Smores Brownies Recipe
This Smores Brownies Recipe is the dessert that brings the magic of a campfire into your kitchen. The satisfying crunch of buttery graham crackers. The gooey, stretchy melted marshmallow layer. Furthermore, the intensely fudgy dark chocolate brownie batter studded with chunks of milk chocolate throughout. Moreover, the dramatic golden toasted marshmallow and graham cracker topping that makes every single slice look completely extraordinary.
Additionally, smores brownies are one of the most searched and saved summer dessert ideas and quick cooking recipes on Pinterest. For more wonderful dessert and baking recipes, also explore our classic Cheesecake Recipe, our golden Apple Pie Recipe and our full Desserts collection.
Why You Will Love This Smores Brownies Recipe
- Three extraordinary layers — Buttery graham cracker base, gooey marshmallow middle and intensely fudgy brownie top in every single bite.
- Toasted marshmallow finish — A dramatic golden toasted marshmallow topping that no competitor recipe delivers. Furthermore, it adds both visual drama and an incredible caramelized flavor.
- Deep chocolate flavor — A combination of natural cocoa powder and chopped dark chocolate in the batter produces a significantly richer and more complex brownie than cocoa alone.
- Ready in 55 minutes — Only 15 minutes of hands on preparation before they go into the oven.
- Serves 16 generous pieces — Perfect for parties, summer gatherings and picnics.
- Beginner friendly — No mixer required and no complicated techniques at any stage.
What Makes This Smores Brownies Recipe Better
This recipe goes significantly further than a standard smores brownie in three key ways. Furthermore, each upgrade is simple to achieve but produces a dramatically superior finished result.
Double Chocolate Brownie Batter
This recipe uses both natural cocoa powder and chopped dark chocolate melted into the batter. Moreover, the combination produces a deeper, more complex and more intensely chocolatey brownie than cocoa powder alone. Consequently, the finished brownie layer has a richness and depth that transforms the entire dessert.
Toasted Marshmallow Top
After baking, the assembled brownies go under the grill for 90 seconds to toast the marshmallow top to a golden, caramelized perfection. Furthermore, this toasting step adds an extraordinary layer of flavor that genuinely replicates the campfire smores experience. Consequently, this single extra step elevates the entire recipe dramatically.
Brown Butter Graham Cracker Base
Brushing the graham crackers with brown butter rather than regular melted butter adds a nutty, caramelized depth to the base. Moreover, brown butter takes just 3 extra minutes to make but creates a significantly more complex and deeply flavored foundation for the entire dessert.
The Graham Cracker Base for This Recipe
The graham cracker base is the foundation of this Smores Brownies Recipe. Furthermore, using brown butter rather than regular melted butter elevates this simple layer into something genuinely extraordinary.
How to Make Brown Butter
Place the butter in a small light colored saucepan over medium heat. Furthermore, a light colored pan allows you to see the color change clearly. Swirl regularly as it melts. The butter will foam, then the foam will subside, and small golden brown milk solids will appear at the bottom. Moreover, the moment a deep nutty aroma develops and the solids are golden brown, remove from heat immediately. Consequently, the entire process takes approximately 3 to 4 minutes.
The Marshmallow Layer
The marshmallow layer is what makes smores brownies genuinely magical. Furthermore, cutting standard marshmallows in half widthwise before layering creates a more even and uniform coverage across the entire base.
What Happens to the Marshmallows During Baking
The marshmallows melt almost completely into the brownie batter during baking. Moreover, this is completely expected and normal. Furthermore, the marshmallows do not disappear entirely but instead melt into the batter creating pockets of extraordinary gooey sweetness throughout. Consequently, the finished brownie has a unique stretchiness and sweetness that cannot be achieved any other way.
The Double Chocolate Brownie Batter
This brownie batter uses both natural cocoa powder and chopped dark chocolate for the deepest and most complex chocolate flavor. Furthermore, the brown butter used in the batter instead of regular melted butter adds an additional layer of nutty richness.
Natural vs Dutch Process Cocoa
Natural cocoa powder is essential for this recipe. Moreover, it produces the brighter, more acidic and more characteristically smores like chocolate flavor. On the other hand, Dutch process cocoa is more deeply flavored but has a heavier, more muted character that makes the finished brownie feel less like a smores experience. Consequently, always use natural cocoa powder in this recipe.
How to Make This Smores Brownies Recipe
The method runs in clear layers. First, make the brown butter and prepare the graham cracker base. Then layer the marshmallows. Next, make the double chocolate batter and pour over. Bake, then toast the marshmallow top. The full method is in the recipe card below.
What to Serve with Smores Brownies
These Smores Brownies are spectacular on their own. However, these serving suggestions make them even more special:
- A scoop of good vanilla ice cream alongside for a warm and cold contrast that is completely extraordinary
- A drizzle of warm salted caramel sauce over the toasted marshmallow top for an indulgent upgrade
- A glass of cold whole milk or our chilled Iced Brown Sugar Oat Shaken Espresso alongside for the most indulgent pairing
- Wrapped individually in parchment for picnic food that travels perfectly and impresses everyone outdoors
Easy Variations for This Smores Brownies Recipe
Nutella Smores Brownies — Replace 60g of the chopped chocolate in the batter with Nutella stirred in at the end. Moreover, the hazelnut and chocolate combination with the toasted marshmallow creates a deeply indulgent version.
Dark Chocolate Smores Brownies — Replace the milk chocolate chunks with 70 percent dark chocolate for a more sophisticated and less sweet version. Furthermore, the bitter dark chocolate against the sweet marshmallow creates a beautifully balanced contrast.
Smores Brownies with Caramel — Drizzle a layer of thick salted caramel over the marshmallow layer before adding the brownie batter. Additionally, the caramel melts into the marshmallow creating an extraordinarily gooey and complex center.
Mini Smores Brownie Bites — Press into a mini muffin tin with individual graham cracker circles, a half marshmallow and a small spoonful of batter. Consequently, these individual bite sized portions are one of the most popular party food and picnic food ideas on Pinterest.
Make This Smores Brownies Recipe Today
In conclusion, this Smores Brownies Recipe is the most gooey, fudgy and deeply indulgent campfire inspired brownie you can bake at home. Therefore, whether it is a summer dessert, a picnic food treat or a showstopping party dessert, this recipe always creates an unforgettable impression. Browse more of our wonderful Dessert recipes and share your results in the comments below!
Frequently Asked Questions
Smores Brownies Recipe
Brown butter graham cracker base, gooey melted marshmallow layer, fudgy double chocolate brownie batter and a dramatic toasted marshmallow topping. The ultimate smores brownie.
Ingredients
- The Brown Butter Graham Cracker Base
- 7 sheetsFull graham crackersBreak extra pieces to fill any gaps in the base layer of the pan
- 60 gSalted butter, for browningBrown butter adds a nutty caramelized depth that regular melted butter cannot replicate
- The Marshmallow Layer
- 27Standard marshmallows, cut in half widthwiseUse kitchen scissors for fast, clean cutting. They will melt into the batter during baking
- The Double Chocolate Brownie Batter
- 115 gUnsalted butter
- 100 gDark chocolate (70%), roughly choppedMelted into the butter for a richer and deeper chocolate flavor than cocoa alone
- 250 gCaster sugar
- 2 largeEggs, room temperatureRoom temperature eggs incorporate more smoothly and encourage a shiny brownie top
- 1 tspPure vanilla extract
- 50 gNatural cocoa powderAlways use natural, not Dutch process, for the most authentic smores chocolate flavor
- 65 gPlain flour
- 1/4 tspSalt
- 130 gMilk chocolate bars, roughly chopped (3 x 43g bars)Folded into the batter for pockets of sweet milk chocolate throughout
- The Toasted Marshmallow Top
- 12Extra marshmallows, halvedAdded on top after baking and grilled briefly for the dramatic toasted marshmallow finish
- 2 sheetsGraham crackers, broken into pieces for topping
- 43 gMilk chocolate bar, broken into pieces for topping
Equipment
Method for This Smores Brownies Recipe
- 1 Preheat and prepare the pan: Preheat the oven to 175 degrees C (350 degrees F). Line a 23x23cm square baking pan with baking parchment, leaving overhang on all sides for easy removal. Furthermore, greasing the parchment lightly with butter ensures the brownies release cleanly after cooling.
- 2 Make the brown butter graham cracker base: Place 60g of salted butter in a small light colored saucepan over medium heat. Swirl regularly as it melts and foams. Cook until the foam subsides and small golden brown milk solids appear at the bottom with a deep nutty aroma, approximately 3 to 4 minutes. Remove from heat immediately. Brush the brown butter generously over both sides of each graham cracker sheet. Arrange in a tight, even single layer covering the entire base of the prepared pan, breaking pieces to fill any gaps.
- 3 Layer the marshmallows: Using kitchen scissors, cut all 27 marshmallows in half widthwise. Arrange them in an even, closely packed single layer covering every inch of the graham cracker base. Set aside. Furthermore, a tightly packed layer of marshmallows produces the most gooey and dramatic marshmallow presence in the finished brownie.
- 4 Make the double chocolate brownie batter: Melt the unsalted butter and chopped dark chocolate together in a large heatproof bowl set over a pan of barely simmering water, stirring until completely smooth. Remove from heat and allow to cool for 3 minutes. Whisk in the sugar vigorously until combined. Add the eggs one at a time, whisking well after each addition. Add the vanilla. Sift in the cocoa powder, flour and salt and fold until just combined. Finally, fold in the chopped milk chocolate.
- 5 Layer the batter and add toppings: Dollop the brownie batter evenly over the marshmallow layer in large spoonfuls. Gently spread with a spatula to cover the marshmallows as completely as possible. Scatter the broken graham cracker pieces and broken milk chocolate bar pieces over the top. Bake in the center of the preheated oven for 35 to 38 minutes until the edges are set and an instant read thermometer reads above 74 degrees C (165 degrees F) at the center.
- 6 Toast the marshmallow top: Remove the brownies from the oven. Immediately place the halved extra marshmallows in a single layer across the top cut side down. Turn the oven to the grill setting on high. Return the pan to the oven under the grill for 60 to 90 seconds, watching constantly, until the marshmallows are golden and beautifully toasted. Furthermore, they toast very quickly so do not leave the oven during this step. Remove immediately when golden.
- 7 Cool completely and slice: Allow the brownies to cool completely in the pan, at least 2 hours, before cutting. Furthermore, the brownies are extremely gooey while warm and will not slice cleanly until fully cooled. Use the parchment overhang to lift the entire slab out of the pan. Dip a sharp knife in hot water and wipe clean between each cut for the cleanest results. Serve at room temperature.
Nutrition (Per Serving - based on 16 pieces)
* Nutritional values are estimates per piece based on 16 portions. Values vary depending on specific chocolate and graham cracker brands used.
Notes
- Do not use a toothpick to test doneness. The melted marshmallow layer makes the toothpick test completely unreliable as the toothpick will always come out sticky regardless of whether the brownie batter is cooked. Furthermore, an instant read thermometer reading above 74 degrees C is the most accurate and reliable method for testing doneness.
- The marshmallows melt into the batter during baking and this is completely normal. Furthermore, they do not disappear entirely but create pockets of extraordinary gooey sweetness throughout the brownie. Some may bubble up through the surface which adds to the visual character of the finished brownies.
- Always cool completely before cutting. The brownies are very gooey and almost impossible to cut cleanly while still warm. Furthermore, the flavors also deepen and develop significantly as they cool. Consequently, patience during the 2 hour cooling time is always rewarded with a dramatically better slicing result.
- Store covered tightly at room temperature for up to 3 days. Individual portions can be wrapped and frozen for up to 2 months. Furthermore, thawing at room temperature for 30 minutes or microwaving for 20 seconds restores the gooey texture beautifully.
- This recipe makes 16 generous pieces. For thinner brownies that stretch further, use a 23x33cm (9x13 inch) pan and reduce the baking time to 25 to 28 minutes. Furthermore, the marshmallow topping quantity should be increased accordingly.
Tips for the Perfect Smores Brownies Recipe Every Time
- Use room temperature eggs for a shinier brownie top. Furthermore, room temperature eggs whisk more air into the batter when vigorously mixed with sugar and this produces the characteristic shiny, slightly crackled top that makes brownies look extraordinary. Consequently, remove eggs from the refrigerator at least 30 minutes before baking.
- Watch the grill step constantly without exception. Marshmallows go from perfectly golden to burned in under 30 seconds under a hot grill. Furthermore, every oven and grill behaves differently. Consequently, never step away from the oven during the marshmallow toasting step and be prepared to remove the pan immediately at the first sign of perfect golden color.
- Pack the marshmallow layer tightly with no gaps. Furthermore, gaps in the marshmallow layer produce uneven distribution of gooey marshmallow throughout the finished brownie. Consequently, cutting the marshmallows in half and packing them as closely as possible produces the most uniformly gooey and spectacular result.
- Dip the knife in hot water between every single cut. The melted marshmallow and chocolate make these brownies very sticky to cut. Furthermore, a hot wet knife slides through cleanly rather than dragging and tearing the marshmallow layer. Consequently, wiping the knife clean after every single cut produces the most professional and visually impressive individual portions.
- Do not skip the brown butter for the graham cracker base. The additional 4 minutes of browning time produces a nutty, caramelized depth in the base that regular melted butter simply cannot provide. Furthermore, this additional depth of flavor elevates the entire brownie from good to genuinely extraordinary. Consequently, brown butter in the base is one of the most impactful upgrades in this entire recipe.