S'mores brownies from brownie mix are a gooey, chocolatey, marshmallowy treat that is easy to make and everyone will love.
You can also upgrade your boxed brownies in seven other ways:
- Cheesecake Brownies from Brownie Mix
- Brookie Bars from Brownie Mix
- Oreo Brownies from Brownie Mix
- Peanut Butter Brownies from Brownie Mix
- Nutty Brownies from Brownie Mix
- Salted Caramel Pretzel Brownies from Brownie Mix
- Birthday Brownies from Brownie Mix
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Ingredients you'll need
For the brownie layer
Extra ingredients
Notes and substitutions
- Brownie mix: Use a regular-size (about 18 ounces) boxed brownie.
- Water: Replace with milk, buttermilk, or brewed coffee to add richness and flavor.
- Instant coffee: An optional ingredient that enhances the chocolate flavor and tames the sweetness of the brownies.
Tips for best brownies
- Bring the eggs to room temperature and lightly beat them to ensure they get incorporated well without overmixing.
- Grease and line the pan with parchment paper so the brownies will not stick and come out easily.
- Check the brownies two minutes before they should be done. Test with a toothpick — it should come out with several separate crumbs for fudgy brownies and less for cakey.
- Cool the brownies before slicing. Refrigerating them improves their texture.
How to make this recipe
(1)Make the brownie batter and mix most of the graham cracker pieces (about 6 pieces) into the batter. (2)Spread it evenly on a 9x9-inch pan.
(3)Bake as directed. (4)Add the mini marshmallows and the rest of the graham crackers on top.
(5)Broil it on low for about 2 minutes until the marshmallows are lightly toasted. Watch it closely as you do this. (6)Add the chocolate pieces on top while hot.
How to serve and store
Let the s'mores brownies set for at least an hour in the fridge before cutting. Refrigerate leftovers and consume within five to seven days.
You can freeze them for up to three months if wrapped properly. Let them thaw in the fridge or at room temperature.
Frequently asked questions
You can use cold eggs, but be careful not to overmix the batter. Cold eggs won't ruin your brownies, but eggs at room temperature will blend evenly with other ingredients.
A neutral-flavored oil is best for baking, such as canola or other vegetable oils. Mild-tasting oils like avocado oil, olive oil, and coconut oil can also be used.
Yes! You can easily double this recipe and bake it in a 9x13-inch pan.
More about brownies
If you'd like to know more, here are frequently asked questions on brownies including extra tips, troubleshooting, and more.
Watch how I make it here
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📖 Recipe
S'mores Brownies From Brownie Mix
Equipment
- 9x9-inch pan
Ingredients
For the brownie base (see package instructions)
- brownie mix about 18 ounces
- eggs room temp & lightly beaten
- water sub: milk, buttermilk, or coffee
- oil (canola, olive, or other vegetable oils)
- ½ teaspoon instant coffee or ¼ teaspoon espresso powder optional
For the s'mores
- 8 graham crackers (130 grams) cut into small pieces; divided
- 2 cups mini marshmallows (80 grams)
- 1 chocolate bar (45 grams) cut into small pieces
Instructions
- Make the brownie batter and mix most of the graham cracker pieces (about 6 pieces) into the batter.
- Spread it evenly on a 9x9-inch pan and bake as directed.
- Add the mini marshmallows and the rest of the graham crackers on top.
- Broil it on low for about 2 minutes until the marshmallows are lightly toasted.
- Add the chocolate pieces on top while hot.
- Refrigerate for at least an hour before cutting.
Video
Notes
- Bring the eggs to room temperature and lightly beat them to ensure they get incorporated well without overmixing.
- Grease and line the pan with parchment paper so the brownies will not stick and come out easily.
- Check the brownies two minutes before they should be done. Test with a toothpick — it should come out with several separate crumbs for fudgy brownies and less for cakey.
- Cool the brownies before slicing. Refrigerating them improves their texture.
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