These easy s’mores brownies bring the campfire combination of graham crackers, chocolate, and marshmallows to a 13-by-9-inch pan with almost no extra fuss. A family-size brownie mix creates a dependable base, while the toppings go on during the final minutes so the marshmallows puff and the chocolate turns glossy without disappearing. Serve them warm for a gooey dessert or cool them completely for neat squares.
Why these brownies work
The brownie base is baked nearly to doneness before the toppings are added. That timing keeps the graham crackers recognizable, gives the marshmallows a short toast, and prevents the chocolate from overbaking. Choosing cakey-style box directions also gives the topping a sturdy surface instead of an overly soft center.
Ingredients and preparation
Gather one family-size 18.3-ounce box of brownie mix, two large eggs, one-third cup vegetable oil, one-third cup water, six graham crackers, two cups miniature marshmallows, and twelve snack-size milk chocolate bars. Break the crackers into bite-size pieces and the chocolate into squares before mixing the batter.
Use the liquid amounts printed on your brownie mix if they differ from these standard quantities. The goal is a cakey batter that spreads easily and supports the toppings.
How to make easy s’mores brownies
- Heat the oven to 350°F and grease a 13-by-9-inch pan. Mix the brownie mix, eggs, oil, and water according to the box directions for cakey brownies, then spread the batter evenly in the pan.
- Bake for about 20 minutes. The center should be nearly set, with a tester showing a few moist crumbs.
- Scatter the graham cracker pieces and marshmallows over the brownies, then arrange the chocolate squares on top.
- Return the pan to the oven for 5 minutes, until the marshmallows puff and the chocolate softens.
- Cool completely for clean slices, or spray a knife with cooking spray and cut them warm for a softer, gooier texture.
Serving ideas
Cut the pan into five rows by four rows for 20 brownies. Warm squares are ideal with vanilla ice cream, while cooled pieces travel well on a dessert tray. For a party, cut smaller bites and place each on a liner so the marshmallow topping stays easy to handle.
Tips and optional variation
Watch the brownies closely during the second bake: the marshmallows should be puffed and lightly colored, not dark or dry. Letting the base cool a few minutes before topping can also make the layers easier to spread. For an optional variation, replace the snack-size bars with two or three regular milk chocolate bars or about two cups of chocolate chips.
Storage and reheating
Cover the pan tightly and keep the brownies at room temperature for up to three days. The graham crackers soften over time, so they are best on the first day. Rewarm an individual square briefly in the microwave if you want the chocolate and marshmallow soft again; avoid overheating, which can make the topping tough.
Common questions about s’mores brownies
Can I use homemade brownie batter?
Yes. Use a sturdy 13-by-9-inch brownie recipe and keep the same topping schedule, adding the graham crackers, marshmallows, and chocolate when the base is nearly baked.
How do I cut them while warm?
Spray the knife with cooking spray and refresh the coating as needed. For cleaner edges, wait until the pan is fully cool.
Can I use chocolate chips?
Yes. About two cups of chocolate chips can replace the chocolate bars, though they will melt into a less defined layer.
Why are my marshmallows too dark?
Move the pan to a lower rack and check early during the five-minute topping bake. Ovens vary, and the marshmallows only need to puff and lightly toast.
These easy s’mores brownies are a practical shortcut when you want a campfire-inspired dessert without building a fire. Bake the base just until set, add the toppings, and choose warm or cool slices according to the occasion.
What are easy s’mores brownies?
These easy s’mores brownies are a shortcut dessert built from a boxed brownie base and the classic campfire combination of graham crackers, chocolate, and marshmallows. They are designed for a 13-by-9-inch pan, so they are useful for bake sales, potlucks, birthdays, and casual family desserts. The base stays rich and fudgy while the topping becomes soft and lightly toasted.
More baking notes
Heat the oven fully before the pan goes in so the brownie center sets evenly. Use a light coating of cooking spray in the pan, especially in the corners. The center should look nearly set before the toppings are added; if it is still liquid, give the base a few more minutes. The short second bake is only for melting and puffing the topping.
For the exact primary method: Heat the oven to 350°F and grease a 13-by-9-inch pan. Mix the brownie mix, eggs, oil, and water according to the box directions for cakey brownies, then spread the batter evenly in the pan. Bake at 350°F for about 20 minutes, until the center is nearly set and a tester comes out with a few moist crumbs. Once the brownies are just under-baked, pull them out of the oven and sprinkle them with graham cracker pieces and mini marshmallows. Then top the graham crackers and marshmallows with the chocolate squares. Return pan to oven and bake at 350°F for an additional 5 minutes, until the marshmallows have puffed up and the chocolate has melted. To cut while warm, spray a knife with cooking spray and then cut the brownies. Keep spraying the knife as needed to prevent sticking.
FAQ: easy s’mores brownies
Bake for about 20 minutes, until the center is nearly set and a tester comes out with a few moist crumbs. Scatter the graham cracker pieces and marshmallows over the partially baked brownies, then arrange the chocolate squares on top. Bake for 5 minutes more, until the marshmallows puff and the chocolate softens. Cool fully for clean slices, or spray a knife with cooking spray and cut the brownies warm for a softer, gooier texture.
Cool fully for clean slices, or spray a knife with cooking spray and cut the brownies warm for a softer, gooier texture.
Cool fully for clean slices, or spray a knife with cooking spray and cut the brownies warm for a gooier serving.
Easy S'mores Brownies with Graham Crackers
Ingredients
Ingredients
- 1 18.3 oz box family-size brownie mix for a 13-by-9-inch pan
- 2 large eggs or as directed for cakey brownies
- 1/3 cup vegetable oil or as directed on the box
- 1/3 cup water or as directed on the box
- 6 graham crackers broken into bite-size pieces
- 2 cups miniature marshmallows
- 12 snack-size bars milk chocolate broken into squares
Instructions
Instructions
- Heat the oven to 350°F and grease a 13-by-9-inch pan. Mix the brownie mix, eggs, oil, and water according to the box directions for cakey brownies, then spread the batter evenly in the pan.
- Bake for about 20 minutes, until the center is nearly set and a tester comes out with a few moist crumbs.
- Scatter the graham cracker pieces and marshmallows over the partially baked brownies, then arrange the chocolate squares on top.
- Bake for 5 minutes more, until the marshmallows puff and the chocolate softens.
- Cool fully for clean slices, or spray a knife with cooking spray and cut the brownies warm for a gooier serving.
Featured Comments
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
“New favorite here — super easy. crowd-pleaser was spot on.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“This sweet treat was absolutely loved — the rich really stands out. Thanks!”
“Made it tonight and wow — absolutely loved! Will definitely make Easy S’mores Brownies with Graham Crackers again.”
“Packed with flavor and so simple. Exactly what I wanted from Easy S’mores Brownies with Graham Crackers.”
