S’mores Brownies

These S’mores Brownies bring all the best parts of a campfire treat into one wonderfully easy dessert: fudgy chocolate brownies, crisp graham crackers, gooey toasted marshmallows, and pockets of creamy milk chocolate. The contrast is what makes them such a keeper; every square has a little chew, crunch, and melt-in-your-mouth chocolate richness.

I originally thought a dessert this playful would mostly win over the kids, but it is exactly the kind of pan that disappears when adults are around, too. I especially like that it starts with brownie mix, so there is very little measuring or cleanup, yet the s’mores topping makes the finished brownies feel much more special than a standard boxed batch. They are perfect for summer cookouts, birthday parties, potlucks, or an easy Friday-night treat.

For the best texture, I let the brownies cool before cutting so the chocolate and marshmallow topping has time to settle. Serve them at room temperature for neat squares, or slightly warm when you want that irresistible gooey campfire-style finish.

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Ingredients

Brownies

1 (16 oz) package fudge brownie mix

½ cup vegetable oil

2 large eggs

3 tbsp water

S’mores Topping

6 graham cracker sheets, broken into 1-inch pieces

1½ cups miniature marshmallows

12 oz milk chocolate, coarsely chopped

Instructions

1. Preheat the oven to 175°C / 350°F. Lightly grease a 9×13-inch baking dish.
2. Combine the brownie mix, vegetable oil, eggs, and water in a medium bowl. Stir just until the batter is evenly blended.
3. Spread the brownie batter evenly in the prepared baking dish. Bake for 15 minutes.
4. While the brownies bake, combine the graham cracker pieces, miniature marshmallows, and chopped milk chocolate in a bowl.
5. Carefully remove the partially baked brownies from the oven. Scatter the s’mores mixture evenly over the surface.
6. Return the pan to the 175°C / 350°F oven and bake for another 7 to 10 minutes, or until the brownies are set around the edges and a toothpick inserted about 2 inches from the side comes out mostly clean.
7. Allow the brownies to cool before slicing into 20 squares. For a gooier s’mores experience, serve them slightly warm.

Cooking Notes

Avoid overmixing the brownie batter once the ingredients are combined. Too much mixing can make brownies less tender.

The center may still look slightly soft when the brownies are ready. Test closer to the edge rather than directly in the center, where melted chocolate can make the toothpick look wetter than the brownie actually is.

Watch the marshmallows closely during the final few minutes. They should become soft and lightly toasted rather than hard or deeply browned.

Any favorite 16 oz fudge-style brownie mix can work here. Because boxed mixes vary, follow visual doneness cues and adjust the final baking time slightly when necessary.

For cleaner slices, cool the brownies completely and use a sharp knife, wiping the blade between cuts.

Nutrition

Estimated yield after baking: Approximately 20 brownies
Recommended serving size: 1 brownie, approximately 2 oz
Yields: 20 servings

Estimated Nutrition per Serving

• Calories: 250 kcal
• Fat: 12.0 g
• Carb: 35.0 g
• Protein: 3.0 g

Nutrition is an estimate because brownie mixes, graham crackers, marshmallows, and milk chocolate vary by brand. The original recipe’s published nutrition lists 252 calories per serving, which is consistent with a roughly 250-calorie estimate for a 20-piece batch.

Recipe Science

S’mores brownies combine a chemically leavened brownie base with a high-sugar, low-moisture topping. The brownie mix supplies flour, cocoa, sugar, and other dry ingredients, while eggs provide structure and emulsification. Vegetable oil contributes tenderness and keeps the brownies moist after cooling. Graham crackers, marshmallows, and milk chocolate reproduce the primary flavor and texture components of traditional s’mores.

The brownies are partially baked before the topping is added. This timing is important. It gives the batter enough time to establish its structure so the graham crackers and chocolate remain primarily on the surface rather than sinking deeply into the batter. During the final 7 to 10 minutes, marshmallow sugars soften and begin to brown, while the chopped milk chocolate melts around the graham cracker pieces.

These brownies are well suited to make-ahead preparation. Once completely cooled, store them tightly covered at room temperature for about two days, or refrigerate for longer storage. Individual portions can be briefly reheated for a softer chocolate and marshmallow texture.

Dietary Notes & Health Alerts: Milk chocolate and marshmallows make this a sugar-dense dessert. Depending on the brands used, one serving may approach or exceed 20% of the FDA Daily Value for added sugar. Saturated fat is less likely to reach the 20% threshold in a single small brownie but can increase with larger portions or richer chocolate. Anyone limiting added sugar can cut the brownies into smaller portions or reduce the quantity of milk chocolate topping.

Why You’ll Love This Recipe

• Campfire Flavor Without the Fire: Graham crackers, marshmallows, and milk chocolate deliver the familiar s’mores combination straight from the oven.
• Easy Shortcut: Boxed brownie mix keeps preparation quick and beginner-friendly.
• Fantastic Texture: Fudgy brownie, crunchy graham crackers, melted chocolate, and gooey marshmallows create plenty of contrast.
• Party-Friendly Yield: One 9×13-inch pan makes 20 portions, making this an easy choice for cookouts, parties, and potlucks.
• Easy to Customize: Change the brownie mix or chocolate to create your own variation.

FAQ

• Can I use dark or semisweet chocolate instead of milk chocolate? Yes. Semisweet chocolate gives the brownies a less-sweet, more intense chocolate flavor, while dark chocolate provides an even stronger contrast to the marshmallows.
• Why did my marshmallows get too brown? Your oven may run hot, or the pan may have been positioned too close to the upper heating element. Keep the pan near the center of the oven and watch closely during the last few minutes.
• Can I make these ahead? Yes. Bake and cool the brownies completely, then cover tightly. They are especially convenient to make the day before a party.
• How do I get cleaner slices? Let the brownies cool completely before cutting. A lightly greased sharp knife helps prevent the sticky marshmallow topping from pulling away.
• Can I use a different brownie mix? Absolutely. A favorite fudge or chocolate brownie mix works well; just remember that different brands can require slightly different baking times.

Conclusion

These Easy Gooey S’mores Brownies are proof that a simple shortcut dessert can still feel wonderfully special. Make them as written the first time, then have fun adjusting the chocolate, brownie flavor, or topping to make the recipe your own; cooking and baking are always a journey.

Would you serve yours warm and gooey or wait for those perfectly neat, fudgy squares? I’d love to hear how you make them your own. Happy baking!