If there’s one dessert that reminds me of cozy nights, laughter, and sticky fingers, it’s s’mores. And when you mix that nostalgia with a fudgy pan of brownies, magic happens.
Enter the One Pan S’mores Brownie — the gooey, chocolatey dream that takes the beloved campfire treat and bakes it into one glorious, no-fuss dessert.
No extra bowls. No complicated steps. Just one pan, a few simple ingredients, and a result so rich you’ll be sneaking “just one more bite.”
Why You’ll Love This Recipe
- One pan cleanup: No mountain of dishes after baking.
- Perfect texture: Crisp graham base, chewy brownie middle, and toasted marshmallow top.
- Beginner-friendly: Even if you’re new to baking, this recipe won’t scare you off.
- Customizable: Use boxed mix or your favorite homemade brownie base — it’s delicious both ways.
This dessert checks every box: easy, indulgent, and absolutely crowd-pleasing.
Ingredients You’ll Need
Here’s everything you need for your s’mores brownies:
- 1 box brownie mix (plus the ingredients listed on the box – usually eggs, oil, and water)
- 6–8 graham crackers, broken into pieces
- 1 ½ cups mini marshmallows
- ½ cup semi-sweet chocolate chips
- A pinch of salt (optional, but it makes the chocolate pop!)
- Butter or non-stick spray, for greasing the pan
That’s it! No fancy ingredients or hard-to-find items — just pantry staples that turn into something extraordinary.
Step-by-Step Instructions
Step 1: Prep the Pan
Preheat your oven to 350°F (175°C).
Lightly grease an 8×8-inch baking pan (or any oven-safe skillet — cast iron works beautifully).
Step 2: Build the Graham Cracker Base
Arrange graham cracker pieces across the bottom of the pan. They don’t need to be perfect — a little overlap or broken edges add rustic charm.
Step 3: Mix the Brownie Batter
In the same pan (or in a single bowl if you prefer), mix the brownie mix according to the package directions.
Add a pinch of salt and the chocolate chips. Stir until smooth.
Step 4: Pour and Swirl
Pour the batter right over the graham crackers. Use a spatula to spread it evenly.
You’ll see the crackers peeking through the surface — that’s exactly what you want.
Step 5: Bake
Bake for 25–30 minutes, or until the brownies are mostly set but still a little gooey in the center.
(If you like fudgy brownies, don’t overbake. The marshmallows will go on next, and you’ll get that final bit of heat from the broil.)
Step 6: Add the Marshmallows
Remove the pan from the oven. Scatter mini marshmallows over the top.
Turn the oven to broil and place the pan back in for 1–2 minutes — just until the marshmallows are toasted and golden.
Watch them like a hawk! Marshmallows go from perfectly toasted to charred faster than you’d think.
Step 7: Cool and Serve
Let your brownies cool for at least 15 minutes before cutting.
This helps everything set up just enough to get those clean, gooey squares.
Slice, serve, and prepare for the “oh my gosh” reactions.
Optional Add-Ins
Feeling creative? Here are a few ways to dress up your s’mores brownie recipe even more:
- Peanut Butter Swirl: Add dollops of peanut butter before baking.
- Nut Crunch: Sprinkle chopped walnuts or pecans into the batter.
- Caramel Drizzle: After baking, pour warm caramel over the top for extra decadence.
- Dark Chocolate Upgrade: Swap in dark chocolate chips for a richer, bolder flavor.
Baker’s Notes
- If you’re using a boxed brownie mix, I love Ghirardelli Double Chocolate for its rich flavor.
- Want that extra fudgy texture? Add one tablespoon of coffee or espresso to your batter. It deepens the chocolate flavor — and no, it won’t taste like coffee.
- For perfect slices, chill your brownies for 30 minutes before cutting. Then reheat individual squares for 10 seconds before serving.
How to Store Your S’mores Brownies
If you somehow have leftovers (unlikely), here’s how to keep them fresh:
- Room Temperature: Store in an airtight container for up to 2 days.
- Fridge: Keep for up to 5 days — just let them come to room temperature before eating.
- Freezer: Wrap individual brownies in plastic wrap and freeze for up to 3 months.
To reheat, microwave for 15–20 seconds for that fresh-out-of-the-oven taste.
Serving Ideas
These brownies don’t need much, but here are a few ways to make them even more special:
- Holiday Twist: Serve as part of your easy Thanksgiving desserts or Christmas dessert table.
- Scoop and Serve: Warm a brownie and top it with a scoop of vanilla ice cream.
- Mini Treats: Pour batter into muffin tins for mini s’more brownie cups — perfect for parties or picnics.
Why This One Pan Recipe Works
There’s something comforting about simplicity.
You don’t need multiple bowls or an elaborate setup to make an unforgettable dessert.
The beauty of this one pan s’mores brownie lies in its layers — the buttery graham base, the rich brownie middle, and that molten marshmallow crown.
It’s the kind of dessert that makes people close their eyes after the first bite.
And the best part? It’s easy enough to make on a weeknight, yet impressive enough to serve at any gathering.
One Pan S’mores Brownie
Ingredients
Method
- Set your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or cast-iron skillet.
- Lay the graham cracker pieces on the bottom of the pan. It’s okay if they overlap or break a little — they’ll form a crunchy base.
- Prepare your brownie mix following the package instructions. Stir in the chocolate chips and a pinch of salt.
- Pour the brownie batter right over the graham crackers. Use a spatula to spread it evenly across the pan.
- Bake for 25–30 minutes, until the top looks set but still slightly soft in the center. Don’t overbake — fudgy is the goal!
- Take the pan out of the oven. Sprinkle mini marshmallows over the top and return it to the oven on broil for 1–2 minutes. Keep an eye on it — marshmallows toast fast.
- Let the brownies cool for about 15 minutes before cutting. This helps them set while staying gooey inside.
Notes
- You can use any boxed brownie mix, but Ghirardelli Double Chocolate gives great flavor and texture.
- To make them extra fudgy, reduce baking time by 3 minutes.
- Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- If using large marshmallows, cut them in half so they melt evenly.
Frequently Asked Questions (FAQ)
Q1: Can I use homemade brownie batter instead of a boxed mix?
Absolutely! Just make sure your batter yields enough for an 8×8 pan. The s’mores magic works with any brownie base.
Q2: Can I use large marshmallows instead of mini ones?
Yes, but cut them in half first. Mini marshmallows melt and toast more evenly.
Q3: How do I make them extra gooey?
Slightly underbake the brownies (by 3–5 minutes) before adding marshmallows. Gooey perfection every time.
Q4: Can I make these ahead of time?
You can bake them a day before serving. Just warm them slightly in the oven before topping with marshmallows for that freshly toasted look.
Q5: How can I make this recipe gluten-free?
Use gluten-free graham crackers and a gluten-free brownie mix — everything else stays the same.
Final Thoughts
Every bite of these s’mores brownies feels like a campfire hug — warm, messy, and wonderfully nostalgic.
And since it all comes together in one pan, you spend less time cleaning and more time enjoying.
So grab your brownie mix, break those graham crackers, and get toasting.
Dessert’s about to get seriously sweet.
