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squares of s'mores brownies on parchment paper

S’mores Brownies Recipe

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  • Author: Heather Mubarak
  • Prep Time: 20 minutes
  • Cook Time: 38 minutes
  • Total Time: 58 minutes
  • Yield: 16 squares 1x
  • Category: Bars & Brownies
  • Method: Baking
  • Cuisine: American


Units Scale

For Graham Cracker Crust

  • 180 g (about 10 whole crackers) graham crackers, finely ground
  • 2 tablespoons granulated sugar
  • 1/2 cup (113 g) unsalted butter, melted

For Brownies

  • 3/4 cup (4 ounces) bittersweet chocolate chips
  • 1/2 cup (113 g) unsalted butter
  • 1 teaspoon espresso powder (optional)
  • 2 eggs, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/4 cups mini marshmallows (to cover the brownies)

For Chocolate Frosting

  • 1/3 cup (2 ounces) bittersweet chocolate chips
  • 1/2 cup (113 g) unsalted butter
  • 1 cup mini marshmallows
  • 3 cups (360 g)confectioners sugar, sifted
  • 1/4 cup whole milk or heavy cream


  1. Preheat oven to 350°F.
  2. Spray an 8 x 8 baking pan with non-stick spray and line with parchment paper, covering the bottom and sides of the pan. Set aside.
  3. In the bowl of a food processor, grind the graham crackers into fine crumbs. Transfer the crumbs into a medium bowl.
  4. Add the sugar and melted butter. Use a fork to combine the mixture until the crumbs are evenly coated.
  5. Transfer the graham cracker crumbs into the prepared pan and use the back of a measuring up or glass to press into an even layer. Be sure to cover the corners of the pan.
  6. Bake for 7-8 minutes or until golden brown and fragrant. Remove from the oven and set aside to cool slightly.
  7. While the crust is baking, begin melting the butter and chocolate together for the brownies. Place the butter and chocolate in a medium bowl over a double-boiler on medium low heat. Stir often as the mixture melts. Remove from the heat when the butter and chocolate are fully melted and smooth.
  8. Add the espresso powder and stir to combine. Set aside to cool slightly.
  9. In the bowl of a stand mixer fitted with the whisk attachment, mix together the eggs and sugar on medium high speed until thickened and slightly frothy.
  10. With the mixer on low speed, and the vanilla and slowly pour in the chocolate mixture. Continue mixing until thoroughly combined. Scrape down the sides of the bowl.
  11. Sift in the flour and salt and whisk on low speed to combine. Remove the bowl from the stand mixer and use a spatula to stir once more, making sure no streaks of flour remain. Do not over mix.
  12. Pour the brownie batter over the crust and use an offset spatula to spread in an even layer. Bake for 25-30 minutes or until the edges are set.
  13. Remove the pan from the oven and immediately place the mini marshmallows on top of the warm brownies. Set aside and make the chocolate frosting.
  14. In a medium bowl over a double-boiler on medium low heat, combine the chocolate, butter and marshmallows. Stir often until melted and smooth. Remove from the heat and immediately stir in the confectioners sugar and milk, whisking quickly to combine. The mixture will be thick but pourable.
  15. Pour the frosting over the top of the marshmallows and brownies. Let cool at room temperature for 30-45 minutes. Transfer to the freezer for 1-2 hours before slicing with a sharp knife.


Cool completely before cutting. For best results, freeze for one hour before slicing.

Store tightly covered in the refrigerator for up to 5 days.

May be frozen.