Homemade S’mores Brownies Recipe tastes like a campfire and a fudge shop had a very delicious meeting, and it works perfectly for busy chocolate lovers who want a big payoff in about an hour. You get gooey marshmallows, buttery graham crackers, and rich brownies in one pan that feels fancy but stays weeknight-friendly. I first baked these after a long day, ate one straight from the pan, and instantly decided dishes could wait.

Why You Should Try This Homemade S’mores Brownies Recipe

You get every part of a classic s’more in one neat square, without chasing marshmallows that fall into the fire. The brownies bake up fudgy, the graham cracker crust stays buttery and crisp, and the marshmallows toast on top like you roasted them over real flames.

This Homemade S’mores Brownies Recipe also works beautifully for parties, potlucks, or bake sales. You slice it in the pan, pack it up, and watch the plate empty faster than you can say “who took the corner piece?”

“These Homemade S’mores Brownies tasted like a campfire dessert upgrade and disappeared from the dessert table in minutes ★★★★★”

Ingredients You’ll Need

For the graham cracker crust

1 ½ cups graham cracker crumbs
- Use about 10–12 full sheets; you can crush them in a zip-top bag with a rolling pin.
- You can swap in digestive biscuits or vanilla wafers if you run out of graham crackers.
6 tablespoons unsalted butter, melted
- Salted butter also works; just reduce added salt later by a pinch.
2 tablespoons granulated sugar
Pinch of fine sea salt

For the fudgy brownie layer

1 cup (2 sticks) unsalted butter, cut into chunks
8 ounces semi-sweet chocolate, chopped
- Use chocolate chips or a baking bar; I like Ghirardelli or Guittard for consistent melt.
1 ½ cups granulated sugar
½ cup packed light brown sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup all-purpose flour, spooned and leveled
¼ cup unsweetened cocoa powder
- Dutch-process cocoa gives a deeper flavor, but natural cocoa also works.
½ teaspoon fine sea salt
½ teaspoon baking powder

For the s’mores topping

1 ½–2 cups mini marshmallows
- Mini marshmallows melt and toast more evenly than large ones.
3–4 full graham cracker sheets, broken into small pieces
½ cup semi-sweet chocolate chips or chunks

Optional mix-ins

Extra ½ cup chocolate chips folded into the brownie batter for extra gooey texture
½ cup chopped toasted nuts if you like a little crunch

Equipment list

9×13 inch metal baking pan
- Metal pans bake more evenly than glass and give better edges.
Parchment paper
Medium saucepan or heatproof bowl and pot for a double boiler
Whisk and rubber spatula
Measuring cups and spoons
Large mixing bowl
Knife or offset spatula for spreading
Wire cooling rack

Tips & Tricks

Line the pan with parchment and leave an overhang so you lift the brownies out easily for clean slicing.
Press the graham cracker crust firmly with the bottom of a measuring cup so it bakes into a solid base that does not crumble.
Melt the butter and chocolate gently over low heat or in short microwave bursts so the chocolate stays smooth and glossy.
Let the melted chocolate mixture cool slightly before you add the eggs so you avoid scrambled egg bits.
Whisk the eggs and sugars until they look thick and slightly lighter in color to build a shiny, fudgy texture.
Fold the dry ingredients gently into the batter and stop as soon as you see no dry streaks to keep the brownies tender.
Bake the brownies until the edges look set and a toothpick comes out with a few moist crumbs, not wet batter.
Add the marshmallows near the end of baking so they toast on top instead of melting completely into the batter.
If you want extra toasty marshmallows, switch the oven to broil for 30–60 seconds and watch closely so they do not burn.
Cool the brownies almost completely before slicing so the layers stay defined and the marshmallow topping does not slide.

How to Make Homemade S’mores Brownies Recipe

Step 1: Prep the pan and oven

Preheat your oven to 350°F (175°C). Line a 9×13 inch metal pan with parchment paper, leaving a bit of overhang on the long sides. Lightly grease the parchment and sides of the pan with butter or nonstick spray.

Step 2: Make the graham cracker crust

Stir the graham cracker crumbs, sugar, and salt together in a medium bowl. Pour in the melted butter and mix until the crumbs look evenly moistened and clump when you squeeze them. Press the mixture firmly into the bottom of the prepared pan in an even layer.

Slide the crust into the oven and bake it for about 8 minutes until it looks lightly golden and smells toasty. Set the pan on a cooling rack while you mix the brownie batter. Keep the oven at 350°F.

Step 3: Melt the butter and chocolate

Place the butter and chopped semi-sweet chocolate in a medium saucepan. Set the pan over low heat and stir often until the mixture looks smooth and glossy. Remove from heat and let it cool for about 5 minutes so it does not feel scorching hot.

If you use a microwave, place the butter and chocolate in a heatproof bowl. Microwave in 20–30 second bursts, stirring after each, until the mixture melts and looks smooth. Set aside to cool slightly.

Step 4: Mix the sugars and eggs

In a large mixing bowl, whisk the granulated sugar, brown sugar, and eggs together. Whisk for 1–2 minutes until the mixture looks thick and slightly lighter in color. Add the vanilla extract and whisk again to combine.

Pour the slightly cooled chocolate mixture into the egg mixture in a slow stream while you whisk. Keep whisking until everything looks smooth and uniform. Scrape down the sides of the bowl with a spatula.

Step 5: Add dry ingredients

In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Add this dry mixture to the wet mixture. Use a rubber spatula to fold gently until no dry streaks remain.

If you want extra chocolate chips or nuts in the brownies, fold them in now. Spread the brownie batter evenly over the baked graham cracker crust. Smooth the top with a spatula so it bakes evenly.

Step 6: Bake the brownie layer

Place the pan in the oven and bake for 20–22 minutes. You want the brownies to look mostly set around the edges but still slightly soft in the center. You will bake them a bit more with the topping, so do not overbake at this stage.

Check with a toothpick near the center; it should come out with moist crumbs, not wet batter. Once it looks close to done, pull the pan out and set it on the rack while you add the topping. Keep the oven at 350°F.

Step 7: Add the s’mores topping

Scatter the mini marshmallows evenly over the hot brownie surface. Sprinkle the graham cracker pieces and chocolate chips over the marshmallows. Gently press everything down just a bit so it sticks to the surface.

Return the pan to the oven and bake for another 5–8 minutes. Watch until the marshmallows puff and turn light golden on top. If you like a deeper toast, switch the oven to broil for 30–60 seconds and keep your eyes on it the entire time.

Step 8: Cool and slice

Remove the pan from the oven and place it on a wire rack. Let the Homemade S’mores Brownies cool at least 45–60 minutes so the marshmallow topping sets and the layers firm up. Use the parchment overhang to lift the whole slab out of the pan.

Use a sharp knife and wipe the blade between cuts for clean slices. If the marshmallows stick, lightly oil the knife or run it under warm water and dry it before each cut. Slice into squares or rectangles and serve.

What to Serve with Homemade S’mores Brownies Recipe

Serve these Homemade S’mores Brownies warm or at room temperature with a scoop of vanilla ice cream or chocolate ice cream. A cold glass of milk, oat milk, or chocolate milk pairs perfectly with the rich brownie and gooey marshmallow. You can also serve them with fresh berries or sliced strawberries to cut through the sweetness a bit. If you pack them for a picnic, add some crisp apple slices or a simple fruit salad on the side.

Storage Options

Store cooled brownies in an airtight container at room temperature for up to 2 days; keep parchment between layers so the marshmallows do not stick.
Refrigerate in a tightly sealed container for 4–5 days; let them sit at room temperature for 15–20 minutes before serving so the texture softens.
Freeze individual squares on a baking sheet until firm, then wrap each piece in plastic and place in a freezer bag for up to 2 months.
Reheat single brownies in the microwave for 10–15 seconds or in a 300°F oven for about 5–7 minutes until the chocolate softens and the marshmallow turns gooey again.