Ooey-gooey. It’s the only honest way to describe a s’more—with its melty, oozing richness of milk chocolate, warmed and softened by a fresh-from-the-campfire toasted marshmallow and squished between two delicately crispy, honey-sweetened graham crackers. It is a little dessert sandwich that says, “come on, be a kid again!” This beautifully sticky, utterly sweet nostalgic treat is fantastic on its own, but now I’ve just gone and made it even more sinful by baking it into a rich, dark, fudgy brownie.
Why in the world would I do such a thing, when I’m supposed to be watching my calories? One reason: National S’mores Day!
What Goes Into S’mores Brownies?
There’s no campfire required to make these, and you don’t have to get carried away making them from scratch, either. My s’mores brownie recipe (like all my brownie riffs) is based on my favorite brownie box mix, and I am confident that it would work well with your favorite, too. All you need (besides whatever the brownie box says) is a sleeve of graham crackers, a little melted butter, a jar of marshmallow cream, two Hershey’s milk chocolate bars and a smidge of cream cheese.
This would be a fun and tasty activity with the kids, the grandkids, the neighbor kids, the big kid you married or perhaps just the kid in you! There is playfulness in making them, and my hubby even joined the action during assembly—it’s funny how quick he is to lend a hand when dessert is involved, and he was definitely excited about these.
S’mores brownies are excellent when served in their just-cooled state after baking, but (as my husband discovered) they are also great cold from the fridge. My neighbor reports that they are awesome warmed up for a few seconds in the microwave—you know, bringing that melty gooiness back to life. We even tried them warmed with a small scoop of ice cream on top. I think it’s safe to say that there is not a bad way to enjoy a s’mores brownie.
How to Make S’mores Brownies
Did I mention that making them is easy? You’ll find an easy click-to-print recipe at the end of the post. It includes all the measurements and directions I used. But first, some eye candy!
I started with a graham cracker base—the same as I would make for a cheesecake or key lime pie. My graham crackers were packaged in “stacks,” which are basically just pre-halved graham squares for quick and easy s’more making. I used two stacks for the crumb base. Prepare your baking pan with a few swipes of cold butter along the bottom and sides to ensure easy removal of the ooey-gooey brownies, with all its sticky sweet fillings. Add graham crackers to the bowl of a food processor, and pulse several times to break them up into rough crumbs. Then add the melted butter and pulse again several times, until the mixture resembles coarse, wet sand. Transfer the crumbs into the buttered pan and press firmly onto the bottom, but not up the sides. Bake a few minutes to set the crumbs and then let it cool.
For the marshmallow layer, I used the same trick as in my S’mores Ice Cream last year—I used an electric mixer to combine the entire jar of marshmallow cream with a small amount of cream cheese. This knocks out the airy bubbles, making it more manageable for layering inside the brownies. Scoop this mixture into a zip top bag, seal it and set it aside.
Make the brownie batter according to package instructions. If you are obsessed with dark chocolate (ahem, like me), feel free to add a tablespoon of dark cocoa powder to the dry mix first. I planned to use Hershey milk chocolate in the layers (for its ooey-gooey properties), so the addition of cocoa is how I got my dark chocolate fix. Spoon roughly half of the brownie mixture as evenly as possible over the baked graham crust. Don’t try to spread it, as this will dislodge those beautiful crumbs. Just spoon it and let it ooze into place.
Next, snip a small corner off the bag holding the marshmallow cream and gently pipe it all over the first layer of brownie batter. I did my best to keep this layer from seeping to the edges, because marshmallow tends to turn hard and chewy if it cooks too much. My hubby jumped in to help at this point, as he had opened up the Hershey bars and broken them into individual pieces for layering onto the marshmallow cream. He may also have been doing a little quality control for me—a.k.a. taste testing the chocolate bars—and it was fun hearing him describe how he broke the bars into little pieces like that when he was a kid. You know, to make the chocolate bar last longer. 🙂
We arranged the chocolate with a little space in between so the marshmallow had plenty of room to ooze.
The rest of the brownie batter was layered on, and it was tricky to spoon it on evenly without creating a muddy swirl. Next time, I might use a zip top bag to pipe that on as well, but the swirls were not too pronounced. A few broken pieces of extra graham cracker, and our brownies were ready for the oven! My box mix suggested 45 to 50 minutes, and I gave it the full 50. My s’mores brownies were a bit on the “fudgy” side, and I think a few extra minutes in the oven would have been just fine.
As much as I’d love to claim that the calories fell out when we cut them into squares (spoiler alert—they didn’t), I think I’ll just declare that I’m glad National S’mores Day only comes once a year!
- 1 box brownie mix, plus ingredients listed to make them (usually oil, water and egg)
- 1 Tbsp. dark cocoa, optional for extra rich chocolate flavor
- 1 sleeve honey graham crackers (or two “stacks,” if your package is like mine)
- 3 Tbsp. salted butter, melted
- 7 oz. jar marshmallow cream (or fluff)
- 2 Tbsp. plain cream cheese
- 2 full-size Hershey milk chocolate bars, broken into individual pieces
- 1 or 2 additional graham crackers, broken into pieces for top of brownies
- Preheat oven to 325° F, or temperature recommended on the brownie mix. Place rack in center of oven. Butter the bottom and sides of an 8-inch square baking dish.
- Break up a sleeve of graham crackers (or two stacks) into the bowl of a food processor. Pulse several times to break them into coarse crumbs. Add melted butter and pulse several more times, until mixture resembles wet sand.
- Transfer crumbs to buttered baking dish and press firmly onto the bottom but not up the sides. Use a small, flat-bottomed dish to make this easy. Bake graham crust for about 7 minutes, enough to set the crumbs. Cool to room temperature.
- In a small bowl, use an electric mixer or sturdy whisk to beat cream cheese and marshmallow fluff together. Spoon mixture into a quart size, zip top bag. Seal and set the bag aside for now.
- Make brownie batter according to package instructions. If using dark cocoa, add it to the dry ingredients before blending.
- Carefully spoon about half of the brownie batter onto the cooled graham crust. Do not spread the batter, as this will disturb the delicate crumbs.
- Snip a corner of the zip top bag and use it as a piping bag to distribute the marshmallow cream over the brownie batter. Try to keep the cream about an inch away from the side edges of the dish.
- Arrange the individual Hershey pieces all over the marshmallow cream. It doesn’t have to be perfect; just aim for uniform coverage with a bit of space in between each piece.
- Carefully spoon the remaining batter over the layers of marshmallow and chocolate pieces. I found this easiest by using small spoonfuls, beginning around the edges of the dish first, to keep the chocolate pieces from being pushed to the outside.
- Break up about two additional graham crackers (or four, if using the stacks); arrange them randomly over the top of the brownies.
- Bake for the full time recommended on the brownie package, until the top of brownies is done to its usual state. (If you’re using a favorite brand, you’ll know what they should look like on top)
- Cool to room temperature before cutting and serving.