Irresistible S’mores Brownies That Taste Like Campfire Magic

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Oh my gosh, remember those summer nights as a kid, huddled around a crackling campfire, trying to perfectly toast a marshmallow without lighting it on fire? That feeling of biting into a gooey, messy, perfect s’more is exactly what I was chasing when I created these s’mores brownies. It’s all that nostalgic flavor – the rich chocolate, the sweet marshmallow, the toasty graham cracker crunch – but in the most incredible, fudgy brownie form. You get that campfire vibe without even needing to find a single stick. Trust me, your inner child (and everyone else at the party) is going to thank you.

Why You’ll Love These S’mores Brownies

They’re super easy to make – no campfire required!
The fudgy chocolate base is rich and indulgent, just like your favorite brownies.
Gooey toasted marshmallows on top give that perfect campfire s’mores vibe.
The graham cracker crunch adds a nostalgic texture you’ll crave.
They’re a crowd-pleaser – perfect for parties, potlucks, or just treating yourself.

Ingredients for S’mores Brownies

Okay, let’s gather our goodies! These are the simple ingredients that come together to make pure magic. I’ve made these brownies so many times I could probably recite this list in my sleep – but trust me, every single one of these matters for that perfect s’mores experience.

1 cup all-purpose flour – spooned and leveled, because nobody wants dense brownies
½ cup cocoa powder – use the good stuff, the darker the better in my opinion
½ teaspoon salt – just enough to make all the flavors pop
1 cup unsalted butter, melted – yes, a whole cup, and yes, it’s worth it
1 ½ cups granulated sugar – because we’re making dessert, not health food
2 large eggs – room temperature if you can plan ahead (but I’ve used cold in a pinch!)
1 teaspoon vanilla extract – the real stuff, not imitation
1 cup chocolate chips – because more chocolate is always the right answer
2 cups mini marshmallows – they melt perfectly into gooey clouds
1 cup graham cracker crumbs – I like to crush mine slightly chunky for extra texture

See? Nothing crazy or hard to find. Just pantry staples that, when combined with a little love (and oven time), transform into something truly special. Now let’s get mixing!

Equipment You’ll Need

Before we dive into making these dreamy s’mores brownies, let’s talk tools. You don’t need anything fancy—just the basics you probably already have in your kitchen. I’ve made these so many times with my trusty old mixing bowls that I’ve got this down to a science!

9×9-inch baking pan – the perfect size for thick, fudgy brownies
2 mixing bowls – one for dry ingredients, one for wet (I sometimes cheat and just wipe out the first bowl)
Whisk and spatula – my dynamic duo for perfect batter
Measuring cups and spoons – because eyeballing cocoa powder never ends well
Parchment paper or nonstick spray – unless you enjoy scraping brownies off the pan (I don’t!)

That’s it! No fancy stand mixer required—just good old-fashioned arm power. Now let’s get to the fun part: making those brownies!

How to Make S’mores Brownies

Alright, let’s get down to business! Making these s’mores brownies is easier than you might think—just a few simple steps between you and that gooey, chocolatey, marshmallow-topped perfection. I’ve made this recipe more times than I can count, and I’ve learned a few tricks along the way to make sure they turn out perfect every single time.

Preparing the Brownie Batter

First things first: preheat that oven to 350°F (175°C). Trust me, you don’t want to skip this step—cold ovens lead to sad, unevenly baked brownies. While the oven heats up, grab your two mixing bowls. In the first one, whisk together the flour, cocoa powder, and salt. I like to sift the cocoa powder to avoid any lumps, but if you’re in a hurry (no judgment!), just give it a good whisk with the flour.

In the second bowl, pour in that glorious melted butter—yes, the whole cup—and stir in the sugar until it’s all combined. It’ll look a little grainy at first, but that’s totally normal. Crack in the eggs one at a time, mixing well after each, and then add the vanilla. This is where the magic starts—the mixture should look smooth and shiny now.

Now, slowly add the dry ingredients to the wet, stirring just until everything’s combined. Don’t overmix! We want fudgy brownies, not tough ones. Finally, fold in those chocolate chips. I like to reserve a handful to sprinkle on top later because, well, more chocolate is never a bad idea.

Baking and Adding Toppings

Pour that beautiful batter into your prepared pan (I line mine with parchment paper for easy lifting later) and smooth it out with a spatula. Pop it in the oven and set a timer for 20 minutes. Resist the urge to open the oven door—just let it do its thing!

When the timer goes off, pull the pan out (carefully—it’s hot!). Now comes the fun part: sprinkle those mini marshmallows evenly over the top. They’ll start to melt almost immediately, which is exactly what we want. Then, scatter the graham cracker crumbs over the marshmallows. I like to press them in gently so they stick.

Back into the oven it goes for another 5 minutes—just until the marshmallows turn that perfect golden brown. Keep a close eye here; they can go from perfectly toasted to slightly charred in seconds (though honestly, even slightly charred marshmallows taste amazing).

Let the brownies cool completely before cutting—I know it’s hard to wait, but this ensures clean slices and prevents molten marshmallow burns (learned that the hard way!). Then dig in and enjoy that campfire nostalgia in every bite.

Tips for Perfect S’mores Brownies

Alright, let’s make sure these brownies turn out absolutely showstopping every single time. Over the years, I’ve picked up a few tricks that take them from “good” to “oh my gosh, I need the recipe.” Trust me, you’ll want to keep these in your back pocket!

Toast the graham cracker crumbs. I know it sounds like an extra step, but trust me, it’s worth it. Just spread the crumbs on a baking sheet and pop them in the oven at 350°F for about 5 minutes. They’ll get that perfect toasty flavor that really brings the s’mores vibes to life.
Use a hot knife for clean cuts. Marshmallows can be sticky little things, and trying to slice through them with a regular knife can get messy. Dip your knife in hot water, wipe it dry, and make your cuts. It’s like magic—clean, gooey slices every time.
Don’t overbake the marshmallows. That last 5 minutes in the oven is crucial—keep a close eye on them! You want them golden and melty, not blackened. If they start to brown too quickly, just pull them out. They’ll still taste amazing.
Let them cool completely. I know, I know—it’s hard to resist diving in right away. But letting the brownies cool ensures they set properly and makes slicing way easier. Plus, it gives you time to grab a glass of milk or coffee to go with them.

There you go! These little tips might seem small, but they make a huge difference. Now go make those brownies and impress everyone (or just yourself—no judgment here!).

Ingredient Substitutions

Okay, let’s talk swaps! We’ve all been there – halfway through a recipe when you realize you’re out of something. Don’t panic! Here are my go-to substitutions that’ll save your s’mores brownies without sacrificing flavor.

All-purpose flour: Swap 1:1 with your favorite gluten-free blend for celiac friends. I’ve had great results with King Arthur’s mix.
Butter: Coconut oil works beautifully if you need dairy-free. Just melt it first like you would the butter.
Eggs: For vegan brownies, try flax eggs (1 tbsp ground flax + 3 tbsp water per egg). The texture stays surprisingly fudgy!
Chocolate chips: Dark chocolate chunks or chopped chocolate bars work if you’re out of chips. I’ve even used peanut butter chips for fun twists.
Mini marshmallows: No minis? Cut large marshmallows into quarters with kitchen scissors. They’ll melt just fine!
Graham crackers: Digestive biscuits or vanilla wafers make great substitutes in a pinch. Just crush them the same way.

See? Baking should be fun, not stressful. These swaps mean you can still make amazing s’mores brownies even when your pantry doesn’t cooperate. Now go get baking!

Storing and Reheating S’mores Brownies

Now, let’s talk about keeping these beauties fresh and how to bring back that just-baked magic if you have leftovers (which, let’s be honest, probably won’t happen). I’ve learned through trial and error—and a few sad, stale brownies—exactly how to store them right.

First, cool completely before storing. I know it’s tempting to cover them right away, but that trapped heat creates condensation that turns crispy edges soggy. Once cooled, store in an airtight container at room temperature for up to 3 days. Layer them between parchment paper if stacking to prevent marshmallow sticking.

For longer storage, these freeze surprisingly well! Wrap individual brownies tightly in plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature when that s’mores craving hits.

Want to revive that fresh-from-the-oven gooeyness? Here’s my trick: 10 seconds in the microwave per brownie softens the marshmallow perfectly. For a crispy top, pop them under the broiler for just 30 seconds—watch closely though, marshmallows can burn fast! A toaster oven works great too if you’re reheating a few at once.

Pro tip: If the graham cracker topping gets soft, sprinkle a few fresh crumbs on after reheating for that nostalgic crunch. Now you’ve got brownies that taste just-baked whenever the mood strikes!

Nutritional Information

Okay, let’s be real—these s’mores brownies are a treat, not a health food. But hey, a little indulgence is good for the soul, right? Here’s the nutritional breakdown per brownie (based on cutting into 16 perfect squares) so you can enjoy them without any guilt.

Calories: 220
Fat: 10g (6g saturated, 3g unsaturated)
Carbohydrates: 30g
Sugar: 18g
Protein: 2g
Sodium: 85mg
Fiber: 1g
Cholesterol: 40mg

A quick note: These numbers are estimates and can vary based on exact ingredients used (like different cocoa percentages or marshmallow brands). If you make substitutions—like gluten-free flour or dairy-free butter—the nutritional profile will change a bit. But honestly? When you’re biting into that gooey, chocolatey goodness, I doubt you’ll be thinking about numbers. Life’s too short not to enjoy a good brownie now and then!

Frequently Asked Questions

I’ve gotten so many questions about these s’mores brownies over the years—it seems like everyone wants to put their own spin on them! Here are the answers to the ones I hear most often. Don’t see your question here? Drop me a comment below and I’ll help you out!

Can I use large marshmallows instead of mini?

Absolutely! Just cut them into quarters with kitchen scissors first. The minis melt more evenly, but chopped large marshmallows work great too—they’ll give you those beautiful melty pools!

How long do these brownies stay fresh?

At room temperature in an airtight container, they’re best within 3 days. After that, the graham crackers start losing their crunch (still tasty though!). For longer storage, freeze them—they’ll keep beautifully for up to 3 months.

Why do my marshmallows keep sinking into the batter?

Ah, the marshmallow sinkage! Make sure you’re adding them after the initial 20 minutes of baking—that gives the brownie base time to set enough to support them. Also, don’t press them down too hard when sprinkling on the graham crumbs.

Can I make these gluten-free?

You bet! Just swap the all-purpose flour for your favorite 1:1 gluten-free blend. I’ve had great results with King Arthur’s and Bob’s Red Mill mixes. And double-check your graham crackers—some brands make gluten-free versions!

Help! My marshmallows burned!

Been there! Ovens can be tricky—some run hotter than others. Next time, try broiling for just 2-3 minutes instead of baking, and watch them like a hawk. If they do get a little too toasty? No worries—that “burnt marshmallow” flavor is still delicious!

Share Your Feedback

Okay, I’ve shared all my secrets—now I want to hear from you! Did these brownies bring back those campfire memories? Maybe you put your own spin on them with different toppings? However they turned out, I’d love to know. Leave me a comment below with your thoughts, questions, or even just a photo of your gooey creations—nothing makes me happier than seeing these brownies make someone else’s day a little sweeter.

And hey, if you loved this recipe as much as I do, consider giving it a rating. It helps other bakers know these are worth trying (and trust me, they totally are). Can’t wait to hear about your s’mores brownie adventures!