My favorite way to *make box brownies better is by adding a graham cracker crust as the base and swirling in homemade marshmallow fluff to the brownie batter. If you don’t have marshmallow fluff, mixing in mini marshmallows would be just as delicious. The recipe is straightforward since most of the work is done for us. Thanks, Ghiradelli!
Where do s'mores come from?
The first recorded recipe for s’mores was published in the Girl Scouts handbook in 1927. However, people have been making an earlier version for much longer than that. S’mores were initially called “some mores” because no one could stop at just one!
Victorian funeral cakes in the late 1800s, Mallomars, which are s’mores in cookie form, and Moonpies all came before the familiar classic we know today. This is a great article that takes a deep dive into the history.
What ingredients do I need to make s'mores brownies?
This recipe is quick for s’mores brownies with a graham cracker crust, so the ingredients are simple. See the recipe card at the end for the complete list of ingredients.
Graham crackers: The foundation of every s’more is the graham cracker. We’ll crush them in a food processor for the base.
Brownie mix: I use Ghiradelli’s Dark Chocolate brownie mix for their higher-quality chocolate.
Marshmallows: I have a homemade marshmallow fluff recipe that is easy to make and has many uses outside of this recipe. If you don’t have enough time, store-bought mini marshmallows will work in a pinch.
How to make s'mores brownies with graham cracker crust?
Making s’mores brownies is as easy as 1, 2, 3. Seriously! See the recipe card for more detailed ingredients and instructions.
- Make the graham cracker crust: Crush graham crackers in a food processor, then add melted butter. Press the graham cracker crumbs into a baking pan.
- Prepare brownie mix: Make the brownie batter per package instructions, pour half of the mixture on top of the crust, spread marshmallow fluff, or sprinkle mini marshmallows on top, then cover with the remaining brownie batter.
- Bake: Bake the s’mores brownies per the package instructions, let cool, slice, and enjoy!
- 9"x9" Square baking pan
- Food processor
- Parchment paper
For the graham cracker crust
- 180g graham crackers (about 12 sheets)
- 6 tbsp (85g) unsalted butter melted
For the brownies
- 1 box brownie mix like Ghirardelli
- 1 cup homemade marshmallow fluff or mini marshmallows
For the graham cracker crust:
- Preheat oven based on the package instructions of your brownie mix. Line a 9"x9" square baking pan with a parchment paper sling. Set aside.
- Place the graham crackers into the bowl of a food processor and pulse the graham crackers until it resembles fine crumbs.
- Pour the melted butter on top of the graham cracker crumbs and pulse until fully incorporated and resembles wet sand. Alternatively, if you don't have a food processor, place the graham crackers into a zip top bag and use a rolling pin or pan to crush the graham crackers into fine crumbs. Transfer crumbs to a bowl, pour melted butter into the crumbs, and mix until the mixture resembles wet sand.
- Press the graham cracker mixture into the bottom of the prepared baking pan. Set aside.
For the brownies:
- Prepare the brownies per the package instructions. Pour half of the batter on top of the graham cracker crust and spread to the edges. Next, spread the homemade marshmallow fluff, or mini marshmallows, over the batter, then top with the remaining batter. It's ok if some marshmallow is peeking through.
- Place in the oven and bake per the package instructions of your box brownie mix. To prevent dry brownies, slightly underbake them then let cool in the baking pan. The brownies will continue to bake slightly as it cools.Using the parchment sling, remove brownies from the pan, slice, and enjoy!
- Marshmallow fluff: If you are short on time and don't want to make your own marshmallow fluff, you can substitute mini marshmallows.
- Storage: You can store these s'mores brownies in an airtight container for up to 3 days.