Ultimate Gooey S’mores Brownies Recipe with Perfect Graham Cracker Crust

“I wasn’t expecting dessert inspiration from the summer camping trip, but there I was, sitting by the fire with a melted marshmallow-sticky hand, thinking about how to turn that magic into something I could enjoy any day of the year. The idea for these Ultimate Gooey S’mores Brownies with Graham Cracker Crust hit me like the campfire’s warmth on a chilly night. You know that feeling when you bite into a s’more, and the gooey marshmallow and melted chocolate just refuse to let go? Well, I wanted that exact cozy feeling baked into a brownie — but with a twist that makes it even better.

Last Thursday, while trying to whip up a quick dessert for friends, I accidentally grabbed the wrong kind of chocolate chips (semi-sweet instead of dark) and slightly overbaked the brownies. Honestly, at first, I thought I had ruined it. But when I tasted it, the crust had this perfect crunch, the marshmallows were melting just right, and the chocolate was smoother than ever. This recipe has been my go-to ever since. Maybe you’ve been there — craving that campfire treat but stuck indoors, or needing a dessert that’s both nostalgic and new. Trust me, this recipe stays with you, and you’ll find yourself making it again and again.”

Why You’ll Love This Recipe

After countless attempts in my kitchen (and a few mishaps), this Ultimate Gooey S’mores Brownies recipe stands out for so many reasons. It’s more than just a brownie — it’s a full-on treat that brings together textures and flavors in a way that feels both classic and fresh. Here’s why it might just become your favorite too:

• Quick & Easy: Ready in under 45 minutes, perfect when you want something indulgent without hours of prep.
• Simple Ingredients: No need for specialty stores; you probably have most of these in your pantry already.
• Perfect for Any Occasion: Whether it’s a casual get-together, a weekend treat, or a last-minute dessert, it fits right in.
• Crowd-Pleaser: Kids, adults, picky eaters — everyone asks for seconds (or thirds).
• Unbelievably Delicious: The combination of a crisp graham cracker crust with gooey chocolate and marshmallow layers is pure comfort food magic.

What makes this recipe different? It’s the crust. Many s’mores brownies skip this step, but the graham cracker crust adds that signature crunch that perfectly balances the chewy, melty brownie top. Plus, a little pinch of sea salt in the crust brings the flavors alive, making every bite sing. I’ve tested this recipe multiple times, adjusting marshmallow amounts and chocolate types, and honestly, this version hits the sweet spot every time. It’s like campfire nostalgia meets your favorite brownie — with none of the smoke or bugs!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and if you want, there are easy swaps to make it work for your preferences or dietary needs.

• For the Graham Cracker Crust:
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, crushed finely; I like using Honey Maid for that classic flavor)
  • 6 tablespoons unsalted butter, melted (adds richness and helps bind the crust)
  • ¼ cup granulated sugar (to add a subtle sweetness)
  • ½ teaspoon sea salt (this little touch really enhances the crust’s flavor)
• For the Brownie Layer:
  • 1 cup (2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract (I swear by Nielsen-Massey for pure flavor)
  • 1 cup all-purpose flour (or swap with gluten-free flour blend if needed)
  • ¾ cup unsweetened cocoa powder (preferably Dutch-processed for a deeper chocolate taste)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
• For the S’mores Topping:
  • 2 cups mini marshmallows (you can also use regular marshmallows cut into smaller pieces)
  • 1 cup semi-sweet chocolate chips (Ghirardelli’s is my go-to for melting smoothness)
  • Optional: crushed graham crackers for extra crunch on top

Equipment Needed

Here’s what you’ll need to get started making these Ultimate Gooey S’mores Brownies:

• 9×13-inch baking pan — I prefer glass pans for even baking but a metal pan works fine too.
• Mixing bowls — at least two, one for crust and one for brownie batter.
• Electric mixer or sturdy whisk — for beating the eggs and sugar until fluffy.
• Measuring cups and spoons — precise measurements really matter here.
• Spatula — flexible is best for spreading the batter and scraping bowls.
• Food processor or rolling pin (for crushing graham crackers) — a quick pulse in the processor saves time, but a ziplock and rolling pin works just fine if you don’t have one.

Pro tip: If you don’t have an electric mixer, a hand whisk works, but it might take a bit longer to get that fluffy texture. Also, lightly grease the pan or line it with parchment paper for easier cleanup and brownie removal.

Preparation Method

1. Preheat and prepare: Set your oven to 350°F (175°C). Grease your 9×13-inch pan or line it with parchment paper, leaving some overhang for easy lifting later.
2. Make the graham cracker crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and sea salt. Mix until the crumbs are evenly coated and look like wet sand.
3. Press the crust: Transfer the crumb mixture into your prepared pan. Use the back of a spoon or a flat-bottomed glass to press the crumbs firmly and evenly across the bottom. Bake for 10 minutes until set and golden. Remove from oven and let cool slightly while you prepare the brownie batter.
4. Prepare the brownie batter: In a large bowl, melt the butter either in the microwave (about 1 minute, stirring halfway) or in a saucepan over low heat. Let it cool slightly so it’s warm but not hot.
5. Mix sugar and eggs: Add the granulated sugar to the warm butter and whisk together. Then beat in the eggs, one at a time, until combined and slightly fluffy. Stir in the vanilla extract.
6. Combine dry ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold this dry mix into the wet ingredients, using a spatula. Don’t overmix — just combine until no dry spots remain. The batter will be thick and luscious.
7. Spread brownie batter: Pour the batter evenly over the cooled graham cracker crust, smoothing the top with your spatula.
8. Add the s’mores topping: Sprinkle the chocolate chips evenly over the brownie batter, then scatter the mini marshmallows on top. If you want, add a little extra crushed graham cracker for crunch.
9. Bake: Place the pan in the oven and bake for 25-30 minutes. The edges should look set, but the center will be soft and gooey — that’s exactly what you want. (If you prefer less gooey, add a couple more minutes, but watch carefully.)
10. Cool and serve: Let the brownies cool in the pan for at least 15 minutes. This helps the marshmallows set without losing that melt-in-your-mouth texture. Use the parchment paper overhang to lift the brownies out, cut into squares, and get ready to enjoy.

Heads up: If your marshmallows brown too fast, loosely cover the pan with foil halfway through baking. Also, don’t worry if the marshmallows look a little puffy — they’ll settle as they cool.

Cooking Tips & Techniques

Making gooey s’mores brownies requires a little finesse, but once you get the hang of it, it’s pure fun. Here are some tips I picked up along the way:

• Don’t skip the crust: The graham cracker crust adds texture and flavor, turning these from regular brownies into a true s’mores experience.
• Room temperature eggs: They mix better and help the batter get that smooth, fluffy texture. I usually leave mine out for about 30 minutes before baking.
• Measure cocoa powder carefully: Too much and your brownies get dry; too little and they lack depth. Spoon and level your cocoa powder for accuracy.
• Watch your oven temperature: Ovens vary, so check the brownies a few minutes before time’s up. The marshmallows should be golden but not burnt.
• Use mini marshmallows: They melt evenly and create that gooey top layer. If you only have large ones, chop them roughly for similar results.
• Don’t overbake: The center should be soft, almost fudgy. It firms up as it cools, so patience is key.
• Multitask smartly: While the crust bakes, prep the batter to save time. Just keep an eye on the clock so you don’t forget the crust in the oven — I’ve done that before, and the smell of slightly toasted crumbs is not quite the same as golden!

Variations & Adaptations

Feel free to tweak this recipe to suit your taste or dietary needs. Here are some ideas I’ve tried or thought about:

• Peanut Butter S’mores Brownies: Swirl in ½ cup of creamy peanut butter into the brownie batter before baking for a nutty twist.
• Gluten-Free Option: Replace the all-purpose flour with a 1:1 gluten-free baking flour. I’ve had good results with Bob’s Red Mill Gluten-Free Blend.
• Dairy-Free Version: Use dairy-free butter (like Earth Balance) and swap chocolate chips for dairy-free dark chocolate. Make sure your marshmallows are vegan (some brands aren’t).
• Salted Caramel Addition: Drizzle caramel sauce over the marshmallow topping before baking for an extra layer of indulgence.
• Berry S’mores: Toss in fresh or frozen raspberries under the marshmallow top for a tart contrast that cuts through the sweetness.

One time, I tried adding a pinch of cayenne pepper to the brownie batter for a subtle spicy kick — it surprised me how well it worked with the chocolate and marshmallow flavors!

Serving & Storage Suggestions

These brownies are best enjoyed slightly warm when the marshmallows are still gooey and melty. Serve them with a cold glass of milk or a cup of coffee for a perfect combo.

If you want to impress guests, cut into neat squares and add a dusting of powdered sugar or a drizzle of melted chocolate for presentation. They’re great for potlucks, birthday parties, or a cozy night in.

To store, keep them in an airtight container at room temperature for up to 3 days. If you want to save them longer, wrap tightly and freeze for up to 2 months. Reheat in a microwave for 15-20 seconds or in a warm oven at 300°F (150°C) for 5-7 minutes to bring back that gooey goodness.

Pro tip: Flavors tend to meld and deepen after a day — if you can wait that long, the brownies taste even better the next day.

Nutritional Information & Benefits

Each serving of these Ultimate Gooey S’mores Brownies is a delightful treat, with an estimated 350-400 calories per square (depending on size). They provide a decent amount of energy from the butter and sugar, balanced with the antioxidants found in cocoa powder.

The graham cracker crust adds a touch of whole grain goodness, and while marshmallows are mostly sugar, their gooey charm is tough to resist once in a while. For those mindful of allergens, these brownies contain gluten, dairy, and eggs, but with substitutions, they can be tailored to many dietary needs.

Personally, I think of these brownies as an occasional indulgence that lets you enjoy nostalgic flavors with a bit of homemade love — perfect for lifting spirits after a long day.

Conclusion

These Ultimate Gooey S’mores Brownies with Graham Cracker Crust are a reminder that sometimes the best desserts come from mixing simple, everyday ingredients with a little creativity and patience. They’re rich, comforting, and just a little bit nostalgic, perfect for anyone who loves that classic campfire treat but wants something a bit more special.

Feel free to customize the recipe to match your tastes or try one of the variations. Honestly, once you make them, I bet you’ll find yourself craving these brownies long after summer ends. If you give this recipe a try, I’d love to hear how you made it your own—drop a comment or share your favorite tweaks. Happy baking, and remember: sometimes the best moments happen around a warm pan of brownies!

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Yes, you can! Just chop regular marshmallows into smaller pieces so they melt evenly and cover the brownies nicely.

How do I prevent the marshmallows from burning?

If your marshmallows start browning too quickly, tent the pan loosely with foil halfway through baking to protect them while the brownies finish cooking.

Can I make these brownies ahead of time?

Absolutely. They taste great the next day and can be stored at room temperature in an airtight container for up to 3 days or frozen for longer storage.

Is it possible to make this recipe vegan?

Yes, by substituting dairy-free butter, using vegan marshmallows, and selecting dairy-free chocolate chips, you can create a vegan-friendly version.

What’s the best way to crush graham crackers without a food processor?

Place graham crackers in a ziplock bag and use a rolling pin or heavy pan to crush them into fine crumbs. Just be sure to seal the bag tightly to avoid a crumbly mess!

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