Combining ooey-gooey, chocolatey brownie with a generous amount of fluffy, toasted marshmallows layered atop, these s’mores brownies take the classic campfire treat to the next level. As you take a bite, the golden-brown crisp exterior gives way to the fluffy melted marshmallows and the fudgy brownie layer, creating a delightful contrast to the rich chocolate flavour. The crumbly Digestives base adds crunch and a savoury flavour, balancing out the brownie’s richness.
Gooey, crunchy, and chewy, these s’mores brownies offer layers of textures and flavours in one bite. With a perfect blend of chocolatey goodness and nostalgic campfire flavours, this brownie recipe is your answer to cosy desserts.
Table of contents
- Why you’ll love these s’mores brownies
- Ingredients for s’mores brownies
- How to make s’mores brownies
- Success tips for making s’mores brownies
- Can I just use cocoa powder only without chocolates?
- Why did the brownies come out cakey?
- How do I cut the brownies cleanly?
- How to store leftovers?
- How to reheat leftovers?
- Popular substitutions & additions
- More dessert recipes
Why you’ll love these s’mores brownies
- Decadent layers: The combination of a crunchy digestive biscuit base, a rich, fudgy brownie layer, and toasted marshmallows on top creates satisfying contrasts in texture.
- Nostalgic flavours: Bringing together classic flavours of s’mores, these brownies are perfect for cold winter nights while you sit by the fire.
- Easy to share: Cut into squares, they’re great for sharing at parties, picnics, or gatherings, making them a crowd-pleaser.
Ingredients for s’mores brownies
- Unsalted butter: You’ll need melted butter for both the biscuit crumb base and the brownies. It acts as a binder to help the crushed Digestive biscuit crumbs stick together, and creates a fudgy, moist texture in brownies.
- Cocoa powder: The key ingredient that provides a deep, rich chocolate flavour.
- Dark chocolate: Using chocolate in addition to cocoa powder intensifies the chocolate flavour and the melted chocolate creates a smooth, velvety texture for brownies. I used only dark chocolate for this brownie recipe to balance out the sweetness from marshmallows. You can use milk chocolate instead of a mix of milk and dark chocolate for this recipe.
- Sugar: I used a combination of both white and brown sugar for this brownie recipe. Brown sugar results in a fudgy, chewy texture, while white sugar helps create a crispy top and edges.
- Eggs: They act as a binding agent that binds all the ingredients together, and provide some leavening to create a slightly lighter texture.
- Vanilla extract: This enhances the flavour and aroma of the brownies.
- Salt: A flavour enhancer.
- Plain flour: Plain or all-purpose flour provides enough structure and chewiness to brownies, which is essential for achieving the desired fudgy or chewy texture.
- Marshmallows
- Digestive biscuits: For the crunchy base.
How to make s’mores brownies
- In a food processor or blender, crush the Digestive biscuits into fine crumbs. Mix in melted butter.
- Transfer the crumb mixture to a 7-inch square pan lined with parchment paper. Use a cup or spatula to spread out and press down firmly to create a well-compacted base. Set aside.
- Preheat the oven to 180ºC.
- Melt butter and chopped chocolates over a double boiler until smooth. Set aside.
- In a mixer bowl, add in brown and white sugar, then whisk in 1 egg at a time. Add in vanilla extract and whisk until light and creamy. Do not overmix.
- Pour in chocolate butter mixture and mix well.
- Sift in plain flour, cocoa powder, and salt. Fold the batter until just combined. It should have a thick and fudgy texture.
- Pour the batter over the Digestive biscuit base in the 7-inch square pan.
- Bake in a preheated oven at 180ºC for 25-28 minutes. If you pierce a toothpick through the centre, it should come out with a few moist crumbs clinging to it.
- Remove the pan from the oven, and top with marshmallows, leaving some space on the edges of the pan.
- Transfer the pan back to the oven and broil for another 5-8 minutes until golden brown.
- When it’s done, remove it from the cake pan and let cool for 5-10 minutes. Cut into squares and enjoy while warm for the best gooey texture.
Success tips for making s’mores brownies
Press down firmly when making the biscuit crumb base.
A firmly pressed base helps create a solid foundation that holds its shape when baked. This prevents it from crumbling or falling apart when you cut the brownies.
Whisk eggs and sugar properly.
This is the most important step in brownie making. You need to ensure all sugar has completely dissolved, otherwise you’ll get a grainy texture. At the same time, mixing eggs and sugar helps to incorporate air into the batter, which contributes to the leavening process. If they are undermixed, the brownies may not rise as expected, resulting in a texture that is too dense and heavy. But if they are overmixed, this will introduce too much air into the batter, leading to a lighter, more cake-like texture, unlike the rich, dense texture you normally get with brownies.
Do a toothpick test.
To know whether the brownies are baked to your desired consistency, do a toothpick test. Insert a toothpick or a baking needle into the centre of the brownies. If it comes out with a few moist crumbs clinging to it, the brownies are done. For fudgy brownies, you want some moist crumbs, while for cakey brownies, the toothpick should come out clean or with just a few dry crumbs.
Leave some space on the edges of the pan.
When toasting marshmallows on top of the brownies, be sure to leave some space on the edges of the pan. This prevents the marshmallows from extending and sticking on to the edges while broiling, which will make it difficult to remove the baking sheet and will make a mess when cutting.
Monitor the oven when toasting the marshmallows.
Depending on the oven power and size, it might take a shorter or longer time to toast the marshmallows until caramelised. So be sure to keep an eye on the marshmallow top for the last 5 minutes of baking.
Can I just use cocoa powder only without chocolates?
Yes, you can just use cocoa powder without chocolates to make brownies. However, the brownies may have less intense chocolate flavour and will tend to be more cake-like. You may need to adjust the fat content (like using more butter) to maintain moisture and richness for a fudgy texture.
Why did the brownies come out cakey?
Cakey brownies may result from overmixing the batter, or incorporating too much air. So be sure to mix just until combined.
How do I cut the brownies cleanly?
Use a sharp knife and wipe it between cuts to ensure neat edges.
How to store leftovers?
Store brownies in an airtight container at room temperature for up to 3-4 days. If it’s hot and humid in summer, store them in the refrigerator after 1-2 days. They will last for up to a week, or for longer storage, freeze them for up to 3 months.
How to reheat leftovers?
To reheat the brownies, the quickest way will be to microwave for about 20-30 seconds. For the best result, reheat them in a preheated oven or an air fryer at 180ºC for 3-5 minutes. This retains the toasted marshmallows on top, getting that melted core with crispy crust to complement with the fudgy brownies!
Popular substitutions & additions
- Substitute Digestive biscuits with other cookies you prefer: Such as Oreo cookies or Biscoff biscuits for a different base flavour, or graham crackers for the authentic s’mores flavour!
- Replace marshmallows: If you don’t have marshmallows, you can use marshmallow fluff or a layer of meringue as an alternative. Be sure to monitor and adjust the baking time accordingly.
- Add extra chocolate chips, crushed biscuits, or nuts for additional textures
- Make it gluten-free: You can use gluten-free cookie alternatives for the base and substitute regular flour with a gluten-free flour blend in the brownie batter.
Bringing together a crunchy base, an irresistibly chocolatey brownie, and fluffy, caramelised marshmallows, these s’mores brownies will amaze you with their blend of flavours and textures. Whether enjoyed at a gathering or as a special treat just for you, this dessert is sure to become a favourite!
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S’mores Brownies
Equipment
- 7-inch square pan
Ingredients
For the digestive biscuit base
- 120 g digestive biscuits
- 60 g melted butter
For the brownie layer
- 80 g unsalted butter
- 120 g dark chocolate chopped
- 100 g granulated sugar
- 50 g brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup plain flour
- 1/4 cup cocoa powder (4 tbsp)
- 1/4 tsp salt
Toppings
- 20 marshmallows
Instructions
Prepare the biscuit base
- Use a food processor/blender to crush Digestive biscuits into fine crumbs. Alternatively, place the biscuits in a zip bag and crush into crumbs.
- Add in melted butter and mix well.
- Transfer the crumb mixture to a 7-inch square pan lined with parchment paper. Use a cup or spatula to spread out and press down firmly to create a well-compacted base. Set aside.
Prepare the brownie layer
- Preheat the oven to 180ºC.
- Melt butter and chopped dark chocolates over a double boiler until smooth and glossy. Set aside.
- In a mixer bowl, add in white sugar and brown sugar, then whisk in 1 egg at a time. As you add in the 2nd egg, add 1 tsp vanilla extract, and whisk until light and creamy with a pale yellow colour.
- Pour in the chocolate butter mixture and mix until combined.
- Sift in the remaining dry ingredients – plain flour, cocoa powder, and salt. Fold the batter until just combined. It should have a thick and fudgy texture. Tip: overmixing will make the brownies a cakey texture.
- Pour the batter into the square pan over the biscuit base layer.
Bake
- Bake in the preheated oven at 180ºC for 25-28 minutes. Insert a toothpick or a baking needle into the centre. For a fudgy texture, it should come out with a few moist crumbs clinging to it.
- Remove the pan from the oven and place the marshmallows on top, leaving some space on the edges of the pan.
- Transfer the pan back to the oven and broil for another 5-8 minutes until caramelised with a golden-brown top.
- Let the brownie cool for 5-10 minutes, then cut into 9 squares. Enjoy while warm.