S’mores Brownies from Scratch 

Craving the nostalgic flavors of s’mores without the campfire? These S’mores Brownies from Cambrea Bakes deliver all the gooey, chocolatey goodness you love, layered into a decadent dessert. With a crunchy graham cracker crust, a rich and fudgy brownie base, and a homemade vanilla bean marshmallow topping, this treat is perfect for satisfying your sweet tooth year-round. No need to wait for summer—these brownies bring the campfire experience straight to your kitchen. 

Ingredients

For the Brownie Layer:

• 4–5 graham cracker sheets
  
  

• 10 tablespoons unsalted butter
  
  

• 2/3 cup + 1/4 cup dark chocolate chips
  
  

• 1/2 cup packed dark brown sugar
  
  

• 1/2 cup granulated sugar
  
  

• 2 large eggs
  
  

• 1 large egg yolk
  
  

• 2 teaspoons vanilla extract
  
  

• 2/3 cup + 1 tablespoon all-purpose flour
  
  

• 1/4 cup unsweetened Dutch cocoa powder
  
  

• 1 teaspoon espresso powder (optional)
  
  

• 1/4 teaspoon fine sea salt
  
  

• 1/2 cup chopped dark chocolate
  
  

For the Homemade Marshmallow Topping:

• 1/3 cup water
  
  

• 4 1/2 teaspoons gelatin powder
  
  

• 1 1/8 cups granulated sugar
  
  

• 1/4 cup + 1 tablespoon agave syrup (or honey/corn syrup)
  
  

• 1/3 cup water
  
  

• 1 teaspoon vanilla bean paste
  
  

• 1/4 teaspoon fine sea salt
  
  

Directions

1. Prepare the Pan: Line an 8×8-inch square baking pan with parchment paper, leaving overhangs for easy removal. Preheat the oven to 350°F (180°C).
   
   

2. Make the Graham Cracker Crust: Arrange 4–5 graham cracker sheets in a single layer at the bottom of the prepared pan. It's fine if they need to be broken to fit.
   
   

3. Prepare the Brownie Batter:
   
   

   • Melt the butter and dark chocolate chips together until smooth.

   • In a large mixing bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until well combined.
     
     

   • Slowly stream the melted butter and chocolate mixture into the wet ingredients, mixing until just combined.
     
     

   • Fold in the all-purpose flour, cocoa powder, espresso powder (if using), and salt until the batter is smooth.
     
     

   • Stir in the chopped dark chocolate.
     
     

4. Assemble and Bake:
   
   

   • Pour the brownie batter over the graham cracker crust, spreading it evenly.
     
     

   • Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
     
     

   • Allow the brownies to cool on a wire rack for 1–2 hours until completely cool.
     
     

5. Prepare the Marshmallow Topping:
   
   

   • In a heavy-bottomed pot, combine 1/3 cup water and gelatin powder. Let it bloom for 5 minutes.
     
     

   • In a separate saucepan, combine the granulated sugar, agave syrup, and 1/3 cup water. Heat over medium-high heat until the sugar dissolves and the mixture reaches 240°F (115°C) on a candy thermometer.
     
     

   • Slowly stream the hot sugar syrup into the bloomed gelatin mixture while mixing on low speed.
     
     

   • Increase the speed to medium and continue mixing for 10–15 minutes until the mixture is thick, glossy, and cool to the touch.
     
     

   • Add the vanilla bean paste and salt, mixing until incorporated.
     
     

6. Assemble the S’mores Brownies:
   
   

   • Quickly spread the marshmallow topping over the cooled brownie layer, smoothing it to the edges.
     
     

   • Set the brownies aside for a minimum of 4 hours to allow the marshmallow to set.
     
     

7. Toast the Marshmallow Topping:
   
   

   • Preheat your broiler.
     
     

   • Place the pan under the broiler for 1–2 minutes, or until the marshmallow topping is golden brown. Keep a close eye to prevent burning.
     
     

8. Cut and Serve:
   
   

   • Using a sharp knife coated with nonstick spray or lightly oiled, cut the brownies into squares.
     
     

   • Serve and enjoy your homemade s’mores brownies!
     
     

Nutritional Information (per serving)

• Calories: Approximately 350 kcal
  
  

• Carbohydrates: 45 g
  
  

• Protein: 4 g
  
  

• Fat: 18 g
  
  

• Saturated Fat: 10 g
  
  

• Cholesterol: 55 mg
  
  

• Sodium: 100 mg
  
  

• Fiber: 2 g
  
  

• Sugar: 35 g