If you’re a s’mores fan and a brownie lover, you’re going to love these S’mores Brownies! They are homemade fudgy brownies baked over sheets of graham crackers. These brownies are topped with gooey marshmallows and a sweet graham cracker crumble. They’re the best summer treat!
These S’mores Brownies have it all! We’re talking whole graham crackers, chocolatey brownies, Hershey’s milk chocolate, an easy graham cracker crumble and a touch of flaky sea salt. These are perfect for your next barbeque or party.
Melty Hershey’s milk chocolate, a buttery graham cracker crumble and a little pinch of flaky sea salt make these S’mores Brownies extra special! For another fun spin on s’mores, try my S’mores Cones.
Why We Love This Recipe
- Smores and brownies makes the best dessert mash up!
- The crust is just sheets of graham crackers! It makes it super easy and keeps them tasting like classic s’mores!
- They are gooey, fudgy and so fun. Anything smores flavored or with mini marshmallows like these Peanut Butter Marshmallow Cookies is so fun!
- You can make them anytime you’re craving s’mores. You don’t need to have a bon fire, you can make smores in the oven!
- Bring them to the next party and everyone will love this nostalgic treat.
Below are notes on some of the ingredients for this smores brownies recipe. Please see recipe card below for complete list of ingredients and their measurements.
- Graham crackers: We’re using whole sheets of graham crackers for the crust. For extra flavor, we’re using crushed graham crackers for a buttery crumble topping.
- Marshmallows: For extra gooey s’mores, top them with both large and mini marshmallows! Mini marshmallows are so fun to bake with. They make these Hot Chocolate Cookies and Fruity Pebbles Treats so fun!
- Milk chocolate: I use Hershey’s Milk Chocolate because that’s what we always used when I was a kid. You can use any milk chocolate bar.
- Flaky sea salt: Flaky sea salt is optional, but adds an extra elevated flavor. Salt balances out the sweetness. It also enhances the chocolate flavor.
Substitutions & Variations
- Use crushed pieces of graham crackers instead of making the graham cracker crumble.
- I like using both mini marshmallows and regular marshmallows. If you only have one size, that works too!
- Flaky sea salt and Hershey’s chocolate are optional. If you don’t have them or prefer not to use them, just leave them out.
- Use a store bought boxed brownie mix in place of homemade brownies.
Step 1: Pulse graham crackers in a food processor. Combine the crumbs with melted butter, brown sugar and cinnamon. Spread the mixture evenly on a baking sheet. Bake 9-12 minutes. Set aside.
Step 2: Arrange graham crackers on the bottom of the pan. Melt the butter and chopped semisweet chocolate together in a bowl in the microwave. Add the sugar and whisk til combined. Add the eggs followed by the vanilla and whisk until smooth. Add the dry ingredients.
Step 3: Pour the batter over the graham crackers. Bake 25-30 minutes. Remove from the oven and sprinkle a little flaky sea salt, half of the graham cracker crumbs, the Hershey bar pieces, marshmallows and the rest of the graham cracker crumbs on top.
Step 4: Bake for a few more minutes until the marshmallows have puffed up and the chocolate has melted. To toast the marshmallows, place brownies under the broiler or toast them with a kitchen torch. Allow brownies to cool in the pan for about 30 minutes before slicing.
- Use a light colored metal pan. I wouldn’t recommend using a glass pan or a dark colored pan for brownies.
- Allow these smores brownies to cool before cutting. It’s best to let them cool completely or for at least 30 minutes.
- Avoid overbaking. The brownies will continue to cook slightly after you take them out of the oven, so do not over bake them. The center should be slightly under done. You should see moist brownie crumbs when you stick a toothpick in the center of the brownies.
- Use a long, sharp knife to cut brownies. Do not use a serrated knife. For best results run the knife under hot water and wipe the knife clean after each cut.
Yes! You can use store bought brownie mix. Follow the instructions on the box of storebought brownies. Follow the recipe instructions below for the crust and toppings.
No. After placing the pan in the oven, you can skip step 6 in the recipe card. The marshmallows will still be gooey and the chocolate will melt from the heat of the brownies.
Store leftover brownies for 3 to 4 days at room temperature or for up to 5 days in the fridge.
More Brownie Recipes You’ll Love
Graham Cracker Crumble
- 1½ ounces graham crackers 1 1/2 ounces graham crackers, 3 sheets crumbled
- 2 ½ tablespoons unsalted butter melted
- ⅓ cup light brown sugar packed
- ⅛ teaspoon cinnamon optional
- 1 pinch salt
FOR THE BROWNIES
- ½ cup unsalted butter melted
- ½ cup semisweet chocolate chopped, melted
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- ¼ cup unsweetened cocoa powder
- ¾ cup all purpose flour
- 5 whole sheets graham crackers or enough to cover the bottom of a 9 inch square pan
- ½ teaspoon salt
- 3½ ounces milk chocolate I prefer Hershey's, broken into squares
- flaky sea salt for sprinkling (optional)
- 2 cups marshmallows
- ½ cup mini marshmallows optional
Graham Cracker Crumble
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- Pulse graham crackers in a food processor. Some larger pieces are okay.
- Combine the crumbs with the rest of the ingredients and spread it on the prepared baking sheet. Bake 9-12 minutes, stirring occasionally, until lightly browned. Set aside to cool.
- Preheat the oven to 350 F. Line a 9 x 9" square baking dish with parchment paper with enough parchment paper to create an overhang of at least two inches on two sides.
- Arrange the graham cracker sheets in a single layer to cover the bottom of the pan. In a medium sized bowl, whisk to combine the cocoa powder, flour, and salt. Set aside.
- Melt the butter and chopped semisweet chocolate together in a large microwave safe bowl in the microwave. Microwave in 20 second intervals, stirring in between until melted. Add the sugar to the butter and chocolate mixture. Whisk til combined. Add the eggs followed by the vanilla and whisk until smooth. Use a spatula to stir in the dry ingredients until just combined. Be careful not to overmix. Pour the batter over the graham crackers in the pan.
- Bake for 25 to 30 minutes or until a toothpick comes out clean or almost clean when inserted in the middle of the brownies. Remove from the oven and immediately sprinkle a little flaky sea salt on top of the brownies. Sprinkle half the graham cracker crumbs over top, the milk chocolate pieces and marshmallows evenly on top of the chocolate. Scatter the mini marshmallows and the remaining graham cracker crumbs on top.
- Return pan to the oven for another 3-4 minutes until the marshmallows have started to puff up and the chocolate has melted. Remove brownies from the oven. Brownies are delicious as is at this point or you can toast the marshmallows using the broiler or kitchen torch.
- For the broiler, wearing oven mitts to carefully set an oven rack 8 inches from the heat in the top third of the oven. Preheat the broiler to low and broil the brownies for up to 30 seconds. Broil them just long enough to toast the marshmallows. Watch carefully because they toast up quickly and can burn just as quickly. Carefully remove them from the oven and let the brownies cool in the pan for about 30 minutes.
- Lift the brownies out of the pan using the parchment paper. Cut into squares.