These Layered S’mores Brownies turn a familiar summer classic into an indulgent, crowd-pleasing dessert. Baked in an 8″ x 8″ pan, the bars start with a buttery graham cracker crust, followed by ultra-fudgy brownie batter with milk chocolate caramel squares nestled in the center, and finished with a layer of toasted mini marshmallows. Perfect for summer cookouts, cozy fall evenings, or anytime you want an impressive treat.
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 layered S’mores Brownies recipe is organized in three simple components: a graham cracker crust, super-fudgy brownie layers with milk chocolate caramel squares in the middle, and a toasted mini-marshmallow topping. The process is straightforward and yields dramatic, rich results.
Graham Cracker Crust
The crust uses only two ingredients: crushed graham crackers and melted butter. Pulse graham crackers in a food processor until very fine, mix with melted butter, press into the bottom of an 8″ x 8″ pan, and chill in the freezer while you prepare the brownie batter. Chilling firms the crust and helps the layers stay distinct.
Fudgy Brownies with Milk Chocolate Caramel Squares
The brownie layer is extra fudgy—adapted from a double chocolate brownie base. The dry mix includes all-purpose flour, cocoa powder, baking powder, and salt. The wet mix combines butter, a neutral oil, and sugar, with eggs and vanilla folded in. Instead of melting the candy, unwrap 9 milk chocolate caramel squares and arrange them in a grid between two halves of the brownie batter. This creates pockets of gooey caramel and milk chocolate when baked.
Toasted Mini Marshmallows
The marshmallow layer requires only mini marshmallows (3–4 cups) or large marshmallows if you prefer. For even toasting, use your oven broiler or a kitchen blow torch. When broiling, watch closely—marshmallows can go from golden to charred quickly. Tips below explain optimal broiler settings, rack position, and timing so you get a light golden finish without burning.
Toasting Marshmallows – Broiler Method
Broiling marshmallows needs focus—watch them the whole time. The author’s first attempt caught fire because the pan and parchment were too close to the broiler. Learn from that: use a safe rack position, set broil to high if your oven uses high/low, and keep a close eye on the marshmallows.
Broiling Settings
After baking, switch the oven from Bake to Broil and select HI or your oven’s recommended setting. If your oven requires a specific broiler temperature, consult your manual.
Oven Rack Position
Place the oven rack on the 3rd level (one position below the top) or leave it just above center. Avoid moving the pan directly under the broiler, which can quickly burn or ignite the marshmallows. On the 3rd level, toasting can take roughly 3–6 minutes depending on your oven.
Avoid Distractions
Stay attentive while broiling. The marshmallows usually toast in 3–6 minutes; a timer and close supervision help prevent burning.
Set a Timer
Use a phone or kitchen timer to track broiling time—every minute counts.
Know When They’re Done
The marshmallows are ready when they’ve puffed and reached a light golden brown. Remove them promptly to prevent charring.
Recommended Baking Tools
Helpful tools: an 8″ x 8″ baking pan, food processor or strong plastic bag and rolling pin to crush graham crackers, a reliable mixing bowl and mixer, spatula, and oven mitts for moving racks. A kitchen torch is optional for more controlled toasting.
Last Minute Quick Tips
- Bake brownies at 350°F for 35–40 minutes. Start checking at 35 minutes; the recipe often needs the full 40 minutes depending on your oven.
- Broiling time varies by oven. Expect 3–6 minutes; watch closely to avoid burning.
- Lining the pan with parchment makes removing and cutting the bars easier. If you line the pan, spray the pan and the parchment briefly with a flour-based baking spray for best release.
- You can use mini or large marshmallows. Arrange them in rows, a swirl, 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, lightly whisked
- 2 tsp vanilla extract
- 9 Ghirardelli milk chocolate caramel squares, unwrapped and arranged in a grid
Toasted Mini Marshmallows
- 3–4 cups mini marshmallows
Instructions
- Position the oven rack just above center (2nd level) and preheat oven to 350°F. Generously spray an 8″ square pan with a flour-based baking spray. Lining with parchment is optional; if you do, spray the parchment as well.
- Make the crust: pulse graham crackers to fine crumbs, mix with melted butter, press into the bottom of the prepared pan, and freeze while you make the batter.
- Whisk together flour, salt, baking powder, and cocoa powder; set aside.
- Cream the softened butter, oil, and sugar with a mixer until combined. Add the eggs and vanilla, scraping the bowl as needed. Reduce speed and fold in the dry ingredients until just combined—do not overmix.
- Remove the pan from the freezer. Spoon half the brownie batter over the chilled crust. Arrange the 9 unwrapped chocolate caramel squares in a grid over the batter. Spread the remaining batter over the squares.
- Bake 35–40 minutes at 350°F. Test with a toothpick between caramel squares—if wet batter remains, continue baking and check every minute until done. My brownies usually take the full 40 minutes.
- When baking is complete, carefully move the oven rack to the 3rd level. Switch the oven to broil (HI if available).
- Top the cooled-but-still-warm brownies evenly with mini marshmallows. Broil 3–6 minutes, watching closely, until marshmallows have puffed and are lightly golden.
- Remove from oven and cool completely before slicing so the layers set cleanly.
Notes
- Brownie bake time: 35–40 minutes at 350°F; start checking at 35 minutes.
- Broil time varies by oven—3–6 minutes is typical; stay attentive to avoid burning.
- Using parchment makes removal and slicing easier. If lining the pan, spray before and after placing the parchment for best results.
- Mini marshmallows give an even toasted surface; large marshmallows work too for a different texture.
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 ingredients used.