S’Mores Brownies
These S’Mores Brownies are the ultimate treat for all you chocolate and peanut butter lovers out there. Rich, fudgy brownies with a graham cracker crust are loaded with chopped peanut butter cups and peanut butter chips. Then, we add mini marshmallows and broil them until they’re golden and toasted.
When it comes to classic desserts, two dishes always stand out to us: brownies and S’Mores. These classics are always so rich and chocolaty, and everyone can’t wait to get their hands on them.
Over the years, we’ve made variations of both, like our cream cheese swirl brownies and S’Mores tart, and now we’ve finally done what we should have done years ago. We’ve combined brownies and S’Mores into one delicious treat!
These S’Mores brownies combine rich, fudgy brownies with peanut butter cups and chips and a toasted marshmallow topping to bring you a dessert loaded with classic S’Mores and brownie flavor with a peanut butter twist.
Table of contents
Why You’ll Love This Recipe
- The Best of Both Worlds: These are the perfect mashup of brownies and S’Mores, creating a dessert that everyone loves.
- Basic Ingredients: You only need basic baking ingredients found in your kitchen or local grocery store to make these brownies.
- Rich and Fudgy: The brownie batter bakes up super rich, fudgy, and moist.
- A Peanut Butter and Chocolate Dream: The chocolaty brownies, peanut butter cups, and peanut butter chips combine to create a classic flavor profile.
- Ooey and Gooey: Fudgy brownies and a toasted mini marshmallow topping create an ooey-gooey dessert you can’t resist.
- Great for Meal Prep: These brownies are freezer-friendly, so you can make extra to save for later.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
Be sure you use fresh baking powder for the best rise and brownie texture.
Variations
- Double Chocolate S’Mores Brownies: Use chocolate chips and a chopped chocolate bar in place of their peanut butter counterparts for even more chocolaty flavor.
- Deeper Chocolate Flavor: Dutched cocoa adds more intense chocolate flavor with no bitterness.
- More Intense Flavor: Add a bit of instant coffee to the brownie batter for a more intense flavor.
- More Marshmallows: Try using mini marshmallows in place of peanut butter cups and chips for an even ooier-gooier, brownie with even more S’Mores flavor.
- Add Nuts: Chopped walnuts, pecans, or peanuts add more flavor and texture.
How to Make S’Mores Brownies
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Combine the crust ingredients in a bowl and press them firmly into the bottom of a prepared 9×13 baking dish.
- Whisk the dry ingredients in a bowl and set them aside.
- Cream the butter and sugar until light and fluffy in a large mixing bowl. Then, mix in the milk and vanilla. Mix in the eggs one at a time.
- Mix the wet and dry ingredients until just combined. Then, fold in the chopped peanut butter cups.
- Pour the batter on top of the crust and bake at 350°F until a toothpick inserted into the center comes out clean.
- Sprinkle the peanut butter chips over the hot brownies.
- Top with marshmallows. Place the brownies under the broiler until the marshmallows are toasted.
- Cool the brownies for at least 10 minutes, slice, and enjoy!
Expert Tips
- It takes about one sleeve of graham crackers to make a cup of graham cracker crumbs.
- The easiest way to make your crumbs is to use a food processor. Just pulse until you have fine crumbs.
- Be sure you coat the entire interior surface of your dish with nonstick spray or the brownies will absolutely stick.
- Mix the wet and dry ingredients until just combined. Overmixing leads to dense, tough brownies.
- Fold your chopped peanut butter cups into the batter. Don’t stir. Again, this ensures the perfect brownie texture.
- These brownies are easiest to cut while they’re still warm and the marshmallow layer is soft. I recommend spraying a sharp knife with nonstick spray for even cuts.
S’Mores Brownies FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
You sure can! Marshmallows are a great addition to brownies. Mix mini marshmallows directly into the batter or on top.
Chopped chocolate or chocolate chips add so much flavor to your brownies. Just before baking, fold them in for an ultra-chocolaty brownie.
At their core, S’Mores brownies are brownies that are topped with marshmallows. However, this recipe adds a graham cracker crust for an even more S’Mores-like flavor.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
S’Mores Brownies
Equipment
- 9×13 baking dish
- Medium mixing bowl
- Electric mixer
- large bowl
- Rubber spatula
Ingredients
Crust
- 1 cup finely crushed graham cracker crumbs
- ½ cup granulated sugar
- 6 tablespoons butter melted
Brownies
- 1 ½ cups all-purpose flour
- ½ unsweetened cocoa powder sifted
- 1 teaspoon baking powder
- 1 cup butter softened
- 2 cups granulated sugar
- ¼ cup milk
- 2 teaspoons vanilla extract
- 3 eggs
- 1 cup peanut butter cups chopped
- 1 cup peanut butter chips
- 10 ounces mini marshmallows
Instructions
- Preheat oven to 350F. Spray a 9×13-inch baking dish with non-stick cooking spray; set aside.
- In a medium mixing bowl, combine the graham cracker crumbs, ½ cup granulated sugar, and 6 tablespoons melted butter. Pour the mixture into the greased baking dish and press down evenly to form the crust layer; set aside.
- In a medium mixing bowl, whisk together the flour, cocoa powder, and baking powder; set aside.
- In a large mixing bowl, cream the butter and sugar together with an electric mixer on medium speed until light and fluffy.
- Add the milk and vanilla extract and mix well.
- Add the eggs one at a time, mixing between each addition.
- Add the dry mixture into the wet and mix just until combined. Fold in the chopped peanut butter cups.
- Pour the brownie batter into the pan over the graham cracker layer.
- Bake the brownies at 350F for 35-40 minutes, until a toothpick inserted into the center comes out clean.
- Remove the brownies from the oven and set the oven to broil.
- Sprinkle the peanut butter chips over the pan of hot brownies, then top with the marshmallows.
- Place the pan of brownies in the oven under the broiler and broil for 1-2 minutes until the marshmallows are toasted. Note: do not walk away! The marshmallows will burn very quickly. Stay close and keep an eye on them, removing the pan from the oven the moment the marshmallows are golden brown on top.
- Cool the brownies for at least 10 minutes, then slice into 12 bars.
Notes
- I used regular size Reese’s cups and chopped them up to add to the brownies, but mini Reese’s cups could be used instead.
- 1 cup crushed graham cracker crumbs is approximately 1 sleeve of graham crackers.
- The brownies are easiest to cut when still warm while the marshmallows are soft. I sprayed my knife with non-stick cooking spray to make cutting through the marshmallow easier.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
