Layered Smores Brownies with Graham Cracker Crust
These layered s'mores brownies give the classic summer treat a fancier twist.
- Prep
- 55 mins
- Cook
- 46 mins
- Total
- 1 hr 41 mins
- Makes
- 16 servings
These Layered S'mores Brownies give the classic summer treat a fancier makeover. This rich dessert is baked in an 8″ x 8″ pan and stacks toasted mini marshmallows over fudgy brownies studded with milk chocolate caramel squares, all on a buttery graham cracker crust. Make them in summer, fall, or any time of year!
Step-by-Step Instructions
This classic layered s'mores brownie recipe is easy to follow. It's divided into three layers: the graham cracker crust, super fudgy brownies with milk chocolate caramel squares, and the toasted mini marshmallows on top.
Graham Cracker Base
The first layer of this brownie recipe is the graham cracker crust, made from just two ingredients: melted butter and graham cracker crumbs.
And that's the whole thing!
I use my food processor to finely crush 12 graham crackers, then mix in the melted butter. Next, spoon the crust into the bottom of a prepared 8″ x 8″ pan and press it down with the bottom of a measuring cup or glass until it's level.
I make this layer first because it needs time in the freezer while you prepare the brownie batter.
Fudgy Brownies with Milk Chocolate Caramel Centers
For this part of the layered s'mores brownie recipe, I took my Double Chocolate Mint Brownies recipe and tweaked it to make them even fudgier!
This recipe calls for all-purpose flour, salt, baking powder, unsweetened cocoa, unsalted butter, vegetable oil, granulated sugar, three large eggs, and vanilla extract.
This time I used 9 Ghirardelli Milk Chocolate Caramel Squares instead of the melted Andes chocolates from the mint brownies. The big difference is that you don't melt the squares. Just unwrap them and arrange them in a grid between two layers of brownie batter. I also bumped up the baking time a little because of the graham cracker crust underneath.
Broiled Mini Marshmallow Topping
The marshmallow layer is probably the simplest of all, since it only needs one ingredient! And if you'd rather use regular large marshmallows, that's fine too!
To toast them, you'll need your oven's broiler.
Never broiled anything before? I've included plenty of tips below on how to do it without turning your marshmallows to charcoal!
You can also toast the marshmallows with a kitchen blowtorch. I used this method for my S'mores Rolls!
Toasting Marshmallows Under the Broiler
If you caught my Instagram Stories the other day, you saw the first batch of these layered s'mores brownies go up in flames.
Seriously, they caught fire. I'm not exaggerating.
The mini marshmallows I had carefully arranged in rows turned into a charred black layer. The parchment paper hanging over the edges of my 8″ x 8″ USA baking pan burned to ash. Gone.
Go ahead and laugh. Now I can too.
So I figured I'd share a few helpful broiling tips for toasting the mini marshmallow layer of this s'mores brownie recipe.
Broiler Settings
Once the brownies are baked and the mini marshmallows are on top, switch the oven from Bake to Broil and choose 'HI'.
Some ovens let you enter a temperature, some offer a Hi/Low combination, and others only have a broil setting. Mine has the HI/LOW option.
If your oven lets you set a broiler temperature, check your oven's manual for the recommended temps, or look it up online. Google has all the answers!
Oven Rack Placement
You can leave the oven rack on the 2nd level, or move it down to the 3rd level or the center mark.
I would highly recommend moving your s’mores brownies to 3rd level. This is where I placed mine the 2nd time around, and it took almost 6 minutes.
Whichever level you pick, don't get impatient and move the rack to the top slot right under the broiler.
You might think that's faster for toasting the mini marshmallows, but you'll most likely burn them badly and possibly set the top layer on fire.
Yep, I learned that one the hard way.
Stay Focused
Try to avoid distractions while the marshmallow layer is under the broiler. Keep a close eye on them as they toast, which can take anywhere from 3-6 minutes.
Set a Timer
Use a timer of some kind, whether it's on your phone, in the microwave, or a kitchen timer, to keep track of the time.
Know When They're Ready
Pull them out once the tops have turned a light golden brown. Leaving them in longer can cause them to burn.
Despite my rough first attempt, broiling really isn't hard. But, as I mentioned above and will say again, pay close attention to the time while they're in there.
Recommended Baking Tools
Here are the baking tools I suggest for making these layered s'mores brownies.
Quick Last-Minute Tips
- The brownies should bake for 35-40 minutes at 350ºF. Mine needed the full 40 minutes, so I'd start checking at the 35 minute mark.
- Broiling times depend on your oven, but for this recipe, plan on 3-6 minutes. Keep a careful eye on the timer!
- I used my 8″ x 8″ pan from USA Pan. It's one of the best pans I've ever owned and it's practically indestructible!
- Lining the pan with parchment is optional, but it makes cutting the s'mores brownies much easier. If you do line it, spray with a flour-based baking spray both before and after placing the paper.
- You can use mini marshmallows or regular large marshmallows.
- I arranged the marshmallows in rows, but feel free to get creative with a swirl pattern or just scatter them on top!
Layered Smores Brownies with Graham Cracker Crust
This layered s'mores brownie recipe is a rich dessert with toasted mini marshmallows, fudgy brownies with Ghirardelli Milk Chocolate Caramel Squares tucked inside, and a buttery graham cracker crust. It's a must-try for summer, fall, and all year round!
- Prep
- 55 mins
- Cook
- 46 mins
- Total
- 1 hr 41 mins
- Makes
- 16 servings
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, whisked slightly
- 2 tsp Vanilla Extract
- 9 Ghirardelli Milk Chocolate Caramel Squares, unwrapped and placed in grid pattern
toasted mini marshmallows
- 3-4 cup Mini Marshmallows
Method
- Set the oven rack to the 2nd level, just above center, and preheat the oven to 350ºF.
- Generously spray an 8 inch square pan with a flour-based baking spray and set it aside. Tip: For brownies that lift out of the pan easily for cutting, lay 2 overlapping strips of parchment paper over the coated pan, then spray again with the flour-based spray. If you plan to cut them right in the pan, you can skip the parchment.
- Pulverize the graham crackers into fine crumbs with a food processor. Add the melted unsalted butter and pulse until everything is fully combined.
- Press the graham cracker crust into the bottom of the prepared 8” x 8” brownie pan, then chill it in the freezer while you make the brownie batter.
- In a medium bowl, whisk together the all-purpose flour, salt, baking powder and unsweetened cocoa powder. Set aside.
- With a hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter, vegetable oil and granulated sugar on medium speed until smooth.
- Mix in the lightly beaten eggs and vanilla extract, scraping down the bowl's sides as needed.
- Turn the mixer to low and add the dry ingredients a bit at a time until they're combined with the wet mixture. Take care not to overmix the batter.
- Take the pan out of the freezer and spread half the brownie batter over the chilled graham cracker crust. Place each unwrapped Ghirardelli Milk Chocolate Caramel Square in an evenly spaced grid, then pour the rest of the batter over top.
- Bake for 35-40 minutes at 350ºF. Test with a toothpick inserted away from the caramel squares. If it comes out with crumbs, take the pan out. If it has wet batter on it, leave it in and check every minute until it's done.
- Using hot pads, move the oven rack from the 2nd level to the 3rd level. Switch the oven setting from Bake to Broil and select HI.
- Carefully arrange the mini marshmallows over the brownies, then slide the pan under the broiler.
- Broil the marshmallows for 3-6 minutes at most. Watch them closely so they don't burn.
- Take the pan out once the mini marshmallows have puffed up and turned a very light golden brown.
- Let the s'mores brownies cool completely before cutting into them.
Baker’s notes
- The brownies should bake for 35-40 minutes at 350ºF. Mine needed the full 40 minutes, so I'd start checking at the 35 minute mark.
- Broiling times depend on your oven, but for this recipe, plan on 3-6 minutes. Keep a careful eye on the timer!
- I used my 8″ x 8″ pan from USA Pan. It's one of the best pans I've ever owned and it's practically indestructible!
- Lining the pan with parchment is optional, but it helps when cutting the s'mores brownies. If you do line it, spray with a flour-based baking spray both before and after placing the paper.
- You can use mini marshmallows or regular large marshmallows.
- I arranged the marshmallows in rows, but feel free to get creative with a swirl pattern or just scatter them on top!
