Whether you’re whipping these up for a weekend treat, a cozy night in, or simply because the craving strikes, you’ll be thrilled you did! I took my tried-and-true Best Chocolate Brownies recipe to new heights by creating the ultimate S'Mores Brownies. Imagine everything you love about classic s’mores combined with a chocolate brownie's rich, fudgy goodness. These brownies are irresistibly rich and chocolatey, with a perfectly crunchy graham cracker crust and a layer of gooey, toasted marshmallows on top that adds just the right amount of sweetness.
The magic happens when you pull them out of the oven. The marshmallows are golden and bubbly, and the brownies are at their most decadent—warm, melty, and oh-so-satisfying. Something about biting into that combination of textures and flavors feels like pure bliss. And while it’s tough to resist digging in right away, if you have the patience to let them cool, you’ll find that they slice more neatly, giving you those picture-perfect squares.
But let’s be honest—whether you enjoy them warm and gooey or cool and perfectly cut, these S'Mores Brownies are nothing short of heavenly. They’re the kind of treat that brings a smile to your face with every bite and makes any moment feel more special. So go ahead, indulge a little—you won’t regret it!
Ingredients for S'mores Brownies:
6 graham crackers, full sheets
3 cups mini marshmallows
3/4 cup Dutch cocoa powder
1/2 cup canola oil
1 3/4 cups granulated sugar
2 large eggs
2 tablespoons cooled strong coffee
3/4 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup bittersweet chocolate chips
cooking spray
You will need an 8" x 8" baking pan and foil.
Time-Saving Tip: Prepare the brownies at least 2 hours before cutting.
Let's see what we need.
We're ready to bake.
Fully line the pan with foil—I use heavy-duty foil. Coat the lined pan with cooking spray. Then, cover with one layer of graham crackers, breaking them as needed to fit.
Combine the flour, baking powder, salt, and cocoa.
Whisk together the eggs, coffee, and vanilla. Add the sugar, and when combining slowly, whisk until the oil is well mixed.
Add the dry mixture to the wet and stir until combined. Stir in the bittersweet chips.
Pour the mixture into the prepared pan and top with the semi-sweet chips. Transfer the pan to a preheated 325-degree oven and bake for 35 minutes.
Top the brownies with all of the marshmallows. Broil until golden. This takes seconds.
Let the brownies cool for at least an hour or more. Carefully remove the brownies from the pan and foil.
This is how I cut brownies. With the gooey topping, coat the knife with cooking spray for each cut. Spray the knife, insert it, and drag it to finish each cut. Clean the knife and recoat with cooking spray after and before the next cut.
They’re ready! Each bite of these S’mores Brownies is pure, irresistible deliciousness! Enjoy every gooey, chocolatey moment!
Enjoy!
S'mores Brownies:
6 graham crackers, full sheets
3 cups mini marshmallows
3/4 cup Dutch cocoa powder
1/2 cup canola oil
1 3/4 cups granulated sugar
2 large eggs
2 tablespoons cooled strong coffee
3/4 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup bittersweet chocolate chips
cooking spray
You will need an 8" x 8" baking pan and foil.
Fully line the pan with foil—I use heavy-duty foil. Coat the lined pan with cooking spray. Then, cover with one layer of graham crackers, breaking them as needed to fit.
Combine the flour, baking powder, salt, and cocoa.
Whisk together the eggs, coffee, and vanilla. Add the sugar, and when combining slowly, whisk until the oil is well mixed.
Add the dry mixture to the wet and stir until combined. Stir in the bittersweet chips.
Pour the mixture into the prepared pan and top with the semi-sweet chips. Transfer the pan to a preheated 325-degree oven and bake for 35 minutes.
Top the brownies with all of the marshmallows. Broil until golden. This takes seconds.
Let the brownies cool for at least an hour or more. Carefully remove the brownies from the pan and foil.
This is how I cut brownies. With the gooey topping, coat the knife with cooking spray for each cut. Spray the knife, insert it, and drag it to finish each cut. Clean the knife and recoat with cooking spray after and before the next cut.
Time-Saving Tip: Prepare the brownies at least 2 hours before cutting.
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