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Two s’mores brownies stacked onto of one another with a bite out of one

Fudgy S’mores Brownie Recipe

Emma Duckworth
These Fudgy S’mores Brownies will soon be on your baking hit list. Crunchy biscuit base layered with rich, decadent chocolate brownies and topped with toasted marshmallow fluff come together for the ultimate brownie treat.
5 from 4 votes
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Method Brownies
Cuisine American
Servings 16 squares
Calories 418 kcal


Biscuit base

  • 210 g digestive biscuits (graham crackers) - 16 biscuits
  • 30 g granulated sugar
  • 115 g unsalted butter - melted

Brownies layer

  • 230 g unsalted butter
  • 200 g dark chocolate 70% - chopped
  • 200 g caster sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 125 g plain flour (all-purpose)
  • 45 g cocoa powder
  • ½ teaspoon salt

Marshmallow layer

  • 210 g marshmallow fluff - 1 jar


Biscuit base

  • Pre-heat the oven and prepare the pan. Grease and line with parchment paper, the base and sides of a 23cm (9-inch) square baking pan. TIP. leave a paper overhang to make it easier to lift the S'mores Brownies out of the pan once baked.
  • Crush the biscuits and mix with butter. Add the biscuits to a sandwich bag and seal closed. Crush the biscuits in the bag with a rolling pin until they are fine bread crumbs consistency. Pour the biscuit crumbs into a medium bowl and add the sugar and melted butter and mix until the crumbs start to clump and resemble wet sand.
     Alternatively, add the biscuits to the bowl of a food processor, pulse until in bread crumb consistency, then add sugar and melted butter and pulse until combined.
  • Pour into pan and compact. Pour crumb mixture into the prepared baking pan and press down firmly until the base is level, smooth and compact. Bake for ten minutes and set aside on a wire rack until ready to use.

Brownies Layer

  • Melt the chocolate and butter. Using a bain-marie (Bowl sat snuggly over a saucepan of boiling water. Note: don’t let the water touch the bottom of the bowl). Place the butter, chopped chocolate into the bowl and stir until melted and combined together.
  • Whisk the eggs and sugar. In a medium bowl, with an electric beater or stand mixer, beat on medium speed, the eggs, sugar and vanilla extract until pale and fluffy.
    Pour in melted chocolate to eggs. Add the melted chocolate mixture and beat until combined.
    Sift in dry ingredients. Sift into the bowl the flour, cocoa powder and salt and fold until a few streaks of flour remain.
  • Pour into the baking pan and bake. Pour the batter on top of the biscuit base and smooth it evenly with an offset spatular. Place in the oven and bake for 20-25 minutes. The edges should be firm, but the centre should have a slight jiggle when shaken gently. Remove from the oven, place the tray on a wire rack, and leave to cool completely. Use the parchment paper to lift the brownie out of the tin onto a cutting board.

Marshmallow layer

  • Add the marshmallow fluff. Spoon the marshmallow fluff directly onto the brownies and evenly coat the top. Swirl with the back of a spoon. An option is to refrigerate the brownies to allow the marshmallow fluff to set before cutting.
    Torch the marshmallow. Using a blowtorch, torch the top of the meringue until browned. Or place under a grill (broiler) for a few minutes to toast the marshmallow fluff.
    Serve. Slice with a sharp knife and serve immediately.


Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: S’mores brownies can be stored in an airtight container at room temperature for up to 4 days.
To freeze: The brownies can be frozen. I recommend freezing them in an airtight container, prior to covering them in fluff. Thaw overnight in the fridge and then layer the marshmallow fluff over the top.
TIP 1: Leave an overhang around all sides of your baking pan. The brownies can be removed from the baking pan seamlessly and easily.
TIP 2: Compact biscuit base. Make sure the biscuit base has been pressed down really well to ensure it doesn't crumble apart once baked.
TIP 3: Heat the chocolate in the microwave for speed. Want to melt the chocolate and butter in the microwave instead? No problem, cube and chop ingredients until small and then microwave in 20-second increments until fully melted.
TIP 4: Use a hot knife to get clean cuts. Wait for the brownies to cool, top with marshmallow fluff, and then refrigerate for at least one hour before cutting. Then heat the blade of a sharp knife under hot water, wipe dry and slice. Heat and dry before every cut.


Calories: 418kcalCarbohydrates: 49gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 77mgSodium: 213mgPotassium: 92mgFiber: 3gSugar: 29gVitamin A: 583IUCalcium: 25mgIron: 1mg
Keyword Brownies, S’mores
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