When I think about my favorite nostalgic treats, s’mores are always near the top of the list. They’re messy in the best way, with melty chocolate smudges on your fingers, marshmallow strands that stretch farther than you expect, and graham cracker crumbs everywhere. It’s the kind of dessert that makes you feel like a kid again, no matter how many birthdays you’ve had.
The trouble is, making s’mores usually requires a campfire, and my kitchen sadly doesn’t come equipped with one. Plus, honestly, I really hate camping! So I did what any dessert-loving baker would do, I turned those campfire flavors into an indulgent, oven-friendly treat: S’mores Brownies.
This version swaps the sticks for a 9x13 pan and layers the flavors we know and love: a buttery graham cracker crust, rich milk chocolate brownies (because nothing says s’more like milk chocolate), and a topping of toasted mini marshmallows, extra graham crumbs, and gooey Hershey bar chunks. No bugs, no smoke, just pure, portable s’mores bliss.
What Are Classic S’mores and How Do These Brownies Adapt Them?
Classic s’mores are the ultimate campfire snack: a toasted marshmallow sandwiched between two graham crackers with a piece of chocolate. When the marshmallow is warm, it melts the chocolate slightly, creating that irresistible gooey bite.
These brownies take that concept and give it a kitchen-friendly twist:
- Graham crackers become a sturdy, buttery crust.
- The chocolate isn’t just a thin layer — it’s baked right into a rich milk chocolate brownie.
- Marshmallows? Still gooey and toasty, but now evenly spread across the top for maximum coverage.
It’s the same flavor combination you know and love, but in a format you can serve at a party, pack for a picnic, or sneak from the fridge at midnight (no campfire required).
The Ingredients for S'mores brownies
Graham crackers – The backbone of any s’more. Here, they’re crushed and mixed with butter to form a crisp crust that holds everything together.
Butter – Adds richness to both the crust and the brownies, creating that soft melt-in-your-mouth texture.
Milk chocolate – The star of the show. While dark chocolate has its place, milk chocolate is what makes a s’more taste like a s’more. It’s creamy, sweet, and nostalgic.
Sugar (granulated + brown) – Granulated sugar gives structure and sweetness, while brown sugar adds a subtle molasses depth to the brownie.
Eggs – The binding force that gives the brownies structure while keeping them moist.
Vanilla extract – Rounds out the sweetness and enhances the chocolate flavor.
Flour & cocoa powder – The flour provides structure, while the cocoa powder deepens the chocolate taste.
Salt – Because chocolate’s best friend is a pinch of salt.
Mini marshmallows – The gooey, toasty crown jewel of the recipe.
Extra graham crumbs & Hershey bars – A finishing touch that makes the brownies instantly recognizable as s’mores-inspired.
How to Make S’mores Brownies
- Build the foundation – Crush graham crackers, stir in melted butter and sugar, then press into your pan. This crust is the crunchy stage for all the gooey magic to come.
- Make the brownie batter – Melt butter and milk chocolate together until silky. Whisk in sugars, then eggs, then vanilla. Stir in the dry ingredients until just combined.
- Bake – Pour the batter over the crust and bake until the brownies are set but still fudgy in the middle.
- Top it off – Scatter mini marshmallows, extra graham crumbs, and chopped Hershey bars over the warm brownies.
- Toast to perfection – Broil just until the marshmallows turn golden brown (keep an eagle eye here — marshmallows have no chill under the broiler).
- Cool and serve – Let them set a bit before slicing… or dive in while they’re still warm for maximum gooeyness.
FAQ
Can I use dark chocolate instead of milk chocolate?
Yes, but it’ll taste more like a rich chocolate brownie than a classic s’more. If you want to keep that nostalgic flavor, stick with milk chocolate or do half milk/half dark for balance.
What if I don’t have graham crackers?
Use digestive biscuits, vanilla wafers, or even shortbread cookies. The flavor will shift slightly but still be delicious. Gluten-free graham crackers also work perfectly.
Can I make these with a boxed brownie mix?
Totally. Make the crust as directed, prepare your boxed mix (they sell milk chocolate brownie mix), bake, and then finish with the toppings.
Do they store well?
Yes — keep them in an airtight container at room temp for up to 3 days. The marshmallows will soften a little but still taste great. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.
Can I make them ahead for a party?
Bake the brownies without the topping a day in advance. Just before serving, reheat slightly, add the topping, and broil to toast the marshmallows.
What if I don’t have a broiler?
You can use a kitchen torch to toast the marshmallows, or bake them at 450°F for a few minutes, just keep a close eye on them!
S'mores Brownies
Fudgy milk chocolate brownies layered over a buttery graham cracker crust, topped with gooey toasted marshmallows, extra graham crumbs, and melty Hershey’s chocolate pieces. The campfire classic, with no fire pit required.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 16 brownies
- Category: dessert
- Method: baking
Ingredients
1 ½ cups graham cracker crumbs (about 10-12 sheets)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
For the brownies:1 cup (2 sticks) unsalted butter
8 ounces milk chocolate, chopped
1 ½ cups granulated sugar
½ cup light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
For the topping:2 cups mini marshmallows
½ cup graham cracker crumbs
2 Hershey bars, chopped
Instructions
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Preheat oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper.
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Make crust: mix graham cracker crumbs, butter, and sugar; press firmly into pan using the back of a measuring cup. Bake for 8 minutes.
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Melt butter and milk chocolate in a saucepan. Stir in sugars, then eggs, then vanilla.
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Whisk together flour, cocoa powder, and salt; fold into chocolate mixture.
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Spread batter over crust. Bake 28–32 minutes until mostly set.
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Top with marshmallows, graham crumbs, and Hershey pieces; broil 1–2 minutes until golden.
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Cool slightly, slice, and enjoy.
Notes
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Watch the marshmallows closely under the broiler — they go from golden to burnt in seconds.
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For cleaner slices, chill brownies for 20–30 minutes before cutting.
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You can swap the milk chocolate for semi-sweet or dark chocolate if you prefer a richer, less sweet brownie.
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Gluten-free graham crackers work perfectly for a GF version.
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Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5.
