Fudgy S’mores Brownies with Marshmallow Fluff (2024)

These Fudgy S'mores Brownies combine all the best flavours of campfire treats. A crunchy biscuit base is topped with a fudgy, decadent brownie layer and finished off with a gooey, toasted marshmallow layer. This is the ultimate treat!

My household loves brownies with a passion. They make the perfect snack, or dessert or bring along a treat to a party. My Chocolate Cherrie Brownies, Small-Batch Salted Caramel Brownies, and Triple Chocolate Brownies, always go down a treat. And I also have a delicious Raspberry White Chocolate Brownie recipe in my Small Batch Desserts E-book when you subscribe.

These Fudgy S'mores Brownies hit all the S'mores cravings. Fudgy, rich brownie layer sandwiched between a crunchy biscuit layer and a gooey, toasted marshmallow layer on the top.

Every component complements the other and works perfectly. Close your eyes and you'll be sitting in the woods next to a roaring fire pit! My Toasted Marshmallow Ice Cream also hits all the right spots for summer frozen treat vibes.

❓ What are S'mores?

If we're replicating the flavours of s'more, what exactly are they? S’mores are a toasted marshmallow and a square of chocolate sandwiched between two graham crackers.

The first published recipe was by the Girl Scouts in the US in 1927 and here they documented the toasting of the marshmallow in a campfire before constructing the s’mores. Head on over for more little-known S’mores facts on Real Simple.

🧾 Ingredients Needed

All the ingredients in this layered s'mores brownies recipe are standard store cupboard ingredients. I'll give you options where I can so that you can whip this together in no time without the fuss of having to visit the store.

📖 Variations

Three components in this recipe. I get that it can feel like a recipe is getting a little complicated with three components. So I'm going to share with you two shortcuts that if you are time-poor, you can use!!

• The Biscuit Base: If you want to really simplify the process of making these, then don't worry about making the biscuit base. Simply lay the graham crackers on the base of the prepared pan and pour the brownie mix directly onto the crackers and bake as per the recipe.

• The Brownie Layer: Box Mix. Yep, I said. Use the box mix. I'd rather you enjoy this recipe using a shortcut than not trying this recipe out at all. Use your favourite box mix but I ask one thing, check out my Caramel Brownie Ice Cream where I have a couple of juicy, easy tips to make your boxed mix brownies heaps better.

• The Marshmallow Layer: If marshmallow fluff is hard to come by where you are, then you can layer the brownie with mini marshmallows and toast them under the grill (broiler).

I tested this method, but I found that when the marshmallows cooled, they went quite rubbery in texture. That was my personal experience, and I have read other blogs that successfully use mini marshmallows. But going off my experience I wasn't a fan of that texture and so recommend marshmallow fluff instead.

👩🏻‍🍳 How to Make

*Be sure to see the recipe card below for the full ingredients list & instructions!*

As mentioned, to re-create the s'mores flavours, we need the three elements, the graham cracker, chocolate bar, and marshmallow layers, but we need to turn them into dessert form. So a biscuit layer crust, like a cheesecake, is baked with the fudgy, uber chocolatey brownies layer on top.

To get the ultimate toasty marshmallow layer, we recreate the toasty flames with a blowtorch (or under the grill/broiler). Each step is uncomplicated and you have these ready to enjoy in under an hour.

Make the Biscuit Layer

STEP 1. Preheat the oven and prepare the pan. Turn the oven on to 180°C (350°F) and line a 23cm (9-inch) square baking pan with parchment paper (Image 1).
TIP: Leave an overhang around all sides (this will make it easier for you to remove the brownies once cooled)

STEP 2. Crush the biscuits and mix them with butter. Add biscuits (or graham crackers) to a large sandwich bag and crush them with a rolling pin until they are in crumbs (Image 2).
Pour the biscuit crumbs into a bowl and mix in the sugar and butter until it resembles wet sand (Image 3).

STEP 3. Pour into pan and compact. Pour the biscuit crumbs (or buttery graham cracker crumbs) into the prepared pan and pack them down firmly until in an even layer (Image 4).
Bake for 10 minutes and then put to one side whilst you make the brownie layer.

Make the Chocolate Brownies

STEP 4. Melt the chocolate and butter. I use a bain-marie to melt these two ingredients. Simply glaze a heatproof bowl over a saucepan of simmering water (make sure the bottom doesn’t touch though (Image 5). Stir continuously until the chocolate has fully melted (Image 6).

STEP 5. Whisk the eggs and sugar. In a bowl, whisk the eggs, sugar, and vanilla extract together until it's visibly paler and thicker. I use a handheld electric whisk but feel free to use a stand mixer or whisk by hand (Image 7).

Add chocolate. Whilst still whisking, add in the melted chocolate and whisk until combined (Image 8).

STEP 6. Sift in dry ingredients. Sift in the flour, cocoa powder, baking powder, and salt (Image 9), and fold through. Don’t over mix otherwise you might deflate the eggs.

STEP 7. Pour into the pan and bake. Pour batter onto the top of the biscuit base and smooth out with an offset spatula (Image 10).
Bake for 20-25 minutes until the sides are set but the center has a slight jiggle.

Make the Marshmallow Layer

STEP 8. Add marshmallow fluff. Spoon the marshmallow fluff don't the brownie top and evenly distribute. Swirl with the back of a spoon. (Image 11 - 13). An option is to refrigerate the brownie for an hour to set the marshmallow fluff. (Note: I did not do this for my images as I wanted the oozing nature of the marshmallow fluff).

STEP 9. Torch the marshmallow. Using a kitchen blow torch, scorch the marshmallow fluff until the desired colour is achieved (Image 14). (This bit is personal, some like it lightly coloured, like me, whilst others like a charred marshmallow. You do you!).

If you don't have a blow torch, Heat under the grill (broiler). Place the pan under the grill and watch the marshmallow fluff slowly brown on top. Keep an eagle eye on it as it will turn burnt very quickly.

🥣 How To Serve

Now your delicious S'mores brownies are ready to serve. If you fancy going a little extra- drizzle some Hot Fudge Sauce over the top.

These are rich, so a little square goes a long way.

💭 Recipe Pro Tips

TIP 1: Leave an overhang around all sides of your baking pan.The brownies can be removed from the baking pan seamlessly and easily.

TIP 2: Compact biscuit base.Make sure the biscuit base has been pressed down really well to ensure it doesn't crumble apart once baked.

TIP 3: Heat the chocolate in the microwave for speed.Want to melt the chocolate and butter in the microwave instead? No problem, cube and chop ingredients until small and then microwave in 20-second increments until fully melted.

TIP 4: Use a hot knife to get clean cuts.Then heat the blade of a sharp knife under hot water, wipe dry, and slice. Heat and dry before every cut.

📋Recipe FAQs

❄️ Storage and Freezer Instructions

To store: Store your fudgy S'mores Brownies in an airtight container at room temperature for up to four days.

To freeze: The brownies can be frozen. I recommend freezing them in an airtight container, prior to covering them in fluff. Thaw overnight in the fridge and then layer the marshmallow fluff over the top.

🍫 More Decadent Chocolate Recipes

📖 Recipe

This post was originally published in November 2019 but has been updated with new photos and new content. It also has a revised recipe utilizing store-bought marshmallow fluff as opposed to homemade marshmallow fluff as previously specified. This was to simplify the recipe and make it more approachable.