Filed Under: Brownie | S'mores

S’mores Brownie Bars

By Tessa Arias
July 15th, 2011
3 from 1 vote
3 from 1 vote

Buttery graham cracker crust, a chewy brownie, and cloud-like marshmallows: welcome to the heaven that is S'mores Brownie Bars.

Yield: 16 bars

Prep Time: 20 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: Like fudgey, rich s’mores.
Texture: Some of my favorite textures – buttery graham cracker crust, chewy & soft brownie, and cloud-like, sticky marshmallow.
Ease: The hardest part of this recipe is cutting out pieces and not having the marshmallow stick to everything.
Appearance: I love the distinct layers in these bars.
Pros: A fun twist on brownies.
Cons: So sticky!
Would I make this again? Probably.

S'mores Brownie Bars

I can’t believe S’mores Week is already over. It’s probably just as well, I don’t think the amount of graham crackers, marshmallows, and chocolate I’ve purchased the past few weeks is normal. I’m pretty sure I’m addicted to doing themed weeks. I already want to do another one. Any suggestions or requests?

Don’t worry about going into s’mores withdrawals, I’ve left you with a little list of more s’mores links from fellow bloggers. You’ll have enough s’mores recipes to last you summers and summers to come (that is if the world doesn’t end in 2012).

Even more s’mores recipes:

3 from 1 vote

How to make
S'mores Brownie Bars

Yield: 16 bars
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Buttery graham cracker crust, a chewy brownie, and cloud-like marshmallows: welcome to the heaven that is S'mores Brownie Bars.


For the graham cracker crust:

  • 1 cup graham cracker crumbs (made from 10 rectangular crackers)
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • Salt

For the brownie layer:

  • 8 tablespoons unsalted butter
  • 1 cup bittersweet chocolate chips
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon instant espresso powder
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup all-purpose flour
  • 3/4 teaspoons baking powder

For the marshmallow topping:

  • 3 cups mini-marshmallows


  1. Adjust oven rack to middle position and preheat oven to 350Β°F. Cut two 16-inch pieces of foil and line an 8-inch square baking pan, allowing excess to hang over sides. Spray with nonstick cooking spray.
  2. Break graham crackers into small pieces and pulse in food processor until they become fine crumbs. Add melted butter, sugar, and 1/4 teaspoon salt to crumbs and pulse to combine. Press into bottom of prepared pan.

  3. Melt chocolate and butter in medium bowl in microwave, 1 to 2 minutes, stopping every 30 seconds to stir with rubber spatula. Let cool. With a wooden spoon, mix in the remaining sugar, eggs, espresso powder, vanilla, and 1/4 teaspoon salt. Add the flour and baking powder and mix until smooth.

  4. Pour batter into prepared pan. Bake for 25 to 30 minutes, until a toothpick inserted into the center of the brownies comes out with moist crumbs attached. Do not over-bake. Transfer to cooling rack and top with marshmallows.
  5. Adjust oven rack to upper third position and heat broiler. Broil until marshmallows are golden brown, 1 to 3 minutes. Let the brownies cool until they're just warm enough to handle. Remove foil and cut into squares. Store in an air-tight container at room temperature for up to 3 days.

Recipe Notes

Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Christina — July 29, 2019 at 3:32 am

    I made this recipe yesterday and the crust was an epic fail. The instructions are not clear about the melted butter. I noted the source of the recipe and went to the Serious Eats site for the original recipe. I should have known that 1 stick and 1/2 of butter was too much for the graham cracker crumbs. Aside from the crust issues. The brownie itself was good. The marshmallows was gooey as stated, it also kept lifting off of my brownies.

  2. #
    Christina — July 28, 2019 at 4:09 pm

    I have the same question that Alexandrovna posted in regards to directions. 12 Tbsp melted butter. Crust directions say add melted butter. Brownie directions says add remaining 8 Tbsp of melted butter. It never states how much melted butter for crust. So is it 12 or 4 Tbsp?

  3. #
    Alexandrovna — January 21, 2018 at 3:54 pm

    Hi! I know this recipe’s really old, but I tried to make these today and I wonder if there’s not a mistake in the directions – the graham cracker crust calls for “melted butter,” no amount given. This wouldn’t be confusing, but then it says to use the remaining 8 TBSP butter with the melted chocolate. So is it 12 TBSP of melted butter in the crust and an additional 8 TBSP butter in the chocolate mixture? Or is it maybe 4 TBSP butter in the crust, with the remaining 8 TBSP in the chocolate? It’s also entirely likely I’ve misread or misunderstood, but I wanted to check!

  4. #
    wirral tiling — October 16, 2011 at 7:10 pm

    Wow! Such a useful blog for me. Really awesome. I am looking forward for it. I will be very grateful to you if you keep updating your blog. Thanks for the information.

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  5. #
    Onkyo TX-NR808 — August 18, 2011 at 1:59 am

    I love brownies. And this recipe looked very delicious with its marshmallow toppings and chocolate chunks. Thank you for making a detailed procedure to make this wonderful recipe. I wouldn't mind if its sticky as long as there are marshmallow and chocolate make it more irresistible.


    • #
      websitedesignsussex — October 16, 2011 at 7:09 pm

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  6. #
    Stom Repta — August 16, 2011 at 9:53 am

    This looks awesome! Going to have to try this for my next cookout or tailgating browni party .

  7. #
    Tracey — July 17, 2011 at 2:29 am

    These sound so sinful Tessa! I made something similar a few months ago and couldn't keep my hands off of them πŸ™‚ Thanks for all the great recipes this week, I've got quite a few bookmarked!

  8. #
    Julie — July 16, 2011 at 2:52 am

    So if you had to choose, which S'Mores recipe was your favorite that you made this week??

    • #
      handleheat — July 16, 2011 at 4:21 am

      The cookies! They were easy to make and transport and they kept soft for days. Plus they were adorable. Good question πŸ™‚

  9. #
    maris — July 15, 2011 at 11:30 pm

    Ok now you have really outdone yourself!

  10. #
    Lindsey — July 15, 2011 at 10:26 pm

    These look delicious! What a fun idea to do a smores themed week. Maybe you could do a cherry themed week next since they are in season right now. I just made a pan of roasted cherry brownies the other day that were to die for!

  11. #
    Sasha — July 15, 2011 at 7:07 pm

    If the con is its so sticky….then i am definitely going to love these! I secretly love licking the gooey remains of yummy sweets off my fingers and the plate, so satisfying πŸ™‚ these look insanely good and not too tedious to make, scrumptious!

  12. #
    fooddoodles — July 15, 2011 at 3:39 pm

    Yummm! Love those layers πŸ˜€ Especially the golden marshmallows on top – yum!

  13. #
    Sugar & Spice… — July 15, 2011 at 3:14 pm

    These brownies look amazing!! Love all the s'mores recipes from this week and the extra links today. Yum!! Definitely going to try these soon!! πŸ™‚

  14. #
    Lori at RecipeGirl — July 15, 2011 at 1:51 pm

    Yummy! RecipeBoy happens to have S'Mores Bars on his blog today too! His are a little messier, but they were oh so delicious. Loving all of the S'Mores links!

  15. #
    Lauren @ KeepItSweet — July 15, 2011 at 12:30 pm

    These look fantastic, I loved s'mores week! I shared an amazing s'mores recipe from a guest poster yesterday and am obsessed with it.

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