Description

All the nostalgic joy of a campfire treat—no firepit needed! These S’mores Brownies start with a crunchy graham cracker base, followed by a rich and fudgy dark chocolate brownie layer, and finish with a homemade vanilla bean marshmallow topping that’s toasted to golden perfection. A next-level dessert you’ll crave all year round.

Ingredients

For the Graham Cracker Base:

4 to 5 honey graham cracker sheets

For the Brownie Layer:

10 tablespoons unsalted butter
⅔ cup plus ¼ cup dark chocolate chips
½ cup packed dark brown sugar
½ cup granulated sugar
2 large eggs
1 large egg yolk
2 teaspoons vanilla extract
⅔ cup plus 1 tablespoon all-purpose flour
¼ cup unsweetened Dutch cocoa powder
1 teaspoon espresso powder (optional)
¼ teaspoon fine sea salt
½ cup chopped dark chocolate

For the Vanilla Bean Marshmallow:

⅓ cup water (for blooming gelatin)
4½ teaspoons unflavored gelatin powder
1⅛ cups granulated sugar
¼ cup plus 1 tablespoon agave syrup (or honey or corn syrup)
⅓ cup water (for boiling with sugar)
1 teaspoon vanilla bean paste
¼ teaspoon fine sea salt

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Instructions

Prepare the Pan and Base:
Line an 8×8-inch square baking pan with parchment paper. Preheat oven to 350°F (180°C). Arrange graham crackers in a single layer across the bottom, breaking to fit if needed.
Make the Brownie Batter:
Melt butter and chocolate chips together in a saucepan or microwave until smooth. In a large bowl, whisk sugars, eggs, yolk, and vanilla until combined. Slowly stir in the melted chocolate mixture. Gently fold in flour, cocoa powder, espresso powder (if using), and salt.
Bake the Brownies:
Pour brownie batter over the graham cracker layer. Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs. Let cool completely on a wire rack for 1–2 hours.
Add Chocolate Layer (Optional):
Melt the chopped dark chocolate and spread over the cooled brownies. Lightly oil the exposed sides of the parchment paper to prevent sticking when marshmallow is added.
Make the Marshmallow:
In a stand mixer bowl, add ⅓ cup water and sprinkle gelatin over it. Let bloom for 5 minutes. Meanwhile, in a saucepan, combine sugar, agave, and remaining water. Boil until mixture reaches 240–250°F. With mixer on low, slowly pour hot syrup into the bloomed gelatin. Add vanilla bean paste and salt. Increase mixer speed to medium-high and whip for 10–15 minutes until glossy, thick, and cool.
Assemble and Set:
Spread marshmallow evenly over the brownie layer. Let it set uncovered at room temperature for at least 4 hours or until firm.

Toast and Serve:
Slice into squares using a hot, greased knife. Torch or broil the marshmallow tops until golden and toasty. Serve and enjoy!

Notes

For extra richness, use chopped high-quality dark chocolate instead of chocolate chips.
Don’t skip the cooling and setting times—patience leads to perfect layers!
Store leftovers in an airtight container at room temperature for up to 3 days.

You can use store-bought marshmallow fluff in a pinch, but homemade takes this dessert to the next level.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baked
Cuisine: American