These three-layer s'mores brownies consist of classic graham crackers, decadent chocolate brownie, and toasted, gooey marshmallows. As a beginner baker friendly recipe, these summery s'mores brownies can be whipped up with ease in no time!
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Why you'll love these s'mores brownies
- Classic S'mores Elements: They wouldn't be s'mores brownies without melty milk chocolate, toasted marshmallows, and sweet graham crackers!
- Rich, Fudgy Texture: Thanks to the combination of melted chocolate and cocoa powder, these brownie bites bake up super chewy and fudgy!
For more s'mores recipes, try my Double Chocolate S'mores Cookies, S'mores Cake, and S'mores Bars.
Ingredient Notes
- Chocolate: For that nostalgic s'mores flavor, use Hershey's milk chocolate! Alternatively, you can use milk chocolate chips, or your favorite chocolate bar.
- Marshmallows: Use your favorite marshmallows here.
- Graham Crackers: I personally believe Honey Maid graham crackers are the only acceptable choice.
- Cocoa Powder: I recommend dutch process powder for a rich chocolatey flavor.
- Flour: Use high quality unbleached all-purpose flour best results.
- Sugars: This recipe calls for a combination of granulated and brown sugar to achieve the right soft, chewy texture.
- Vanilla: Add a high quality vanilla extract for optimal flavor.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this double chocolate s'mores cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post.
Arrange graham crackers
In a parchment lined 8" square pan, arrange the graham crackers. Set aside.
Make the brownie batter
In a small bowl, melt the chocolate and oil. In a large bowl, beat the sugars, salt, eggs, and vanilla on high speed for about 5-6 minutes until doubled in size. While mixing on low speed, slowly pour in the chocolate, oil mixture. Next, mix in the flour and cocoa powder. Lastly, fold in the milk chocolate.
Bake
Pour the brownie batter over the graham crackers in the prepared pan. Bake the brownies for about 35 minutes. Allow to cool completely in the pan, about 1 hour.
Add the marshmallows
Once cool, arrange the marshmallows on top. Bake for 5-8 minutes until the marshmallows are puffy and evenly golden brown. Remove the brownies from the pan, then cut into 9 squares and enjoy!
Expert Baking Tips
- Beat the sugars & eggs for a full 5-6 minutes! This is what will give the brownies that gorgeous shiny top, as well as a soft texture.
- Wait until the brownies to add the marshmallows. The marshmallows may melt and lose their shape if added to the brownies immediately once they come out of the oven. To prevent this, allow the brownies to cool completely, then add the marshmallows and toast.
Recipe FAQs
The best cocoa powder for making brownies is dutch process cocoa powder! Since dutch process is alkalized, it is neutral rather than acidic, and is far richer in flavor than regular cocoa powder. I also added a little bit of black cocoa powder to make them even richer!
Store these brownies for 1-2 days at room temperature in an airtight container or in the freezer for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other summer recipes to try
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📖 Recipe
S'mores Brownies
Ingredients
- 5 graham crackers
- 85 g (3 oz) semisweet chocolate
- 150 g (¾ cup) neutral oil
- 200 g (1 cup) granulated sugar
- 142 g (⅔ cup) brown sugar
- ½ teaspoon salt
- 3 eggs, room temp
- 2 teaspoon vanilla extract
- 120 g (1 cup) all-purpose flour
- 84 g (1 cup) dutch process cocoa powder
- 140 g (5 oz) milk chocolate, for mixing in batter
- 36 Large marshmallows
Instructions
- Preheat the oven to 350 degrees F and line an 8" square pan with parchment paper.
- Arrange the graham crackers in the pan. Set aside.
- In a small bowl, add the semisweet chocolate and oil. Heat in the microwave in 30 second increments until fully melted. Set aside.
- In a large bowl, add the sugars, salt, eggs, and vanilla. Using an electric hand mixer, beat on high speed for about 5-6 minutes until the mixture has doubled in size.
- While mixing on low speed, slowly pour the chocolate, oil mixture into the sugar, egg mixture.
- Next, add the flour and cocoa powder, and mix on low speed until mostly combined.
- Lastly, fold in the milk chocolate until evenly dispersed.
- Pour the brownie batter over the graham crackers in the prepared pan.
- Bake the brownies for about 35 minutes. Allow to cool completely in the pan, about 1 hour.
- Once cool, arrange the marshmallows on top. Bake for 5-8 minutes until the marshmallows are puffy and evenly golden brown.
- Remove the brownies from the pan, then cut into 9 squares and enjoy!
Notes
- Beat the sugars & eggs for a full 5-6 minutes! This is what will give the brownies that gorgeous shiny top, as well as a soft texture.
- Wait until the brownies to add the marshmallows. The marshmallows may melt and lose their shape if added to the brownies immediately once they come out of the oven. To prevent this, allow the brownies to cool completely, then add the marshmallows and toast.
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