These Fudgy S'mores Brownies combine all the best flavours of campfire treats. A crunchy biscuit base is topped with a fudgy, decadent brownie layer and finished off with a gooey, toasted marshmallow layer. This is the ultimate treat!
My household loves brownies with a passion. They make the perfect snack, or dessert or bring along a treat to a party. My Chocolate Cherrie Brownies, Small-Batch Salted Caramel Brownies, and Triple Chocolate Brownies, always go down a treat. And I also have a delicious Raspberry White Chocolate Brownie recipe in my Small Batch Desserts E-book when you subscribe.
These Fudgy S'mores Brownies hit all the S'mores cravings. Fudgy, rich brownie layer sandwiched between a crunchy biscuit layer and a gooey, toasted marshmallow layer on the top.
Every component complements the other and works perfectly. Close your eyes and you'll be sitting in the woods next to a roaring fire pit! My Toasted Marshmallow Ice Cream also hits all the right spots for summer frozen treat vibes.
As a family, we aren't campers. And I know that toasting marshmallows over an open fire and squishing them with chocolate between two crackers, is a huge part of camping. So I set about getting all those campfire flavours at home. Close your eyes and in one bite you'll be there!
❓ What are S'mores?
If we're replicating the flavours of s'more, what exactly are they? S’mores are a toasted marshmallow and a square of chocolate sandwiched between two graham crackers.
The first published recipe was by the Girl Scouts in the US in 1927 and here they documented the toasting of the marshmallow in a campfire before constructing the s’mores. Head on over for more little-known S’mores facts on Real Simple.
🌟 Why You'll Love This Recipe
- Decadent. Rich, fudgy, luscious, and chocolatey! These brownies have it all in one bite.
- Two desserts in one. Can't decide what to go for...this is the perfect mix-up of your favourite toasty s'mores and delicious brownies.
- Make ahead. Take all the pressure off and make the biscuit base and brownie layer ahead of time. When ready to serve, simply layer on the marshmallow fluff and toast the top. Ready to go in five minutes!
🧾 Ingredients Needed
All the ingredients in this layered s'mores brownies recipe are standard store cupboard ingredients. I'll give you options where I can so that you can whip this together in no time without the fuss of having to visit the store.
Three components in this recipe. I get that it can feel like a recipe is getting a little complicated with three components. So I'm going to share with you two shortcuts that if you are time-poor, you can use!!
- The Biscuit Base: If you want to really simplify the process of making these, then don't worry about making the biscuit base. Simply lay the graham crackers on the base of the prepared pan and pour the brownie mix directly onto the crackers and bake as per the recipe.
- The Brownie Layer: Box Mix. Yep, I said. Use the box mix. I'd rather you enjoy this recipe using a shortcut than not trying this recipe out at all. Use your favourite box mix but I ask one thing, check out my Caramel Brownie Ice Cream where I have a couple of juicy, easy tips to make your boxed mix brownies heaps better.
- The Marshmallow Layer: If marshmallow fluff is hard to come by where you are, then you can layer the brownie with mini marshmallows and toast them under the grill (broiler).
I tested this method, but I found that when the marshmallows cooled, they went quite rubbery in texture. That was my personal experience, and I have read other blogs that successfully use mini marshmallows. But going off my experience I wasn't a fan of that texture and so recommend marshmallow fluff instead.
👩🏻🍳 How to Make
*Be sure to see the recipe card below for the full ingredients list & instructions!*
As mentioned, to re-create the s'mores flavours, we need the three elements, the graham cracker, chocolate bar, and marshmallow layers, but we need to turn them into dessert form. So a biscuit layer crust, like a cheesecake, is baked with the fudgy, uber chocolatey brownies layer on top.
To get the ultimate toasty marshmallow layer, we recreate the toasty flames with a blowtorch (or under the grill/broiler). Each step is uncomplicated and you have these ready to enjoy in under an hour.
Make the Biscuit Layer
STEP 1. Preheat the oven and prepare the pan. Turn the oven on to 180°C (350°F) and line a 23cm (9-inch) square baking pan with parchment paper (Image 1).
TIP: Leave an overhang around all sides (this will make it easier for you to remove the brownies once cooled)
STEP 2. Crush the biscuits and mix them with butter. Add biscuits (or graham crackers) to a large sandwich bag and crush them with a rolling pin until they are in crumbs (Image 2).
Pour the biscuit crumbs into a bowl and mix in the sugar and butter until it resembles wet sand (Image 3).
STEP 3. Pour into pan and compact. Pour the biscuit crumbs (or buttery graham cracker crumbs) into the prepared pan and pack them down firmly until in an even layer (Image 4).
Bake for 10 minutes and then put to one side whilst you make the brownie layer.
TIP: I use a ⅓ measuring cup to do this. The base and sides are flat allowing me to get a super even base layer.)
Make the Chocolate Brownies
STEP 4. Melt the chocolate and butter. I use a bain-marie to melt these two ingredients. Simply glaze a heatproof bowl over a saucepan of simmering water (make sure the bottom doesn’t touch though (Image 5). Stir continuously until the chocolate has fully melted (Image 6).
TIP: Microwave if you’d prefer. Heat the butter and chocolate in 20-second increments in the microwave, stirring in between each burst. Continue until all the chocolate/butter has melted.
STEP 5. Whisk the eggs and sugar. In a bowl, whisk the eggs, sugar, and vanilla extract together until it's visibly paler and thicker. I use a handheld electric whisk but feel free to use a stand mixer or whisk by hand (Image 7).
Add chocolate. Whilst still whisking, add in the melted chocolate and whisk until combined (Image 8).
STEP 6. Sift in dry ingredients. Sift in the flour, cocoa powder, baking powder, and salt (Image 9), and fold through. Don’t over mix otherwise you might deflate the eggs.
STEP 7. Pour into the pan and bake. Pour batter onto the top of the biscuit base and smooth out with an offset spatula (Image 10).
Bake for 20-25 minutes until the sides are set but the center has a slight jiggle.
Make the Marshmallow Layer
STEP 8. Add marshmallow fluff. Spoon the marshmallow fluff don't the brownie top and evenly distribute. Swirl with the back of a spoon. (Image 11 - 13). An option is to refrigerate the brownie for an hour to set the marshmallow fluff. (Note: I did not do this for my images as I wanted the oozing nature of the marshmallow fluff).
STEP 9. Torch the marshmallow. Using a kitchen blow torch, scorch the marshmallow fluff until the desired colour is achieved (Image 14). (This bit is personal, some like it lightly coloured, like me, whilst others like a charred marshmallow. You do you!).
If you don't have a blow torch, Heat under the grill (broiler). Place the pan under the grill and watch the marshmallow fluff slowly brown on top. Keep an eagle eye on it as it will turn burnt very quickly.
🥣 How To Serve
Now your delicious S'mores brownies are ready to serve. If you fancy going a little extra- drizzle some Hot Fudge Sauce over the top.
These are rich, so a little square goes a long way.
TIP: To get those super clean, neat slices. Run a sharp knife under hot water, dry it, and rub it with vegetable oil before slicing. Wash under hot water, dry, and rub the blade with oil after each slice.
💭 Recipe Pro Tips
TIP 1: Leave an overhang around all sides of your baking pan. The brownies can be removed from the baking pan seamlessly and easily.
TIP 2: Compact biscuit base. Make sure the biscuit base has been pressed down really well to ensure it doesn't crumble apart once baked.
TIP 3: Heat the chocolate in the microwave for speed. Want to melt the chocolate and butter in the microwave instead? No problem, cube and chop ingredients until small and then microwave in 20-second increments until fully melted.
TIP 4: Use a hot knife to get clean cuts. Then heat the blade of a sharp knife under hot water, wipe dry, and slice. Heat and dry before every cut.
📋 Recipe FAQs
Marshmallow Fluff, Creme, or Spread is an American confectionary spread that's very similar to the taste of marshmallows but has a different consistency. It's very light, airy, fluffy, and sweet. it can be used to fill cases, top puddings, or toast, as you would d normal marshmallows.
Furthermore, it comes in a jar. Not widely available in the UK, like it is in America, the larger supermarkets are starting to stock it in the condiments aisle. I bought mine in my Sainsbury's supermarket.
You'll know that they are done when they are set around the edges of the pan but have a slight jiggle in the centre. Remember, the brownies continue to cook internally when you pull them from the oven and place the pan on the wire rack. If you overbake the brownies you'll end up with a cakier inside as opposed to a fudgy inside.
Technically yes. Saying that though. the volume of ingredients will be a little too much for an 8x8-inch baking pan in my opinion. If you decide to use all the ingredients in the smaller pan, then you'll have to adjust the brownie cooking time and it will be thicker.
Absolutely! Over in the UK, graham crackers aren't available, so we substitute them for digestive biscuits. If you have access to graham crackers, then definitely use them if you would prefer.
❄️ Storage and Freezer Instructions
To store: Store your fudgy S'mores Brownies in an airtight container at room temperature for up to four days.
To freeze: The brownies can be frozen. I recommend freezing them in an airtight container, prior to covering them in fluff. Thaw overnight in the fridge and then layer the marshmallow fluff over the top.
🍫 More Decadent Chocolate Recipes
If you tried this Fudgy S'mores Brownie Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Fudgy S’mores Brownie Recipe
- 210 g digestive biscuits (graham crackers), 16 biscuits
- 30 g granulated sugar
- 115 g unsalted butter, melted
- 230 g unsalted butter
- 200 g dark chocolate 70% , chopped
- 200 g caster sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 125 g plain flour (all-purpose)
- 45 g cocoa powder
- ½ teaspoon salt
- 210 g marshmallow fluff, 1 jar
- Pre-heat the oven and prepare the pan. Grease and line with parchment paper, the base and sides of a 23cm (9-inch) square baking pan. TIP. leave a paper overhang to make it easier to lift the S'mores Brownies out of the pan once baked.
- Crush the biscuits and mix with butter. Add the biscuits to a sandwich bag and seal closed. Crush the biscuits in the bag with a rolling pin until they are fine bread crumbs consistency. Pour the biscuit crumbs into a medium bowl and add the sugar and melted butter and mix until the crumbs start to clump and resemble wet sand. Alternatively, add the biscuits to the bowl of a food processor, pulse until in bread crumb consistency, then add sugar and melted butter and pulse until combined.
- Pour into pan and compact. Pour crumb mixture into the prepared baking pan and press down firmly until the base is level, smooth and compact. Bake for ten minutes and set aside on a wire rack until ready to use.
- Melt the chocolate and butter. Using a bain-marie (Bowl sat snuggly over a saucepan of boiling water. Note: don’t let the water touch the bottom of the bowl). Place the butter, chopped chocolate into the bowl and stir until melted and combined together.
- Whisk the eggs and sugar. In a medium bowl, with an electric beater or stand mixer, beat on medium speed, the eggs, sugar and vanilla extract until pale and fluffy. Pour in melted chocolate to eggs. Add the melted chocolate mixture and beat until combined.Sift in dry ingredients. Sift into the bowl the flour, cocoa powder and salt and fold until a few streaks of flour remain.
- Pour into the baking pan and bake. Pour the batter on top of the biscuit base and smooth it evenly with an offset spatular. Place in the oven and bake for 20-25 minutes. The edges should be firm, but the centre should have a slight jiggle when shaken gently. Remove from the oven, place the tray on a wire rack, and leave to cool completely. Use the parchment paper to lift the brownie out of the tin onto a cutting board.
- Add the marshmallow fluff. Spoon the marshmallow fluff directly onto the brownies and evenly coat the top. Swirl with the back of a spoon. An option is to refrigerate the brownies to allow the marshmallow fluff to set before cutting. Torch the marshmallow. Using a blowtorch, torch the top of the meringue until browned. Or place under a grill (broiler) for a few minutes to toast the marshmallow fluff.Serve. Slice with a sharp knife and serve immediately.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
This post was originally published in November 2019 but has been updated with new photos and new content. It also has a revised recipe utilizing store-bought marshmallow fluff as opposed to homemade marshmallow fluff as previously specified. This was to simplify the recipe and make it more approachable.