Gooey S’mores Fudge Brownies with Toasted Marshmallows Recipe – Campfire Comfort in Every Bite

Introduction

The moment I pull these from the oven I breathe in that warm, chocolatey smell and I’m a kid again, sticky fingers and all. This recipe for Gooey S’mores Fudge Brownies with Toasted Marshmallows takes that campfire feeling and makes it easy at home, and it always reminds me of family dinners on Sundays. If you love melty chocolate, crunchy graham, and pillowy marshmallows, you’ll want to make these tonight. For another fudgy treat, check out my similar spin on Irresistible Bourbon Pecan Fudge Brownies, which also brings big, cozy flavors to the table.

Why You’ll Love It

• Quick and easy to make, so you can have dessert in under an hour.
• Comforting homemade flavor that smells like a hug.
• Made with simple ingredients you probably already have.
• Great for any occasion — parties, movie nights, or a rainy afternoon.
• Always a crowd-pleaser with kids and grown-ups alike, much like a sweet twist on sweet potato casserole with marshmallows.

Ingredients You’ll Need

• 1/2 cup unsalted butter, melted — Use unsalted butter so you can control the salt.
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1 cup semi-sweet chocolate chips — I like a mix of chips and chopped chocolate for texture.
• 6 graham crackers, crushed — Crush them by hand for chunkier bits and extra crunch.
• 1 1/2 cups mini marshmallows — Use fresh mini marshmallows for the best puff and golden top.

How to Make It

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and press it into the corners so the brownies lift out easily.
2. In a mixing bowl, whisk together the melted butter and granulated sugar until glossy, then add the eggs and vanilla and whisk until smooth and warm-scented. You’ll see the batter shine.
3. Add the cocoa powder, flour, salt, and baking powder. Stir gently until the batter comes together and looks fudgy — don’t overmix, or the brownies will lose that gooey texture.
4. Fold in the chocolate chips and half of the crushed graham crackers. The batter will feel thick and rich, and you’ll catch little chocolate pockets when you stir. I sometimes fold in a few extra chips for surprise melty bites, inspired by this riff on Amazing Slutty Brownies.
5. Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the remaining crushed graham crackers evenly so each bite has a crunchy top.
6. Bake for 20 minutes. You’ll smell the chocolate deepen and see the edges pull away slightly. Then remove the pan and carefully top the brownies with mini marshmallows, spacing them so they puff evenly.
7. Return to the oven and bake an additional 8–10 minutes, until the marshmallows are golden brown and puffed. You’ll hear a soft sizzle when they’re done — that’s the marshmallows caramelizing.
8. Let cool completely for clean slices, or serve warm for extra gooeyness and melty marshmallow bliss. These Gooey S’mores Fudge Brownies with Toasted Marshmallows taste heavenly either way.

Kitchen Tips

• Save time: Crush graham crackers in a zip-top bag with a rolling pin while the batter rests — multitasking wins.
• Fix for gooey-but-uncut brownies: If they’re too soft to slice after cooling, chill for 30 minutes; the chilling firms them and makes slicing neat.
• Flavor twist: Add a pinch of espresso powder or a swirl of peanut butter before baking for an adult-friendly twist, or serve alongside a cold banana smoothie (no yogurt version here) for a bright contrast.

Serving Ideas

Serve these warm, straight from the pan with a scoop of vanilla ice cream or a big mug of cocoa. They’re perfect for a family dinner, a cozy night in, or as a festive addition to a holiday table. Garnish with extra crushed graham crackers or a drizzle of melted chocolate for show. They also pair surprisingly well with salty snacks for balance, and double as a lovely potluck dessert.

Storing & Leftovers

• Store in an airtight container at room temperature for up to 3 days, and in the fridge for up to a week if your kitchen is warm.
• Reheat gently in the microwave for 10–15 seconds to bring the marshmallows back to life without burning them.
• Leftover idea: Make brownie sandwich bites with peanut butter or marshmallow fluff — silly and delicious.

FAQs

Q: Can I make this ahead of time?
A: Definitely! These Gooey S’mores Fudge Brownies with Toasted Marshmallows often taste even better the next day after the flavors meld.

Q: Can I swap any ingredients?
A: Of course. Use dark chocolate if you like a deeper flavor, or gluten-free flour if needed — this recipe is forgiving.

Q: What’s the best way to serve it?
A: Fresh from the pan while it’s still warm and aromatic, but cooled slices look nicer on a dessert plate.

Q: How do I know it’s perfectly cooked?
A: Look for slightly set center with golden marshmallows and a fragrant chocolate smell — the edges should pull away a touch from the pan.

Final Thoughts

Baking these always fills my kitchen with good memories and sticky, joyful evenings. Whether you make them for a small family treat or to bring some campfire magic to a party, these Gooey S’mores Fudge Brownies with Toasted Marshmallows are simple, soulful, and wildly comforting. Give them a try, add your own twist, and share the sticky, sweet results with people you love.

Conclusion

If you want more inspiration for ooey-gooey brownies, check out this take on gooey s’mores brownies – Blue Bowl. Also, for another fun S’mores-inspired bar, see S’mores Brownies – A Cookie Named Desire.

Gooey S’mores Fudge Brownies with Toasted Marshmallows

These Gooey S’mores Fudge Brownies bring the comforting flavors of campfire s'mores right to your home with a rich, fudgy texture topped with toasted marshmallows.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 9 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Brownie Base

• 1/2 cup unsalted butter, melted Use unsalted butter for better control of salt.
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1 cup semi-sweet chocolate chips A mix of chips and chopped chocolate is recommended for texture.
• 6 pieces graham crackers, crushed Crush them by hand for chunkier bits.

Topping

• 1 1/2 cups mini marshmallows Use fresh mini marshmallows for the best result.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a mixing bowl, whisk together the melted butter and granulated sugar until glossy, then add the eggs and vanilla and whisk until smooth.
3. Add the cocoa powder, flour, salt, and baking powder. Stir gently until the batter is combined.
4. Fold in the chocolate chips and half of the crushed graham crackers.
5. Pour the batter into the prepared pan, smooth the top, and sprinkle the remaining crushed graham crackers.

Baking

1. Bake for 20 minutes until you smell the chocolate deepening.
2. Remove from the oven and top with mini marshmallows, spacing them evenly.
3. Return to the oven and bake an additional 8-10 minutes until marshmallows are golden and puffed.

Cooling

1. Let cool completely for clean slices or serve warm for extra gooeyness.

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently in the microwave. Consider adding espresso powder or a swirl of peanut butter for variations.