If you love the nostalgic taste of s’mores but want the comfort of a rich, fudgy brownie, this recipe is going to be your new favorite. It combines the crunch of classic butter cookies, the richness of homemade brownies, and the gooey magic of toasted marshmallows. These S’mores Brownies are easy to make, look amazing, and taste even better – especially when served warm.

Why S’mores Brownies?

These S’mores Brownies are everything you want in a dessert: nostalgic, rich, gooey, and incredibly satisfying. They’re perfect for cozy nights, gatherings with friends, or anytime you want to treat yourself to something indulgent. Plus, they’re simple to make, even without measuring every topping exactly. Just layer, bake, and enjoy.

Why You’ll Love This S’mores Brownies Recipe

• Campfire Flavor at Home – You get that classic s’mores flavor without needing a fire pit.

• Fudgy Brownie Center – Soft, gooey, and chocolatey – everything you want in a brownie.

• Golden, Toasted Marshmallow Topping – The finishing touch makes it feel extra special.

• Simple Ingredients – No fancy ingredients here, just classic pantry staples.

• Perfect for Sharing – These brownies are a crowd-pleaser and easy to make in batches.

Let’s Talk Texture

These brownies are a triple threat. The bottom layer? Buttery, crunchy cookie base that holds everything together like a dream. The middle? Ultra-fudgy, rich brownie that melts in your mouth with every bite. And the top? Toasty, gooey marshmallows that give you that perfect pull when you break them apart. Every layer brings something different, but together? It’s straight-up dessert magic.

What to do:

• Use a Wet Knife to Cut: Wet your knife with warm water and wipe it clean between cuts. This keeps marshmallows and brownies from sticking, giving you perfect slices.

• Cut Marshmallows in Half: This helps them melt evenly and sit better on top.

• Use a Cookie Scoop: If you portion the batter with a scoop, it’s easier to spread evenly.

• Torch the Top: For that toasted s’mores flavor, lightly flame the marshmallows with a torch after baking.

What Not to do:

• Don’t Skip Cooling the Chocolate Mixture: If you add eggs to hot chocolate and butter, they’ll scramble. Let it cool first!

• Don’t Overbake: Keep the center soft for the fudgy texture. Overbaking dries out the brownies.

• Don’t Use Uncut Large Marshmallows: If they’re too big, they won’t melt evenly. Always cut them in half.

What you need:

For the base:

• Enough plain butter cookies (e.g. Leibniz) to fully cover the bottom of your baking dish (approx. 100–120 g)

For the brownie batter:

• 200 g milk chocolate

• 70–75 g butter

• 2 eggs (room temperature)

• 85 g all-purpose flour

• 30 g unsweetened cocoa powder

• 65 g brown sugar

• 55 g white sugar

• A pinch of salt

• 1 tsp vanilla extract

For the topping:

• Approx. 80–100 g mini marshmallows (or large ones cut in half)

• 20 g chocolate chunks (optional)

Preparation

Prepare the base:
Line your baking pan with parchment paper. Cover the bottom completely with butter cookies – no need to crush or mix with butter
Make the brownie batter:
In one bowl, mix together the dry ingredients: flour, brown and white sugar, cocoa powder, and a pinch of salt.
In another bowl, melt the chocolate with the butter (in a microwave or over a double boiler). Let it cool completely before adding the eggs and vanilla extract.
Once combined, slowly fold the dry ingredients into the wet mixture until smooth and thick.
Assemble:
Pour the brownie batter evenly over the cookie base and smooth it out with a spatula.
Bake:
Bake in a preheated oven at 180°C (356°F) for about 25 minutes. The edges should be set, and the center slightly soft.
Add the topping:
Take the brownies out of the oven and immediately top with halved marshmallows (flat side down) and a few chocolate chunks. Put it back in the oven for about 10 more minutes, until the marshmallows are puffed and lightly golden.
Optional:
If the marshmallows aren’t toasty enough, use a kitchen torch to carefully brown the tops for that real s’mores vibe.
Let it cool completely:
Before slicing, let the brownies cool for at least 30 minutes – they will firm up as they cool.