Ultimate Fudgy S’mores Brownies: Your Easy One-Bowl Summer Dessert Recipe
Experience the magic of summer with these incredibly fudgy, intensely gooey, and utterly delicious S’mores Brownies! Combining my famously easy one-bowl brownie recipe with layers of crunchy graham crackers and toasted marshmallows, this dessert is designed to impress with minimal effort. Perfect for any gathering, these brownies capture all the nostalgic flavors of a campfire s’more, baked into a rich, chocolatey bar that’s both simple to make and unforgettable to taste.
June Baking Challenge Recipe! Get ready for the June 2024 baking challenge! Whip up a batch of these irresistible S’mores Brownies, then leave a review on this post for a chance to win exciting prizes! Your feedback helps our baking community grow, and we can’t wait to see your delicious creations.
Why These S’mores Brownies are a Must-Make
These S’mores Brownies aren’t just a dessert; they’re an experience. Here’s why this recipe will quickly become your go-to for a show-stopping, yet incredibly simple, summer treat:
- Effortless One-Bowl Wonder: Say goodbye to stacks of dirty dishes! This recipe utilizes my tried-and-true better-than-box fudgy brownies base, which comes together in just one bowl. It’s truly the easiest and most flavorful homemade brownie recipe you’ll find, making cleanup a breeze.
- Unrivaled Ooey, Gooey, and Fudgy Texture: Prepare for pure textural bliss. The brownies are incredibly dense and fudgy, creating the perfect foundation for the soft, molten marshmallows and the crisp graham cracker crust. Each bite is a delightful contrast of textures and temperatures, echoing the best parts of a classic s’more.
- The Quintessential Summer Dessert: Light up your summer gatherings without needing a campfire! These S’mores Brownies are a fantastic potluck or picnic dessert because they require no refrigeration. They travel well and are always a crowd-pleaser, bringing smiles and nostalgic memories with every square.
- Customizable and Versatile: While perfect as is, this recipe is also a blank canvas for your creativity. Easily swap out chocolate types or add a sprinkle of sea salt for an elevated touch. It’s a forgiving recipe that encourages experimentation.
- Nostalgic Flavor Fusion: All the beloved elements of a classic s’more – the rich chocolate, the sweet graham cracker crunch, and the toasted marshmallow topping – are expertly combined into one convenient, easy-to-eat bar. It’s summer in every bite, without the sticky fingers of a traditional s’more!
Essential Ingredient Notes & Smart Substitutions for Perfect S’mores Brownies
Crafting the perfect S’mores Brownies starts with understanding your ingredients. Here’s a breakdown of what you’ll need and how you can adapt the recipe to suit your pantry and preferences:
- Homemade Brownie Base: While a boxed brownie mix can be used in a pinch for convenience, I highly recommend using my homemade fudgy brownie recipe. It delivers a depth of flavor and a wonderfully dense, chewy texture that truly elevates these S’mores Brownies beyond anything a box mix can offer. If opting for a boxed mix, simply follow the package directions for a 9×9 inch pan, adding a few extra minutes to the initial baking time due to the graham cracker layer.
- Chocolate Chips: For that authentic s’mores flavor, I typically reach for milk chocolate chips. Their creamy sweetness pairs beautifully with the other components. However, feel free to experiment! Semi-sweet chocolate chips or dark chocolate chunks will add a richer, more intense chocolate flavor, while white chocolate chips could offer a different, sweeter contrast. You can also mix and match for a complex chocolate experience.
- Marshmallows: I prefer using large marshmallows, cut in half. They create a substantial, puffy topping that’s easier to press into the brownies and toast evenly. If you only have mini marshmallows, they will also work! You’ll simply need more of them to cover the surface (approximately 16 ounces for a 9×9″ pan). Just be aware that mini marshmallows can brown more quickly under the broiler, so watch them very carefully.
- Graham Crackers: The graham cracker layer at the bottom is crucial. It adds a delightful crunch, a subtle honeyed sweetness, and a hint of salty balance that mimics the classic s’more. Ensure you use whole graham cracker squares to create a solid base. If graham crackers aren’t available, digestive biscuits or even certain shortbread cookies could provide a similar, albeit different, textural base.
- Unsweetened Cocoa Powder: The quality of your cocoa powder directly impacts the brownie’s chocolate flavor. I’ve had great success with standard brands like Hershey’s and Target’s Good & Gather. Dutch-processed cocoa will yield a darker brownie with a milder, less acidic chocolate taste, while natural cocoa will give a lighter brownie with a more intense, slightly bitter chocolate profile.
- Espresso Powder (Optional but Recommended): A touch of espresso powder doesn’t make the brownies taste like coffee; instead, it enhances the chocolate flavor, making it deeper and more robust. It’s a secret ingredient many bakers use to elevate their chocolate desserts.
- Oil vs. Butter: My brownie recipe uses vegetable oil, which contributes to the incredible fudginess and keeps the brownies moist for days. While melted butter can be used, oil generally produces a chewier, denser brownie.
How to Make the Best Fudgy S’mores Brownies: A Step-by-Step Guide
Creating these heavenly S’mores Brownies is surprisingly straightforward. Follow these detailed steps to achieve perfect fudgy brownies with a gooey, toasted marshmallow topping every time.
Step 1: Prepare Your Rich Brownie Batter
Begin by whisking together all your dry ingredients – granulated sugar, powdered sugar, all-purpose flour, unsweetened cocoa powder, kosher salt, baking powder, and cornstarch – in a large mixing bowl. Ensure they are well combined, with no lumps of cocoa or flour remaining. Next, pour in the wet ingredients: vegetable oil, warm water, large eggs, and vanilla extract. Mix with the whisk until everything is *just* incorporated. The batter will be noticeably thick, which is exactly what we want for those extra-fudgy brownies. Be careful not to overmix, as this can lead to tougher brownies.
Step 2: Assemble Layers and Begin Baking
- Line Your Pan: First, line a 9×9″ light-colored aluminum metal pan with parchment paper. Leave an overhang on the sides – this will act as a sling to easily lift the cooled brownies out of the pan later. Next, cover the entire bottom of the pan with a single layer of graham cracker squares (you’ll typically need 14-16 squares for this size pan).
- Add Brownie Batter: Carefully scoop dollops of your thick brownie batter over the graham cracker layer. Gently spread the batter evenly to all the edges of the pan, making sure not to disturb the graham crackers too much. A small offset spatula or the back of a spoon works well for this.
- Initial Bake: Sprinkle the top of the brownie batter with an extra ¼ cup of chocolate chips. Bake at 325℉ (160℃) for 36-40 minutes. The brownies should be about 90% baked through – a toothpick inserted into the center should come out with moist crumbs, but not raw batter. This pre-bake ensures the brownie base is mostly cooked before the marshmallows are added. If using a larger 9×13 inch pan, bake for 24-26 minutes. Keep the oven on for the next step!
Step 3: Add Marshmallows and Achieve Golden Toastiness
- Marshmallow Layer: Carefully remove the partially baked brownies from the oven. Arrange the marshmallow halves over the entire surface, gently pressing them into the warm brownies. This slight pressure helps them adhere and prevents them from sliding off later as they melt. Don’t worry if the brownies still feel a little jiggly or slightly underdone; they will finish baking in this stage. Sprinkle on the remaining ¼ cup of chocolate chips for extra melty goodness. Return the pan to the oven for another 6-8 minutes, or until the marshmallows are puffy and very lightly golden.
- Achieve Golden Perfection: For that iconic toasted s’mores color and flavor, turn on your oven’s broiler to a low setting. Place the brownie pan under the broiler, but **you MUST watch the oven the entire time!** Marshmallows can go from perfectly golden to completely burnt in a matter of seconds (sometimes as little as 30 seconds!). Broil until the marshmallows are beautifully golden brown. Seriously, do not walk away – trust me, I’ve learned this the hard way!
Step 4: Cool Completely and Cut into Squares
Once your S’mores Brownies are gloriously toasted, remove them from the oven. This step requires patience, but it’s crucial for the best results: allow the brownies to cool completely in the pan before attempting to cut them. Cooling allows the brownies to firm up, the chocolate to set, and the flavors to meld, resulting in cleaner cuts and a truly fudgy texture.
Pro Tip for Clean Cuts: Gooey treats can be tricky to cut neatly. To achieve crisp, clean squares, run a sharp knife under hot water, wipe it clean, and then make each cut. Repeat this process – warming and wiping the knife – between every single cut. This prevents sticking and dragging, giving you picture-perfect S’mores Brownies.
Expert Tips & Delightful Variations for Your S’mores Brownies
Elevate your S’mores Brownie game with these helpful tips and creative twists:
- The 90% Bake Rule: It is absolutely essential that your brownie base is about 90% baked through before you add the marshmallows. If the brownies are too raw when the marshmallows go on, they won’t have enough time to finish baking properly, resulting in an overly gooey or undercooked center. The marshmallows will protect the top from burning while the bottom finishes.
- Parchment Paper is Your Best Friend: Seriously, do not skip lining your pan with parchment paper, leaving an overhang on the sides. This simple step makes lifting the entire slab of cooled S’mores Brownies out of the pan incredibly easy, making them much simpler to cut and serve without a sticky mess.
- The Broiler is a Quick Beast: As emphasized in the instructions, your broiler is powerful. Marshmallows can burn in mere seconds. Stay glued to your oven door and turn off the broiler as soon as you see that beautiful golden toast. A slight char is good for flavor; a black char is not!
- Add a Pinch of Sea Salt: For an enhanced flavor profile, sprinkle a tiny pinch of flaky sea salt over the brownies right after they come out of the oven (before cooling). The salt beautifully contrasts the sweetness of the chocolate and marshmallows, taking these brownies to another level.
- Chocolate Chip Choices: Experiment with different chocolate chips! Beyond milk and semi-sweet, try a mix of dark chocolate chunks for intensity, or even a handful of white chocolate chips for a sweeter, creamier note. Chopped up chocolate bars (like Hershey’s for true s’mores authenticity) can also be a delicious addition.
- Customizing Pan Sizes: This recipe is written for a 9×9 inch pan. If you’re using a 9×13 inch pan, remember to adjust baking times accordingly (typically reduce initial bake time by about 10-15 minutes). Ensure your graham cracker and marshmallow quantities are adjusted to adequately cover the larger surface area.
- Don’t Rush the Cooling: While tempting to dive in, allowing the brownies to cool completely is key for texture. This allows the fudgy base to set properly, resulting in cleaner cuts and a more satisfying chew. Warm brownies will be too soft and messy.
Storage & Freezing for Your S’mores Brownies
Proper storage ensures your S’mores Brownies stay delicious for as long as possible:
- Storage: Store your cooled S’mores Brownies in an airtight container at room temperature. They will remain wonderfully fresh and fudgy for 3-4 days. In fact, many people find that the brownies become even fudgier and more intensely flavored on Day 2 – a truly delightful surprise!
- Freezing: I generally do not recommend freezing these S’mores Brownies *after* the marshmallows have been added and toasted. The marshmallows tend to become sticky and can develop an undesirable texture when thawed, losing their characteristic chewiness and crisp edges. If you wish to freeze brownies, it’s best to freeze the plain brownie base before adding any graham crackers or marshmallows. Wrap the cooled plain brownies tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw and then proceed with the graham cracker and marshmallow steps.
Frequently Asked Questions About S’mores Brownies:
Yes, absolutely! Mini marshmallows are a great alternative if that’s what you have on hand. For a 9×9″ pan, you’ll need just under a 16-ounce bag to cover the surface adequately. If you’re using a larger 9×13″ pan, you will likely use the entire 16-ounce bag. Just remember that mini marshmallows can brown even faster under the broiler, so be extra vigilant during that stage to prevent burning!
Certainly! While my homemade recipe yields superior results, a boxed brownie mix can be a convenient shortcut. Simply prepare the brownie mix according to the package directions for a 9×9 inch pan. Because you’re adding a layer of graham crackers at the bottom, I recommend adding an extra 3-5 minutes to the initial baking time specified on the box to ensure the base bakes through properly before adding the marshmallows.
This is the most critical step! The key is constant supervision. Place the oven rack in the upper-middle position, and turn your broiler to low. Once the brownies are under the broiler, do not walk away for even a second. Marshmallows can go from perfectly golden to charred in as little as 30 seconds to a minute. Watch for the moment they turn a beautiful golden brown and puff up, then immediately remove the pan from the oven. A slight char is delicious and adds to the s’mores flavor, but blackening them will make them bitter.
Allowing the brownies to cool completely is vital for several reasons. Firstly, it allows the structure of the brownie to fully set, making it easier to cut clean, neat squares without crumbling or sticking excessively to your knife. Secondly, the chocolate in the brownie will firm up, contributing to that signature fudgy and dense texture. Cutting warm brownies will result in a messy, crumbly, and overly gooey outcome.
Looking for More Easy Summer Dessert Recipes?
If you loved these S’mores Brownies, you’ll adore these other simple and delicious recipes perfect for summer gatherings:
- Sugar Cookie Fruit Pizza Bars
- 1-Hour Pizza Pretzels
- S’more Cookie Bars
- Lemon Sugar Cookie Bars
Did you bring these S’mores Brownies to life in your kitchen? If so, would you do me a huge favor and leave a review and rating below? Sharing your experience helps my small business flourish, allowing me to continue bringing you more free, high-quality recipes and delicious content. Your feedback means the world!
S’mores Brownies: Fudgy, Gooey, and Easy!
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Ingredients
For the Homemade Fudgy Brownies:
- 1 ¼ cups granulated sugar
- ½ cup powdered sugar
- ¾ cups all-purpose flour
- ¾ cups unsweetened cocoa powder (I’ve had great results with Hershey’s & Target’s Good & Gather brand)
- 1 teaspoon kosher salt
- ½ teaspoon baking powder (not baking soda!)
- 1 tablespoon cornstarch
- 1 teaspoon espresso powder (optional, but enhances chocolate flavor)
- ¾ cup semi-sweet chocolate chips or chunks
- ½ cup vegetable oil
- ¼ cups warm water
- 2 large eggs
- 1 teaspoon vanilla extract
For the Crunchy Crust & Toasted Topping:
- 16 graham cracker squares
- ½ cup semi-sweet chocolate chips or chunks, divided
- 18 large marshmallows, halved
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Instructions
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Preheat your oven to 325℉ (160℃). In a large bowl, whisk together the dry brownie ingredients: granulated sugar, powdered sugar, all-purpose flour, unsweetened cocoa powder, kosher salt, baking powder, and cornstarch. Ensure there are no lumps. Add the wet ingredients: vegetable oil, warm water, eggs, and vanilla extract. Mix with the whisk until the ingredients are *just* incorporated; the batter will be very thick. Avoid overmixing.
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Line a 9×9″ light-colored aluminum metal pan with parchment paper, allowing an overhang on the sides for easy lifting. Cover the bottom of the pan with a single layer of graham crackers (you’ll need about 14-16 squares). Spoon dollops of the thick brownie batter over the graham crackers and carefully spread it evenly to the edges of the pan, taking care not to disturb the cracker layer.
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Sprinkle ¼ cup of extra chocolate chips over the brownie batter. Bake at 325℉ (160℃) for 36-40 minutes, or until the center is about 90% baked through (a toothpick inserted should come out with moist crumbs, not raw batter). If you’re using a 9×13 inch pan, bake for 24-26 minutes.
Do not turn off the oven after this step!
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Remove the brownies from the oven. Immediately press the marshmallow halves (cut side down, if desired) into the warm brownie top, gently pushing them down to help them adhere. Don’t worry if the brownies still feel a little jiggly or slightly raw – they will finish baking. Sprinkle on the remaining ¼ cup of chocolate chips.
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Return the pan to the oven for an additional 6-8 minutes, or until the marshmallows are puffy and have just started to turn a very light golden brown.
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To achieve that perfect golden, toasted s’mores look, turn on your oven’s broiler to a low setting. Place the pan under the broiler for a very short period, typically only 30-60 seconds, until the marshmallows are lightly toasted brown. It is crucial to watch the oven the entire time, as marshmallows can burn extremely FAST – trust me on this!
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Once toasted, remove the S’mores Brownies from the oven. Allow them to cool completely in the pan before attempting to cut. For super clean cuts, wipe your knife with a warm, damp cloth between each slice. Enjoy your fudgy, gooey masterpiece!
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Notes
- Storage: Store your S’mores Brownies in an airtight container at room temperature for 3-4 days. They miraculously get even fudgier and more delicious on Day 2!
- Freezing: I do not recommend freezing these brownies after the marshmallows have been added and toasted, as the marshmallows can become unpleasantly sticky and lose their texture upon thawing. For freezing, it’s best to freeze the plain brownie base before adding the s’mores toppings.