I adore s’mores. I could eat s’mores in just about any form – chocolate bark s’mores, s’mores cookies, s’mores stuffed strawberries, s’mores cake – the list goes on. So of course I had to make s’mores brownies. And oh my word are they delicious.

S'mores Brownies recipe chewy and sweet and delicious without the gooey mess of traditional s'mores

S’mores are best when you’re sitting around a campfire with a freshly roasted marshmallow and the chocolate is melting over your fingers as you slurp up the delicious mess. Unfortunately, I don’t make campfires nightly. And honestly, I don’t love messes. S’mores created in brownie form; now that’s brilliant.

These s’mores brownies have the slightly crunchy graham cracker crust you want. The fudgy brownies satisfies that rich middle layer, and marshmallow fluff baked into the brownie batter? Just pass the plate already!

Enjoy your smores brownies from scratch

Of course you hear s’mores brownies from scratch and run in the opposite direction, thinking about the work involved. Stop! Come back. The added deliciousness doesn’t add much work, and the flavor makes everything worthwhile. I make homemade marshmallow fluff, but feel free to use store bought. Technically, you could use a brownie mix instead, too, but making them from scratch is quick and easy.

Ready?

Delicious homemade s'mores brownies

Homemade S’mores Brownies

Preheat the oven to 350 degrees, then line a 9×13 pan with tin foil.

Start with your graham cracker crust. Place graham crackers in a food processor, and pulse until they are fine crumbs. If you don’t own a food processor, place in a strong zip top bag and crush with a rolling pin or your hands. Mix the crumbs and sugar in a bowl, then melt the butter and stir into the crumbs. Place crumbs into the 9×13 pan, and press with a spatula. Bake for 8 minutes while you make your brownie batter.

Press graham crust into 9x13 pan

Add sugar, cocoa powder, baking soda, and salt to a bowl and stir to combine. Add the oil and hot espresso/coffee (or water), and stir until combined. Beat eggs, then add them to the batter along with the vanilla. Stir until well combined. Add flour, and gently mix just until the flour is no longer visible. You don’t want to overmix the batter.

Pour the brownie batter over the graham cracker crust. Add the marshmallow fluff in dollops over the brownie batter.

Add marshmallow fluff atop brownie batter

Use a spatula to lightly swirl the marshmallow fluff until it is marbleized but still clearly visible as a separate layer.

Swirl marshmallow fluff gently into brownie batter for smores brownies

Bake at 350 degrees for 35-40 minutes, until a cake tester comes out with just a few crumbs. Let the brownies cool fully in the pan, then place in the fridge to firm up the graham cracker crust for 1-2 hours before cutting. Store in a tightly sealed container for 2-3 days or freeze if you don’t enjoy them immediately.

What is your favorite way to enjoy s’mores? Have you ever had s’mores brownies?

5.0 from 1 reviews
S'mores Brownies
 
Recipe type: Dessert
Serves: 24 brownies
Prep time:
Cook time:
Total time:
 
The crunchy graham cracker crust marries with a rich and fudgy brownie swirled with marshmallow fluff to create a dessert made in heaven. Or your kitchen! So much flavor, but not that much work.
Ingredients
For the graham cracker crust:
  • 11 full graham crackers (2 cups crumbs)
  • ¼ c sugar
  • 6 T butter, melted
For the brownies:
  • 2 c sugar
  • ¾ c cocoa powder
  • ½ t baking soda
  • ¼ t salt
  • ⅔ c vegetable oil
  • ½ c hot espresso/coffee (or water)
  • 2 eggs
  • 1 t vanilla
  • 1½ c flour
  • 1 c marshmallow fluff
Instructions
  1. Preheat the oven to 350 degrees, then line a 9x13 pan with tin foil.
  2. Place graham crackers in a food processor and pulse until they are fine crumbs or in a strong zip top bag and crush with a rolling pin. Mix with sugar. Melt the butter and stir into the crumbs. Place crumbs into the 9x13 pan, and press with a spatula. Bake for 8 minutes.
  3. Make brownie batter while crust bakes. Add sugar, cocoa powder, baking soda, and salt to a bowl and stir to combine. Add the oil and hot espresso/coffee (or water), and stir until combined. Beat eggs, then add to the batter along with the vanilla. Stir until well combined. Add flour, and gently mix just until the flour is no longer visible.
  4. Pour the brownie batter over the graham cracker crust. Add the marshmallow fluff in dollops over the brownie batter.
  5. Use a spatula to lightly swirl the marshmallow fluff until it is marbleized but still clearly visible as a separate layer.
  6. Bake at 350 degrees for 35-40 minutes, until a cake tester comes out with just a few crumbs.
  7. Let the brownies cool fully in the pan, then place in the fridge to firm up the graham cracker crust for 1-2 hours before cutting. Store in a tightly sealed container for 2-3 days or freeze if you don't enjoy them immediately.

 


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    Comments

  • Amanda


    Oh wow, this looks like a pan of deliciousness– yum!

    • Michelle


      Why thank you! 🙂 They’re pretty yummy and awesome, I think!

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