.

Crackers: While graham crackers are traditional for smores brownies, don’t hesitate to get creative! I’ve had fantastic results using crushed Ritz crackers for the crust. The salty-sweet combination adds an intriguing depth of flavor that many find irresistible.

Sugar: I use classic granulated sugar, but if you’re looking for a refined sugar-free alternative, maple sugar can be a wonderful substitute. It will impart a subtle maple note that complements the chocolate beautifully.

Gluten-Free Option: Making gluten-free brownies is a breeze! Simply swap out the all-purpose flour for a 1-to-1 gluten-free flour blend (such as Bob’s Red Mill or King Arthur’s), maintaining the same 60g by weight. The rest of the recipe remains unchanged.

Marshmallows: While mini marshmallows create those lovely distinct pockets of gooey goodness, you can also use marshmallow fluff (approximately 13-14 oz.) for a smoother, continuous layer. If using fluff, spread it over the brownies after the initial bake, then use a kitchen blowtorch to toast it to golden perfection just before serving, rather than baking it in the oven.

How to Make S’mores Brownies

Let’s get baking! Follow these steps closely to achieve the most irresistible smores brownies you’ve ever tasted.

Prepare the Pan and Crust

1. Preheat your oven to 350 F (177 C). For the best results and even heat distribution, I always recommend an 8×8 metal pan. If you’re using glass bakeware, consider adjusting your oven temperature down to 325 F (163 C) to prevent overbaking the edges.
2. Line your 8×8 pan with parchment paper, leaving an overhang on two sides. This is a game-changer for easy removal and clean slicing later.
3. Layer the bottom of the pan with the graham cracker sheets. Break some of the crackers as needed to fit any gaps and create a solid, crunchy base for your brownies.

Melt Chocolate & Butter

4. In a microwave-safe mixing bowl, combine the unsalted butter and semi-sweet chocolate chips. Heat this mixture in 30-second increments, stirring well after each, until the butter and chocolate are fully melted and smoothly combined. It should be glossy and homogenous.
5. Gently mix in the granulated sugar, just enough to barely combine it with the melted chocolate and butter. Return the mixing bowl to the microwave and heat for 1 more minute. This extra heating helps dissolve the sugar, contributing to a fudgier texture and shiny crust.
6. Now, mix the sugar fully into the melted butter and chocolate. Allow the mixture to sit for about 5 minutes if it’s too hot, cooling it to a warm, rather than scorching, temperature. This prevents the eggs from scrambling.

Whisk the Brownie Batter

7. This next step is crucial for achieving that signature fudgy texture and a beautiful, crackly top. Vigorously stir in the room temperature eggs for one full minute. As you whisk, you’re not just combining; you’re incorporating air into the mixture (aeration for a shiny crust) and creating a stable emulsion between the fat and liquid components (emulsification for fudginess). The batter should become smooth and thick, falling like a ribbon when you lift your whisk from the bowl.
8. Whisk in the vanilla extract, unsweetened or Dutch processed cocoa powder, and salt until the mixture is smooth and glossy. And here’s where our secret twist comes in: be sure to also add 1 teaspoon of instant espresso powder along with the cocoa powder. Remember, this will deepen the chocolate flavor beautifully without adding any coffee taste!
9. Finally, whisk in the all-purpose flour just until it is well combined. Be careful not to overmix the flour, as this can develop the gluten and lead to cakey brownies rather than the desired fudgy texture.

Bake and Top

10. Evenly scoop the rich brownie batter into your prepared pan, spreading it smoothly over the graham cracker crust using a flexible spatula.
11. Bake for about 25 minutes. The brownies will still be quite soft in the center; this is perfectly normal. Carefully remove the mostly baked brownies from the oven. This initial bake sets the base.
12. Now it’s time to create the iconic s’mores topping! Evenly distribute the mini marshmallows over the warm brownies, followed by the roughly crushed graham cracker, and finally, pieces of the Hershey’s chocolate bar.
13. Return the s’mores-topped brownies to the oven for an additional 8-10 minutes. Keep a close eye on them during this stage; you want the marshmallows to be beautifully golden brown and gooey, not burnt. The chocolate should be nicely melted.

Cool and Serve

14. This is perhaps the hardest, but most important, step for perfect results: allow the brownies to cool completely in the pan for at least 1 hour. This cooling time is critical for the brownies to set properly, preventing them from crumbling when cut and ensuring that dense, fudgy texture.
15. Once cooled, use the parchment paper overhang to lift the entire slab of brownies from the pan onto a cutting board or serving board. Cut into desired squares using a sharp knife, wiping it clean between cuts for the neatest slices, especially with that sticky marshmallow topping. Enjoy your ultimate smores brownies!

Perfecting Your S’mores Brownies: Troubleshooting Common Issues

Even seasoned bakers encounter hiccups. Here’s how to troubleshoot common issues to ensure your smores brownies turn out perfectly every time.

Dry or Cakey Brownies

If your brownies are turning out dry or cakey instead of wonderfully fudgy, several factors could be at play. The most common culprits are overmixing the flour, which develops gluten and creates a cake-like texture; overbaking, which removes too much moisture; or incorrect oven temperature. Using glass bakeware without adjusting the temperature (glass retains heat more) can also contribute to this. To prevent this, mix the flour just until combined, watch your bake time closely, and always use a metal pan if possible, or reduce the oven temperature by 25°F for glass.

Burnt Marshmallow Topping

Nobody wants charred marshmallows! This usually happens if the oven is too hot during the final bake, or if the brownies are left in for too long after adding the toppings. Keep a vigilant eye on the brownies during the last 8-10 minutes. If your marshmallows are browning too quickly, consider slightly lowering the temperature or shortening the bake time. If you opt for marshmallow fluff, using a kitchen blowtorch after baking offers the most controlled way to achieve that perfectly golden, toasted marshmallow.

Brownies Not Fudgy Enough

The key to truly fudgy brownies lies in the proper fat, sugar, and egg ratio, combined with the right mixing technique. Ensure your ingredients are at room temperature ingredients, and remember the step to vigorously stir the eggs for one minute. This aeration and emulsification are crucial for that dense, chewy texture. Also, reiterate avoiding overmixing flour, as excess gluten development will make your brownies more cakey than fudgy.

Brownies Crumble When Cut

This is a very common issue that’s almost always due to impatience! The single most important factor for clean, neat slices and a well-set, fudgy texture is the cooling time. You absolutely must allow the brownies to cool in the pan for at least 1 hour. During this time, they continue to set and firm up. Cutting them too soon means they’re still warm and fragile, leading to crumbles and messy edges.

Pro Tips & Troubleshooting

My kitchen wisdom for ensuring your smores brownies are nothing short of spectacular.

Pro Tips

• Room Temperature Ingredients: Always bring cold ingredients like eggs and butter to room temperature before mixing. This ensures a smoother batter and contributes significantly to a fudgier final texture.
• Choose Your Pan Wisely: An 8×8 metal pan is ideal for even heat distribution. If you must use glass bakeware, reduce your oven temperature to 325 F (163 C) to prevent the edges from overbaking.
• Parchment Paper is Your Friend: Line your pan with parchment paper, leaving an overhang on two sides. This makes lifting the cooled brownies out effortless and allows for super clean cuts.
• Cool Completely: The most crucial tip! Resist the urge to cut warm brownies. A full 1 hour cooling time in the pan is essential for the brownies to set up properly, ensuring a dense, fudgy texture and preventing crumbling when cutting brownies.
• For Clean Cuts: Use a sharp knife. For the stickiest marshmallow topping, wipe your knife clean with a damp cloth or warm water between each slice.
• Don’t Skip the Espresso Powder: Remember to add that 1 teaspoon of instant espresso powder with your cocoa. It’s a secret weapon for deeply amplified chocolate flavor.

Common Mistakes to Avoid

• Not Cooling Brownies: Cutting your brownies before they’ve cooled completely will result in a crumbly mess. Patience is key for that perfect fudgy texture and clean slices.
• Incorrect Bakeware Use: Using glass bakeware without adjusting the oven temperature can lead to `overbaking` or unevenly cooked brownies due to glass retaining more heat. Stick to metal or adjust accordingly.
• Overmixing Flour: Be mindful when adding the flour. Overmixing the flour develops gluten, which is the enemy of fudgy brownies and will lead to a cakey brownies texture. Mix just until combined.
• Undermixing Eggs: That vigorous one-minute stir for the eggs isn’t just a suggestion! Undermixing the eggs can lead to less emulsification, resulting in a less fudgy brownie and a duller crust.

Serving & Storage

Serving Ideas

These smores brownies are a dessert masterpiece all on their own, but why stop there? I love serving them warm or at room temperature. For an extra special treat, consider a scoop of vanilla ice cream on the side, allowing it to slowly melt into the warm brownie. A drizzle of extra chocolate sauce, a sprinkle of flaky sea salt for that irresistible sweet and salty contrast, or even a dollop of whipped cream can take them to the next level. They are truly perfect for a dessert table centerpiece, potlucks, or simply as a special homemade indulgence after a meal. Pair them with a warm coffee or hot chocolate for the ultimate cozy experience!

Storage and Make-Ahead

Proper storage ensures your delicious smores brownies stay fresh and delightful for as long as possible.

Ambient Storage: For short-term enjoyment, store your brownies at room temperature in an airtight container for 2-3 days. This prevents them from drying out and keeps the texture perfectly fudgy.

Refrigeration: While not strictly necessary for brownies without delicate fillings like cream cheese, you can refrigerate them in an airtight container for up to a week. The texture will firm up a bit, but they’ll still be delicious.

Freezing Instructions: These smores brownies freeze beautifully, making them excellent for make-ahead dessert recipes. To freeze, first let them cool completely. Cut them into individual squares. Wrap each square tightly in parchment paper, then again in aluminum foil. Place the wrapped brownies into a freezer-safe bag or airtight container. They will keep well in the freezer for up to 3 months, ensuring you always have a sweet treat on hand!

Reheating Instructions: To regain that delicious gooeyness, you can reheat cooled brownies. From room temperature, microwave individual squares for 10-20 seconds. If reheating from refrigerated or frozen, preheat your oven to 300°F (150°C). Place the brownies (unwrap if frozen) on a baking sheet and heat for 5-10 minutes, or until the chocolate is melty and the marshmallows are soft and warm. Microwaving also works for frozen brownies; simply microwave for 30-60 seconds, or until warmed through and the gooey marshmallows return.

Conclusion

And there you have it – the recipe for truly spectacular smores brownies! With a perfectly balanced graham cracker crust, intensely fudgy brownies (amplified by our secret espresso powder!), and a crown of gooey marshmallows and melted chocolate, this recipe delivers on every promise. It’s a sweet symphony of textures and flavors that will transport you straight to a cozy campfire. This easy recipe is designed for success, whether you’re a seasoned baker or just starting your dessert journey.

I encourage you to give these a try, experiment with delightful variations like marshmallow fluff or Ritz crackers, and share your delicious creations! And if you’re craving more chocolatey goodness, be sure to explore other wonderful dessert recipes right here on my blog. Happy baking!

FAQ

What are S’mores Brownies?

S’mores brownies are a delicious twist on the traditional campfire treat, combining the classic layers of crunchy graham cracker, a rich and fudgy brownie base (in my recipe, enhanced with a hint of espresso!), and a topping of toasted marshmallows and melted chocolate. It’s a decadent, portable version of a beloved classic.

What type of chocolate is best for S’mores Brownies?

I recommend using semi-sweet chocolate chips for the brownie batter to achieve a balanced sweetness. For the topping, a classic Hershey’s chocolate bar broken into pieces really captures that authentic s’mores flavor. You can use milk chocolate for a sweeter brownie or dark chocolate for a more intense, less sweet chocolate profile, depending on your preference.

Can I use a box brownie mix or marshmallow fluff for S’mores Brownies?

Absolutely! If you’re short on time, you can certainly adapt a box brownie mix. Just prepare the mix according to package directions, pour it over the graham cracker crust, and adjust the initial bake time as needed before adding the toppings. For marshmallows, yes, marshmallow fluff (13-14 oz) can be used instead of mini marshmallows. Spread it over the partially baked brownies, then use a kitchen blowtorch to toast it to a golden brown before serving.

How do I store S’mores Brownies and can they be frozen?

Store your smores brownies in an airtight container at room temperature for 2-3 days for optimal freshness. Yes, they can be frozen! Cool them completely, cut into squares, then wrap each piece tightly in parchment paper and foil. Place them in a freezer-safe bag or container, and they’ll keep for up to 3 months. Reheat briefly in the microwave or oven for gooey goodness.

What are the best tips for baking fudgy S’mores Brownies?

For the fudgiest smores brownies, ensure your room temperature ingredients are truly at room temperature. Vigorously stir the eggs for a full minute to create aeration and emulsification, which are key for a shiny crust and fudgy texture. Most importantly, allow for a full cooling time of at least 1 hour in the pan before attempting to cut them.

Can this S’mores Brownie recipe be made in different pan sizes?

This recipe is optimized for an 8×8 metal pan. If you use a different size, you may need to adjust the baking time. A larger pan will result in thinner brownies requiring less bake time, while a smaller pan will yield thicker brownies needing more time. If using glass bakeware, remember to reduce your oven temperature by 25°F as glass retains heat more efficiently.

Why is it important to cool brownies completely before cutting?

Cooling time is crucial because it allows the brownies to finish setting. When hot, brownies are fragile and prone to crumbling. Letting them cool completely ensures they firm up, leading to a denser, fudgier texture and allowing for clean, neat slices without tearing.

How do I cut sticky brownies cleanly?

To cut sticky brownies cleanly, especially with that gooey marshmallow topping, use a very sharp knife. For the neatest slices, wipe your knife clean with a damp cloth or warm water between each cut. This prevents the sticky marshmallow and chocolate from dragging and creating messy edges.