Perfect for summer.
If you love a classic smores flavor but don’t want to build a campfire, Smores Brownies are the answer. A graham cracker base is topped with rich fudgy brownies and finished with toasted marshmallows for all the flavors of a summer s’more in an easy dessert bar!
Summer Smores!
If you love smores you will love these brownies!
Brownies are surprisingly easy to make from scratch and makes up our middle, chocolatey layer. The marshmallows toast in only a few minutes under the broiler for that classic campfire taste. Lastly, the graham cracker layer is subtle but there with a little dash of cinnamon for extra warmth.
Ingredients
Graham Cracker Crust Ingredients
- graham cracker crumbs – they sell graham cracker crumbs in the baking aisle these days, but you can also crush graham crackers yourself
- unsalted butter
- kosher salt – I use Diamond Crystal in all my recipes
- cinnamon
Brownie & Topping Ingredients
- unsalted butter
- white granulated sugar
- light brown sugar
- vanilla extract
- eggs
- cocoa powder – I use dutch processed for a richer flavor
- avocado oil
- all purpose flour
- kosher salt
- marshmallows – the large ones
How to Make Smores Brownies
- Prepare the Graham Cracker Layer: Mix the graham cracker crumbs, melted butter, salt, and cinnamon together, then press the mixture into the bottom of a parchment-lined baking dish.
- Make the Brownie Batter: Whisk together the melted butter and sugar, then add the vanilla and eggs. Stir in the cocoa powder, avocado oil, flour, and salt until the batter comes together.
- Bake the Brownies: Spread the brownie batter over the graham cracker layer and bake.
- Add the Marshmallows: Allow the brownies to cool briefly, then arrange the marshmallows over the top in an even layer.
- Broil Until Golden: Place the brownies under the broiler until the marshmallows are golden and toasted.
- Cool and Slice: Let the brownies cool before slicing.
How to Make Smores Brownies Ahead of Time
These brownies can be made up to 1 day in advance. Once cooled completely, cover tightly and store at room temperature.
Reheat before serving in the microwave or oven for the classic smores feel.
This Piña Colada Cake is a great make ahead summer dessert.
How to Store Leftover Smores Brownies
Store leftover brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The marshmallow topping will become softer over time but will still be delicious.
Equipment I Use to Make Smores Brownies
- Square Baking Dish – love USA Pan in my kitchen
- Baking Clips – helps to hold the parchment in the pan when creating a crust and adding the brownie batter
Frequently Asked Questions
Can I use regular cocoa powder instead of dutch-processed?
Yes. Dutch-processed cocoa provides a deeper chocolate flavor, but regular cocoa powder will work just fine.
Do I have to broil the marshmallows?
The broiler creates the classic toasted smores flavor and appearance, so it’s highly recommended.
Why let the brownies cool briefly before adding the marshmallows?
A short cooling period helps to avoid the marshmallows sinking into the brownies.
Print
Smores Brownies
- Total Time: 55 minutes
- Yield: 12 brownies 1x
Ingredients
Graham Cracker Layer
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- ¼ teaspoon of kosher salt
- ¼ teaspoon cinnamon
Brownie Layer
- ½ cup unsalted butter, melted
- 1 cup white granulated sugar
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 6 tablespoons dutch-processed cocoa powder
- 2 tablespoons avocado oil
- ½ cup all purpose flour
- ½ teaspoon kosher salt
Topping
- 16 large marshmallows
Instructions
- Preheat your oven to 350°F. Line an 8×8 baking dish with parchment paper, leaving overhang on the sides for easy removal.
- In a medium bowl, combine 1 cup graham cracker crumbs, 4 tablespoons melted butter, ¼ teaspoon kosher salt, and ¼ teaspoon cinnamon until evenly combined.
- Press the graham cracker mixture into the bottom of the lined baking dish in a thin, even layer.
- In a large mixing bowl, whisk together ½ cup melted butter, 1 cup granulated sugar, and 2 tablespoons light brown sugar until smooth.
- Add 1 teaspoon vanilla extract and 2 large eggs. Whisk until fully combined.
- Stir in 6 tablespoons cocoa powder, 2 tablespoons avocado oil, ½ cup flour, and ½ teaspoon kosher salt until just combined, avoiding overmixing.
- Pour the brownie batter over the graham cracker layer and spread evenly.
- Bake for 22-26 minutes, or until the brownies are mostly set.
- Let the brownies cool in the pan for 10 minutes.
- Arrange the marshmallows in rows over the top of the brownies.
- Place under the broiler for 1-2 minutes, until the marshmallows are puffed and golden. Watch closely to prevent burning.
- Allow the brownies to cool for at least 20-30 minutes before slicing.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Sweet Tooth
- Method: Oven
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