S'mores Brownies Graham Chocolate

S'mores brownies combine the very best of campfire nostalgia with the comfort of a homemade treat. Each bar brings together gooey marshmallow pockets toasted on top of rich fudgy brownie and a buttery graham cracker base. If you crave summer sweets but prefer your desserts freshly baked instead of roasted over a fire these are the brownies for you.

The magic for me is in that first bite when the chocolate melts into the marshmallow and the graham cracker stays a little crunchy. My family absolutely devours these every time I make them and there is never a single crumb left over.

Ingredients

• Graham crackers for the crust: choose whole sheets so the base stays sturdy look for ones that do not taste too sweet
• Unsalted butter: for richness and moisture start with real butter for the best brownie flavor
• Semi sweet chocolate chips: melt smoothly and keep the brownies decadent pick ones with actual cocoa butter in the ingredient list
• Granulated sugar: for structure and sweetness check that it is fine granulated so it blends easily
• Eggs: room temperature so your batter is smooth and shiny fresh eggs always whip up fluffier
• Cocoa powder: unsweetened or Dutch processed adds deep flavor and dark fudgy color Dutch process will be a bit less tangy
• Vanilla extract: rounds out the brownie flavor use a pure extract if you can
• Salt: enhances every other flavor opt for fine sea salt so it dissolves well
• All purpose flour: holds everything together and keeps brownies tender measure your flour with a spoon and level off for best texture
• Mini marshmallows: toast perfectly on top buy fresh so they melt evenly
• Hershey's chocolate bar: for a classic s'mores touch break the bar along the lines for even distribution
• Crushed graham cracker for extra topping: crush just with your hands for a satisfying rustic finish

Instructions

Prepare the Pan:

Preheat your oven to three hundred fifty F or one hundred seventy seven C. Line an eight by eight inch metal pan with parchment paper so the brownies can be lifted out. Fit graham cracker sheets snugly along the bottom breaking as needed to cover the entire surface gap free.

Melt Butter and Chocolate:

Add butter and chocolate chips to a microwave safe mixing bowl. Heat in thirty second bursts stirring well after each until fully melted and glossy. This step makes the brownie foundation rich and dense.

Combine Sugar and Cool:

Gently stir in sugar just enough to combine then microwave again for about one minute. When removed beat the mixture so the sugar dissolves smoothly. Let the mixture cool to warm but not hot before proceeding so your brownies stay fudgy and eggs will not scramble when added.

Stir in Eggs:

Add eggs one at a time and stir with real muscle for about one minute. This builds structure so your brownies are chewy and shiny. The batter should become smooth and fall like a ribbon from your whisk.

Add Vanilla Cocoa and Salt:

Whisk in vanilla extract cocoa powder and salt mixing thoroughly until the batter is even and glossy with no lumps of cocoa.

Incorporate Flour:

Sprinkle flour evenly over the batter and fold in just until blended. Do not overmix or brownies will be tough not tender.

Spread and Bake:

Scoop the batter onto your graham cracker base and use a flexible spatula to smooth to the edges. Bake for about twenty five minutes until almost set but still soft in the center.

Layer Toppings:

Remove the pan from the oven. Scatter mini marshmallows evenly over the brownie top. Add broken pieces of Hershey's bar and sprinkle over the crushed graham crackers. Return the pan to the oven and bake for another eight to ten minutes. You want the marshmallows golden and puffed and chocolate slightly melty.

Cool and Slice:

Allow brownies to cool in the pan for about one hour this ensures neat slices and allows the toppings to set. Use the parchment paper to lift out the slab then cut into generous squares and serve.

I always especially look forward to breaking apart the Hershey's bar for topping. It reminds me of making s'mores at family picnics where my cousins and I would try to build the tallest marshmallow stack before it toppled.

Storage Tips

S'mores brownies keep well for up to four days in an airtight container at cool room temperature. If your kitchen is warm refrigerate and return to room temp before serving for best texture. For extra freshness layer wax paper between slices so toppings do not stick.

Ingredient Substitutions

Dairy free butter or margarine and allergy safe chocolate chips will work if you have dietary needs. Use gluten free graham crackers and cup for cup gluten free flour for a wheat free version. If you have jumbo marshmallows cut them in quarters with kitchen shears and scatter on top.

Serving Suggestions

Pile brownies onto a rustic wood platter for a summer dessert board. Warm a square in the microwave for a real molten chocolate effect and add a scoop of vanilla ice cream. Great for snacking on hiking trips wrapped tightly and kept in a cooler.

Cultural and Historical Note

S'mores originated with US Girl Scouts in the nineteen twenties and the name literally means some more. Combining all these flavors into a brownie means you have an American icon in an easy to share format. It is a perfect treat for bonfire nights or backyard movie parties.

Seasonal Adaptations

Swap in cinnamon sugar graham crackers for a winter touch
Try dark chocolate and peanut butter chips for autumn s'mores brownies
Top with pastel mini marshmallows and extra chocolate eggs for a spring Easter version

Success Stories

I have seen these brownies disappear from bake sales faster than any other treat. Neighbors often ask for the recipe after just one bite. Even friends who do not like regular marshmallows fall in love with the gooey toasted topping.

Freezer Meal Conversion

Wait until brownies are completely cool then wrap tightly in plastic and freeze for up to two months. Defrost at room temperature or microwave for a quick chocolate craving fix. You can freeze unsliced or individually wrapped squares for easy lunchbox treats.

Serve up a plate of s'mores brownies for instant summer happiness, no campfire required. They are guaranteed to bring smiles and satisfy any chocolate craving.

Recipe FAQs

→ How do I keep brownies moist and fudgy?

Avoid overbaking and let the brownies cool completely in the pan for a richer, fudgier texture.

→ Can I use milk chocolate instead of semi-sweet chocolate?

Milk chocolate can be used but will result in a sweeter, less intense chocolate flavor. Adjust your sugar if desired.

→ Are there alternatives to graham crackers?

You can use digestive biscuits or vanilla wafers for a similar crunch and flavor profile.

→ When should I add the marshmallows?

Add mini marshmallows after partially baking to achieve a perfectly gooey and toasted topping.

→ What’s the best way to cut these brownies cleanly?

Allow brownies to cool fully, then use a sharp, lightly oiled knife for clean slices through the marshmallow topping.