Kid & Adult Approved
These S’mores Brownies have everything I want in a homemade s’more: a graham cracker base, a dense and fudgy chocolate brownie, a layer of melted dark chocolate, and toasted marshmallows on top.
The brownie itself is intentionally not overly sweet, which helps balance the marshmallows and chocolate topping. And instead of making a separate graham cracker crust, whole graham crackers go straight into the bottom of the pan.
When I was testing these brownies, I kept coming back to the chocolate used in a classic s’more: Hershey’s. If you love that graham-chocolate-marshmallow combination, try my S’mores Cookies too.
Instead of using milk chocolate, though, I went with a dark Hershey’s bar. S’mores already have plenty of sweetness from the marshmallows and graham crackers, so using dark chocolate mellows everything out and keeps the finished brownie from becoming too sweet.
I also use the same chocolate in the brownie batter and for the melted chocolate layer underneath the marshmallows. It keeps the ingredient list simple and makes that chocolate flavor come through in every bite.
And despite using dark chocolate, these still passed the kid test. My kids really liked them.
Happy baking,
Trish.
Why You’ll Love These
- Fudgy, not cakey. Melted chocolate, an extra egg yolk, and a relatively small amount of flour give these brownies a dense, rich texture. If you love a dense brownie, you might also like my Simply Fudgy Brownies.
- Not overly sweet. Dark chocolate balances the sweet marshmallow topping.
- No graham cracker crust to make. Whole graham crackers go directly into the pan.
- There’s an actual chocolate layer. Melted chocolate goes between the brownie and marshmallows, just like a classic s’more.
- Quick toasted topping. About a minute under a high broiler gives the marshmallows their golden, campfire-style finish.
For more chocolatey bakes, try my Brownie Cookies or Rocky Road Cookies.
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S’mores Brownies
EQUIPMENT
- 1 8×8 metal pan
- Parchment Paper
INGREDIENTS
- Honey graham crackers, enough to cover the bottom of an 8×8-inch pan Graham cracker sheet sizes vary by brand. Use enough to cover the bottom of the pan in a single layer, breaking pieces as needed to fit.
- 140g (½ cup + 2 tablespoons ) unsalted butter
- 150g (5.3 oz) dark chocolate, chopped
- 100g (½ cup packed) dark brown sugar
- 100g (½ cup) granulated white sugar
- 100g (about 2 large eggs) eggs – weight is without shell
- 20g (from 1 large egg ) egg yolk
- 10g (2 teaspoons ) vanilla extract
- 90g (¾ cup minus 1½ teaspoons ) all-purpose flour — If measuring by cups, use the spoon-and-level method.
- 25g (¼ cup + 2¼ teaspoons ) Dutch-process cocoa powder
- 1.5g (¼ teaspoon) fine sea salt
- 5 (1 teaspoon) neutral-tasting oil, such as canola or avocado oil, for brushing the sides of the pan or parchment
- 50g (1.8 oz) dark chocolate, chopped I used Hersheys bar
- Large marshmallows enough to cover the top
INSTRUCTIONS
- Line an 8×8-inch metal baking pan with parchment paper, leaving enough overhang to lift the brownies out later. Preheat the oven to 350°F (175°C).
- Arrange the graham crackers in a single layer over the bottom of the pan. Break pieces as needed to fit. Small gaps are fine.Note: I used MY San Honey Graham Crackers, and 6 crackers exactly fit my 8×8-inch pan!Honey graham crackers, enough to cover the bottom of an 8×8-inch pan
- Place the butter and 150g dark chocolate in a microwave-safe bowl. Microwave in 15–20 second intervals, stirring between each one, until the chocolate is almost completely melted. Continue stirring until smooth. Do not overheat the chocolate.140g (½ cup + 2 tablespoons ) unsalted butter150g (5.3 oz) dark chocolate, chopped
- In a large mixing bowl, whisk together the dark brown sugar, granulated white sugar, eggs, egg yolk, and vanilla until combined. Whisk in the melted butter and chocolate mixture until smooth.100g (½ cup packed) dark brown sugar100g (½ cup) granulated white sugar100g (about 2 large eggs) eggs – weight is without shell20g (from 1 large egg ) egg yolk10g (2 teaspoons ) vanilla extract
- Add the flour, Dutch-process cocoa powder, and salt. Fold gently with a silicone spatula just until no dry streaks remain. Do not overmix.90g (¾ cup minus 1½ teaspoons ) all-purpose flour — If measuring by cups, use the spoon-and-level method.25g (¼ cup + 2¼ teaspoons ) Dutch-process cocoa powder1.5g (¼ teaspoon) fine sea salt
- Spread the brownie batter evenly over the graham crackers, then bake for 30-33 minutes or until the edges are set and a toothpick inserted near the center comes out with moist fudgy crumbs but no raw batter. Avoid baking until the toothpick is completely clean if you want a fudgier texture.
- Lightly brush the exposed sides of the parchment or pan with the neutral oil. This helps keep the marshmallows from sticking as they puff.5 (1 teaspoon) neutral-tasting oil, such as canola or avocado oil, for brushing the sides of the pan or parchment
- Melt the remaining 50g dark chocolate in the microwave in short intervals, stirring until smooth. To melt chocolate in the microwave: Place the chocolate in a microwave-safe bowl and heat in 15–20 second intervals, stirring well after each one. Stop heating when a few small pieces remain, then stir until completely smooth. Be careful not to overheat the chocolate.50g (1.8 oz) dark chocolate, chopped
- Spread the melted chocolate evenly over the top of the brownies.
- Arrange the large marshmallows evenly over the melted chocolate. Set the oven to high broil. Broil for about 1-2 minutes, watching constantly, until the marshmallows are puffed and golden brown with a few darker toasted spots. For more even browning, you can rotate the pan 180° once or twice while broiling, but this is optional.Large marshmallows
- Let the brownies cool completely before slicing. For cleaner cuts, chill for 30–45 minutes and use a sharp knife lightly coated with neutral oil.
