These brownies contain all the ingredients you find in a s’mores dessert but in brownie form. The brownies are less messy to eat but you can still enjoy all the flavors of a s’more. These brownies need just 4 ingredients.
I enjoy eating s’mores but don’t really like how messy they can be. These brownies really satisfy my craving for s’mores but without all the mess and without the need for a campfire or having to roast my own marshmallows.
Ingredients
- Mini marshmallows
- Graham crackers
- Chocolate chips
- Condensed milk
Mini marshmallows: The brownies are topped with a layer of mini marshmallows which get toasted during the baking time. You end up with perfectly toasted marshmallows that are golden on the outside and soft and gooey in the center.
Graham crackers: Graham crackers are both in the brownie batter and used as a layer at the bottom of the brownies to really make these brownies feel like you are eating a s’more.
Chocolate chips: Chocolate chips are melted down to form the base for the brownies. They are mixed with condensed milk and graham crackers to create a fudgy chewy brownie.
Condensed milk: The brownies are made with sweetened full fat condensed milk.
How to Make S’mores Brownies
- Line the bottom of your brownie pan with a single layer of graham crackers.
- In a large bowl, melt the chocolate chips and then stir in the condensed milk and crushed graham cracker crumbs.
- Pour the brownie batter over the layer of graham crackers. Top the surface with mini marshmallows.
- Bake the brownies. Allow them to cool slightly before cutting and serving.
Brownie Texture
These brownies have a crunchy graham cracker crust, followed by a layer of fudgy chewy chocolate brownie and are topped with toasted marshmallows with a gooey center.
More Brownie Recipes
4 Ingredient S'mores Brownies
Ingredients
- 32 (120 g) individual graham crackers divided
- 1 cup (169 g) semisweet chocolate chips
- 1 (14 oz/397 g) can full fat sweetened condensed milk
- 1 1/4 cups (62 g) mini marshmallows
Instructions
- Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- Line the bottom with a layer of graham crackers. Cut if needed to make some of them fit. You should need about 15-16 crackers. Add the remaining graham crackers to a food processor and pulse them until they become fine crumbs.
- Add chocolate chips to a large microwave-safe bowl. Heat in the microwave at full power in 30 second increments, stirring in between with a spatula, until the chocolate is completely smooth and melted.
- Add in the condensed milk and mix until the batter is uniform in color.
- Stir in the crushed graham crackers until they are evenly combined.
- Pour batter into the prepared baking pan, on top of the layer of graham crackers. Use a spatula to even out the surface if needed. Add mini marshmallows on top, covering the surface.
- Bake for about 30 minutes until marshmallows are golden brown on the surface and a toothpick inserted into the brownies comes out mostly clean. Let brownies cool before cutting. Because of how fudgy the brownies are and how sticky the marshmallows are, I recommend using a large sharp knife and heating the blade by dipping it into hot water before cutting (wiping the blade clean after each cut).
Notes
- You can also use dark chocolate chips if you don't want the brownies to be as sweet. However if you use dark chocolate the brownies won't be as chewy. They will still be fudgy.
- Graham crackers are usually in a sheet with each sheet containing 4 individual crackers. This recipe uses 32 individual crackers.
- You will need 1 (14 oz) can of sweetened full fat condensed milk. 14 oz refers to weight, not volume.
- We recommend eating the brownies warm so that the marshmallow layer is still melted.
- The brownies are quite rich so we recommend cutting them into 16 pieces (or smaller if you want). We cut them into 12 pieces in the photos. The estimated nutrition assumes the brownies are cut into 16 pieces.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
