These are the best S’mores Brownies.  They start with homemade fudgy cocoa brownies topped with melted chocolate and graham cracker pieces.  Then they’re topped with homemade marshmallow fluff.  A few seconds under the broiler and they turn into fudgy, melty chocolate marshmallowy bars of delectable goodness.

Who says you have to be sitting by a campfire in order to make delicious s’mores with a charred melty marshmallowy topping?  Who says the graham cracker crust has to be on the bottom?  Who says you can’t take a deep dark fudgy brownie and make it into a s’more?  Not me! 🙂   I decided to take these delectable S’mores brownies to the next level and I’ll show you how I did it.

PART ONE:  BROWNIE,  CHOCOLATE, AND  GRAHAM CRACKERS

  1. I started by making some of my Perfect Fudgy Cocoa Brownies.  
  2. I turned off the oven and immediately sprinkled the following over the top…crushed graham crackers, one 4-ounce bar of Ghirardelli, coarsely chopped chocolate, and pieces of graham crackers.  Then I placed the pan back in the (still warm) oven for a couple of minutes until the chocolate began to melt.
  3. I removed the pan from the oven and used a small offset spatula to lightly press down on the cracker pieces and chocolate.  This step is important.  It keeps the chocolate, cracker pieces and crushed crackers melded together.  This way the graham crackers don’t fall off later when you’re eating the S’mores brownies.

HOW TO MAKE THE FUDGY BROWNIES

  1. Preheat oven to 300 degrees.
  2. Grease the bottom and sides of a 9″ x 9″ square pan with butter. Lay a piece of parchment paper across the bottom and up the sides of the pan, allowing the paper to hang over the sides of the pan by one to two inches. Butter the bottom and sides of the paper, and dust the bottom and all sides with cocoa. Set aside.  Note:  If you are using a kitchen torch later in this recipe, parchment paper is fine.  However, if you plan on using your oven broiler, use foil instead.  The parchment paper will catch on fire.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, mix the eggs on medium speed until they are light, foamy, and lemony.  Add the vanilla and mix to incorporate.
  4. Place a wire mesh strainer or a sifter over the mixing bowl. Place the sugars, flour, salt, and cocoa in the strainer, and sift the ingredients into the mixing bowl. Mix the ingredients on medium speed just until the dry ingredients are incorporated.
  5. Slowly add the butter with the mixer on low speed. Mix only until the butter is mixed in and stop mixing.
  6. Spread the batter into the prepared pan.
  7. Bake for exactly 45 minutes. A toothpick inserted into the center of the brownies should come out clean.
  8. Sprinkle the crushed graham cracker crumbs over the brownies, sprinkle the chocolate pieces evenly over the top, followed by the pieces of graham crackers.  Place the pan back in the turned-off oven for about 1 minute until the chocolate is almost melted and remove from the oven.  Using an offset spatula, lightly press down on the melty mixture.  This will help keep the graham crackers intact so they won’t crumble off when you eat them.  Set aside while you make the marshmallow topping.

PART TWO:  MARSHMALLOW FLUFF TOPPING

  1. I made the marshmallow fluff topping, (details below).
  2. I placed cookie scoops of the marshmallow fluff topping on top of the brownies.  I dropped 9 scoops equally spaced apart for 9 large brownies.
  3. I used a kitchen torch to brown the tops, or you can use your oven broiler.  Note:  If you plan to use your oven broiler, line the pan with foil instead of parchment paper.  Parchment paper will catch fire under the broiler.

HOW TO MAKE THE MARSHMALLOW FLUFF TOPPING

  1. Add egg whites, cream of tartar, salt, and sugar to the heatproof bowl of a stand mixer.
  2. Set the bowl over a saucepan of simmering but not boiling water.  (The water should have bubbles around the edges but it shouldn’t be bubbling in the center).  Whisk the mixture constantly until the mixture reaches 160 degrees, about 4 minutes.  The sugar should no longer be grainy when a small amount is rubbed between your fingers.
  3. Remove the bowl from the water.  Dry the bottom of the bowl and place it on a stand mixer, fitted with a whisk attachment.  Whisk on high speed until stiff glossy and cool peaks form, about 4 minutes.  Add the vanilla and beat for about 30 to 45 seconds until stiff peaks form again.
  4. Use on top of brownies, as directed in the recipe below.

Recommended for this recipe,

Check out these other great recipes…

Cocoa Brownies with Coconut Pecan Frosting  

Fudgy Marbled Cocoa Brownies   

Salted Caramel Brownies   

S’mores Krispie Treats  

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S’mores Brownies

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  • Author: Cindy Gibbs
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 9 large bars 1x
  • Category: bars/brownies
  • Method: bake
  • Cuisine: American
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Description

Once you make these delectable rich S’mores Brownies you’ll never go back.  Dark fudgy cocoa brownies covered in graham cracker pieces and melted chocolate, and if that isn’t enough they’re topped with homemade marshmallow fluff.  Nothing but divine!

Ingredients

Units Scale

BROWNIES

  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1 1/4 cups Hershey’s Cocoa
  • 2 teaspoons pure vanilla extract
  • 2 sticks melted butter
  • Butter for greasing parchment paper or foil*
  • Cocoa for dusting parchment paper or foil*
  • 1 4–ounce bar bittersweet chocolate such as Ghirardelli, coarsely chopped
  • 1/3 cup crushed graham crackers
  • 2 whole graham crackers broken into small pieces
  • Extra graham cracker pieces for garnish, optional

MARSHMALLOW FLUFF TOPPING

  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon pure vanilla extract

Instructions

BROWNIES

  1. Preheat oven to 300 degrees.
  2. Grease the bottom and sides of a 9″ x 9″ square pan with butter. Lay a piece of parchment paper across the bottom and up the sides of the pan, allowing the paper to hang over the sides of the pan by one to two inches. Butter the bottom and sides of the paper, and dust the bottom and all sides with cocoa. Set aside.  Note:  If you are using a kitchen torch later in this recipe, parchment paper is fine.  However, if you plan on using your oven broiler, use foil instead.  The parchment paper will catch on fire.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, mix the eggs on medium speed until they are light, foamy, and lemony.  Add the vanilla and mix to incorporate.
  4. Place a wire mesh strainer or a sifter over the mixing bowl. Place the sugars, flour, salt, and cocoa in the strainer, and sift the ingredients into the mixing bowl. Mix the ingredients on medium speed just until the dry ingredients are incorporated.
  5. Slowly add the butter with the mixer on low speed. Mix only until the butter is mixed in and stop mixing.
  6. Spread the batter into the prepared pan.
  7. Bake for exactly 45 minutes. A toothpick inserted into the center of the brownies should come out clean.
  8. Sprinkle the crushed graham cracker crumbs over the brownies, sprinkle the chocolate pieces evenly over the top, followed by the pieces of graham crackers.  Place the pan back in the turned-off oven for about 1 minute until the chocolate is almost melted and remove from the oven.  Using an offset spatula, lightly press down on the melty mixture.  This will help keep the graham crackers intact so they won’t crumble off when you eat them.  Set aside while you make the marshmallow topping.

MARSHMALLOW FLUFF TOPPING

  1. Add the egg whites, cream of tartar, salt, and sugar to the heatproof bowl of a stand mixer.  Set the bowl over a saucepan of simmering but not boiling water.  (The water should have bubbles around the edges but it shouldn’t be bubbling in the center).  Whisk the mixture constantly until the mixture reaches 160 degrees, about 4 minutes.  The sugar should no longer be grainy when a small amount is rubbed between your fingers.  Remove the bowl from the water.  Dry the bottom of the bowl and place it on a stand mixer, fitted with a whisk attachment.  Whisk on high speed until stiff glossy and cool peaks form, about 4 minutes.  Add the vanilla and beat for about 30 to 45 seconds until stiff peaks form again.
  2. Lightly score the brownies into 9 squares or eyeball them.  Using a cookie scoop, place a large dollop of the marshmallow mixture on top of each square.  You can spread it out or leave it swirled upward.  I left it swirled up until after I placed them under the broiler, then I lightly mashed it down on each one.
  3. Either use a kitchen torch or place the brownies under an oven broiler for just a few seconds, until the marshmallow topping is lightly browned.  Note:  If you are planning to use your oven broiler for this, make sure you line your pan with foil, not parchment paper.  The paper will catch on fire within seconds.  Trust me on this one!
  4. Optional…you can lightly mash down the topping on each one while it’s warm and melty if you want.

If not serving right away, place brownies in an airtight container.  I don’t suggest layering them.  The marshmallow topping will hold up for a couple of days at room temperature.

Notes

  • * If you are using a kitchen torch in step 3 of the Marshmallow Fluff Topping, you can line your pan with parchment paper.  If you’re using your oven broiler, don’t use parchment paper.  Use foil.
  • You can make and freeze the brownie part of this recipe for up to 3 months.  Don’t freeze with the marshmallow topping.  It will not hope up well.