S'mores Brownies

A fun spin on classic s'mores.

By
María del Mar Cuadra
A headshot of Maria del Mar Cuadra, a contributing writer at Serious Eats.
María del Mar Cuadra
María del Mar Cuadra is a food stylist, recipe developer, and art director. She has written three cookbooks and worked for America's Test Kitchen.
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and
Genevieve Yam
Genevieve Yam headshot
Genevieve Yam
Senior Editor
After graduating from the International Culinary Center, Genevieve cooked at Blue Hill at Stone Barns and Per Se. Prior to joining Serious Eats, she was an editor at Epicurious. She grew up between Toronto and Hong Kong and is a graduate of the University of St Andrews in Scotland. She currently lives in New York with her husband and two cats.
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Published August 26, 2025
A slice of brownie topped with toasted marshmallows on a plate surrounded by mini marshmallows

Serious Eats / Niedle Creative

Why It Works

  • Espresso enhances the chocolate's bittersweet and fruity notes, adding extra depth of flavor.
  • A graham cracker crust and marshmallow topping evoke the flavors and textures of a classic s'more.

As a child, I dreamed of summer camp, complete with s'mores and scary stories around the fire. The only camps I attended, though, were math, science, and creative writing workshops that my parents enrolled me in. There were no s'mores or campfires to be had, so I settled for toasting marshmallows over the gas stove in our kitchen, sandwiching them between chocolate digestive biscuits to create my own makeshift version of the confection. My love for the campfire treat I never truly had has followed me into adulthood, where I've happily sought out s'mores-inspired desserts—including icebox cake and Rice Krispies Treat—whenever possible. 

The latest addition to my roster is this brownie recipe from María del Mar Cuadra, which we originally published in 2011. With a sweet, nutty graham cracker crust, a layer of fudgy brownies, and a topping of toasted marshmallows, these bars are a heartier, more substantial take on classic s'mores. A touch of instant espresso powder enhances the bittersweet chocolate's fruity notes, preventing each bite from being cloyingly sweet, while a quick broil creates a nicely gooey marshmallow topping. They're rich, chocolaty, and just the right amount of gooey. In other words: These brownies capture the flavors and textures I love about s'mores—no campfire necessary.

Smores brownies with toasted marshmallows on a wooden platter

Serious Eats / Niedle Creative

March 2011

The recipe was developed by María del Mar Cuadra; the headnote was written by Genevieve Yam.

Recipe Details

S'mores Brownies

Prep 2 hrs 10 mins
Cook 29 mins
Total 2 hrs 39 mins
Serves 16
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Ingredients

  • Nonstick cooking spray

  • 10 graham crackers (3 1/2 ounces; 100 g)

  • 168 g unsalted butter (about 6 ounces; 12 tablespoons), divided

  • 115 g granulated sugar (about 2 1/3 ounces; 1/2 cup plus 1 tablespoon)

  • 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume, divided

  • 170 g bittersweet chocolate (6 ounces; 1 cup)

  • 2 large eggs

  • 1 teaspoon instant espresso powder

  • 1 1/2 teaspoons vanilla extract

  • 32 g all-purpose flour (about 1 ounce; 1/4 cup)

  • 3/4 teaspoons baking powder

  • 129 g mini marshmallows (4 1/2 ounces; 3 cups)

Directions

  1. Adjust oven rack to middle position and preheat oven to 350°F (180°C). Line an 8- by 8-inch baking pan with two 8-inch-wide strips of foil so that all sides are covered with about 3 inches of overhang on all sides. Using nonstick cooking spray, grease foil.

    Baking pan lined with aluminum foil being sprayed with cooking spray preparation for baking dessert

    Serious Eats / Niedle Creative

  2. Break graham crackers into small pieces and, using a food processor, pulse until finely ground. (You should have about 1 cup of crumbs.) In a small microwave-safe bowl, microwave 4 tablespoons butter on medium power, stirring occasionally, until melted, about 1 minute. Add melted butter, 1 tablespoon (15 g) sugar, and 1/4 teaspoon salt to crumbs and pulse to combine. Using a flexible spatula, scrape crumbs onto bottom of prepared pan. Spread into an even layer, then use a flat-bottomed drinking glass or measuring cup to compress firmly until crumbs are in a compact, even layer across bottom and sides of pan.

    Steps for making a graham cracker crust with a food processor and pressing it into a pan

    Serious Eats / Niedle Creative

  3. In a large microwave-safe bowl, combine chocolate and remaining 8 tablespoons (4 ounces; 113 g) butter; microwave on high, stirring every 30 seconds, until melted and smooth, about 2 minutes.

    A glass bowl containing chocolate mixture being stirred with a blue spatula

    Serious Eats / Niedle Creative

  4. Whisk in remaining 1/2 cup (100 g; 3 1/2 ounces) sugar, eggs, espresso powder, vanilla, and remaining 1/4 teaspoon salt. Add flour and baking powder, and whisk until smooth.

    A whisk combining eggs into brownie batter in a glass mixing bowl

    Serious Eats / Niedle Creative

  5. Pour batter into prepared pan. Bake until a toothpick or cake tester inserted into the center of the brownies comes out with moist crumbs attached, 25 to 30 minutes. Transfer to a wire rack and top with marshmallows.

    A stepbystep process of making smores brownies

    Serious Eats / Niedle Creative

  6. Using gloved hands or kitchen towels, carefully adjust oven rack to upper third position and heat broiler. Return brownies to oven and broil until marshmallows are golden brown, about 1 minute.

    A smores brownie with toasted marshmallows on top resting on aluminum foil

    Serious Eats / Niedle Creative

  7. Transfer to a wire rack and let cool in pan until room temperature, about 1 hour.

    A square smores brownie topped with toasted marshmallows on a wire rack and aluminum foil

    Serious Eats / Niedle Creative

  8. Using a chef's knife lightly greased with cooking spray, slice and serve brownies.

    Hands slicing a tray of toasted marshmallowcovered brownies on foil

    Serious Eats / Niedle Creative

Special Equipment

8- by 8-inch baking pan, food processor, flexible spatula, toothpick or cake tester, wire rack

Notes

For the neatest bars, use a clean, sharp knife to cut the bars, rinsing and wiping the knife thoroughly between cuts.

Nutrition Facts (per serving)
237 Calories
15g Fat
22g Carbs
3g Protein
×
Nutrition Facts
Servings: 16
Amount per serving
Calories 237
% Daily Value*
Total Fat 15g 20%
Saturated Fat 9g 46%
Cholesterol 46mg 15%
Sodium 110mg 5%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 7%
Total Sugars 13g
Protein 3g
Vitamin C 0mg 0%
Calcium 35mg 3%
Iron 2mg 13%
Potassium 113mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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