Name: Homemade S'mores Brownies Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 6 tablespoons unsalted butter, melted; 1/2 cup unsalted butter; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/3 cup unsweetened cocoa powder; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 2 cups mini marshmallows; 1/2 cup semi-sweet chocolate chips; 1/4 cup coarsely crushed graham crackers

Homemade S'mores Brownies Recipe tastes like a campfire party crashed into a fudgy brownie pan, and nobody complained. It works perfectly for chocolate lovers who want a fun dessert in about 1 hour from start to finish. I baked a test batch at 10 p.m. “for research,” and my family finished the whole pan before it cooled.

Why Make This Homemade S'mores Brownies Recipe at Home

You control everything at home, from how gooey the marshmallows get to how thick the graham cracker crust tastes. You skip weird preservatives and use real butter, real chocolate, and real vanilla, which always taste better.

You also save money compared to bakery brownies, and you enjoy a fresh pan whenever the craving hits. Kids love helping with the marshmallow topping, and adults love the nostalgia hit from classic campfire flavors.

These Homemade S'mores Brownies taste like bakery brownies mixed with campfire s'mores, and they disappear in minutes. ★★★★★

Ingredients You Need

Here is everything you need for this Homemade S'mores Brownies Recipe, plus some easy swaps and pantry shortcuts.

For the graham cracker crust

1 1/2 cups graham cracker crumbs
- Use about 10–12 full sheets.
- You can use store brand; texture matters more than brand.
1/4 cup granulated sugar
7 tablespoons unsalted butter, melted
- Use salted butter and skip a pinch of salt if that helps your pantry.

For the fudgy brownie layer

1/2 cup unsalted butter (1 stick), cut into pieces
6 ounces semi sweet chocolate, chopped
- Use chocolate chips if that fits your budget; I like Ghirardelli or Trader Joe’s.
3/4 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
- Use natural or Dutch process; Dutch gives deeper flavor.
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1 cup chocolate chips or chunks
- Use milk chocolate for classic s'mores flavor or semi sweet for richer brownies.

For the s'mores topping

2 cups mini marshmallows
- Mini marshmallows melt and toast more evenly than large ones.
1/2 cup crushed graham crackers
1/2 cup chocolate chips or chopped chocolate
Optional: 1–2 extra graham cracker sheets, broken into larger pieces for looks

Equipment list

8 x 8 inch metal baking pan
- Metal pans bake more evenly than glass for brownies.
Parchment paper
Mixing bowls (one heatproof for melting chocolate)
Whisk and rubber spatula
Measuring cups and spoons
Small saucepan or microwave safe bowl
Knife or offset spatula for slicing
Kitchen torch (optional, for extra toasty marshmallows)

Tips & Mistakes

Line the pan with parchment and leave overhang so you lift the brownies out easily.
Press the graham crust firmly with the bottom of a measuring cup so it holds together and does not crumble.
Melt chocolate and butter slowly and stir often so the mixture stays smooth and does not scorch.
Let the melted chocolate mixture cool a bit so it does not scramble the eggs.
Whisk the eggs and sugars until they look thick and glossy so the brownies bake with a shiny top.
Fold in dry ingredients gently and stop when you see no dry streaks so the brownies stay fudgy, not tough.
Do not overbake; pull the pan when the center looks set but still soft and a toothpick shows moist crumbs.
Add the marshmallows near the end of baking so they toast and melt without burning.
Slice with a sharp knife that you wipe clean between cuts so the marshmallow layer does not drag.
Let the brownies cool at least 30 minutes so layers set and slices hold their shape.

How to Make Homemade S'mores Brownies Recipe

Step 1: Prep the pan and oven

Preheat the oven to 350°F. Line an 8 x 8 inch metal pan with parchment paper and leave some overhang on two sides. Lightly grease the parchment to prevent sticking.

Step 2: Make the graham cracker crust

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

Bake the crust for 8 minutes, then set the pan aside. The crust will look set and smell toasty. Keep the oven on.

Step 3: Melt the chocolate and butter

Place the chopped chocolate and butter in a heatproof bowl. Set the bowl over a small saucepan with barely simmering water and stir until the mixture looks smooth and glossy. Take the bowl off the heat and let it cool for about 5 minutes.

You can also use the microwave in 20–30 second bursts and stir between each burst. Stop heating once only small bits of chocolate remain and stir until they melt.

Step 4: Mix the brownie batter

Whisk granulated sugar, brown sugar, and eggs in a large bowl for about 1–2 minutes until the mixture looks thick and slightly lighter. Add vanilla and whisk again. Pour in the melted chocolate mixture and whisk until everything blends.

In a separate bowl, whisk flour, cocoa powder, salt, and baking powder. Add the dry ingredients to the wet ingredients and fold gently with a spatula until no dry streaks remain. Fold in the chocolate chips or chunks.

Step 5: Bake the brownie layer

Pour the brownie batter over the baked graham crust and spread it into an even layer. Tap the pan gently on the counter to pop air bubbles. Bake for 22–28 minutes, depending on your oven.

Start checking at 20 minutes. The edges should look set, and the center should not jiggle, but a toothpick in the center should still show moist crumbs, not wet batter.

Step 6: Add the s'mores topping

Take the pan out of the oven and work quickly. Sprinkle mini marshmallows evenly over the top of the brownies. Add crushed graham crackers and chocolate chips over the marshmallows.

Return the pan to the oven and bake for 5–7 more minutes. Watch closely so the marshmallows puff and turn golden, not dark brown. If you want deeper color, use the broiler on low for 30–60 seconds and stand right there.

Step 7: Cool and slice

Set the pan on a cooling rack and let the brownies cool at least 30–45 minutes. The marshmallow topping will set a bit as it cools, which makes slicing easier. Lift the brownies out using the parchment overhang.

Use a sharp knife and wipe the blade with a warm, damp cloth between cuts. Slice into 9 large squares or 16 smaller ones. Serve slightly warm or at room temperature.

Variations I've Tried

I swap half the semi sweet chocolate with milk chocolate for a sweeter, more classic campfire flavor. I also use dark chocolate and a tablespoon of espresso powder when I want a more grown up, intense chocolate brownie. Peanut butter chips or a swirl of warmed peanut butter in the batter taste amazing with the graham and marshmallow.

You can use chocolate graham crackers for the crust if you want extra chocolate flavor. I sometimes sprinkle flaky sea salt on top right after baking to balance the sweetness. Gluten free graham crackers and a 1:1 gluten free flour blend also work well and still give a chewy, fudgy texture.

How to Serve Homemade S'mores Brownies Recipe

Serve these Homemade S'mores Brownies slightly warm so the chocolate stays soft and the marshmallows taste gooey. Pair them with cold milk, hot cocoa, or a simple iced coffee for a cozy treat. Add a scoop of vanilla or chocolate ice cream on top if you want full dessert drama.

You can cut them into bite size squares for parties or school events. Pack them in lunchboxes as a special surprise, and watch them come home as empty crumbs.

How to store

Store cooled brownies in an airtight container at room temperature for up to 2 days.
Keep them in the fridge for 4–5 days; the marshmallow firms up a bit, and the brownie flavor deepens.
Freeze individual squares on a baking sheet until solid, then wrap each piece and store in a freezer bag for up to 2 months.
Reheat in the microwave for 10–15 seconds from room temp or 20–30 seconds from the fridge so the marshmallow softens and the chocolate turns melty again.
Warm frozen brownies in the fridge overnight, then heat gently in the microwave or in a 300°F oven for 8–10 minutes.