High Altitude Gooey S’mores Brownies

These high altitude s’mores brownies have layers of crisp graham crackers, moist and chewy fudge brownies, gooey marshmallow fluff and chocolate ganache. They’re sticky, messy, and deliciously fun to eat!

You might also love these high altitude recipes for s’mores chocolate chip cookie bars, no churn s’mores ice cream, and homemade whole wheat graham crackers.

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Why You’ll Love This Recipe

Perfect for Summer. Summertime and smores go hand in hand, and what’s better on warm summer evening than a sticky, gooey s’more toasted over a campfire!

Make Ahead. Since the brownies are so fudgy and moist, you can bake then a day in advance before you plan on serving them. So if you’re having a party, I suggest making and cooling the brownies the day before, then topping them with the marshmallow cream and ganache a few hours before serving.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. With no leavening in the brownies, though, this recipe should work at sea level, too.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Fudge Brownies. You’ll need a great fudge brownie recipe – this is my favorite. They’re moist, rich, chewy, dark chocolatey, and they freeze beautifully, too.
• Graham Crackers. You can use any flavor graham crackers, but I like to use the classic honey graham crackers for today’s s’mores brownies. You could even use Lotus cookies or biscoff cookies for a similar flavor. The layer of crackers baked underneath the brownies add a crisp base which is a nice contrast for all the fudgy gooey goodness on top.
• Marshmallow Creme. Store bought marshmallow fluff or creme is handy, but you could certainly make homemade marshmallow fluff, too.
• Chocolate Ganache. You’ll need some heavy whipping cream and good quality semi sweet or dark chocolate to make the ganache.
• Hershey’s Milk Chocolate. A classic s’more always features a toasted marshmallow and Hershey’s milk chocolate smushed between two graham crackers. So my s’mores brownies just wouldn’t be complete without a square of chocolate on top for decoration.

Instructions

• Preheat the oven to 325 F.  Line an 8×8 inch baking pan with parchment paper, or spray with nonstick baking spray.
• Arrange 5 of the graham crackers in the bottom of the pan, breaking the last cracker to fit.
• Prepare the brownie batter, spread it over the graham crackers, and bake as instructed. Cool brownies completely.

• Spread the marshmallow fluff over the cooled brownies, and set aside.
• Pour the cream into a small saucepan, and warm the cream over medium heat, just until hot and beginning to simmer around the edges. Remove from the heat, and stir in the chopped chocolate until smooth and creamy. Let cool for 15 minutes.
• Spread the ganache over the marshmallow fluff. Let it set for a few minutes, then gently swirl the marshmallow fluff and ganache together.

Baker’s Note: I recommend keeping the brownies in the pan until you’re ready to cut and serve them. Marshmallow creme has a tendency to drip everywhere, and once you cut the brownies, things will get pretty messy and sticky. I suggest waiting to cut the brownies until you’re ready to serve dessert.

• Crumble up the last graham cracker and sprinkle it over the brownies. Chill the brownies in the refrigerator for about an hour, to firm up and set the ganache.
• Cut the brownies into squares, topping each with a piece of Hershey’s chocolate.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

How far in advance can I make s’mores brownies?

You can make the brownies one day in advance. Let them cool until warm, then cover the pan tightly and let them sit overnight, until you’re ready to add the marshmallow creme and ganache the next day. You can also wrap the brownies (without the marshmallow/ganache layers) in several layers of plastic wrap, and freeze them for up to 3-6 months. Let thaw for several hours.

How do I store the leftover brownies?

You can store the leftover brownies in an airtight container at room temperature for up to 2 days. The marshmallow creme can get weepy and runny as it sits, although it still tastes just fine.

More questions?

See the FAQs on my original brownies post.

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