Homemade S'mores Brownies Recipe tastes like a campfire and a bakery had a very chocolatey baby, and it comes together in about an hour from start to finish. It works perfectly for busy parents, chocolate lovers, and anyone who wants s'mores without smelling like smoke. I tested this version on my own family movie night, and the pan mysteriously vanished before the opening credits ended.

Why Homemade S'mores Brownies Recipe Is Worth It

You get all the gooey, toasty marshmallow flavor without chasing runaway marshmallows into a fire pit. The graham cracker crust adds crunch, the brownie layer brings deep chocolate, and the marshmallow topping turns golden and stretchy.

You also bake everything in one pan, which makes this dessert weeknight-friendly and potluck-approved. Cleanup stays simple, and you can slice the brownies small or huge depending on how your day went.

These Homemade S'mores Brownies taste like a campfire party in a pan and disappear faster than any dessert I bring to gatherings. ★★★★★

Ingredients You Need

Graham cracker crust

1 1/2 cups graham cracker crumbs
- About 10–12 full sheets; use honey or plain. Gluten-free graham crackers work well too.
6 tablespoons unsalted butter, melted
- Use salted butter and skip the added salt in the crust if you prefer.
2 tablespoons granulated sugar
Pinch of fine sea salt

Brownie layer

1/2 cup unsalted butter (1 stick), melted and slightly cooled
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/2 cup unsweetened cocoa powder (Dutch-process or natural both work)
3/4 cup all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1 cup semi-sweet chocolate chips or chunks
- Use a mix of chips and chopped bar chocolate for extra melty pockets.

Marshmallow topping

3–4 cups mini marshmallows
- Mini marshmallows melt and toast more evenly than large ones.
Optional: 1–2 extra graham crackers, broken into chunks, for sprinkling on top
Optional: Extra chocolate chips or chopped chocolate for drizzling or sprinkling

Pantry shortcuts & brand notes

Use boxed brownie mix if you need a shortcut; bake it over the crust and follow the marshmallow step as written.
Use store-brand graham crackers and marshmallows; they usually work just as well as name brands in this recipe.
Use dark chocolate chips if you like a less sweet brownie, or milk chocolate chips if you want classic campfire flavor.

Equipment list

8×8-inch or 9×9-inch metal baking pan (metal browns the crust better than glass)
Parchment paper
Mixing bowls (one medium, one large)
Whisk and rubber spatula
Measuring cups and spoons
Knife or offset spatula for slicing
Optional but fun: kitchen torch for extra toasty marshmallows

Quick Tips & substitutions

Line the pan with parchment and leave overhang so you lift the brownies out easily.
Press the graham crust down firmly with the bottom of a measuring cup so it holds together when you slice.
Use boxed brownie mix if you feel short on time; just bake it slightly under the package directions before adding marshmallows.
Swap gluten-free graham crackers and a 1:1 gluten-free flour blend to keep the texture close to the original.
Use coconut oil instead of butter in the brownie layer for a dairy-light option and a faint coconut note.
Chill the brownies before slicing if you want neat squares; slice at room temperature if you like gooey edges.
Toast the marshmallows under the broiler and watch them closely; they go from golden to charcoal in seconds.

How to Make Homemade S'mores Brownies Recipe

Step 1: Prep the pan and oven

Preheat the oven to 350°F (175°C). Line an 8×8 or 9×9 metal pan with parchment paper, leaving a little overhang on two sides. Lightly grease the parchment and sides of the pan so nothing sticks.

Step 2: Mix the graham cracker crust

Stir the graham cracker crumbs, sugar, and salt in a medium bowl. Pour in the melted butter and mix until the crumbs feel like damp sand and hold together when you squeeze them. Dump the mixture into the pan and press it down firmly into an even layer.

Use the bottom of a measuring cup or glass to pack the crust tightly. Slide the pan into the oven and bake the crust for 8–10 minutes until it smells toasty and looks slightly darker around the edges. Set the pan aside while you mix the brownie batter.

Step 3: Make the brownie batter

Whisk the melted butter, granulated sugar, and brown sugar in a large bowl until the mixture looks thick and glossy. Add the eggs and vanilla, and whisk until the mixture looks smooth and slightly lighter in color. Sprinkle the cocoa powder over the top and whisk again until no dry streaks remain.

In a separate small bowl, stir the flour, salt, and baking powder. Add the dry ingredients to the wet mixture and fold gently with a spatula until just combined. Fold in the chocolate chips or chunks, and stop mixing as soon as they spread through the batter.

Step 4: Bake the brownie layer

Pour the brownie batter over the warm graham cracker crust and spread it into an even layer. Tap the pan once or twice on the counter to pop any large air bubbles. Slide the pan into the oven and bake for 22–28 minutes, depending on pan size and oven.

Check the brownies by inserting a toothpick near the center; it should come out with a few moist crumbs but not wet batter. Pull the pan out when it reaches that stage, because the brownies continue to cook a bit as they sit. Keep the oven on, since you still need to toast the marshmallows.

Step 5: Add the marshmallow topping

Scatter the mini marshmallows over the hot brownie layer in an even blanket. Leave a few small gaps so some chocolate peeks through, which helps everything stick together. Sprinkle extra graham cracker pieces and chocolate chips on top if you want extra texture.

Slide the pan back into the oven on the upper rack. Bake for 3–5 minutes until the marshmallows puff and start to turn golden on the tips. Watch them closely, because they can scorch quickly.

Step 6: Toast and cool

If you want deeper color, switch the oven to broil on high and toast the marshmallows for 30–60 seconds. Keep the door slightly open and watch the pan the entire time so the topping does not burn. Pull the pan out as soon as the marshmallows look evenly toasted and caramelized.

Let the brownies cool in the pan on a wire rack for at least 45–60 minutes. If you want very clean slices, chill the pan in the fridge for another 30 minutes. Use the parchment overhang to lift the whole slab out, then slice with a sharp knife that you wipe between cuts.

Recipe Variations

Gluten-free: Use gluten-free graham crackers and a cup-for-cup gluten-free flour blend in place of all-purpose flour.
Dairy-free: Swap the butter in the crust and brownies for vegan butter or refined coconut oil, and use dairy-free chocolate chips.
Egg-free / vegan: Use a flax egg (1 tablespoon ground flax + 3 tablespoons water per egg) and dairy-free butter and chocolate; use vegan marshmallows.
Low sugar: Use a sugar substitute that measures like sugar in both the crust and brownie layer, and use sugar-free chocolate chips.
Extra chocolatey: Swirl 1/3 cup warm chocolate hazelnut spread over the brownie batter before baking.
Peanut butter twist: Drop spoonfuls of warmed peanut butter over the brownie batter and drag a knife through to marble it.
Salty crunch: Sprinkle flaky sea salt over the toasted marshmallows right after they come out of the oven.

Ways to Serve Homemade S'mores Brownies Recipe

Serve slightly warm with a scoop of vanilla or chocolate ice cream.
Pack cooled squares in lunchboxes or picnic containers for a fun dessert.
Crumble a square over yogurt for a very dessert-forward snack.
Cut into tiny bite-size cubes and serve on a dessert board with fresh berries.
Warm a square in the microwave for 10–15 seconds to revive the gooey marshmallow and melty chocolate.

Storage Success

Let the brownies cool completely before you cover or store them, or condensation will make the marshmallows soggy. Store them at room temperature in an airtight container for up to 2 days, and place parchment between layers so they do not stick. Move them to the fridge after day two if any remain, and enjoy them within 4–5 days.

If you want to freeze them, chill the pan, slice the brownies, and wrap each square tightly in plastic, then place them in a freezer bag. Thaw at room temperature, then warm slightly in the microwave or low oven to soften the marshmallow again.