Gooey 5 Minute Prep S’mores Brownies
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These gooey S’mores Brownies are the easiest way to bring campfire flavor straight to your kitchen with layers of buttery graham crackers, fudgy brownie batter, melty chocolate, and golden brown marshmallows.
Easy, Gooey, and Ready in Minutes
If you’ve ever wished you could have s’mores without the campfire (and without the mess), these 5-Minute Prep S’mores Brownies are your answer. They’re soft and fudgy on the inside with that perfect crunchy graham cracker crust and a gooey marshmallow layer that toasts up beautifully under the broiler. Speaking of fudgy goodness, if you haven’t tried our Tiger Butter recipe yet, you’re missin’ out!
This recipe keeps all the best parts of classic s’mores: graham crackers, milk chocolate, and gooey marshmallow, but turns them into rich, sliceable brownies that stay soft for days! And if you’re cravin’ those classic campfire s’mores, check out this S’mores in the Oven recipe!
Ingredients You’ll Need
- Graham Crackers
- Butter, melted
- Brownie mix (8×8 size)
- Chocolate chips
- Marshmallow cream or a Bag of marshmallows
- Ingredients to make brownies according to the package directions
Step-by-Step Instructions
1. Build the Graham Cracker Base
Start by lining the bottom of an 8×8-inch baking dish with graham cracker squares. You can break or trim them slightly if needed to make them fit snugly. Brush the crackers with melted butter, which adds flavor and helps them stay crisp under the brownie layer.
2. Mix the Brownie Batter
In a large mixing bowl, prepare your brownie batter according to the package directions. If you want to bump up the chocolate flavor, stir in a teaspoon of espresso powder or a handful of dark chocolate chips. Pour the batter evenly over your graham cracker crust, then use a flexible spatula to spread it into a smooth, even layer.
3. Add Chocolate and Bake
Sprinkle chocolate chips across the top of the batter before baking. Follow the bake time on your brownie mix until a toothpick inserted in the center comes out with moist crumbs. Let the brownies cool for about 5 minutes before moving to the next step.
4. Toast the Marshmallow Layer
Once baked, switch your oven to low broil. Top your brownies with mini marshmallows or a layer of marshmallow fluff. Broil on the top rack, at least six inches away from the heat, for just 1–2 minutes, until the tops turn golden brown and slightly melty. Watch closely! Marshmallows go from toasted to burned in seconds.
If you’ve got a kitchen torch, this is the perfect time to use it for precise, evenly toasted tops.
5. Cool, Slice, and Serve
Let your brownies cool on a wire rack for at least 10 minutes so the marshmallow layer can set a little. Then slice into squares with a sharp knife coated in nonstick spray or lightly oiled; it’ll help you get clean cuts through that sticky, gooey top!
Storing and Reheating
To keep your brownies soft and fresh, store them in an airtight container lined with plastic wrap or parchment paper, separating the layers with plastic wrap or parchment paper. You can also freeze individual squares for up to a month, just thaw and warm slightly before serving so the chocolate gets melty again!
Frequently Asked Questions
Absolutely. If you’ve got a favorite homemade brownie recipe that’s rich and fudgy, use it instead of a boxed mix. Just make sure it fits a standard 8×8 pan.
Nope! Mini marshmallows, or even large ones cut in half, will work perfectly. The cream just gives a smoother, spreadable layer. If you have any leftovers, you can also whip up a batch of Chocolate Cookies with Marshmallow!
Yes! Double the recipe for a 13×9-inch pan. Just keep an eye on the bake time; thicker layers might need a few extra minutes.
Pop a square in the microwave for 10–15 seconds to bring back that gooey s’mores texture and melty chocolate.
Ingredients
- Graham Crackers Enough to cover the bottom of the baking dish
- 1/4 cup butter melted
- 1 pkg brownie mix 8×8 size
- 1 cup chocolate chips
- 7 ounces marshmallow cream or 8-ounce bag of marshmallows
- Ingredients to make brownies according to the package directions
Instructions
- Line the bottom of an 8×8 baking dish with graham crackers. Brush with melted butter.
- Prepare brownie mix according to package directions. Spread over the top of graham crackers. Sprinkle chocolate chips on top of the batter. Bake according to directions on the brownie mix package.
- Remove from oven. Turn the broiler on low. Top brownies with marshmallows or spread with marshmallow cream. Place under broiler (at least six inches away from it) for 1-2 minutes, or until lightly browned on top. Watch carefully and do not leave unattended while it is browning because this will happen fast.
- Allow to cool slightly, cut, and enjoy!
These are in the oven as we speak. My daughter (who was helping me make these) saw me reading the brownie box and said “mom no you have to follow what Ms Christy says (you are a household name) and not the box”. I had to assure her that you told me to follow the brownie box. She knows I screw up brownies often and I think she was worried.
Oh my! Those brownies look delish. Thanks for the recipe and for letting your light shine.
Chisty, what a breath of fresh air you are for all of us who read your e-mails. We thank you for all the wonderful recipes you share with us, but we are blessed beyond because of your willingness to share your faith in God.
I, too, am so happy to hear of the progress you’ve made after your accident and pray for continued strength and healing for you.
God bless you and your family!
Thank you so much Janel, you sure know how to make a gal feel special!
Thank you for your comments! God bless you!
Hi Christi. I don’t always read each entry, but I do always print out a hard copy of your wonderful recipes for use in my kitchen, and noticed that this one omits when to add the chocolate chips. I’m also still waiting for an answer to my question about whether to defrost the onion and pepper mix in the Easy Oven Omelette. Glad you’re doing better!
Sorry about the incorrect name. That ‘s “Omelet Made Easy”: https://www.southernplate.com/2010/03/omelet-made-easy.html
Thanks for pointing that out, I talk about it in the tutorial but accidentally left it out in the printed recipe. Just add the chocolate chips on top of the batter. I will try to get it changed soon. As far as the onion/pepper mix goes…I don’t thaw it. But if you wanted to microwave it for a minute or two just to knock the chill off you could.
Thank you Christi. I’ll try both recipes soon! =-)
Glad that you wrote that update. It is good to know you are coming along, but I would have expected nothing less you are such a positive person. Glass half full people are way easier to be with than glass half empty people.
🙂
Thank you so much for writing about who we decide we’re going to be, an encourager or discourager. Sometimes we have a pity party and forget how blessed we are.I’m writing your piece in my journal so I can read it often and remember to shine! You are so full of wisdom. God Bless you!
I see you shining from here Sue!!! Shine on my friend!