Smores Brownies Summer Recipe

So, you want all the glory of making s’mores without the campfire smoke in your eyes, melted marshmallows on your fingers, and that one friend who always burns their marshmallow to a crisp? Yeah, me too. Enter: S’mores Brownies—the summer dessert that brings all the nostalgic campfire vibes straight to your kitchen, minus the mosquitoes and questionable ghost stories.

These bad boys combine the best parts of a fudgy brownie with graham cracker crust, gooey marshmallows, and melted chocolate. Basically, it’s like summer had a baby with your childhood memories, and that baby is absolutely delicious. Whether you’re hosting a backyard BBQ, need a potluck showstopper, or just want to eat your feelings on a Tuesday night (no judgment), this recipe has your back.

Why This Recipe is Awesome

Let’s be real here—this recipe is idiot-proof. And I say that with love because I’ve definitely had my share of kitchen disasters. But these s’mores brownies? They’re so forgiving, you’d have to actively try to mess them up.

First off, you’re starting with a boxed brownie mix (gasp!). Yeah, I said it. We’re not out here pretending we have five hours to measure individual ingredients like we’re on some baking competition show. This is summer—we’ve got pool time to prioritize. The graham cracker crust adds that authentic s’mores vibe without requiring a degree in pastry arts, and the marshmallow topping gets all golden and toasty under the broiler, giving you those Instagram-worthy results without actually going camping.

Plus, these brownies are a total crowd-pleaser. Kids love them. Adults love them. That one friend who “doesn’t really like dessert” will absolutely demolish three of these. They’re also make-ahead friendly, which means you can prep them earlier in the day and then pretend you just whipped them up effortlessly. Sneaky? Maybe. Genius? Absolutely.

Ingredients You’ll Need

For the Graham Cracker Crust:

• 1½ cups graham cracker crumbs (about 10-12 crackers—smash them like your stress depends on it)
• ¼ cup granulated sugar
• 6 tablespoons melted butter (not margarine, please respect yourself)

For the Brownie Layer:

• 1 box of fudge brownie mix (18-20 oz)—the cheap stuff works fine, don’t overthink it
• Whatever the box tells you to add (usually eggs, oil, and water—read the damn box)

For the S’mores Topping:

• 2 cups mini marshmallows (or regular ones if you’re feeling rebellious and want to cut them up)
• 1 cup chocolate chips (milk, dark, semi-sweet—your life, your rules)
• 4 full graham crackers, broken into pieces for that rustic look

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or aluminum foil, leaving some overhang on the sides. Trust me, this makes cleanup a breeze and you’ll thank yourself later when you’re not scraping burnt marshmallow off the pan edges.
2. Make the graham cracker crust. Mix your graham cracker crumbs, sugar, and melted butter in a bowl until it looks like wet sand. Press this mixture firmly into the bottom of your prepared pan. Use the bottom of a measuring cup to really pack it down—don’t be shy about it.
3. Bake the crust for 8-10 minutes until it’s lightly golden and smells amazing. Remove from oven and let it cool for a few minutes while you prep the brownie batter.
4. Prepare your brownie mix according to the package directions. Pour the batter over the graham cracker crust and spread it evenly. Pop it back in the oven and bake according to the brownie box instructions (usually around 25-30 minutes). You want a toothpick inserted in the center to come out with just a few moist crumbs.
5. Here comes the fun part. Take the pan out of the oven and immediately sprinkle the mini marshmallows all over the top. Then scatter your chocolate chips and graham cracker pieces on top. It’ll look like a beautiful, chaotic mess—that’s exactly what you want.
6. Turn on your broiler and place the pan back in the oven on the middle rack. Watch it like a hawk because this happens FAST. You want the marshmallows to get golden and toasty—about 1-2 minutes. Do not walk away. Seriously, don’t even think about checking your phone. Burnt marshmallows = sad times.
7. Remove from oven and let these babies cool completely before cutting. I know waiting is torture, but cutting them warm will give you a gooey mess instead of nice clean squares. Exercise some self-control for like 2 hours, okay?

Common Mistakes to Avoid

Not pressing the graham cracker crust firmly enough. If you go easy on it, you’ll end up with a crumbly bottom layer that falls apart when you try to serve it. Channel your inner anger and press that crust down like it owes you money.

Walking away during the broiling step. This is how kitchen fires start, people. Or at least how you end up with blackened marshmallow hockey pucks instead of beautifully toasted treats. Set a timer for 90 seconds and babysit that broiler.

Cutting the brownies too soon. I get it—you’re excited. But warm brownies + melted chocolate + gooey marshmallows = a serving disaster. Let them cool completely, or at least refrigerate them for 30 minutes if you absolutely cannot wait. Your presentation will thank you.

Using a dull knife to cut them. The marshmallows will stick and drag, making your squares look like they went through a blender. Use a sharp knife, and wipe it clean between cuts. A little hot water on the knife helps too, FYI.

Skipping the parchment paper. Unless you enjoy spending 20 minutes scrubbing your pan while questioning your life choices, line that pan. Seriously, this is non-negotiable.

Alternatives & Substitutions

Don’t have graham crackers? Use digestive biscuits or vanilla wafer cookies for the crust. Honestly, any crispy cookie will work—chocolate graham crackers would be next-level good, IMO.

Want to make it from scratch? Sure, swap the boxed mix for your favorite homemade brownie recipe. Just bake it according to your recipe’s timing. I won’t judge you for going the extra mile, but I’m still team boxed-mix-efficiency over here.

Dietary restrictions? You can use gluten-free graham crackers and a gluten-free brownie mix. For dairy-free, use dairy-free chocolate chips and margarine (though I maintain butter tastes better—just saying). Vegan marshmallows exist too if you’re going full plant-based.

Add some crunch: Toss in some chopped pecans or walnuts with the chocolate chips. Or go wild and add a drizzle of peanut butter over the brownie layer before adding the toppings. Game changer.

Dark chocolate lovers: Use dark chocolate brownie mix and dark chocolate chips for a more sophisticated, less sweet version. Add a sprinkle of sea salt on top before broiling for that fancy bakery vibe.

FAQs

Can I use regular marshmallows instead of mini ones?

Absolutely! Just cut them in half or quarters with kitchen scissors (spray the scissors with cooking spray first so they don’t stick). Regular marshmallows actually give you bigger, more dramatic toasted pockets of gooey goodness.

How do I store these brownies?

Keep them in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. The marshmallows might get a bit sticky over time, but honestly, that’s kind of the point, right? You can also freeze them for up to 3 months—just wrap individual squares in plastic wrap first.

Can I make these without a broiler?

Yeah, but you’ll miss out on the toasted marshmallow magic. You can use a kitchen torch instead to toast the marshmallows after pulling them from the oven. Or just skip the toasting—they’ll still taste amazing, just less campfire-authentic.

My marshmallows burned in like 30 seconds—what happened?

Your broiler is too hot or the pan was too close to the heat source. Every oven is different (annoying, I know). Try moving the rack down a notch next time, and seriously, do not blink during the broiling process.

Can I add more chocolate?

Is that even a real question? Of course you can. More chocolate is always the answer. Throw in an extra half cup of chocolate chips, drizzle melted chocolate on top after they cool, add chocolate chunks to the brownie batter—go nuts. This is a judgment-free zone.

Do I really need the graham cracker crust, or can I skip it?

Technically you can skip it, but then you’re just making marshmallow brownies, not s’mores brownies. The graham crust is what ties the whole theme together. It’s like having a campfire without the fire—sure, you’re outside, but what’s the point?

How do I get clean cuts?

Use a large, sharp knife and wipe it clean with a damp cloth between each cut. Running the knife under hot water first helps too. Some people swear by using unflavored dental floss to cut through the marshmallow layer—weird flex, but it works.

Final Thoughts

Look, life’s too short to not eat dessert, especially in the summer when everything feels a little more magical anyway. These s’mores brownies bring all the campfire nostalgia without requiring you to leave your air-conditioned kitchen (because let’s face it, summer is hot and bugs are terrible).

Whether you’re making these for a crowd or just yourself (zero shame in that game), they’re guaranteed to be a hit. The combo of fudgy brownies, crunchy graham cracker base, and those perfectly toasted marshmallows is basically summer in dessert form.

So grab your ingredients, crank up your oven, and get ready to become everyone’s favorite person at the next gathering. And if anyone asks if you made them from scratch, just smile mysteriously and change the subject. Your secret’s safe with me.

Now go forth and create some chocolatey, marshmallow-y magic. You’ve absolutely got this!