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S’mores Brownies

Warm, gooey, and seriously nostalgic — these S’mores Brownies marry the best parts of campfire s’mores with fudgy brownie goodness. Think chocolatey brownie base, crunchy graham, melty marshmallows, and chocolate pockets in every bite — perfect for sharing or keeping all to yourself. If you enjoy playful takes on classic desserts, take a peek at this playful broccoli and feta brownies recipe for another unexpected brownie twist.

Why make this recipe
If you’re tired of the same old boxed-brownie routine, this recipe is perfect because it transforms a simple mix into a party-ready dessert with minimal extra work. The layered approach adds texture and nostalgia, solving the problem of brownies that are all one note by introducing crunchy graham cracker crumbs and toasted marshmallow tops. It’s a quick way to get rave reviews without needing advanced baking skills.

Step-by-Step Guide to Making S’mores Brownies

Ingredients:

1 box of brownie mix (plus ingredients required to make brownies)
1 cup graham cracker crumbs
2 cups mini marshmallows
1 cup chocolate chunks or chips
Butter (for greasing the pan)

Directions:

Preheat the oven according to the brownie mix instructions and grease a baking dish with butter so brownies release easily.
Prepare the brownie mix as directed on the package (usually combining mix with eggs, oil, and water) and pour half of the batter into the prepared baking dish, spreading it into an even layer.
Evenly sprinkle the graham cracker crumbs over the brownie layer, followed by an even layer of mini marshmallows and the chocolate chunks or chips. Press the layers down slightly so they nestle into the batter beneath.
Carefully pour the remaining brownie batter over the top, using a spatula to cover the topping layers without mixing them in completely. A gentle, even spread helps maintain distinct layers.
Bake according to the brownie package instructions, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs — typically a few minutes longer than usual because of the extra layers.
Once baked, optionally broil on low for 1–2 minutes to toast the marshmallows on top; watch closely to avoid burning. The marshmallows should puff and lightly brown.
Remove from the oven and let cool completely (or at least until warm but set) before cutting into squares to preserve the layered structure.

Why the technique matters

Layering: pouring half the batter first ensures the graham, marshmallow, and chocolate sit in the middle so you get the s’mores experience in every bite rather than having everything sink to the bottom.
Gentle spreading: prevents the batter from mixing into the marshmallow layer and keeps a clear, visible strata when you cut the brownies.
Optional broil: toasting the marshmallows elevates flavor and provides that signature campfire look and taste.

Best Way to Store S’mores Brownies

At room temperature: Store in an airtight container for up to 2 days; keep away from heat sources to prevent melting.
Refrigerated: Place in an airtight container or wrapped tightly in plastic wrap; store for 4–5 days. Bring to room temperature or warm briefly before serving to restore gooeyness.
Frozen: Wrap individual squares in plastic wrap, then place in a freezer-safe bag or container; freeze up to 2 months. Thaw overnight in the refrigerator and warm briefly in a low oven or microwave to refresh texture.

How to Present S’mores Brownies

Cut into generous squares and serve on a rustic wooden board alongside extra graham crackers and a bowl of mini marshmallows for topping.
For a party, place squares on small paper liners and label with fun tags like “Campfire Classics.”
Serve warm with a scoop of vanilla ice cream or a drizzle of caramel for a more decadent dessert — the contrast of hot brownie and cold ice cream is especially satisfying.
For a kid-friendly presentation, add a small toothpick with a miniature flag stuck into each brownie.

Tips to make S’mores Brownies (Q&A style)
Q: How do I keep them gooey and not rubbery?
A: Don’t overbake — pull them from the oven when a toothpick comes out with moist crumbs. The marshmallows retain moisture, so the center will finish setting as it cools.

Q: Can I use regular-sized marshmallows?
A: Yes — simply chop them into smaller pieces so you get an even distribution and prevent large pockets of marshmallow that might cause uneven baking.

Q: What’s the best chocolate to use?
A: Use a mix of chocolate chunks and chips for texture — chunks will create pockets of melted chocolate, while chips melt more evenly.

Variations

Chocolate Lovers’ Upgrade: Swap the chocolate chips for chopped dark chocolate and add a swirl of chocolate-hazelnut spread in the top batter layer for extra richness.
Peanut Butter S’mores: Before adding the top batter layer, dollop teaspoons of peanut butter over the marshmallows and lightly swirl; this adds a savory-sweet contrast reminiscent of campfire variations.

How to adjust for altitude and pan size
If using a shallow or larger pan, reduce baking time slightly and start checking 5–8 minutes earlier. For higher altitudes, follow the brownie mix box adjustments (often reducing sugar or increasing liquid), and keep a close eye on texture — altitude affects rise and set.

Troubleshooting common problems

Marshmallows sinking: If marshmallows sink too much, they may be too heavy for the batter. Sprinkle a very thin layer of graham crumbs over the first batter before adding marshmallows to create a better “seat.”
Over-browned top before center sets: Lower oven temperature by 25°F and bake longer; this allows center to cook without burning the top. Use the optional broil at the end only to toast marshmallows for a minute or two instead of prolonged baking.

Serving temperature and timing
Serve warm for the classic gooey s’mores effect; if preparing ahead, reheat individual squares in the microwave for 10–20 seconds or in a 300°F oven for 5–8 minutes to revive melted-chocolate pockets and softness.

Why graham crumbs work
Graham cracker crumbs recreate the signature crunch and slight honeyed flavor of a classic s’more without needing whole crackers that might break when layered. They also help absorb excess moisture between layers, preventing a soggy bottom.

Dietary swaps and additions

Gluten-free: Use gluten-free brownie mix and gluten-free graham cracker crumbs.
Vegan: Choose a vegan brownie mix and use dairy-free chocolate and marshmallows (note: many marshmallows contain gelatin; look for vegan marshmallow brands).
Add-ins: Fold in chopped nuts, toffee bits, or a sprinkle of flaky sea salt on top after broiling for a sophisticated twist.

FAQs
Q: How do I prevent the graham cracker layer from becoming soggy?
A: Use a moderate amount of crumbs (about 1 cup) and press them gently but firmly over the first batter layer so they form a light barrier. Baking and cooling also help set the structure.

Q: Can I make these in a muffin tin or as bars?
A: Yes. For muffins, fill liners halfway with batter, add graham, marshmallow, and chocolate, then top with remaining batter; reduce baking time and check early. For thinner bars, use a larger pan and shorten bake time.

Q: What’s the best way to cut brownies neatly?
A: Chill until firm for cleaner slices, then run a sharp knife under hot water, dry it, and slice using a single clean stroke. Wipe the knife between cuts for uniform squares.

Q: Are there ways to make them less sweet?
A: Use bittersweet or dark chocolate chunks and choose a brownie mix with lower sugar or consider adding a small pinch of salt to the batter to balance sweetness.

Q: Can I assemble these ahead of time and bake later?
A: Yes; you can assemble in the pan, cover tightly, and refrigerate for up to 24 hours before baking. Allow the pan to come closer to room temperature before baking and add a couple of extra minutes to bake time if chilled.

Variation serving suggestions

For a brunch twist, pair a warm square with espresso or cold brew for a dessert-like morning treat.
For a kids’ party, add colorful mini marshmallows or candy-coated chocolates on top after broiling (while warm and tacky) so they stick.

Pairings and drink ideas

Classic pairing: cold glass of milk — the fat in milk complements the rich chocolate and soft marshmallow.
For adults: pair with a robust porter or a sweet dessert wine; chocolate-forward flavors stand up to malty or slightly bitter beverages.
Non-alcoholic: hot chocolate or a creamy chai offers cozy flavors that harmonize with toasted marshmallow notes.

Final prep checklist

Preheat oven and grease pan.
Gather ingredients and measure graham crumbs, marshmallows, and chocolate before starting.
Prepare brownie batter and have a spatula ready for careful layering.
Monitor baking time and use the optional broil sparingly for the perfect toasted top.

Closing thoughts
S’mores Brownies are an excellent example of how a simple boxed mix can be transformed into a memorable dessert with three or four pantry additions and a little layering patience. They bring the warmth and charm of campfire s’mores into a format that’s easy to serve to a crowd, adapt for dietary needs, and riff on for seasonal flavors. Whether you keep them classic or try the peanut-butter twist, they’re a surefire crowd-pleaser.

Conclusion

For a classic reference version of this concept, you might enjoy the tried-and-true S’mores Brownies Recipe that inspired many home cooks. If you prefer a blog-style walkthrough with photos and extra tips, check out this approachable S’mores Brownies (Quick and Easy Recipe) – Olives + Thyme guide.

S’mores Brownies

Author: admin
Total Time: 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Warm, gooey, and nostalgic S’mores Brownies combine chocolatey brownie goodness with crunchy graham, melty marshmallows, and chocolate pockets.

Ingredients

Scale

1 box of brownie mix (plus ingredients required to make brownies)
1 cup graham cracker crumbs
2 cups mini marshmallows
1 cup chocolate chunks or chips
Butter (for greasing the pan)

Instructions

Preheat the oven according to the brownie mix instructions and grease a baking dish with butter.
Prepare the brownie mix as directed on the package and pour half of the batter into the prepared baking dish.
Evenly sprinkle the graham cracker crumbs over the brownie layer, followed by marshmallows and chocolate chunks. Press down slightly.
Pour the remaining brownie batter over the top and spread gently without disturbing the layers.
Bake according to package instructions until a toothpick comes out mostly clean.
Optionally broil the brownies on low for 1–2 minutes to toast the marshmallows on top.
Remove from oven and let cool before cutting into squares.

Notes

Store brownies in an airtight container for up to 2 days at room temperature, or refrigerate for 4–5 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg

Keywords: S'mores, Brownies, Dessert, Campfire, Chocolate

S’mores Brownies

S’mores Brownies

Conclusion