S’mores Brownies made with fudgy brownie mix, graham crackers, mini marshmallows, and milk chocolate for the ultimate campfire-style treat.
It’s funny how certain desserts just… sneak up on you emotionally. The first time I made these S’mores Brownies, I wasn’t trying to have a moment. I honestly just wanted something chocolatey with minimal effort because I’d had the kind of week where even folding laundry felt like a team sport. But then halfway through breaking the graham crackers — so they were all these awkward, imperfect little squares — I suddenly remembered this camping trip my family took when I was maybe eleven? Or twelve? The timeline is a little fuzzy, like all memories from the pre-Instagram era.
Anyway, we were in this old campground that had those picnic tables engraved with random initials and the year 1974, like a time capsule no one asked for. My cousins and I would toast marshmallows way too long, until they caught fire and we’d wave them around like tiny, edible torches. I remember thinking that was peak comedy. Maybe it still is.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So when these S’mores Brownies came out of the oven that day — gooey, warm, soft, smelling like someone bottled nostalgia and sold it at Target — I had this weird little moment of “Oh. I know this feeling.” And maybe you’ve had that too? When a dessert you didn’t overthink suddenly feels like a hug from a memory you forgot you missed.
And honestly, adults react to these brownies in the funniest way. You’d think the S’mores Brownies would be a “kids go crazy” dessert, and yeah, kids inhale them… but adults? Adults hover over the pan like they’ve rediscovered joy. One guy I know ate three pieces in silence, nodded, and mumbled, “This tastes like vacation.” So yes — these brownies are chaos, comfort, nostalgia, and dessert all rolled into one pan.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This S’mores Brownies Recipe?
The thing about S’mores Brownies is that they’re not just brownies with stuff on top — they’re brownies that feel like they’re wearing a costume. A fun one. The kind someone would wear to a themed party and then accidentally win a competition they didn’t know they were entering.
You’ve got the fudgy brownie base, which honestly could be a dessert on its own. But then you throw on marshmallows, graham crackers, melty chocolate chunks — and suddenly it’s not just dessert, it’s this tiny campfire moment baked into a pan.
And the texture? My goodness. Every bite is a surprise. Sometimes you get a gooey marshmallow pull (you know the one — the stretchy-from-one-side-of-the-pan-to-the-other kind). Sometimes you get that little graham cracker crunch that snaps like stepping on a dry leaf in autumn. And sometimes you hit the jackpot and get BOTH with a puddle of melted chocolate.
Plus — and this might be the underrated thing — they’re easy. Like “I had a long day and still made them” easy. You start with a boxed mix. No shame. Zero. We’ve entered an era where we celebrate shortcuts.
And let’s just admit it: there’s something deeply satisfying about a dessert that doesn’t try to be classy. S’mores Brownies aren’t fancy — they’re fun. And sometimes that’s better.
Ingredient Notes:
Before you start baking, here’s the casual kitchen-counter rundown of what’s happening with each ingredient — nothing too serious, just the “here’s why this matters” vibe:
- Fudge Brownie Mix
The base. Reliable. The culinary equivalent of wearing comfy jeans on a Sunday. - Vegetable Oil
Keeps everything soft and fudgy. (Don’t swap for olive oil unless you want Mediterranean brownies, which… maybe not here.) - Eggs
Give structure and richness. The brownies taste “complete” because of these. - Water
Brings everything together. Not glamorous but necessary. Like the friend who always drives. - Graham Crackers
Break them into messy squares. Don’t get precious — the uneven ones toast better anyway. - Mini Marshmallows
They puff in the oven and give you that classic s’mores goo. If they toast unevenly, that’s actually perfect. - Milk Chocolate Bars
Use bars, not chips. Bars melt into pools. Chips hold their shape. You want the pools.
How To Make S’mores Brownies?
Step 1: Prep Things
Preheat your oven to 350°F. Grease your 9×13 baking dish. This part always makes me feel like something productive is about to happen, even if the rest of my day was chaos.
Step 2: Make the Brownie Batter
Add the brownie mix, oil, eggs, and water to a bowl. Stir until smooth — like, mostly smooth. A lump or two won’t end civilization. Pour it into your pan and bake for about 15 minutes. You want them partially baked, like “just set enough not to collapse.”
Step 3: Make the Topping
While the brownies are doing their thing, break the graham crackers into rough pieces. Toss them in a bowl with the marshmallows and chopped chocolate bars. It should look like a chaotic snack mix. That’s your sign you’re doing it right.
Step 4: Top the Brownies
Take the partially baked brownies out. Sprinkle the topping generously — don’t try to be artistic. This isn’t that kind of dessert. Cover the whole surface and gently press into the warm batter.
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Step 5: Finish Baking
Bake for another 7–10 minutes. Watch for the marshmallows to puff and toast slightly. If they toast unevenly? Perfect. Dessert should have personality.
Step 6: Slice + Serve
Let them cool slightly. Or don’t. Honestly, there’s something very “movie scene” about cutting warm S’mores Brownies while the chocolate is still molten.
Storage Options:
Store your S’mores Brownies in an airtight container for 2–3 days at room temp or 4–5 days in the fridge. The marshmallows soften over time, but the flavor stays amazing. Reheat for a few seconds if you want them gooey again.
They also freeze well — the marshmallows get a tiny bit chewy, but in a weirdly good way.
Variations and Substitutions:
If you’re in a playful baking mood, here are some fun twists:
- Use dark chocolate instead of milk
A little moodier. A little richer. Like brownies wearing eyeliner. - Add peanut butter cups
Not traditional, but wow. It works. - Try cinnamon graham crackers
Tiny change. Big payoff. - Add caramel drizzle
This is for the drama enthusiasts. - Use homemade brownie batter
If you’re already in a baking groove.
Ever had a brownie that made you stop mid-bite and rethink your life choices? These variations might do that.
What to Serve with S’mores Brownies?
Pair these beauties with:
- Vanilla ice cream
A classic combination that feels like a warm-cold love story. - Hot cocoa
Yes — double chocolate. Live boldly. - Fresh berries
A little brightness never hurts. - More chocolate drizzle
Because subtlety is overrated.
Frequently Asked Questions:
Can I use large marshmallows?
Sure — chop them or tear them. Rustic vibes.
Why did my marshmallows burn?
Your oven said “surprise.” Tent with foil next time.
Can I double the recipe?
Yes — but be ready for people to ask for seconds aggressively.
If you make these S’mores Brownies, please tell me everything — did they take you back to a campfire moment too? Did someone in your house get territorial over the marshmallow-heavy piece? I need the full report.
Can’t wait to hear what you think.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
S’mores Brownies
Ingredients
Brownie Base
- 1 16-ounce package fudge brownie mix
- ½ cup vegetable oil
- 2 large eggs
- 3 tablespoons water
S’mores Topping
- 6 graham crackers broken into 1-inch pieces
- 1 ½ cups miniature marshmallows
- 8 1.5-ounce milk chocolate bars coarsely chopped
Instructions
Prepare the Baking Dish and Oven
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly and set aside.
Prepare the Brownie Batter
- In a medium mixing bowl, combine the fudge brownie mix, vegetable oil, eggs, and water. Stir until the batter is smooth and fully blended. Pour the batter into the prepared baking dish, spreading evenly with a spatula. Bake for 15 minutes to partially set the brownies.
Assemble the S’mores Topping
- While the brownies are baking, place the graham cracker pieces into a medium bowl. Add the miniature marshmallows and the chopped milk chocolate. Toss gently to combine the ingredients.
Add Topping and Continue Baking
- Remove the partially baked brownies from the oven. Sprinkle the prepared topping evenly over the surface of the brownies. Return the baking dish to the oven and continue baking for an additional 7 to 10 minutes, or until a toothpick inserted 2 inches from the pan’s edge comes out clean and the marshmallows are lightly toasted.
Cool and Serve
- Allow the brownies to cool in the pan for several minutes before slicing. Serve warm or at room temperature.
Notes
- Use a certified gluten-free brownie mix in place of the standard boxed mix.
- Replace graham crackers with gluten-free graham-style cookies or gluten-free digestive biscuits.
- Verify that chocolate bars and marshmallows are gluten-free, as some formulations may include additives containing gluten.
- Prevent cross-contamination by preparing on sanitized, gluten-free work surfaces with clean utensils.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
