These Layered S’mores Brownies turn the familiar campfire treat into a decadent, layered dessert. Baked in an 8″ x 8″ pan, this recipe features a buttery graham cracker crust, fudgy brownie layers studded with milk chocolate–caramel squares, and a topping of toasted mini marshmallows. It’s an easy, crowd-pleasing dessert for summer, fall, or any time of year.
Table of Contents
- How to Make the Recipe
- Toasting Marshmallows – Broiler Method
- Recommended Baking Tools
- Last Minute Quick Tips
- Layered S’mores Brownies Recipe
How to Make the Recipe
This recipe is built in three clear layers: a buttery graham cracker crust, ultra-fudgy brownies with milk chocolate–caramel squares placed between the batter, and a top layer of toasted mini marshmallows. The steps are straightforward and suitable for bakers of most skill levels.
Graham Cracker Crust
The crust takes just two ingredients: graham cracker crumbs and melted butter. Pulse graham crackers in a food processor until fine, mix with melted butter, press into the bottom of a prepared 8″ x 8″ pan, and chill in the freezer while you make the brownies. Chilling helps the crust set so it supports the brownie layers.
Fudgy Brownies with Milk Chocolate Caramel Squares
The brownie layer is rich and fudgy. Key dry ingredients are all-purpose flour, cocoa powder, baking powder, and salt. The wet ingredients combine butter, a neutral oil, sugar, eggs, and vanilla. After preparing half the batter, place unwrapped milk chocolate–caramel squares in a grid over the chilled crust, then cover with the remaining batter. The chocolate squares remain intact and create gooey pockets of caramel and milk chocolate when baked.
Toasted Mini Marshmallows
The top layer uses only mini marshmallows (3–4 cups) for a classic s’mores finish. Toast them under the oven broiler or with a kitchen torch until puffed and lightly golden. Because broilers are intense and vary by oven, read the tips below to avoid over-browning or burning.
Toasting Marshmallows – Broiler Method
Broiling marshmallows can be quick and dramatic. They can go from perfectly toasted to burnt in seconds, so follow safe broiling practices and keep a close eye on them. Below are practical tips based on experience to help you achieve an even, golden top without setting the marshmallows aflame.
Broiling Settings
After the brownies finish baking, switch the oven from Bake to Broil and use the HI setting if available. Some ovens allow a broiler temperature instead; consult your oven manual if you have that option. Because broiler intensity varies, watch the marshmallows closely.
Oven Rack Position
Position the oven rack at the third level or just above center rather than directly under the broiler. Keeping the pan a bit lower helps prevent burning and gives you more control during the 3–6 minute broiling window. Raising the pan too close to the broiler can char the marshmallows quickly and even ignite stray parchment edges.
Avoid Distractions
Broiling takes only a few minutes, so stay nearby and watch the marshmallows the entire time. Set a timer for 3–6 minutes depending on how golden you want them, and be ready to remove the pan as soon as the tops are lightly golden brown.
Set a Timer
Use a phone timer, kitchen timer, or microwave timer to track the broiling step. Even a short distraction can lead to over-browning.
Know When They’re Done
Remove the pan when the marshmallows are puffed and lightly golden. Let the brownies cool completely before slicing so the layers set and cut cleanly.
Recommended Baking Tools
Helpful tools include an 8″ x 8″ (20 cm x 20 cm) square pan, food processor for crushing graham crackers, a stand or hand mixer for the brownie batter, and heat-resistant mitts for moving racks under the broiler. Parchment paper is optional but helpful for lifting the baked brownies from the pan.
Last Minute Quick Tips
- Bake the brownies at 350ºF for 35–40 minutes. Start checking at 35 minutes and use a toothpick to test doneness, avoiding the caramel squares.
- Broiling times vary—plan for 3–6 minutes under the broiler and monitor closely to prevent burning.
- Lining the pan with parchment makes it easier to lift the brownies out for slicing. If you use parchment, spray it lightly with a flour-based baking spray for easier release.
- Mini marshmallows produce a classic look and texture, but large marshmallows work too if you prefer.
- Arrange the marshmallows in rows for a neat finish, or scatter them for a rustic look.
Layered S’mores Brownies
Ingredients
Graham cracker crust
- 12 honey graham crackers, crushed into fine crumbs
- 5 tbsp unsalted butter, melted
Fudgy brownies
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup unsweetened cocoa powder
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable, canola, or coconut oil
- 1 1/4 cup granulated sugar
- 3 large eggs, slightly whisked
- 2 tsp vanilla extract
- 9 Ghirardelli milk chocolate caramel squares, unwrapped
Toasted mini marshmallows
- 3–4 cups mini marshmallows
Instructions
- Preheat the oven to 350ºF and position the rack at the second level just above center.
- Generously spray an 8″ square pan with a flour-based baking spray. If you want to lift the brownies from the pan easily, line with two overlapping strips of parchment, then spray the parchment.
- Pulse graham crackers in a food processor to fine crumbs, mix with melted butter, press into the bottom of the prepared pan, and chill in the freezer while you prepare the batter.
- In a medium bowl, whisk together flour, salt, baking powder, and cocoa powder. Set aside.
- Beat the softened butter, oil, and sugar on medium until combined. Add eggs and vanilla, scraping the bowl as needed.
- With the mixer on low, add the dry ingredients gradually until just combined. Avoid overmixing.
- Remove the chilled crust from the freezer. Spoon half the brownie batter over the crust, arrange the unwrapped milk chocolate–caramel squares in a grid, then spread the remaining batter over the squares.
- Bake 35–40 minutes at 350ºF. Test with a toothpick, avoiding the caramel squares: if crumbs remain, remove; if wet batter is present, continue baking and check frequently.
- Using mitts, move the oven rack to the third level. Change the oven setting to Broil (HI).
- Carefully top the baked brownies with mini marshmallows and place the pan under the broiler.
- Broil the marshmallows for 3–6 minutes maximum, watching closely so they don’t burn.
- Remove when the marshmallows are puffed and lightly golden. Allow the brownies to cool completely before cutting.
Notes
- Start checking brownies at 35 minutes; my batch took the full 40 minutes.
- Broiler intensity varies—plan for 3–6 minutes and monitor constantly.
- Parchment lining is optional but helps when lifting and slicing the brownies.
- Mini or regular marshmallows both work; arrange them however you prefer.
Nutrition
Calories: 274 kcal | Carbohydrates: 39 g | Protein: 3 g | Fat: 12 g | Saturated Fat: 5 g | Sugar: 24 g
Nutritional information is an estimate and will vary based on specific ingredients used.