S’mores Brownies 

These decadent S’mores Brownies feature a crispy graham cracker crust, a rich and gooey fudgy brownie layer, and a homemade vanilla bean marshmallow topper lightly toasted to golden perfection. Created by pastry chef Cambrea Gordon, this bar takes the beloved flavors of classic campfire s’mores and transforms them into an irresistible dessert you can whip up anytime—no fire pit required. With each bite offering crunchy, chocolatey, and pillowy layers, these brownies are ideal for satisfying chocolate lovers year-round. Easy enough for beginners, yet stunning enough for special occasions, they’re a surefire crowd-pleaser. 

Ingredients

Brownie Batter

• 4–5 honey graham cracker sheets
  
  

• 10 tbsp unsalted butter
  
  

• ⅔ cup + ¼ cup dark chocolate chips
  
  

• ½ cup dark brown sugar, packed
  
  

• ½ cup granulated sugar
  
  

• 2 large eggs
  
  

• 1 large egg yolk
  
  

• 2 tsp vanilla extract
  
  

• ⅔ cup + 1 tbsp all‑purpose flour
  
  

• ¼ cup unsweetened Dutch‐process cocoa powder
  
  

• 1 tsp espresso powder (optional)
  
  

• ¼ tsp fine sea salt
  
  

• ½ cup chopped dark chocolate
  
  

Homemade Marshmallow

• ⅓ cup water
  
  

• 4½ tsp gelatin powder
  
  

• 1⅛ cups granulated sugar
  
  

• ¼ cup + 1 tbsp agave syrup (or honey/corn syrup)
  
  

• ⅓ cup water
  
  

• 1 tsp vanilla bean paste
  
  

• ¼ tsp fine sea salt
  
  

Directions

1. Preheat oven to 350 °F (180 °C). Line an 8×8″ square pan with parchment.
   
   

2. Arrange 4–5 graham crackers in a single layer on the bottom.
   
   

3. Melt butter and ⅔ cup + ¼ cup chocolate chips until smooth; set aside to cool slightly.
   
   

4. Whisk together sugars, eggs, egg yolk, and vanilla until combined. Stir in melted chocolate.
   
   

5. Fold in flour, cocoa powder, espresso powder, and salt until just mixed.
   
   

6. Pour batter over the graham crackers and bake for 30–35 min (33 min ideal); cool 1–2 h.
   
   

7. Once cool, melt chopped chocolate and spread evenly over the surface; lightly oil parchment sides to prevent sticking.
   
   

8. For marshmallow: bloom gelatin in ⅓ cup water in mixer bowl.
   
   

9. Boil sugar, agave, and ⅓ cup water to 240–250 °F; with mixer on low, stream syrup into gelatin (avoid whisk contact); add vanilla paste and salt.
   
   

10. Whip on medium for 10–15 min until thick and room temperature.
    
    

11. Spread marshmallow over the brownies quickly; let set ≥4 h.
    
    

12. Preheat broiler or use a kitchen torch to toast marshmallow until golden.
    
    

13. To cut: dust with powdered sugar, heat and oil knife, cut into sections, cleaning between cuts.
    
    

14. Serve and enjoy!
    
    

Nutrients

• Calories: 237 kcal
  
  

• Carbohydrates: 33 g
  
  

• Protein: 3 g
  
  

• Fat: 11 g (Saturated 6 g)
  
  

• Cholesterol: 52 mg
  
  

• Sodium: 111 mg
  
  

• Fiber: 1 g
  
  

• Sugar: 29 g
  
  

• Vitamin A: 267 IU • Iron: 1 mg