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Smores Brownies



Wow the crowd this summer with this large-batch Smores Brownies recipe great for large crowds, potlucks, or your next backyard BBQ. Layers of graham cracker, rich chocolate brownies, homemade toasted marshmallow fluff and a drizzle of chocolate.

Easy Smores Brownies for a crowd potluck dessert | Kitchen Cents

Looking for some fun summer flavors without the smoky campfire? Do you love smores? If you do, you’re in luck!

What happens when smores meets brownies and they have a baby? Glorious easy s’mores brownies are born! All the classic s’mores flavors in a pretty little brownie bar.

This brownies recipe is fantastic for any large gathering or potluck. It makes 24 LARGE (3″x3″ bakery-sized) servings or 48 “regular” 2″x2″ pieces.

The best part about this recipe, besides how scrumptious they are, no need to start the fire or smell like campfire smoke.


There are a few layers in this dessert that make it beautiful and delicious. Take it one step at a time and you’ll have a cookie sheet of s’mores brownies ready before you know it.

It all starts with the graham cracker and brownie layer. This layer is baked right in a cookie sheet.  When  I say this recipe makes a LOT of brownies I mean it. 

The graham crackers will go right on the cookie sheet then the brownie batter is spread right over top. 

How to make smores brownies in a sheet pan | Kitchen Cents

Next up is a layer of marshmallow meringue. Don’t worry, this is really easy to make. Unlike homemade marshmallows, this recipe skips out on the gelatin. For a dessert like this, we have all the flavor and smoothness without the gummy stability. This works out in our favor as it makes these brownies very easy to cut and eat.

While the brownies are baking and cooling, whip up a batch of my easy marshmallow meringue. You can find the printable recipe below.

Once the brownies have cooled evenly spread the marshmallow fluff over the brownies. Use a kitchen torch or place the marshmallow covered brownies under the oven broiler for a minute or two to toast the top.

smores brownies potluck dessert for a crowd | Kitchen Cents

Lastly, drizzle a simple chocolate ganache (chocolate and cream) over the toasted marshmallow layer. If you’d like to add an extra fancy touch, garnish each brownie piece with a small chunk of graham cracker and a piece of classic smores Hershey’s chocolate.


The base brownie recipe I use in these crowd-pleasing Smores Brownies  is my absolute favorite. They are easy to make, sturdy and so delicous.


  • butter
  • sugar
  • brown sugar
  • eggs
  • vanilla
  • flour
  • cocoa powder
  • salt


This brownie recipe is really easy and perfect for the layers that make up this Smores Brownies recipe. You’ll simply cream the butter and sugar together. Add the eggs and vanilla. Then add the dry ingredients. Bake and BAM! It takes about 10 minutes to mix up and about 25-30 minutes to bake.

While the brownies are baking you can prepare the other parts of this dessert, the marshmallow fluff, chocolate ganache and garnish (optional).

How to make homemade brownies from scratch step by step process | Kitchen Cents


Marshmallow fluff aka vanilla Swiss meringue is a frequent flyer in our kitchen. This sweet vanilla-flavored fluff is super easy to make and so delicious. It’s softer than marshmallow but tastes amazing and only takes 15-20 minutes to make from scratch.


To make marshmallow swiss meringue you will need a few basic ingredients.

  • egg whites
  • sugar
  • salt
  • vanilla

Start by heating the egg whites, sugar and salt over a double boiler.

A double boiler is created when you bring a small amount of water (usually an inch or so) to a simmer and place a bowl over the opening. This process allows the mixture to heat more slowly without scorching or burning.

The egg sugar mixture is heated until the mixture reaches 160 degrees F. It’s important to bring it to this temperature but not over heat the mixture. The mixture will be pasteurized and safe to consume at this temperature but any higher and you risk scrambling the egg whites. This process usually only takes 3-5 minutes.

Another way you can tell if the mixture has heated long enough is by dipping your finger into the mixture and rubbing your fingers together. If you feel grains of sugar, it’s not ready. If the mixture feels smooth then it’s ready.

Next, transfer the mixture to a stand mixer equipped with the whisk attachment. Don’t attempt to make this with your arm and a whisk unless you want your obituary to read “death by whipping.”

Once in the stand mixer, whip it! Whip it good!

The mixture will be whipped until it becomes light, airy, smooth and shiny. This will take several minutes… it usually takes my mixer 10-12 minutes on high.

Once whipped, it’s ready. I recommend making the marshmallow meringue the same day you plan on serving these s’mores brownies to insure the meringue is fresh and most stable.

How to make marshmallow frosting for smores brownies | Kitchen Cents


This can happen if any fat or egg yolk came in contact with your mixture or your equipment. If during the process of separating the egg white from the yolk, any yolk got into the whites, don’t use them for the meringue.

Thoroughly wash and dry all equipment you will use to whip the mixture. Make sure no fat or grease are on then. This can help insure your mixture can whip to its full potential.


This can happen if you don’t heat the egg sugar mixture long enough to dissolve all the sugar crystals. If the mixture has already been whipped there’s not much you can do to save it. If you catch this issue before whipping place the mixture back over the double boiler to finish dissolving the sugar crystals. Test if it’s ready by rubbing a small amount between your fingers. If it’s completely smooth with no grains of sugar, it’s ready to be whipped.


If you are in a time crunch you can:

  • use store-bought brownies from the bakery department in place of homemade. I highly recommend my homemade brownies recipe but understand life can get crazy.
  • use store-bought marshmallow fluff in place of homemade marshmallow meringue
  • out of graham crackers? Try this recipe using your favorite cookies (Oreos, chips ahoy, Keebler striped cookies, etc)
  • Add the homemade marshmallow meringue while the brownies are still warm to the touch (not hot, just warm) and while the meringue is still warm. This will make them messier to cut and eat but they’ll still taste delicious.
Easy Smores Brownies for a crowd potluck dessert | Kitchen Cents



Easy Smores Brownies for a crowd potluck dessert | Kitchen Cents

Smores Brownies

Yield: 48 2x2 inch bars
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Smores brownies layered with graham cracker, the best brownies, marshmallow yumminess, and a drizzle of chocolate - perfect for a crowd.


Homemade Brownies Layer:

  • 15-16 sheets graham crackers
  • 2 cups salted butter, softened, 16oz
  • 3 cups white sugar, 600 g
  • 1 cup brown sugar, 210 g
  • 8 eggs, 18 oz
  • 1 Tbs vanilla
  • 3 cups all-purpose flour, 360 g
  • 3/4 cup cocoa powder, about 65 g
  • 1/2 tsp salt

Marshmallow Swiss Meringue Layer:

  • 12 large egg whites
  • 4 cups sugar
  • 1/2 tsp salt
  • 1 ½ Tbs Vanilla

Simple Chocolate Ganache:

  • 6 oz chocolate chips, semi-sweet or milk chocolate whichever you prefer
  • ¼ cup cream
  • 1-2 Hershey's chocolate bars, optional for garnish
  • 2-3 sheets graham crackers, optional for garnish


Homemade Brownies Layer:

  1. Preheat your oven to 350F. Prepare a cookie sheet with cooking spray. In a single layer, place 9-10 whole sheets of graham crackers.
  2. Cream the butter, white sugar, and brown sugar together with a stand mixer - about 2 or 3 minutes until mixture becomes lighter in color and fluffy. Scrape down sides then slowly add the eggs in one at a time. Scrape sides of bowl after every few eggs are mixed in. Once fully incorporated, add the vanilla.
  3. In a separate bowl, mix the flour, cocoa powder and salt.
  4. Gradually add the dry ingredients to the batter mixture until combined. The batter should be thick and similar to a soft cookie dough. Do not over mix the batter. Stop mixing immediately once the dry ingredients are incorporated.
  5. Spread the brownie batter evenly over the sheets of graham crackers. Bake for 25-30 minutes or until a toothpick poked into the center of the brownies comes out clean.
  6. Once the brownies are done let them cool completely before adding the marshmallow fluff.

Marshmallow Fluff Layer:

  1. While the brownies are baking, using a double boiler heat egg whites, sugar and salt over simmering water. Make sure the bowl does not touch the simmering water. Stir mixture. Heat until mixture reaches 160F and sugar has dissolved (about 4-5 minutes). Test if sugar has dissolved by rubbing the mixture between two fingers. It should feel smooth with no grains.
  2. When mixture is ready, wipe bottom of bowl with a towel to remove any moisture then carefully pour mixture into a stand mixer bowl equipped with a whisk attachment.
  3. Whip egg white mixture on high until it turns white, glossy and significantly increases in volume (about 10 minutes). The mixture should be very thick and fluffy. During this time the mixture will begin to cool.
  4. Once fully whipped, slowly add vanilla. Whip for an additional 1-2 minutes.

Simple Chocolate Ganache:

  1. In a microwave-safe bowl, add chocolate chips and 1/4 cup cream. Heat in the microwave using 30 second intervals until chocolate begins to melt and cream is hot. (about 1 minute)
  2. Whisk mixture in a small circular motion in the center. As the chocolate absorbs the cream widen your circular motion until all cream has been mixed in and the mixture is dark, rich and smooth.
  3. If still very warm, let cool for a few minutes. Use a spoon or pour ganache into a ziploc/piping bag with a very small hole. Drizzle over brownies. 

Assembly Smores Brownies:

  1. Once the brownies have cooled evenly spread marshmallow fluff over the brownies. Using a kitchen torch or placing in the oven on broil for 1-2 minutes, toast the top of the marshmallow meringue until desired "toastiness" is reached.
  2. Use a spoon or pour ganache into a ziploc/piping bag with a very small hole. Drizzle over brownies.
  3. Garnish with a chunk of graham cracker and small square of Hershey chocolate bar in each piece.


Brownies can be warm when adding the meringue. Make sure brownies are not hot. Meringue can also be warm when adding to the brownies but will cut cleaner when cooled and chilled. Ganache may run and ooze if marshmallow fluff is not fully cooled before drizzling.

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Nutrition Information:
Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 419Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 339mgSodium: 276mgCarbohydrates: 49gFiber: 1gSugar: 39gProtein: 13g

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