S’mores Brownies That Won’t Burn | Perfect Gooey Top

Okay, deep breath. Who here has tried making s’mores brownies at home, only to pull them out of the oven with a beautiful base and… well, charcoal-crisped marshmallows on top? Yep, been there! It’s frustrating when you’re craving that perfect combination of fudgy chocolate, crunchy graham cracker, and gorgeously gooey, lightly toasted marshmallow, only to end up with a bitter, burnt mess. For the longest time, mastering the art of the s’mores brownie top felt like a culinary Everest I couldn’t conquer. But after countless batches and some trial and error, I finally cracked the code. The secret? A super simple technique that guarantees a beautifully golden, toasted marshmallow layer every single time without the burnt edges or acrid smoke. Forget those s’mores failures; this recipe for S’mores Brownies is your ticket to gooey, chocolatey, graham-infused perfection.

Why You’ll Love These S’mores Brownies

These aren’t just any brownies; they’re a layered dessert dream designed for maximum flavor and minimum marshmallow mayhem. Here’s why they’re about to become your new favorite:

• They deliver all the iconic flavors of a classic s’more – the rich chocolate, the sweet, toasted marshmallow, and the distinct crunch of graham crackers.
• The brownie base itself is wonderfully fudgy and moist, providing a perfect contrast to the other textures.
• That graham cracker layer isn’t just for crunch; it adds a delightful buttery, slightly savory note.
• The marshmallow topping is perfectly gooey and just toasted enough, thanks to that one simple trick.
• They’re a guaranteed crowd-pleaser, perfect for parties, potlucks, or just a cozy night in.

Gathering Your Ingredients for Ultimate S’mores Brownies

Creating these layered beauties requires a few distinct sets of ingredients, each playing a crucial role in building that signature s’mores profile. While the full ingredient list is provided below, let’s talk about what makes each component shine and what you’ll need to have on hand before you start.

For the foundation, you’ll need your standard brownie cast: unsalted butter (melted for that easy whisking), granulated sugar (for sweetness and structure), large eggs (binding everything together and adding richness), and a splash of vanilla extract to enhance all those sweet flavors. The dry ingredients for the brownie batter include all-purpose flour, unsweetened cocoa powder (the source of that deep chocolate flavor – choose a good quality one for the best results), baking powder (to give the brownies just a little lift), and salt (essential for balancing sweetness and bringing out the chocolate).

The star components that transform simple brownies into s’mores magic are the graham cracker layer, the rich chocolate filling, and, of course, the marshmallows. You’ll need graham cracker crumbs; you can buy them pre-crushed or crush your own from full sheets. These are combined with more melted unsalted butter to form a buttery, slightly crunchy layer. The decadent chocolate filling is a simple ganache-like mixture made from chocolate chips (or chopped chocolate – semi-sweet or milk chocolate both work, depending on your preference for sweetness) and sweetened condensed milk, which creates an incredibly smooth, rich, and pourable layer that contrasts beautifully with the brownie and graham cracker.

Finally, the marshmallows! Mini marshmallows are easiest to work with for scattering evenly. You’ll need a generous amount, divided into two portions: one for a gooey layer baked within the brownie and another for the crucial top layer that gets toasted under the broiler. A final scattering of chocolate chips goes over the top marshmallows right before broiling for extra chocolatey goodness. Having everything measured and ready before you begin makes the process much smoother.

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• 1 cup unsalted butter, melted (for brownie base)
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 and 1/2 cups all purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 and 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted (for graham layer)
• 1 cup chocolate chips or chopped chocolate (for chocolate layer)
• 14 ounces sweetened condensed milk
• 4 cups mini marshmallows, divided
• 1 cup chocolate chips, for topping

Crafting Your S’mores Brownies: Step-by-Step to Toasted Perfection

Making these layered S’mores brownies involves a few distinct stages, but don’t be intimidated! Each step is straightforward, and following them carefully will ensure you get that amazing texture and flavor balance, especially that perfectly toasted marshmallow top.

1. Begin by getting your oven ready and preparing your baking pan. Preheat your oven to 350 degrees F (175 degrees C). This moderate temperature is perfect for baking the brownie base evenly without drying it out. You’ll need a sturdy 9×13 inch baking pan. Take the time to grease and flour it thoroughly. This prevents the brownies from sticking and makes cutting and serving much easier later.
2. Next, mix up the wet ingredients for your brownie batter. In a large bowl, combine the 1 cup of melted butter and the granulated sugar. Whisk them together until they are well combined. This step helps dissolve some of the sugar and ensures a smooth base. Then, whisk in the large eggs one at a time. Adding them individually helps emulsify the batter, leading to a more uniform and fudgy texture. Stir in the vanilla extract, which adds a lovely aroma and complements the chocolate.
3. Prepare your dry ingredients in a separate bowl. Whisk together the flour, cocoa powder, baking powder, and salt. Giving them a quick whisk ensures they are evenly distributed, so you don’t end up with pockets of flour or baking powder in your brownies. Now, combine the wet and dry mixtures. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until they are just combined. Be careful not to overmix the batter at this stage; overmixing can develop the gluten in the flour, resulting in tougher brownies. Pour the thick brownie batter into your prepared 9×13 pan and spread it out evenly using a spatula or the back of a spoon. Place the pan in the preheated oven and bake for 20-25 minutes. You’re looking for the brownie base to be set but still slightly moist in the center; a toothpick inserted should come out with moist crumbs attached, not completely clean. This partial bake is key because the brownies will bake more later with the toppings.
4. While the brownie base is in the oven for its initial bake, prepare the graham cracker layer. In a small bowl, combine the graham cracker crumbs with the 1/2 cup of melted butter. Stir them together until the crumbs are evenly coated and resemble wet sand. As soon as the brownies come out of the oven from their first bake (after 20-25 minutes), sprinkle this buttery graham cracker mixture evenly over the hot, partially baked brownie base. The residual heat will help the graham layer adhere slightly.
5. Now, create the rich chocolate layer. In a medium saucepan, combine the 1 cup of chocolate chips (or chopped chocolate) and the sweetened condensed milk. Place the saucepan over low heat. This low heat is crucial to prevent the chocolate from scorching. Stir constantly with a spatula or whisk until the chocolate is completely melted and the mixture is smooth and glossy. This creates a thick, luscious chocolate sauce. Carefully pour this smooth chocolate mixture evenly over the graham cracker layer in the pan.
6. Add the first layer of marshmallows. Scatter 3 cups of the mini marshmallows evenly over the warm chocolate layer. They might sink in a little, and that’s perfectly fine – they’ll become a gooey, hidden layer of marshmallow goodness. Return the pan to the oven (still at 350 degrees F) and bake for an additional 5-7 minutes. During this time, the marshmallows will puff up and start to melt slightly into the chocolate and graham layers. Keep an eye on them; you want them puffed but not yet heavily browned.
7. This is the pivotal step for preventing burnt marshmallows and achieving that perfect toasted s’mores look! Once the brownies have had their second bake (5-7 minutes), carefully remove the pan from the oven. Turn your oven’s temperature down to zero or off, and turn the broiler on to high heat. Broiling provides intense top-down heat that toasts quickly. Evenly scatter the remaining 1 cup of mini marshmallows and the final 1 cup of chocolate chips over the slightly puffed marshmallow layer already in the pan. Place the baking pan on an oven rack positioned about 6-8 inches away from the broiler element. The distance is important – too close and they’ll burn instantly, too far and they won’t toast. Leave the oven door slightly ajar (this helps regulate the heat and allows you to watch). Now, watch the marshmallows CONSTANTLY. They will toast incredibly fast under the broiler, often turning golden brown in just 1-2 minutes. As soon as they reach your desired level of golden brown (some prefer just a kiss of color, others like them deeply toasted), remove the pan from the oven immediately. Do NOT walk away during this step – even a few seconds can mean the difference between perfect and burnt.
8. The hardest part (waiting!) comes last. Place the pan of finished S’mores brownies on a wire rack and let them cool completely. This step is essential for the layers, especially the chocolate and marshmallow, to set properly. Trying to cut them while warm will result in a gooey, sticky mess. Once completely cool, use a sharp knife (running it under hot water and wiping it clean between cuts can help) to cut the brownies into squares. The waiting is tough, but the clean-cut, perfectly layered S’mores brownies are worth it!

Tips for Perfect S’mores Brownies Every Time

Even with the magic broiling trick, a few extra tips can help ensure your S’mores brownies are absolutely perfect from bottom to top:

• Don’t Overbake the Base: The initial bake for the brownie layer is just to get it partially set. Remember, it goes back in the oven, so slightly underbaked at first is ideal for fudgy results.
• Even Layers: Try to spread each layer (brownie batter, graham crumbs, chocolate mixture, marshmallows) as evenly as possible across the pan. This ensures every piece has a bit of each component.
• Watch the Broiler Like a Hawk: Seriously, this is the most critical step. Broilers can vary greatly in intensity. Stay glued to the oven window and be ready to pull the pan out the second the marshmallows are toasted to your liking.
• Cool Completely: I know, I know, the smell is incredible and you want to dive in! But resisting the urge to cut warm S’mores brownies is key for clean squares. Patience is a virtue here.
• Sharp Knife for Cutting: Once cooled, use a sharp knife. For cleaner cuts, wipe the knife blade clean with a damp cloth or run it under hot water and dry it between each cut.
• Get Creative with Chocolate: While the recipe calls for chocolate chips, feel free to use chopped chocolate bars for a different melt or flavor profile. Dark, milk, or a mix could work! We even have a recipe for Decadent Chocolate Chunk Brownies if you want to explore more chocolatey goodness.

Serving Your Gooey Masterpiece

These S’mores brownies are delicious on their own, but if you want to take them over the top, consider serving them slightly warmed with a scoop of vanilla ice cream. The contrast between the warm, gooey brownie and cold ice cream is simply divine. They also pair wonderfully with a simple glass of milk or a hot cup of coffee.

Your S’mores Brownies Questions Answered (FAQ)

Got questions about making the best S’mores brownies? Here are some common ones:

Can I use a different size pan?

This recipe is designed for a 9×13 inch pan. Using a smaller pan will result in much thicker layers, which may require longer baking times for the brownie base. A larger pan would make thinner layers and might bake faster. It’s best to stick to the specified size for the results described.

How do I store leftover S’mores brownies?

Store cooled S’mores brownies in an airtight container at room temperature for up to 3-4 days. You can also refrigerate them if you prefer a firmer texture, which might extend their freshness slightly.

Can I freeze S’mores brownies?

Yes! Once completely cooled and cut, you can freeze S’mores brownies. Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw at room temperature.

What if my marshmallows still browned too quickly under the broiler?

Broilers vary greatly. If yours browns things very fast, try moving the oven rack down another notch, increasing the distance between the marshmallows and the heating element. Also, ensure the door is ajar, which helps prevent the oven cavity from getting too hot and speeds up the broiling slightly while allowing for closer monitoring.

Can I use marshmallow fluff instead of mini marshmallows?

Marshmallow fluff behaves differently than solid marshmallows when heated. It tends to melt into a puddle rather than puff and toast in the same way. For the best results and that distinct toasted marshmallow texture on top, mini marshmallows are recommended.

My graham cracker layer isn’t very crunchy. What went wrong?

Make sure you are sprinkling the graham cracker mixture over the brownies immediately after their first bake while they are hot. This helps create a slight bond. The final cooling step is also crucial; cutting too early can make the layers meld more than intended. Ensure your graham crackers are fresh and your melted butter is fully incorporated.

Enjoy Your Homemade S’mores Brownies!

Making homemade S’mores brownies is a rewarding experience, especially when you nail that perfect toasted marshmallow top. With this recipe and the simple broiling technique, you’re well on your way to creating a batch of gooey, chocolatey, and crunchy squares that will disappear in no time. Forget the campfire, bring the s’mores magic indoors!

Give these S’mores brownies a try and let me know how they turn out! Did you conquer the broiler? Share your success (or questions!) in the comments below. Happy baking!

S’mores Brownies

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Print Recipe

Ingredients

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 and 1/2 cups all purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 and 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 cup chocolate chips or chopped chocolate
• 14 ounces sweetened condensed milk
• 4 cups mini marshmallows, divided
• 1 cup chocolate chips, for topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together the melted butter and sugar until combined. Whisk in the eggs one at a time, then stir in the vanilla.
3. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the brownie batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
4. While the brownies are baking, combine the graham cracker crumbs and the 1/2 cup melted butter in a small bowl. Sprinkle this mixture evenly over the partially baked brownie base.
5. In a medium saucepan over low heat, combine the 1 cup chocolate chips and the sweetened condensed milk. Stir constantly until smooth and melted. Pour this chocolate mixture evenly over the graham cracker layer.
6. Scatter 3 cups of the mini marshmallows over the chocolate layer. Return the pan to the oven and bake for another 5-7 minutes, or until the marshmallows are puffed and starting to melt slightly.
7. This is the key step to prevent burning the top marshmallows: Remove the pan from the oven. Turn your oven’s broiler on to high. Evenly scatter the remaining 1 cup of mini marshmallows and the final 1 cup of chocolate chips over the puffed marshmallow layer. Place the pan on a rack positioned about 6-8 inches away from the broiler element. Leave the oven door slightly ajar and watch the marshmallows constantly. They will toast very quickly, often in just 1-2 minutes. Remove the pan immediately once they reach your desired level of golden brown. Do not walk away or they will burn.
8. Let the brownies cool completely in the pan on a wire rack before cutting into squares. This allows the layers to set properly.