Gooey S’mores Brownies {no campfire needed!}
Simple. Chocolatey. Gooey. My Gooey S’mores Brownies are the easiest and most decadent *make-at-home* s’mores treat you will make this summer! This rich and chewy brownie is loaded with milk chocolate, served over a layer of graham crackers, and topped with oozing toasted marshmallows!
My Gooey S’mores Brownies are a reinvention of my favourite fudgy brownie recipe to create the ultimate *campfire-less* s’mores brownie! It is ooey, it is chewy, it is delicious! Come join me as we make some Gooey S’mores Brownies!
What kind of chocolate is used for these brownies?
Just like a classic s’mores, I love to mix milk chocolate chips into the brownie batter for that nostalgic s’mores bite! Feel free to use pieces of your favourite chocolate type instead. You can also use chocolate chips or roughly chopped chocolate pieces – both work perfectly!
Can I use packaged brownie mix instead?
Absolutely! If you are using a packaged brownie mix, mix the brownie batter and bake as per the package directions. The only modification you will need to make is to put graham crackers on the bottom and once baked, add marshmallow pieces to the the top.
Can I substitute marshmallows for marshmallow fluff?
Yes! Simply spread a layer of marshmallow fluff over the surface, using a spoon to create swirls of marshmallow fluff over the brownie. Broil the surface for 1-2 min (note: don’t take your eye off the marshmallow!! They toast very quickly.)
To make this recipe you will need:
Chewy Brownies
- Butter (unsalted)
- Cocoa (Dutch-processed, unsweetened)
- Granulated Sugar
- Espresso powder* (to enhance the chocolate flavour)
- Chocolate chips (milk chocolate chips or chunks)
- Flour (all-purpose)
- Salt (just a pinch)
S’mores Assembly
- Graham Cracker (to line the surface of the pan)
- Marshmallows (large marshmallows cut in half)
Let’s make some Gooey S’mores Brownies!
Preheat your oven to 350F (325F convection bake). Line a 9”x 9” baking pan with parchment paper. Cover the surface of your lined baking pan with one layer of graham cracker cookies. Set aside.
In a large mixing bowl, mix melted butter with sugar and cocoa powder until a wet, dark brown, mixture forms.
Add vanilla, and eggs to your mixture. Mix until a smooth and silky chocolate mixture forms (1-2 min).
Add flour, espresso powder, and salt to batter. Mix ingredients together with a whisk or spatula. Mix until combined.
Fold your milk chocolate chips/pieces into the batter.
Add brownie batter to your prepared pan lined with graham crackers. Spread flat.
Bake in a preheated oven for 30-35 minutes, or until edges are slightly raised and middle is no longer jiggly. Remove from oven.
Increase oven temperature to 425F (Broil). Add your large marshmallow halves to the surface of the brownie pan (note: I like to adhere the sticky part of the marshmallow half to the brownie to prevent it from sliding). Continue to add marshmallows, side by side, until brownie is completely covered. Return brownies to the oven and watch carefully as they toast over 30 seconds to 2 min – depending on your oven. (note: this steps happens fast!)
Let brownies cool completely in baking pan.
Cut into squares and enjoy!
Also check out:
The Ultimate S’mores Cake
S’mores Cookies
Nutella Cheesecake Brownies
Gooey S’mores Brownies {No Campfire Needed!}
Ingredients
- 3/4 cup Unsalted Butter melted
- 1 1/2 cup Granulated Sugar
- 1/2 cup Cocoa Unsweetened, Dutch-processed
- 1 tsp Vanilla Extract
- 3 Eggs large, room temperature
- 1 cup All-purpose Flour
- a large pinch of salt
- 1 1/2 tsp Espresso powder
- 3/4 to 1 cup Milk Chocolate Chips more or less, to your preference
S'mores Brownie Assembly
- 12 Graham Cracker cookies depending on their size, enough to line bottom of baking pan
- 30 Large Marshmallows cut in half
Instructions
- Preheat oven to 350F (325F convection bake). Line a 9”x 9” baking pan with parchment paper. Cover surface of lined pan with one layer of graham cracker cookies. Set aside.
- In a large mixing bowl, mix melted butter with sugar and cocoa powder until a wet, dark brown, mixture forms.
- Add vanilla, and eggs to your mixture. Mix until a smooth and silky chocolate mixture forms (1-2 min).
- Add flour, espresso powder, and salt to batter. Mix ingredients together with a whisk or spatula until combined.
- Fold your milk chocolate chips/pieces into the batter.
- Add brownie batter to your prepared pan lined with graham crackers. Spread flat.
- Bake in a preheated oven for 30-35 minutes, or until edges are slightly raised and middle is no longer jiggly. Remove from oven.
- Increase oven temperature to 425F (Broil). Cut marshmallows in half (if not already done).
- Add your large marshmallow halves to the surface of the brownie pan (note: I like to adhere the sticky part of the marshmallow half to the brownie to prevent it from sliding). Continue to add marshmallows, side by side, until brownie is completely covered.
- Return brownies to the oven and watch carefully as they toast over 30 seconds to 2 min – depending on your oven. (note: this steps happens fast!)
- Let brownies cool completely in baking pan.
- Cut into squares and enjoy!
Video
Notes
- Underbaked is better than over baked with this recipe! These brownies will continue to bake once removed from the oven
- You are looking for wet crumb on a toothpick inserted into the centre.
- If making this recipe in a 8×8” pan – bake for 35-40 minutes.
- These brownies last up to 1 week when stored in an airtight container at room temperature.
- They can be easily frozen in a tightly sealed freezer bag for up to 6 months.
I was inquiring if you can substitute espresso for anything else?
Hi Tim, Thanks for your question. Espresso powder is a great addition in brownies to enhance the chocolate flavour however can be omitted entirely, if you prefer not to use it. If looking to substitute it, you can always add additional cocoa powder in its place! Happy Baking – Sofia