Introduction
I make these s’mores brownies with graham cracker crust every Father’s Day because they hit every note dad actually wants in a dessert — fudgy chocolate, toasted marshmallow, and that buttery graham cracker crunch all stacked into one incredible brownie bar. The graham cracker crust bakes right into the bottom, the brownie layer is thick and fudgy, and the toasted marshmallow top gives the whole thing that authentic campfire s’mores feel without needing a fire pit. These come together in about 45 minutes and serve a crowd easily from one pan. Once you make these s’mores brownies with graham cracker crust, they’ll be on the menu for every Father’s Day from here on out.
How to Make S’mores Brownies With Graham Cracker Crust (Quick Overview)
To make these s’mores brownies with graham cracker crust, press a buttery graham cracker crust into a lined 9×13 pan and bake for 8 minutes. Pour a thick fudgy brownie batter over the crust and bake for 20-22 minutes until just set. Top immediately with mini marshmallows and return to the oven or broiler until golden and toasted. Cool, slice, and serve.
About the Ingredients
Butter
Melted butter is the base of both the graham cracker crust and the brownie batter in these s’mores brownies with graham cracker crust. Use unsalted butter so you can control the salt level in both layers — the brownie layer already has a pinch of salt that makes the chocolate flavor really pop.
Graham Crackers
Crushed graham crackers pressed with melted butter and sugar form the crispy, buttery base layer that makes these easy Father’s Day s’mores brownies taste exactly like a real s’more in brownie form. Press the crust in firmly and evenly so it holds together cleanly when the bars are sliced.
Dark or Semi-Sweet Chocolate
Good quality dark or semi-sweet chocolate melted into the brownie batter gives these homemade s’mores brownies graham cracker bars their rich, deeply fudgy flavor. Use a bar of chopped chocolate rather than chips if you can — it melts smoother and gives a more intense chocolate flavor.
Cocoa Powder
A tablespoon of cocoa powder added to the brownie batter deepens the chocolate flavor in these s’mores brownies with graham cracker crust and gives them that bakery-level richness without making them dry or cakey.
Mini Marshmallows
Mini marshmallows piled on top of the hot brownie layer and returned to the oven or broiler toast up into golden, gooey, slightly charred pockets of marshmallow that make these easy Father’s Day s’mores brownies look and taste exactly like a toasted s’more.
Tips and Tricks
Line the pan with parchment paper leaving an overhang on two sides for these s’mores brownies with graham cracker crust. This makes lifting the whole slab out of the pan for clean slicing much easier and keeps the graham cracker crust intact.
Don’t overbake the brownie layer — pull it out when the center still looks slightly underdone. It continues cooking from residual heat and the marshmallow step adds more oven time, so these homemade s’mores brownies graham cracker bars need to come out a minute or two early.
Use the broiler for the marshmallow topping rather than returning the pan to the oven — it toasts the tops golden in about 60-90 seconds with far more control. Watch it every second because marshmallows go from golden to burnt very fast on these s’mores brownies with graham cracker crust.
Pro Tips
For extra fudgy s’mores brownies with graham cracker crust, add an extra egg yolk to the brownie batter along with the two whole eggs. The extra fat from the yolk makes the texture richer and denser.
Press broken pieces of chocolate bar into the marshmallow topping right after it comes out of the broiler for extra chocolate pockets throughout these easy Father’s Day s’mores brownies.
Refrigerate the finished bars for 30 minutes before slicing — a cold brownie slices much more cleanly than a warm one, keeping the layers intact in these homemade s’mores brownies graham cracker bars.
Step-by-Step Instructions
- Preheat the oven to 350°F and line a 9×13 baking pan with parchment paper, leaving an overhang on two sides.
- In a bowl, combine the crushed graham crackers, melted butter, and sugar. Stir until it looks like wet sand.
- Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 8 minutes until lightly golden and set. Remove and let cool slightly.
- While the crust bakes, melt the butter and chopped chocolate together in a large microwave-safe bowl in 30-second increments, stirring between each, until smooth.
- Whisk the sugar into the melted chocolate mixture until combined.
- Add the eggs and vanilla extract and whisk until the batter is smooth and glossy.
- Fold in the flour, cocoa powder, and salt until just combined — don’t overmix.
- Pour the brownie batter evenly over the pre-baked graham cracker crust.
- Bake for 20-22 minutes until the edges are set and the center looks just slightly underdone.
- Remove from the oven and immediately cover the entire top with mini marshmallows.
- Return to the oven for 3-4 minutes, or switch to broil and watch carefully for 60-90 seconds, until the marshmallows are golden and toasted.
- Let cool completely, then refrigerate for 30 minutes before lifting out and slicing into bars.
Variations
For a peanut butter version of these s’mores brownies with graham cracker crust, swirl 3 tablespoons of peanut butter into the brownie batter before baking for a Reese’s s’mores brownie twist.
If you want an extra chocolatey version, fold ½ cup of chocolate chips into the brownie batter along with the flour in these easy Father’s Day s’mores brownies.
For a dark chocolate sea salt version, sprinkle flaky sea salt over the toasted marshmallow while it’s still warm for a sweet-salty finish on these homemade s’mores brownies graham cracker bars.
Swap the regular graham crackers for cinnamon graham crackers in the crust for a slightly spiced base that pairs beautifully with the chocolate and marshmallow.
For individual portions, bake in a muffin tin lined with cupcake papers for s’mores brownie cups that are perfect for parties.
How to Store
Store these s’mores brownies with graham cracker crust in an airtight container at room temperature for up to 3 days. Place a piece of parchment between layers so the marshmallow topping doesn’t stick together.
For longer storage, refrigerate for up to 5 days. The brownie layer stays fudgy when cold and the marshmallow firms up slightly, making these easy Father’s Day s’mores brownies even easier to slice cleanly.
These bars freeze well without the marshmallow topping for up to 2 months. Add fresh marshmallows and toast them after thawing for the best result on these homemade s’mores brownies graham cracker bars.
Frequently Asked Questions
Can I use a box brownie mix instead of homemade batter?
Yes, a box brownie mix poured over the pre-baked graham cracker crust works perfectly for a shortcut version of these s’mores brownies with graham cracker crust — just follow the box directions for fudgy brownies.
Can I use large marshmallows instead of mini?
Yes, cut large marshmallows in half and place them cut-side down on the brownie for these easy Father’s Day s’mores brownies — they toast slightly slower so watch them carefully under the broiler.
How do I get clean slices?
Refrigerate for 30 minutes before slicing and dip a sharp knife in hot water, wiping it dry between each cut, for clean bars of these homemade s’mores brownies graham cracker.
Why is my brownie layer cakey instead of fudgy?
It was overbaked. Pull these s’mores brownies with graham cracker crust from the oven when the center still looks slightly underdone — remember the marshmallow step adds more heat.
Can I make these ahead of time?
Yes, bake the brownie and crust layers a day ahead and store covered. Add and toast the marshmallows within a few hours of serving these easy Father’s Day s’mores brownies for the best look and texture.
Do I need to refrigerate these bars?
Room temperature storage works for up to 3 days, but refrigerating keeps these homemade s’mores brownies graham cracker bars fresher longer and makes them easier to slice cleanly.
How many bars does this recipe make?
A 9×13 pan of these s’mores brownies with graham cracker crust makes about 24 bars depending on how large you cut them — perfect for a Father’s Day crowd.
Easy S’mores Brownies With Graham Cracker Crust
Ingredients
Equipment
Method
- Preheat the oven to 350°F and line a 9×13 baking pan with parchment paper, leaving an overhang on two sides.
- In a bowl, combine the crushed graham crackers, melted butter, and sugar. Stir until it looks like wet sand.
- Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 8 minutes until lightly golden and set. Remove and let cool slightly.
- Melt the butter and chopped chocolate together in a large microwave-safe bowl in 30-second increments, stirring between each, until smooth.
- Whisk the sugar into the melted chocolate mixture until combined.
- Add the eggs and vanilla extract and whisk until the batter is smooth and glossy.
- Fold in the flour, cocoa powder, and salt until just combined — don’t overmix.
- Pour the brownie batter evenly over the pre-baked graham cracker crust.
- Bake for 20-22 minutes until the edges are set and the center looks just slightly underdone.
- Remove from the oven and immediately cover the entire top with mini marshmallows.
- Return to the oven for 3-4 minutes, or switch to broil and watch carefully for 60-90 seconds, until the marshmallows are golden and toasted.
- Let cool completely, then refrigerate for 30 minutes before lifting out and slicing into bars.