Ultimate Gooey S’mores Brownies Recipe with Perfect Graham Cracker Crust
These Ultimate Gooey S’mores Brownies combine a crisp graham cracker crust with gooey chocolate and marshmallow layers for a nostalgic campfire treat you can enjoy any time of year.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 10 full sheets, crushed finely)
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- ½ teaspoon sea salt
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (or gluten-free flour blend)
- ¾ cup unsweetened cocoa powder (preferably Dutch-processed)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups mini marshmallows
- 1 cup semi-sweet chocolate chips
- Optional: crushed graham crackers for extra crunch on top
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper, leaving some overhang for easy lifting.
- In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and sea salt. Mix until crumbs are evenly coated and look like wet sand.
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes until set and golden. Remove and let cool slightly.
- Melt 1 cup (2 sticks) unsalted butter in microwave or saucepan and let cool slightly.
- Add granulated sugar to the warm butter and whisk together. Beat in eggs one at a time until combined and slightly fluffy. Stir in vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually fold dry ingredients into wet ingredients until just combined.
- Pour brownie batter evenly over the cooled graham cracker crust and smooth the top.
- Sprinkle chocolate chips evenly over the batter, then scatter mini marshmallows on top. Add crushed graham crackers if desired.
- Bake for 25-30 minutes until edges are set but center is soft and gooey. If marshmallows brown too fast, tent pan with foil halfway through baking.
- Cool brownies in pan for at least 15 minutes. Use parchment paper overhang to lift brownies out, cut into squares, and serve.
Notes
Use room temperature eggs for better mixing. Don’t skip the graham cracker crust for texture and flavor. Watch oven temperature to avoid burning marshmallows. Mini marshmallows melt more evenly; chop regular marshmallows if used. Cool brownies before cutting to maintain gooey texture. Tent with foil if marshmallows brown too quickly.
Nutrition
- Serving Size: 1 brownie square
- Calories: 375
- Sugar: 38
- Sodium: 210
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 52
- Fiber: 3
- Protein: 4
Keywords: s’mores brownies, gooey brownies, graham cracker crust, chocolate brownies, marshmallow dessert, campfire dessert, easy brownies