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S'mores Brownies

S'mores brownies with a golden graham cracker crust, fudgy chocolate brownie layer, and marshmallows broiled to golden, bubbly perfection. Finished with a chocolate drizzle over the entire surface for the classic campfire look.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling 30 minutes
Total Time 1 hour 20 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the graham cracker base
  • 1.5 cup graham cracker crumbs
  • 0.25 cup sugar
  • 5 tbsp butter melted
For the fudgy brownie
  • 1 cup butter melted (2 sticks total)
  • 2 cup granulated sugar
  • 4 large eggs
  • 1.5 tsp vanilla extract
  • 0.75 cup unsweetened cocoa powder
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
For the top
  • 2 cup mini marshmallows
  • 0.5 cup chocolate chips melted for drizzling

Equipment

  • 1 sheet pan

Method
 

Prep and bake the graham cracker base
  1. Preheat oven to 350°F and line a 9x13 pan with parchment paper.
  2. Mix graham cracker crumbs, sugar, and melted butter, then press firmly into the bottom of the pan.
  3. Bake the crust for 6 minutes to set it, then remove from the oven.
Make and bake the fudgy brownie layer
  1. Whisk melted butter and granulated sugar until glossy, then whisk in the eggs and vanilla extract.
  2. Stir in cocoa powder, all-purpose flour, baking powder, and salt until the batter is smooth.
  3. Spread the brownie batter evenly over the baked graham cracker crust.
  4. Bake at 350°F for 22-25 minutes until a toothpick comes out with a few moist crumbs.
Broil marshmallows and finish
  1. Scatter mini marshmallows over the top in an even layer.
  2. Broil on HIGH for 1-3 minutes, watching carefully until marshmallows are golden and bubbly (do not walk away).
  3. Cool for 30 minutes before cutting.
  4. Drizzle melted chocolate over the entire surface, then cut into 16 squares with a buttered knife.

Notes

Pro tip: press the graham crust firmly so it holds together when you slice—if it looks slightly uneven, smooth it with the back of a measuring cup. Store covered at room temperature for 2-3 days or refrigerate up to 5 days. Freeze baked brownies (without fresh marshmallow topping changes) for up to 2 months. For a dietary swap, use a 1:1 gluten-free all-purpose flour blend to make them gluten-free (texture may be slightly less fudgy).