S’mores Brownies have a graham cracker base, toasted marshmallows, and melted chocolate. They also include a layer of rich, chewy brownie for extra goodness!
Who doesn’t love s’mores?! If you can’t get enough, try my S’mores Pie, S’mores Cracker Toffee, or one of these 50+ S’mores Recipes!
Why You’ll Love These Smores Brownies
I love a good over-the-top brownie recipe because they’re always sure to impress. I mean, classic brownies are great, but French Silk Brownies, German Chocolate Brownies, and S’mores Brownies are even better!
If you truly want to make your family and friends ooh and ahh, bake up a batch of these s’mores brownies. These start with a graham cracker crust, then bake a layer of rich, fudgy brownie over the crust.
Toasted marshmallow and melted Hershey bars top them!
Here’s why you’ll love this recipe for s’mores brownies:
- Made with the classic s’mores combo of graham cracker, chocolate, and marshmallow. This personal-sized treat does not need a campfire to enjoy!
- Guaranteed to wow everyone! No one can resist a pan of rich, gooey s’mores brownies.
- Just a few steps, but so easy to make.
I used my favorite brownie bite recipe for the base of today’s recipe. Testing this in a baking pan resulted in delicious, but quite ugly brownies. My family much prefered the ratios of crust, brownie, and marshmallows on top!
But if you love gooey brownies, try my marshmallow brownie recipe.
Important Ingredient Notes
- Graham cracker crumbs – You’ll need the crumbs from 9 full-size crackers. I find it’s easiest to form the crumbs in a food processor.
- Unsalted butter – You’ll need butter for the crust and the brownie layer. Unsalted butter puts you in control of the flavor of the recipe by adding your own salt.
- Semi-sweet chocolate chips – This forms the rich chocolate base for the s’mores brownie batter.
- Granulated sugar- adds the perfect sweetness to the brownies.
- Eggs – Let these come to room temperature; they’ll mix more smoothly into the rest of the batter.
- All-purpose flour – Lightly spoon this into the measuring cup rather than scooping it.
- Vanilla extract- use pure vanilla extract or homemade vanilla extract for best flavor.
- Unsweetened cocoa powder – Be sure to use cocoa powder, not sweetened hot cocoa mix.
- Marshmallows – Slice these in half or use kitchen shears to cut them.
- Hershey bars – You can’t have s’mores without classic Hershey bars!
How to Make S’mores Brownie Bites
Make the Crust:
- Pulse the graham crackers and sugar in a food processor until fine crumbs form.
- Add the melted butter and pulse again until you evenly moisten the crumb mixture.
- Press the crust mixture into the cups of the muffin tin.
Make the Brownie Layer:
- Melt the butter in a medium pan over medium heat.
- Remove from heat and stir in the chocolate chips and sugar until the chocolate melts completely.
- Stir in the eggs one at a time, followed by the vanilla.
- Stir in the flour, cocoa, salt, and baking powder, mixing just until combined.
Bake and Finish:
- Divide the brownie mixture into the muffin tins, spooning it over the crust.
- Bake for 12 minutes.
- Press a marshmallow half onto each warm brownie.
- Broil until the marshmallows are toasty.
- Press a piece of chocolate into the marshmallows.
- Cool for 5 minutes in the pan, then remove the s’mores brownies with a butter knife. Cool completely on a wire rack before serving.
Tips and Tricks
- Thoroughly coat the muffin pan with cooking spray, making sure you go all the way up and around the sides of each cup. The marshmallows get sticky! Use my homemade cake release for great results.
- Don’t over-mix the batter for these s’mores brownies. Mix just until you incorporate the dry ingredients.
- Watch the marshmallows carefully as they broil. Things can go from toasted to burnt incredibly fast with a broiler!
- If you have a kitchen torch (the kind you use to make Creme Brulee), you can use that instead of the broiler to toast the marshmallows.
- Store your s’mores brownies in an airtight container at room temperature for up to 1 week.
- Freeze brownie bites for up to 3 months. Just be sure to cool them completely before you seal them in an airtight container.
More Brownie Recipes
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S’mores Brownies Recipe
S’mores Brownies have a graham cracker base, toasted marshmallows, and melted chocolate. They also include a layer of rich, chewy brownie for extra goodness!
Ingredients
For the Crust
- 1 ¼ cup graham cracker crumbs, 9 full size crackers
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Brownie
- 1 cup unsalted butter
- ½ cup semi-sweet chocolate chips
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
For the Topping
- 30 marshmallows, cut in half
- 5 Hershey bars, broken into 12 pieces each
Instructions
For the Crust
- Preheat oven to 350 degrees F. Spray a mini muffin tin with baking spray, set it aside.
- In a food processor, pulse graham crackers with granulated sugar until fine crumbs. Add in melted butter and pulse until combined.
- Spoon about 1 teaspoon of crust into the bottom of each mini muffin cavity. Press with a tart shaper or fingers. Set pan aside.
For the Brownies
- In a medium sized saucepan on medium heat, melt butter. Remove from heat and stir in chocolate chips and granulated sugar. Stir until chocolate is completely melted and incorporated.
- Add in eggs, one at a time, stirring after each addition. Add vanilla extract.
- Add flour, cocoa powder, salt, and baking powder. Stir JUST until combined and you no longer see dry ingredients. Do not over stir.
- Using a 1 Tablespoon cookie scoop, spoon batter onto crust. Bake for 12 minutes. Remove from the oven and immediately press the half of marshmallow (sticky side down), onto the warm brownie. Turn oven to broil.
- Put brownie back in oven, about 3 inches from the broiler, and melt the marshmallow. This takes less than one minute, keep a close eye on the marshmallows!
- Remove from oven and immediately press the marshmallow with a piece of chocolate bar. Let brownies cool 5 minutes in the pan, then remove them with a butter knife and let them cool on a wire rack.
Notes
- Do not over stir the brownie batter. Stop stirring when all the dry ingredients have been incorporated into the batter.
- Keep a very watchful eye on the marshmallows. In my oven broiler they took just under a minute to brown lightly.
- Store cooled brownies in airtight container at room temperature for up to one week.
- Freeze brownie bites in airtight container, after cooling completely, for up to 3 months.
- See blog post for more recipe tips and tricks.
Nutrition
Serving: 1brownie, Calories: 111kcal, Carbohydrates: 15g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 43mg, Potassium: 36mg, Fiber: 1g, Sugar: 11g, Vitamin A: 158IU, Calcium: 9mg, Iron: 0.5mg
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