This simple gooey smores brownie recipe features a buttery graham cracker crust, melty Hershey’s bars, homemade brownie mix, and toasted marshmallow fluff. A rich, fudgy twist on classic campfire s’mores!
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If a summer bonfire and a pan of fudgy brownies had a baby, this would be it. These s’mores brownies are everything I crave when I want something nostalgic, ridiculously gooey, and borderline indulgent—but still simple enough to whip up on a weeknight.
We start with a buttery graham cracker crust, layer in classic Hershey’s milk chocolate bars (because s’mores just don’t hit the same without them), pour on a rich, gooey homemade brownie batter, and finish it all off with a blanket of marshmallow fluff that gets perfectly golden under the broiler. The result? A treat that’s crispy on the edges, soft and melty in the middle, and guaranteed to make you feel like a kid again.
This post is all about Simple Gooey Smores Brownie Recipe with Marshmallow Fluff.
Why You’ll Love These S’mores Brownies
These brownies are basically summer in dessert form—and trust me, you’ll want them on repeat. Here’s why they’re special:
- They taste like summer nights: One bite and you’re transported to a campfire, minus the bug spray.
- That graham cracker crust: It adds a sweet, buttery crunch that balances all the goo.
- Melty Hershey’s layer: We’re going classic here—because nothing else tastes like s’mores quite the same way.
- Super gooey marshmallow topping: Toasted marshmallow fluff gets golden and pull-apart perfect.
- Made from scratch or your favorite box mix: I use my homemade brownie mix for ultra-fudgy results, but boxed brownies work great in a pinch.
Whether you’re baking these for a backyard party, a rainy movie night, or just because Tuesday called for chocolate, they’re the kind of dessert that makes people go quiet after the first bite (the highest praise in my house).
Ingredients in a Brownie (and What You’ll Need for This Recipe)
Let’s break down exactly what goes into these gooey s’mores brownies—from the rich homemade brownie base to that toasted marshmallow fluff finish. Whether you’re making everything from scratch or starting with a box, I’ve got you covered with tips for getting the best results every time.
Homemade Brownie Mix
If you’ve ever wondered what are the ingredients in a brownie, here’s the secret: it’s all about balancing fat, sugar, chocolate, and just the right amount of flour. This homemade brownie mix gives you ultra-gooey, fudgy results—no boxed mix required (though you can use one in a pinch—more on that below!).
What you’ll need for the batter:
- Butter: Adds moisture and richness. We use a generous amount for gooey texture.
- Semi-sweet chocolate: Melts into the butter for deep chocolate flavor.
- Granulated + brown sugar: The brown sugar adds moisture and a hint of caramel flavor.
- Eggs: Three eggs make the brownies rich and help create a shiny top.
- Vanilla extract: Just a touch for warmth and depth.
- All-purpose flour: We only use ¾ cup—less flour = fudgier brownies.
- Cocoa powder: For an extra chocolate punch.
- Salt: Balances sweetness and deepens the chocolate flavor.
What makes brownies fudgy? More fat (butter + chocolate), less flour, and no leavening like baking powder. This is key for getting that dense, gooey bite we all love.
Shortcut tip: You can absolutely use a boxed brownie mix instead of making it from scratch—just follow the box directions and pour it over the Hershey’s layer after the crust. Choose a fudgy variety for best results.
Graham Cracker Crust
This layer is the magic that makes these brownies feel like a real s’mores dessert. It adds crunch, flavor, and structure to the gooey top layers.
What you’ll need:
- Graham cracker crumbs (about 10 full crackers)
- Melted butter: Helps bind and crisp the crust.
- Granulated sugar: Adds a hint of sweetness.
- Salt: Just a pinch for balance.
Tip: Press the crust down firmly with the bottom of a measuring cup or glass before baking—it needs to be compact so it holds together under all that gooey goodness.
Hershey’s Chocolate Bar Layer
You could use chocolate chips… but why would you? Full-sized Hershey’s milk chocolate bars are iconic for a reason. They melt beautifully between the hot crust and brownie batter, creating a soft, melty layer that tastes just like a real campfire s’more.
Use 4 standard 1.55 oz bars and lay them across the crust while it’s still warm from the oven. A little overlap is fine—they’ll melt right into place.
Why it matters: This layer adds that classic Hershey’s flavor and creates a gooey middle that separates these brownies from anything boxed or boring.
Marshmallow Fluff Topping
The marshmallow fluff (or creme) is what takes these brownies totally over the top. Once the brownies are baked and fully cooled, we spread on a thick layer and pop them under the broiler for that golden, toasted finish.
Use 1½ cups of marshmallow fluff, and smooth it evenly over the brownies with an offset spatula.
Pro tip: Keep a close eye when broiling—it only takes 30 to 60 seconds to get perfectly toasted. Pull them out the second they turn golden brown to avoid burning the fluff.
Note: Marshmallow fluff gives you that pull-apart, sticky s’mores vibe. Mini marshmallows don’t melt the same way and can burn more easily, so stick with the fluff if you can.
How to Bake Brownies Step-by-Step
If you’ve never made s’mores brownies before, don’t worry—I’ll walk you through the whole thing. This is a simple brownie recipe with layers of texture and flavor, and the process is totally beginner-friendly. Here’s exactly how to build gooey, golden s’mores brownies from the bottom up.
You can follow the detailed steps below, or jump to the recipe card if you’re ready to bake!
Prep the Graham Cracker Crust
Start by preheating your oven to 350°F. Then mix your graham cracker crumbs, melted butter, sugar, and a pinch of salt in a bowl until it feels like wet sand. Press the mixture firmly into a parchment-lined 8×8″ pan.
Pro tip: Use the bottom of a measuring cup or glass to really compact the crust—this keeps it from crumbling when you slice the brownies later.
Layer with Chocolate Bars
Once the crust is out of the oven and still warm, place full-size Hershey’s milk chocolate bars in a single layer on top. A little overlap is okay—they’ll melt into a smooth layer under the brownies.
Tip: Hershey’s bars melt beautifully and create that signature nostalgic flavor you want in a real s’mores dessert.
Mix the Brownie Batter
While the crust pre-bakes for 8 minutes, make your homemade brownie batter (or prep your boxed mix).
Melt the butter and chocolate together, then whisk in sugars, eggs, and vanilla. Fold in flour, cocoa powder, and salt until just combined.
Pro tip: Don’t overmix! Over-stirring develops the gluten and can lead to cakier brownies. For that gooey texture we want, mix until just incorporated.
Bake the Brownies
Pour your brownie batter over the chocolate bars and smooth the top. Bake at 350°F for 30–35 minutes, until the edges are set and a toothpick inserted about 2 inches from the edge comes out with moist crumbs (not raw batter).
Baking tip: Checking the edges, not the center, gives you the best read on gooey brownies without overbaking.
Add Marshmallow Fluff & Toast
Once the brownies are completely cool, spread a generous layer of marshmallow fluff over the top with an offset spatula.
Broil for 1–2 minutes until golden and toasty, watching closely so it doesn’t burn—or use a kitchen torch for more control.
Important: Let the brownies cool again after toasting before slicing for clean edges.
What Makes Brownies Gooey vs. Cakey?
If you’ve ever wondered why some brownies are rich and fudgy while others turn out fluffy and cake-like, it all comes down to ratios and technique.
- Fudgy brownies (like this s’mores brownie recipe!) use more butter and chocolate, with less flour and no leavening agents. The result? That irresistible gooey, melt-in-your-mouth bite.
- Cakey brownies use more flour, sometimes baking powder or baking soda, and whipped eggs to create a lighter, airy texture.
Tips to Keep Brownies Moist and Gooey:
- Don’t overbake — pull them when a toothpick comes out moist but not wet.
- Cool completely in the pan to retain moisture.
- Store tightly covered to prevent them from drying out.
Should You Let Brownie Batter Rest?
Letting your brownie batter rest for 10–15 minutes before baking isn’t required, but it’s a small step that can make a big difference.
Here’s why:
- It allows the flour to hydrate, leading to a chewier, more cohesive texture.
- It gives the cocoa powder time to bloom, deepening the chocolate flavor.
If you’re not in a rush, give your batter a short rest while you preheat the oven or prep the crust—it’s worth it!
Where Do You Put Brownies After Baking?
Once baked, transfer your brownies to a wire rack—still in the pan—and let them cool completely.
Why this matters:
- Cooling in the pan helps the structure set and keeps them gooey.
- Don’t cover the pan while it’s still warm, or you’ll trap steam and lose that toasty marshmallow topping.
- Wait at least 1 hour before cutting for the cleanest slices (yes, it’s hard to wait, but trust me on this one!).
Smores Brownie Recipe FAQs
Can I Use BOXED BROWNIE MIX?
Yes! If you’re short on time, a good boxed brownie mix works just fine—just reduce the bake time by 3–5 minutes since boxed mixes tend to bake faster.
How Do You Toast Marshmallow Fluff on Brownies?
You have two options:
- Place the brownies under a broiler for 1–2 minutes (watch closely!).
- Use a kitchen torch for that golden campfire effect.
Can I Make These Ahead of Time?
Absolutely. Bake the brownies (with the fluff) 1–2 days in advance and store them airtight at room temperature.
Can I Freeze S’mores Brownies?
Yes, but here’s the trick: freeze the brownie base without the marshmallow topping. Add and toast the fluff after thawing for the best texture and flavor.
Storage Tips
- Store brownies in an airtight container at room temperature for 3–4 days.
- For longer shelf life, you can refrigerate them—but they’re best served at room temp.
- To freeze, wrap individual bars (without fluff) in plastic wrap and store up to 3 months. Thaw and add the marshmallow layer before serving.
More Recipes to Try
If you like this smores brownie recipe, check out my:
This smores brownie recipe taste like summer nights—gooey, rich, and nostalgic in the best way. They’re perfect for backyard BBQs, bake sales, or whenever you’re craving something sweet and melty.
Simple Gooey S’mores Brownie Recipe with Marshmallow Fluff
Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full crackers)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 1/4 tsp salt
For the Hershey's Chocolate Layer:
For the Gooey Brownie Batter:
- 3/4 cup unsalted butter (1 ½ sticks)
- 6 oz semisweet chocolate (chopped or chips)
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
For the Marshmallow Fluff Topping:
Instructions
Prepare the Crust
- Preheat oven to 350°F (175°C). Line an 8x8 or 9x9 inch square baking pan with parchment paper, leaving overhang on the sides.
- In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until evenly moistened.
- Press mixture firmly into the bottom of the prepared pan. Use the bottom of a glass to pack it down tightly and evenly.
- Bake the crust for 8 minutes, then remove from oven.
Add the Chocolate Layer
- While the crust is hot, lay full-sized Hershey’s bars across the crust in a single layer. Slightly overlap if needed to cover the majority of the surface.
Make the Gooey Brownie Batter (*see notes if using boxed mix)
- In a microwave-safe bowl, melt butter and chopped chocolate in 30-second intervals, stirring between each, until smooth.
- Whisk in granulated sugar and brown sugar while the mixture is still warm (this helps create that crackly top!).
- Add eggs and vanilla, whisking until fully combined and glossy.
- Sift in flour, cocoa powder, and salt. Gently fold with a spatula just until no dry streaks remain. Do not overmix—this keeps them fudgy.
Assemble & Bake
- Pour the brownie batter over the chocolate layer and smooth into an even layer.
- Bake at 350°F for 32–36 minutes, or until the edges are set and a toothpick inserted 2 inches from the edge comes out with a few moist crumbs. The center should still jiggle slightly.
- Cool completely in the pan on a wire rack for at least 1 hour before topping.
Top with Marshmallow Fluff & Toast
- Spread marshmallow fluff over the cooled brownies in an even layer. Place under the broiler for 30–60 seconds to toast. Watch closely—it can burn fast!
- Let cool briefly, then lift out using parchment overhang and slice into squares.
Video
Notes
Tips for Gooey Brownies
- Don’t overbake! Slightly underbaking is key for fudgy texture.
- Use a mix of melted butter + chopped chocolate + cocoa powder for deep flavor and richness.
- Let brownies cool fully before slicing to keep them clean and gooey in the center.
This post was all about Simple Gooey Smores Brownie Recipe with Marshmallow Fluff!
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