S’mores Brownies

By Eric Kim

Published June 22, 2025

  • Mark Weinberg for The New York Times. Food Stylist: Yossy Arefi
Media 1 of 1
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
5(463)
Comments
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These fudgy s’mores bars have three layers: crispy graham cracker bottoms, satisfyingly chewy brownie centers and toasted marshmallow tops. They couldn’t be simpler to make and taste best chilled, straight out of the refrigerator, but campfire nostalgists will love them at room temperature, or microwaved for 10 seconds for gooey centers. Be sure to use a metal baking pan since the timing for the toasted marshmallows requires the brownie base to bake quickly and evenly.

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Ingredients

Yield:16 brownies

  • ½ cup/113 grams unsalted butter, at room temperature, divided

  • 5 ounces/135 grams whole graham crackers, preferably honey (about 9 whole crackers)

  • 1 tablespoon granulated sugar

  • 4 ounces/113 grams bittersweet or semisweet chocolate, broken into pieces

  • ½ cup/100 grams packed dark brown sugar

  • ½ teaspoon coarse kosher salt, such as Morton, or fine salt

  • 2 large eggs

  • 1 tablespoon vanilla extract

  • ½ cup/60 grams all-purpose flour

  • 6 ounces/170 grams marshmallows

Ingredient Substitution Guide
Nutritional analysis per serving

30 grams carbs; 38 milligrams cholesterol; 206 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 1 gram fiber; 119 milligrams sodium; 2 grams protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Position a rack in the center of the oven and heat to 400 degrees.

  2. Step 2

    Grease a 9-inch square metal baking pan with ½ tablespoon of the butter. Line the pan with a long piece of parchment that overhangs two sides (to make it possible to pull out the finished brownies easily). Grease the parchment with another ½ tablespoon butter.

  3. Step 3

    Line the bottom of the pan with a single layer of graham crackers, breaking them as needed to fit, then crush the rest of the crackers over and sprinkle with the granulated sugar.

  4. Step 4

    Heat an inch of water in a small saucepan over low until simmering. Set a medium heatproof bowl over the saucepan (the bowl should not touch the simmering water), then add the remaining 7 tablespoons butter and chocolate. Stirring constantly with a flexible spatula, melt the chocolate and butter until smooth. Remove the bowl and dry off the bottom with a towel.

  5. Step 5

    Stir in the brown sugar and salt, then let the mixture cool slightly until the bowl is no longer hot to the touch. Whisk in the eggs and vanilla, then continue whisking until smooth and shiny, about 1 minute. Whisk in the flour until no white streaks remain. Pour the batter over the graham crackers lining the pan.

  6. Step 6

    Top the brownie batter with the marshmallows in a single layer and bake until the top is toasted and a toothpick or cake tester inserted into the center of the brownie comes out smudged with a little chocolate, 15 to 20 minutes. Cool completely, then refrigerate in the pan until ready to serve.

  7. Step 7

    To serve, lift the brownie out of the pan and slice into squares or bars. Enjoy chilled, at room temperature or warmed slightly. When stored in a resealable container in the refrigerator, these keep fresh for up to 1 week.

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Ratings

5 out of 5
463 user ratings
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Comments

Eric Kim

Hey Thom, tell your "friend" they can absolutely substitute a box of store-bought brownies. That would certainly make them more instant. Enjoy, Eric

Thom

So I have this friend who sometimes lacks motivation. Not lazy, per say, but not always up for a "complex" recipe like this. I know, eye roll. Anywho, could they substitute a box of store-bought brownies? So yeah, asking for a friend.

MissMaple

I made these with chocolate chip cookies (standard Toll House recipe) that I had lying around as the base (instead of graham crackers), they are flying off the counter here at work this morning! I've been asked for the recipe twice :)

Liz S.

Very delicious and got compliments at the potluck picnic I brought them to. I will just note that the melted marshmallows are very sticky, so it was a challenge to cut them and also a challenge for people to eat them without getting sticky fingers.

Elena

I used a graham cracker crust recipe instead of graham crackers on the bottom — DELICIOUS!! Highly recommend to anyone who has a little bit of extra time :-)

Rad Braybury

Deadly delicious. Probably should be illegal, if I'm being honest. My D&D party loved them, warm from the oven, with a dollop of vanilla ice cream. I made as is, except I doubled the recipe exactly, put in a 9x13 metal pan, and baked for about 25 minutes. Make sure to stick your toothpick in a spot where there is no marshmallow to interfere with the doneness test -- but the recipe is very forgiving! And delicious. Did I mention delicious??

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