After my Deep-Frying Trilogy, I present a decidedly indulgent treat: S’Mores Brownies. Yes, they’re rich and messy, and that’s the point. These brownies are perfect for a celebration—especially when someone hits a milestone birthday. Today I made them for my baby brother Luke, who turned thirty. He’s still the same kid who bounced basketballs off the wall, somehow got hit by every pitcher in high school baseball, and once gave my five sons a real blow-dart gun. Now he’s about to become a dad, so these sticky, toasted marshmallow-topped brownies felt like a fitting dedication.
The idea is simple: a layer of buttered graham cracker crumbs lines the pan, brownie batter goes on top, and once baked and cooled the brownies are finished with a thick spread of marshmallow fluff that’s toasted until golden. The result tastes like summer camp wrapped up in a gooey chocolate bar—chewy, buttery, and nostalgic.
These brownies are flexible. I’ve made them with from-scratch brownies and with boxed mixes; both work beautifully as long as you have enough batter for a 9″x13″ pan. When I make them from scratch I often use a reliable, fudgy recipe; when I’m short on time a good-quality boxed mix gives excellent results. Use whichever you prefer.
I like homemade marshmallow fluff because it’s fun to make and tastes fresher—and it’s often less expensive than the jarred variety. That said, you can absolutely use store-bought fluff if you prefer. Either way, be generous with the topping so you get that signature toasted marshmallow layer.
These brownies may not be tidy, but that’s part of their charm. Break off a piece, let the marshmallow stretch between your fingers, and enjoy the summer-camp vibes. Serve them at a backyard gathering, or bake a pan just because—you deserve it.
Happy birthday, Luke. No matter how old you get, I’ll always be older—and I’ll always be here, probably quietly freaking out about my siblings getting older while I sneak another brownie.
S’Mores Brownies and Homemade Marshmallow Fluff
Rebecca Lindamood
Ingredients
Ingredients for Marshmallow Fluff:
- 3 egg whites *See Notes
- 2 cups light corn syrup or honey **See Notes
- 1/2 teaspoon salt
- 2 cups confectioner’s sugar
- 1 tablespoon pure vanilla extract
For Brownies:
- 1 1/2 cups graham cracker crumbs about 20–25 crackers, crushed
- 4 tablespoons butter, melted
- 1 batch brownie batter (boxed or homemade), enough for a 9″x13″ pan
Also needed:
- 1 sheet of parchment paper, cut to fit the bottom and long sides of the 9″x13″ pan
- Non-stick cooking spray
Instructions
To Make the Marshmallow Fluff:
- Combine the egg whites, corn syrup or honey, and salt in a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment.
- Mix on high speed until thick, about 10 minutes.
- Sift the confectioner’s sugar over the egg whites and mix on low speed until evenly combined.
- Add the vanilla extract and mix on low speed until combined.
- Scrape into a container with a tight-fitting lid and store in the refrigerator up to two weeks (or freeze up to one month). Stir before each use.
To Make the S’Mores Brownies:
- Preheat the oven to the temperature specified by your brownie recipe or boxed mix.
- Lightly spray a 9″x13″ pan with non-stick spray and press the parchment paper into place.
- Spray the bottom of the parchment with non-stick spray.
- Toss the graham cracker crumbs with the melted butter, then sprinkle the mixture evenly over the bottom of the pan.
- Spoon the brownie batter over the buttered crumbs and use a spatula to even it out, taking care not to lift the crumbs.
- Bake according to the brownie recipe or mix directions.
- When a skewer or toothpick inserted into the center comes out clean, remove the pan to a cooling rack and let cool completely.
- Spread enough marshmallow fluff over the cooled brownies to cover them by at least 1/4 inch.
- Lightly cover with plastic wrap and refrigerate for an hour before toasting.
To Toast the Marshmallow Topping Using a Torch:
- Remove the plastic wrap and place the pan on a heatproof surface.
- Ignite the torch and move steadily back and forth over the surface until the marshmallow reaches your preferred level of toasting. If the parchment paper ignites, move the torch and extinguish the flame.
To Toast the Marshmallow Using a Broiler:
- Preheat the broiler to high and place the pan at least 8 inches below it. Watch carefully, as marshmallows brown very quickly and can burn in an instant.
To Serve:
- Let the toasted marshmallow rest for five minutes before slicing.
- Use the parchment paper as a sling to lift the brownies from the pan onto a cutting board.
- Slice into portions and serve. Store leftovers in a single layer in a covered container in the refrigerator for several days.
Notes
Nutritional information is an estimate. Calculate nutrition using your actual ingredients with your preferred calculator.
