S’mores Brownies
Published June 23, 2025
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/113 grams unsalted butter, at room temperature, divided
- 5ounces/135 grams whole graham crackers, preferably honey (about 9 whole crackers)
- 1tablespoon granulated sugar
- 4ounces/113 grams bittersweet or semisweet chocolate, broken into pieces
- ½cup/100 grams packed dark brown sugar
- ½teaspoon coarse kosher salt, such as Morton, or fine salt
- 2large eggs
- 1tablespoon vanilla extract
- ½cup/60 grams all-purpose flour
- 6ounces/170 grams marshmallows
Nutritional analysis per serving (16 servings)
206 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 2 grams protein; 119 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Position a rack in the center of the oven and heat to 400 degrees.
- Step 2
Grease a 9-inch square metal baking pan with ½ tablespoon of the butter. Line the pan with a long piece of parchment that overhangs two sides (to make it possible to pull out the finished brownies easily). Grease the parchment with another ½ tablespoon butter.
- Step 3
Line the bottom of the pan with a single layer of graham crackers, breaking them as needed to fit, then crush the rest of the crackers over and sprinkle with the granulated sugar.
- Step 4
Heat an inch of water in a small saucepan over low until simmering. Set a medium heatproof bowl over the saucepan (the bowl should not touch the simmering water), then add the remaining 7 tablespoons butter and chocolate. Stirring constantly with a flexible spatula, melt the chocolate and butter until smooth. Remove the bowl and dry off the bottom with a towel.
- Step 5
Stir in the brown sugar and salt, then let the mixture cool slightly until the bowl is no longer hot to the touch. Whisk in the eggs and vanilla, then continue whisking until smooth and shiny, about 1 minute. Whisk in the flour until no white streaks remain. Pour the batter over the graham crackers lining the pan.
- Step 6
Top the brownie batter with the marshmallows in a single layer and bake until the top is toasted and a toothpick or cake tester inserted into the center of the brownie comes out smudged with a little chocolate, 15 to 20 minutes. Cool completely, then refrigerate in the pan until ready to serve.
- Step 7
To serve, lift the brownie out of the pan and slice into squares or bars. Enjoy chilled, at room temperature or warmed slightly. When stored in a resealable container in the refrigerator, these keep fresh for up to 1 week.
Private Notes
Comments
Hey Thom, tell your "friend" they can absolutely substitute a box of store-bought brownies. That would certainly make them more instant. Enjoy, Eric
So I have this friend who sometimes lacks motivation. Not lazy, per say, but not always up for a "complex" recipe like this. I know, eye roll. Anywho, could they substitute a box of store-bought brownies? So yeah, asking for a friend.
I made these with chocolate chip cookies (standard Toll House recipe) that I had lying around as the base (instead of graham crackers), they are flying off the counter here at work this morning! I've been asked for the recipe twice :)
Biscoff cookies work well in this as well
Using biscotti cookies instead of graham crackers works very well
I created something similar with a Trader Joe's brownie mix: I mixed in broken bits of graham cracker & cut up some large marshmallows to add to the batter. The brownies got rave reviews. However, the marshmallow bits did not freeze well; they turned hard & gummy so the brownies are best eaten same day they are made.