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 1/2 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 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
For the topping:2 cups mini marshmallows
1/2 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.
Find it online: https://jesslovesbaking.com/2025/08/15/smores-brownies/