These Toasted S’mores Brownies are the ultimate fudgy marshmallow brownie treat. This super easy brownie recipe gets packed with chocolate chips resulting in a fudgy, decadent bite. After baking, top with marshmallows and crushed graham crackers (or digestive biscuits) and bake for 5 more minutes for that toasted marshmallow goodness. The result: all that is good about a s’more mixed with all that is good about a brownie.

This is a fabulous treat to pair up alongside a hot chocolate movie night, or perhaps to sit on the counter as a cosy winter snack. These are super easy to make and definitely even easier to devour! When slicing, wait until totally cool and use a hot knife to cut neat slices. Get the knife hot by running under hot water. The gooeyness of the marshmallows paired with the crunch of the crackers makes for a wonderful brownie!

For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny top on a brownie, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so let’s make sure to do both. This recipe cuts neatly into 9 pieces. They keep well in the fridge for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!

When it comes to making the best brownies, here are a few tips to keep in mind:

Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.
Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.
Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For fudgy and moist brownies, an 8×8-inch square baking pan is required. If you use another type of pan, you will need to change your quantities to account for the size difference.
Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center – a moist/fudgy chocolate coating means they’re good to go.
Let Them Cool: Allow the brownies to cool completely in the pan before cutting and serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully.
Experiment with Additions: Feel free to get creative with your brownie recipe by adding your favorite mix-ins such as nuts, chocolate chips, or even a dollop of peanut butter. Just make sure not to overload the batter, as it may affect the texture.

Tips for the perfect Toasted S’mores Brownies

Melted Butter: As mentioned above, this contributes to the shiny top!
Melted Chocolate: Try to use a higher quality dark chocolate where possible, as this really does contribute to that final flavour.
Light Brown Sugar and Granulated Sugar: It is the combination of both sugars that creates the fudgy texture and rich flavour.
Cocoa Powder: Again, where possible try to use a higher quality make. This contributes so much to the flavour and I find some cheap ones really dull the richness!
Marshmallows: Use small marshmallows and pour on top of the brownies 5 minutes before they are done baking. Remove the tin, pour the marshmallows over, add some crushed crackers. Then, return to the oven for 5 minutes for the ultimate toasty s’mores vibe!
Biscuits/Graham Crackers: I know my readership is very happily split between the UK and US, so know that these are interchangeable. Graham crackers and digestives are very very closely related, so use what is available to you where you live!

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 8 inch square tin for almost all of my traybake recipes for ease. If you do want to convert to 9 inch, you’ll need to play with the quantities a little or they will be too thin. To line a square baking tin, cut two pieces of baking paper that are just narrower than the width of the tin (less than 8 inches wide). Place one sheet on top of the other in opposite directions, so that all four edges of the tin are covered. This will make removing the bake so much easier!

For my Toasted S’mores Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Brown Sugar Oatmilk Shaken Espresso Brownies. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!