S’mores Brownies – A Gooey, Fudgy Campfire-Inspired Dessert

These S’mores Brownies are the ultimate fusion of campfire nostalgia and rich chocolate indulgence. A buttery graham cracker crust sets the foundation, followed by a thick layer of fudgy brownie packed with bittersweet chocolate chips. The whole thing is topped with golden, toasted mini marshmallows for that signature s’mores finish. Each layer complements the next—the crunch of the crust, the softness of the brownie, and the gooey marshmallows creating a balanced, irresistible bite. Great for parties, bake sales, or cozy nights in, this dessert is a guaranteed crowd-pleaser. You can use gluten-free graham crackers or a store-bought brownie mix in a pinch for quicker prep.

Ingredients:

For the Crust:

• 12 full-size graham crackers
  
  

• 2 tablespoons granulated sugar
  
  

• 6 tablespoons unsalted butter, melted
  
  

For the Brownies:

• 1/2 cup vegetable oil (such as grapeseed)
  
  

• 1 cup granulated sugar
  
  

• 2 large eggs
  
  

• 1 teaspoon vanilla extract
  
  

• 1/2 cup unsweetened cocoa powder
  
  

• 1/2 cup all-purpose flour
  
  

• 1/2 teaspoon salt
  
  

• 1/4 teaspoon baking powder
  
  

• 1/2 cup bittersweet chocolate chips
  
  

For the Topping:

• 2 heaping cups mini marshmallows (about 3.5 ounces)
  
  

Directions:

1. Preheat oven to 350°F. Grease an 8x8-inch pan with oil or nonstick spray and line with parchment paper, leaving overhang on two sides.
   
   

2. In a food processor, pulse the graham crackers and sugar until finely ground. Add melted butter and pulse until evenly coated.
   
   

3. Press the crust mixture firmly into the pan using a spatula or the bottom of a cup. Bake for 15–20 minutes until golden and slightly puffed. Let cool slightly.
   
   

4. In a medium bowl, whisk together vegetable oil, sugar, eggs, and vanilla until just combined.
   
   

5. Add cocoa powder, flour, salt, and baking powder. Whisk until smooth and fold in chocolate chips.
   
   

6. Pour the brownie batter over the cooled crust and spread evenly.
   
   

7. Bake for 30–40 minutes, or until the center is set and no longer jiggles.
   
   

8. Remove from oven and set broiler to high. Sprinkle marshmallows evenly on top.
   
   

9. Broil for about 2 minutes, watching closely, until marshmallows are golden and toasted.
   
   

10. Let cool for at least 30 minutes before slicing. For clean cuts, run a knife under hot water and wipe between each slice.
    
    

Nutritional Value (per serving):

• Carbohydrates: 62g
  
  

• Protein: 5g
  
  

• Fat: 26g
  
  

• Saturated Fat: 19g
  
  

• Cholesterol: 57mg
  
  

• Sodium: 300mg
  
  

• Fiber: 3g
  
  

• Sugar: 39g