If you’ve ever wished you could enjoy the gooey goodness of a s’more and the rich decadence of a fudgy brownie all in one bite—this recipe is for you. These Toasted S’mores Brownies are layered with graham crackers, marshmallow cream, and melty chocolate chunks, baked on top of my favorite ultra-rich brownie base. They’re nostalgic, indulgent, and ridiculously easy to make in a 9×9 pan. Perfect for summer get-togethers or anytime you want a little taste of the campfire without the smoke. 🔥🍫
I know people can be very particular about their brownies so let me start by saying my preference is fudgy. Cakey brownies to me are too dry but I understand some people think fudgy brownies taste underbaked. If you prefer the cake-like texture, add 5-8 minutes to your baking time!
RECIPE TIPS:
- Brownie pan: When you’re baking brownies you want to use a metal baking pan. If glass is all you have you can use that, but they bake better and fudge in a metal pan.
- Chocolate: I found the only way to make these taste like an exact Ghirardelli copycat is to use their products! Their cocoa powder and baking chocolate can be found in most grocery stores in the baking aisle.
- Baking chocolate vs. chocolate chips: First and foremost, you can use either baking or chocolate chips. Really it comes down to preference and texture. I like big pools of chocolate so I roughly chop the chocolate bar and add to the batter. If you prefer or just have chocolate chips on hand, use those!
- Semi-sweet vs. bittersweet: Since these brownies are pretty sweet I prefer to use bittersweet chocolate in the recipe. It’s a deeper, richer chocolate taste and really makes these brownies incredible. If you’re. a fan of another type of chocolate like semi-sweet or ever milk chocolate, you can use those too!
There’s something undeniably nostalgic about s’mores—and baking them into brownies takes that memory to the next level. Whether you’re hosting a backyard BBQ, planning a movie night, or just want to surprise your family with something special, these Toasted S’mores Brownies are always a crowd-pleaser. The crunchy graham cracker base holds up beautifully under the rich batter, while the marshmallow cream melts into gooey pockets that make every bite a little different (and a whole lot of fun).
If you’re feeling extra creative, you can even customize these brownies to fit the occasion. Try adding a peanut butter swirl for a Reese’s twist, or swap the graham crackers for Biscoff cookies for a deeper caramel flavor. And if you’re making these for a party, you can cut them into smaller squares or triangles for a more shareable dessert. However you slice them, these brownies bring all the cozy campfire vibes—no tent required.
Toasted S’mores Brownies
Ingredients
- 12 Graham Crackers you may need 10-12
- 1 cup salted butter melted
- 2 tbsp vegetable oil
- 1 ¼ cups granulated sugar
- 1 cup brown sugar
- 4 eggs room temperature
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder I like to use Ghirardelli cocoa powder
- 1 cup marshmallow cream or fluff
- 8 oz bittersweet chocolate you can use a chocolate bar or chocolate chips
- 1/2 tsp kosher salt
Instructions
- Preheat your oven to 350°F and grease and line a 9×9 baking pan with parchment paper, allowing a bit of overhang for easy removal. Line the bottom of the pan with a single layer of whole graham crackers. Break them as needed to fully cover the base.
- In a large bowl, whisk together the melted butter, oil, granulated sugar, and brown sugar until smooth. Add in the eggs and vanilla extract and beat vigorously for about 30 seconds, until the mixture becomes lighter in color.
- Sift in the flour, cocoa powder, and salt. Stir until just combined. Fold in about ¾ of the chopped chocolate bar (roughly 6 oz)
- Pour the brownie batter over the graham cracker layer and spread evenly. Dollop the marshmallow cream across the top, using a spoon or knife to gently swirl it into the batter (don’t overmix—it should look marbled). Sprinkle the remaining chocolate chunks over the top.
- Bake for 35-40 minutes, or until the center is set and no longer jiggles. For fudgy brownies, avoid overbaking! If you prefer a more cakey texture, bake for a few minutes longer.
- Let the brownies cool in the pan for at least 15–20 minutes. Then sprinkle with crumbled graham crackers on top for that final s’mores touch. Slice & serve!
These look great. Can you recommend a torch?
These looked so good, and I too am in a s’mores everything kind of summer. I am a very experienced baker and followed your recipe, but the bake time was extremely under. They took at least twice as long not to be a puddle in the middle. Were there any adjustments you made to either the pan size or temperature after this was printed?