July 2, 2023

S'mores Brownies

S'mores Brownies: your go-to summer treat in brownie format! The aroma of toasted marshmallows and caramelised graham crackers elevate these fudgy brownies to Summer Essential status. My go-to brownie base is rich, fudgy, and pairs so well with these campfire flavours. We start by making a simple graham cracker crust, then pour the brownie batter over it. As a finishing touch, press marshmallows into the batter and add a sprinkling of crunched up graham crackers.


Baking Time

When it comes to fudgy brownies, I think it's best to underbake rather than overbake. An oven thermometer is such a useful tool, I highly recommend you use one! You can start checking your brownies' doneness at the 40 minute mark.


I have a recipe for homemade marshmallows. If you are looking for beautiful swirls, you can use marshmallow fluff instead of the marshmallows.

Slicing the Brownies

The marshmallow placement is important. To avoid a sticky mess when it comes to cutting the brownies into 16 pieces, place each marshmallow in the center of its respective square.


Graham Crumbs

Graham cracker wafers


Semi-sweet chocolate

Unsalted butter

Large eggs

Granulated sugar

Dark brown sugar


Pure vanilla extract

Dutch-processed cocoa powder

All-purpose flour


Kitchen scale

Oven thermometer

9 x 9 in baking pan

Parchment paper

Small saucepan

Medium saucepan



Stand-mixer fitted with a paddle attachment


Measuring cup

¼ tsp and 1 tsp

Bon appétit!


S'mores Brownies

S'mores Brownies: your go-to summer treat in brownie format! The aroma of toasted marshmallows and caramelised graham crackers elevate these fudgy brownies to Summer Essential status.


Ariane | Miel et Ganache










  • 255g (1 ½ cups) graham crumbs
  • 50g (¼ cup) granulated sugar
  • 6 tbsp unsalted butter, melted


  • 260g (9 oz) semi-sweet chocolate
  • 113g (1 stick) unsalted butter
  • 3 large eggs, room temperature
  • 3 large egg yolks, room temperature
  • 200g (1 cup) granulated sugar
  • 100g (½ cup packed) dark brown sugar
  • ¾ tsp salt
  • 2 tsp pure vanilla extract
  • 50g (½ cup) Dutch-processed cocoa powder
  • 70g (½ cup) all-purpose flour
  • 16 marshmallows
  • 2 graham cracker wafers


  1. Place the oven rack in the middle of the oven.
  2. Preheat the oven to 350°F.
  3. Butter a 9 x 9 inch baking pan and line with parchment paper.  Make sure to leave an overhang that you can use as handles to remove the brownies from the pan.  Set aside.
  4. Make the crust: Stir the graham crumbs and the granulated sugar together in a bowl.
  5. Pour the melted butter into the graham mixture, mixing until well incorporated.
  6. Pour the graham mixture into the bottom of the prepared pan.
  7. Use the bottom of a ¼ cup measuring cup to press the crust evenly in the bottom of the pan.  Set aside.
  8. Make the brownies: Melt the butter and the chocolate together in a heat proof bowl placed over a saucepan of simmering water.  The bowl must not touch the water. Stir until combined.
  9. While the chocolate and butter melt, beat the eggs, egg yolks, granulated sugar, brown sugar and salt together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed for 5 minutes.  The mixture will have doubled in size and turned a lighter colour.
  10. Reduce the speed to low and pour in the vanilla, beating until incorporated.
  11. Once the butter and chocolate have melted, remove the bowl from the heat and whisk in the cocoa powder.
  12. Pour the warm chocolate mixture into the egg mixture and beat on low speed until incorporated.
  13. Use a spatula to fold the flour into the batter.  Be careful not to overmix.
  14. Pour the brownie batter into the prepared pan.
  15. Push 16 evenly spaced marshmallows into the brownie batter.  Keep the top of the marshmallows above the brownie batter so that they get nice and toasty in the oven.
  16. Crunch up the 2 graham cracker wafers with your hands and sprinkle the pieces over the brownies. 
  17. Bake for 45 minutes, until a toothpick inserted in the middle comes out with a few moist brownie crumbs.
  18. Place the pan on a wire rack and let cool completely.
  19. Lift the brownies by the parchment paper overhang and place on a cutting board.
  20. Use a large chef’s knife to slice the brownies into 16 portions.  Rince the knife in hot water and wipe it before each cut to get clean slices.
  21. Store in an airtight container in the refrigerator for up to 3 days.
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January 30, 2023
Marjolaine Bourget
I’ve only tasted 2 of two of your recipes so far but this one is by far my favourite! Shortbread always reminds me of my time in Scotland!
January 30, 2023
Marjolaine Bourget
Very chocolaty (is that even a word?) and very delicious! Thanks for letting me and The Peanut taste!