For that melty chocolate, gooey marshmallow, and crunchy graham cracker taste of summer, skip the camping trip and reach for this recipe. These bars bring all of the s’mores flavors but you can make them at home in your oven – no fire required!

S'mores Brownie Bars overhead final shot

For this spin on traditional s’mores, in place of a bar of chocolate, this recipe includes milk chocolate chips and an entire brownie layer. Marshmallow creme replaces the marshmallow and graham cracker crumbs add crunch to a classic chocolate chip cookie layer. The first time I attempted this recipe, I made a graham cracker crust but the graham cracker cookie layer makes for a much more gooey brownie experience and resembles a brookie. This spin on the original will impress those who don’t love s’mores yet they are still sure to please any s’mores lover just like my S’mores Cookies.

Ingredients for S’mores Brownie Bars

Unsalted butter
Graham crackers
Non-stick cooking spray
Sugar
Brown sugar
Large eggs
Olive oil
vanilla
High-quality white flour
Dark cocoa powder
Fine salt
Baking soda
Milk chocolate chips
Marshmallow fluff/creme

Tools to Make S’mores Brownie Bars

Small saucepan or bowl to melt butter
9×13 baking pan or dish
Parchment paper
Food processor or meat tenderizer
Medium or large mixing bowl
Balloon whisk
Measuring cups and spoons
Liquid glass measuring cup
Small mixing bowl
Whisk or dough hook
Stand mixer or electric hand mixer
Wooden spoon or sturdy spatula
Silicone or offset spatula

S'mores Brownie Bars_Final Shot_bite_up close

All About Ingredients

Most of my recipes call for KAMUT® White Flour because I love the taste and the nutritional benefits but I always include measurements for regular, all-purpose flour. You can learn more about KAMUT® Brand Wheat here. In addition to the highest-quality flour, I also aim to purchase organic or non-GMO for my other ingredients because I am passionate about avoiding pesticides and GMOs at home so I can relax when I’m eating out or on vacation and have much less say in ingredient quality.

For the brownie batter, I use dark cocoa powder. This post is not sponsored but I prefer Hershey’s Special Dark Cocoa Powder which, although called “dark” is actually a combination of natural and Dutch process cocoa powders. Natural cocoa powder is the cocoa powder we all grew up with and tends to work best in recipes that call for baking soda because natural or unsweetened cocoa is more acidic than dark cocoa. Dark or Dutch process cocoa works well in recipes that call for baking powder because it is more alkaline but because Hershey’s Special Dark Cocoa Powder contains both, I find I can use it in any recipe that calls for cocoa powder.

Last but not least, I use Toonie Moonie Marshmallow Creme. Again, not sponsored but I was very excited to find a marshmallow product that doesn’t include fake dye or animal products. And I couldn’t call these s’mores bars without some form of gooey marshmallows!

S'mores Brownie Bars brownie layer ingredients

How to Make S’mores Brownie Bars

Start with the brownie layer. Melt the butter first so it has time to get closer to room temperature before you mix it into the brownie batter. Set melted butter aside.

Preheat oven to 350 degrees and prepare the baking dish. Spray the baking dish or pan with non-stick spray and line with parchment paper in both directions so you can easily lift the s’mores brownie bars out of the pan after baking. Set the prepared pan aside.

This is an easy brownie recipe that makes fudgy brownies and you can make the batter in one medium or large bowl. You could potentially use a box mix for this brownie layer but this recipe is so easy and you get to pick your ingredients so I think homemade brownies are worth a little extra effort.

S'mores Brownie Bars brownie batter with chocolate chips on the side

Start with eggs and both sugar and brown sugar and whisk until smooth. Using a liquid glass measuring cup, drizzle olive oil in while you continue to whisk. Add the melted butter and the vanilla and whisk until smooth and then add the flour, cocoa powder salt and baking soda. When the mixture is smooth, stir in the chocolate chips and set aside.

Now start on the cookie layer and begin with the graham cracker pieces. Place whole graham crackers in a food processor and pulse to end up with a variety of sizes or use a ziptop bag and a kitchen mallet or meat tenderizer to crush into a mix of graham cracker crumbs and larger pieces. I actually prefer the bag method for this recipe because I want more control over the size of crumbs and pieces. Set aside.

S'mores Brownie Bars cookie layer dry ingredients

Next, combine the dry ingredients for the cookie layer. Mix flour, baking soda and salt together with a whisk or dough hook and set aside.

S'mores Brownie Bars cookie layer wet ingredients

In the bowl of a stand mixer or in a mixing bowl with a hand mixer, cream the butter, sugar and brown sugar. If you are using a powerful bowl-lift mixer, use cold butter. If you are using a tilt-head mixer or a hand mixer, use softened butter. I have notes in the recipe for both cold and room temperature butter. When the butter and both sugars are smooth, add the egg and the vanilla and mix until just combined.

S'mores Brownie Bars cookie layer mix ins

Add dry ingredients to the wet ingredients and mix until just combined. Remove from the stand mixer (if using) and stir in the milk chocolate chips and the graham cracker crumbs and pieces using a wooden spoon or sturdy spatula.

S'mores Brownie Bars brownie layer in pan

Grab the prepared baking dish and the brownie mixture and pour batter into the dish. Spray a silicone or offset spatula with nonstick cooking spray to help spread out the brownie batter if it is too thick to pour. This is likely if it’s been sitting for a while.

S'mores Brownie Bars Marshmallow Creme layer

Next, spread the marshmallow creme over the brownie batter.

Last, top with the cookie layer. Slightly wet hands will prevent dough from sticking as much. Grab large, unmeasured scoops of dough and flatten. Place over the top of the marshmallow creme and attempt to cover but there will be cracks in this top layer and that is okay.

Bake for 30-40 minutes or until the cookie layer starts to turn golden brown. 30 minutes will resemble a gooey s’mores but, even if you prefer your brownies baked through and your edges with a little more crunch, these are still going to be some decadent s’mores brownies and, possibly, your favorite dessert this summer.

S'mores Brownie Bars overhead shot of all bars

How to Cut and Serve S’mores Brownie Bars

Wait until brownies are completely cool then lift parchment out of the pan and set on a cutting board. To get clean cuts on your brownies, rinse your knife with warm water between each cut and wipe dry.

Store brownies in an airtight container for a few days or freeze. Note that frozen and thawed brownie bars will lose a little crunch but they will still taste great.