Calling All Campfire Cravers (No Fire Required!): Easy S’mores Brownies to the Rescue!

Craving that classic campfire treat – the gooey, melty, oh-so-satisfying s’more – but don’t have the time (or the means) to build a bonfire? Well, fret no more, fellow dessert enthusiasts! These Easy S’mores Brownies are here to satisfy your sweet tooth and your nostalgia, all from the comfort of your own kitchen.

Yes, you read that right – easy. This recipe is a lifesaver for busy schedules and sweet-tooth emergencies. We’re talking about minimal prep work, utilizing a trusty box brownie mix (because who doesn’t love a shortcut?), and a symphony of delicious textures – a crispy graham cracker crust, fudgy brownie center, and perfectly toasted marshmallows. The best part? These brownies are guaranteed to be a crowd-pleaser, perfect for potlucks, bake sales, or simply a decadent treat at home.

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S’mores Brownies Ingredients:

Graham Cracker Crust:

• 13 full-size graham cracker sheets
• 6 Tbsp unsalted butter, melted
• 2 Tbsp sugar 

Brownie Ingredients: (use ingredients listed on your individual brownie mix box)

• 1 box “Chocolate Brownie Mix” 
• 1/2 cup vegetable oil 
• 3 Tbsp  water
• 2 eggs

Additional Ingredients:

• 2- 3 cups mini marshmallows
• Chocolate sauce to drizzle, optional 

S’mores Brownies Directions:

1. Preheat oven to 350 degrees F. 
2. Line a9-in x 9-in baking dish with parchment paper, with excess paper hanging over the sides. 
3. Add graham crackers to a blender or food processor and mix until fine crumbs are formed. Add in sugar and slowly pour in the melted butter. Mix until crumbs have been coated in butter.
4. Place crumbs in the baking dish and firmly press down to form a compact layer.
5. Bake for 15 minutes. 
6. Meanwhile, make the brownie batter according to box directions. 
7. Once the cracker layer has cooked, remove it from the oven and pour the brownie batter on top. Using a spatula, gently even out the batter. Bake for 37-40 minutes or until a toothpick inserted in the middle comes out clean. Remove the pan from the oven.
8. Set the oven to broil. 
9. Place a single layer of marshmallows on top of the brownie layer. Place back in the oven to toast the marshmallows for 30 seconds – 1 minute. Be sure to watch them carefully so they don’t burn!
10. Remove from the oven and allow to cool at room temperature for 30 minutes. Then, chill in the refrigerator for another 30 minutes (minimum) – 1 hour before cutting.**

Additional Notes:

For the cleanest cut, run a knife under water before cutting each brownie. 

FAQs:

• Can I use a different type of brownie mix? Absolutely! Feel free to experiment with your favorite brownie mix flavor – milk chocolate, dark chocolate, even double chocolate fudge – to suit your taste buds. You can even make homemade brownies with this recipe.
• How long will these brownies stay fresh? Store leftover S’mores Brownies in an airtight container at room temperature for up to 3 days. They’re also freezer-friendly for up to a month! Just thaw them at room temperature before enjoying them.

Print the Recipe:

S’mores Brownie Recipe

Yield: 9 large brownies (3in x 3in) or 18 smaller ones

Prep Time: 10 minutes

Cook Time: 1 hour

Additional Time: 30 minutes

Total Time: 1 hour 40 minutes

The taste is so good you would never guess how easy they are to make. Homemade graham cracker crust, boxed brownie mix and toasted marshmallow make the perfect dessert everyone will love.

Print

Ingredients

• Graham Cracker Crust:
• 13 full size graham cracker sheets
• 6 Tbsp unsalted butter, melted
• 2 Tbsp sugar
• Brownie Ingredients: (use ingredients listed on your individual brownie mix box)
• 1 box “Chocolate Brownie Mix”
• 1/2 cup vegetable oil
• 3 Tbsp water
• 2 eggs
• Additional Ingredients:
• 2- 3 cups mini marshmallows
• Chocolate sauce to drizzle, optional

Instructions

1. Preheat oven to 350 degrees F. 
2. Line 9in x 9in baking dish with parchment paper. Make sure there is excess parchment paper hanging over the sides. 
3. Add graham crackers to a blender or food processor and mix until fine crumbs are formed. Add in sugar and slowly pour in the melted butter. Mix until crumbs have been coated in butter.
4. Place crumbs in the baking dish and firmly press down to form a compact layer. 
5. Bake for 15 minutes. 
6. Meanwhile, make the brownie batter according to box directions. 
7. Once the cracker layer has cooked, remove it from the oven and pour the brownie batter on top. Using a spatula, gently even out the batter. Bake for 37-40 minutes or until a toothpick inserted in the middle comes out clean. Remove the pan from the oven.
8. Set the oven to broil. 
9. Place a single layer of marshmallows on top of the brownie layer. Place back in the oven to toast the marshmallows for 30 seconds - 1 minute. Be sure to watch them carefully so they don’t burn!
10. Remove from the oven and allow to cool at room temperature for 30 minutes. Then, chill in the refrigerator for another 30 minutes (minimum) - 1 hour before cutting.**

Additional Notes:

For the cleanest cut, run a knife under water before cutting each brownie. 

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