S’mores Brownie Bars

by Megan on May 28, 2011

Is it possible for there to be cake with a graham cracker crust? Is it bad that questions like these are always going through my mind? Ugh, I wish I had Willie Wonka’s digits.

Until that cake thing happens, rest assured knowing that brownies with a graham cracker crust is a really good idea.

Oh! These would be an awesome dessert for a picnic or BBQ or any fabulous outdoor food-filled party you’ve got goin’ on this holiday weekend.

Honesty, I think these could only get better sitting in the sun. Is that gross?

S’mores Brownie Bars
Recipe adapted from Serious Eats


  • 1 cup graham cracker crumbs (made rom 10 rectangle crackers)
  • 12 T unsalted butter, divided
  • 1/2 cup + 1 T sugar
  • 1/2 t kosher salt, divided
  • 1/2 cup milk chocolate chips
  • 1/2 cup semi-sweet chocolate chips
  • 2 large eggs, at room temperature
  • 1/2 t instant espresso powder
  • 1 1/2 t vanilla extract
  • 1/4 cup all-purpose flour
  • 3/4 t baking powder
  • 3 cups mini-marshmallows


  1. Preheat your oven to 350°F. Cut two 16-inch pieces of foil and line an 8-inch square pan, allowing excess to hang over the sides. Spray with nonstick cooking spray.
  2. Crush graham crackers in a sandwich bag with a rolling pin or in a food processor. Melt 4 tablespoons of butter and pour over the graham cracker crumbs. Stir in 1 tablespoon of sugar, and 1/4 teaspoon salt. Stir until all of the  crumbs are moistened. Press into the bottom of the prepared pan.
  3. Melt the chocolate and remaining 8 tablespoons of butter, in your microwave, stopping to stir every 20 seconds. It takes about a minute to melt it all. Transfer to a larger bowl and stir for about 5 minutes, or until a little bit cooler.
  4. Mix in remaining 1/2 cup sugar, eggs, espresso powder, vanilla, and 1/4 teaspoon salt. Add the flour and baking powder and mix until smooth.
  5. Pour batter over the graham cracker crust in the prepared pan. Bake for 25-35 minutes, until a toothpick inserted in the center comes out with moist crumbs attached. Transfer to a cooling rack and top with marshmallows.
  6. Adjust the oven rack to the upper third position and heat broiler. Broil until marshmallows are golden brown, 1 to 3 minutes. Cool in pan 1 hour. Using foil, transfer directly to wire rack and let cool completely, at least 1 more hour. Cut into 2-inch squares and serve. It works best to use a sharp knife sprayed with cooking spray  because those marshmallows can be sticky jerks.

My sink is half full of a rainbow.

{ 9 comments… read them below or add one }

Sarah May 28, 2011 at 8:24 pm

I want these in my mouth right now!


Megan (megabite) May 28, 2011 at 9:55 pm

oooooh gurl, you need these!


cindy May 30, 2011 at 4:09 pm

s’mores brownies!?! i once made s’mores cupcakes with a graham cracker crust, it can totally be done! and, ps…I live in Michigan now!


Megan (megabite) May 30, 2011 at 5:59 pm

Oh yeah! I totally forgot about cupcakes with graham cracker crusts. Whew! Now I don’t have to wonder. 🙂

Yay! We’re basically neighbors!


Crepes of Wrath June 3, 2011 at 12:23 pm

I’ve heard that s’mores are a new “trend” but I don’t think that they ever went out of style!


Megan (megabite) June 3, 2011 at 12:37 pm

I agree with you. They are a forever trend, like blue jeans. 🙂


Sian June 9, 2011 at 6:12 am

Oh wow! I mean seriously wow. My mouth is watering just looking at them. I wonder what the English equivalent of Graham crackers is… You know we say Graham like Gray-ham, weird


Megan (megabite) June 9, 2011 at 7:07 am

Sian! Thanks!

P.S. I bet Digestive Biscuits would be a hip and cool substitute.


Lucy July 18, 2015 at 6:26 am

I love these!! I found cutting the slice with scissors was an easy way to master the marshmallow stickiness 🙂


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