Get ready to fall in love with your new favorite brownie recipe! These S’mores Brownies combine everything you love about the classic campfire treat—with a rich, indulgent twist. We’re talking about a buttery graham cracker crust, my signature homemade brownies, and a cloud-like marshmallow fluff topping that gets toasted to perfection.
This recipe takes the best elements of my S’mores Cake and brings them into a decadent, handheld dessert bar you’ll want to make again and again.
Why You’ll Love These S’mores Brownies
Whether you’re making dessert for a summer BBQ, a cozy fall gathering, or just craving something indulgent, these brownies are everything:
- Layers of flavor: buttery graham crust + fudgy brownie + fluffy marshmallow
- No campfire needed: torch the topping right in your kitchen (KITCHEN TORCH LINK)
- Totally homemade: skip the boxed mix—this is the real deal
- Easy to assemble: three components you can make ahead
What’s in These S’mores Brownies?
These brownies use some of my most-loved elements from other recipes on Cake by Courtney:
- Graham Cracker Crust – Straight from my S’mores Cake recipe, this crust adds that classic crunch and buttery sweetness.
- Fudgy Brownie Layer – My go-to brownie base: rich, chewy, and full of deep chocolate flavor. (No cake-like brownies here!)
- Marshmallow Fluff – Homemade from scratch and piled high. It’s silky, sweet, and perfect for toasting.
Don’t worry—you won’t need a campfire to toast the topping. I’ll link my favorite kitchen torch here so you can get that golden, gooey finish.
How to Make Marshmallow Fluff from Scratch
Homemade marshmallow fluff makes all the difference in this recipe. It’s smoother, creamier, and way more flavorful than the store-bought kind—and it’s easier to make than you might think!
What You’ll Need:
- Egg whites
- Granulated sugar
- Light corn syrup
- Cream of tartar
- Vanilla extract
Steps:
- Heat sugar, corn syrup, vanilla and water together until sugar dissolves.
- Whip the egg whites with a little salt until frothy and fluffy.
- Slowly stream the hot sugar mixture into the egg whites while mixing on medium speed. SLOW is key.
- Whip until glossy, stiff peaks form,
That’s it! Spread it over your cooled brownies and use a kitchen torch to toast the top until golden and beautifully caramelized.
👉 Click here for my favorite kitchen torch.
For an in-depth instruction on the fluff, CHECK OUT THIS BLOG POST.
Video Tutorial
Tips for the Best S’mores Brownies
- Let layers cool: Chill your graham crust and brownie base before adding fluff to keep it from melting.
- Use parchment paper: It helps lift the brownies out cleanly for slicing.
- Torch just before serving: That way the marshmallow stays fresh and gooey.
Make-Ahead and Storage Tips
- Make ahead: You can prep all three components a day ahead. Store the fluff separately and assemble just before serving.
- Store: Keep leftovers in an airtight container at room temp for 1-2 days, or refrigerate up to 4 days.
- Freeze: Freeze (without fluff) for up to 2 months. Add fluff and torch when ready to serve.
More S’mores-Inspired Desserts
If you love these S’mores Brownies, be sure to check out these other reader favorites:
Final Thoughts
These S’mores Brownies are the ultimate dessert mashup—sweet, gooey, and totally nostalgic with a gourmet twist. They’re perfect for any occasion (or no occasion at all).
Ready to make them? Head to the full recipe (below) and don’t forget your kitchen torch for that irresistible toasted topping.
S’mores Brownies with Graham Cracker Crust and Toasted Marshmallow Fluff
Ingredients
Graham Cracker Crust
- 3 cups about (360 g) finely ground graham cracker crumbs , (about 27 whole rectangular crackers)
- 3/4 cup (170 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
Brownies
- 1 1/2 cups (180 g) all-purpose flour
- 3/4 cup (88.5 g) good quality dark chocolate cocoa powder
- 1 teaspoon (6 g) salt
- 1 cup (226 g) unsalted butter
- 1 cup (180 g) bittersweet chocolate chips
- 2 cups (440 g) light brown sugar, packed
- 4 eggs
- 2 teaspoons (8.4 g) vanilla extract
- 1 cup (180 g) milk chocolate chocolate chips or Hershey's bar chopped
Fluff
- 3 egg whites, room temperature
- 1/4 teaspoon (1.4 g) salt
- 1/3 cup (66.6 g) sugar
- 1 cup (300 g) light karo syrup
- 2 tablespoons (29.6 g) water
- 1 tablespoon (12 g) vanilla bean paste or vanilla extract
Instructions
For the Crust
- Preheat the oven to 350 F. Spray a 9×13-inch rectangular cake pan with non-stick spray and then line with parchment. Spray again. Set aside.
- In a medium sized bowl combine the graham cracker crumbs, melted butter, and sugar. Stir until all the graham cracker crumbs are damped by the melted butter.
- Pour the crumbs into the pan and pat into an even layer to form the crust. Set aside while you make the brownie batter.
For the Brownies
- In a medium size mixing bowl, sift together the flour, cocoa powder, and salt. Set aside.
- In a medium size saucepan, melt the butter and the bittersweet chocolate chips until smooth. Remove from the heat and allow to cool for about 5 minutes.
- Add the brown sugar to the butter and chocolate mixture and stir until smooth.
- Add the eggs, one at a time, stirring well between each addition.
- Stir in the vanilla.
- Add the flour mixture and stir until no streaks of flour remain.
- Fold in milk chocolate chips or chopped Hershey's bar.
- Pour the batter over the graham cracker crust. Use the back of a spoon or an icing spatula to spread out the batter in an even layer.
- Bake the brownies for 25 to 30 minutes.
- Remove the pan from the oven and allow the brownies to cool completely before adding the fluff.
For the Marshmallow Fluff
- In a medium size sauce pan, combine the corn syrup, sugar, water and vanilla paste. Heat over a medium flame, stirring occasionally, until the sugar is dissolved and just simmering, about 3 to 5 minutes. Turn the heat off while you move to the next step.
- In the bowl of a standing mixer with the whisk attachment, or using a hand mixer and a large mixing bowl, beat the eggs and salt until fluffy and frothy.
- With the mixer on medium speed, add a tiny bit of the hot sugar mixture to the egg whites a little at a time. (Temper the eggs – don't scramble the them). I usually have the sugar mixture in a silicone bowl that I can squeeze as I pour, in a slow, steady stream.
- Eventually, all of the sugar will be added. Turn the mixer up to high. Beat the mixture on high for about 5 minutes or until very stiff and shiny.
- Best used right away.
- Spread of the brownies and then use a kitchen torch to toast the fluff.
- For more details and troubleshooting on the fluff, visit THIS POST