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S'mores brownies

Crumbly. Fudgy. Fluffy. Originally comprised of a marshmallow and piece of chocolate sandwiched between two graham crackers and toasted over an open fire, the American S'more ('some more') version of a brownie has been one of the most requested on the website. I used digestives (for UK, Arnotts Granita for Australia) for a buttery biscuit base, topped with fudgy brownie, marshmallows and chocolate chips - fired under the grill after baking for a toasted, bubbling top.

Total time to make : 50 minutes Time to prep : 10 minutes

Time to bake : 40 minutes

Servings : 24



225g digestive biscuits*

2 tbsp sugar (any)

140g butter, melted

Pinch of salt


210g unsalted butter

210g dark (70%) chocolate

310g caster sugar

2 eggs, at room temperature

110g plain flour

45g cocoa powder

1 tsp salt


200g mini white marshmallows

100g milk chocolate chips


  1. Preheat a fan oven to 160C and lightly grease and line a 13 x 9 inch baking tin with non-stick baking paper

  2. To make the base, place the biscuits into a food processor and pulse into crumbs. Alternatively use a ziplock bag and rolling pin to bash them into crumbs. Add the crumbed biscuits into a bowl with the melted butter, sugar and salt and mix until even. Press this mixture into the lined baking tin. It should create ½cm biscuit crust to cover the base. Leave this in the fridge to chill whilst you prepare the brownie batter

  3. For the brownie, gently melt the butter and dark chocolate together in a saucepan over a low heat, stirring occasionally to mix. Turn off the heat just before the mixture completely melts, they will continue to melt together off the heat. Set aside so that it slightly cools

  4. In one mixing bowl, sieve in the flour and cocoa powder then and add in the sugar and eggs - mix with a wooden spoon or spatula until the eggs are mixed through

  5. Pour the melted but slightly cooled butter/chocolate from the saucepan into the mixing bowl and mix again until just combined. Remove the biscuit base from the fridge and pour over the brownie batter. Bake for 25 - 30 minutes until the brownie edges have formed a crust and the middle is set (it's ok to have a slight wobble). Remove from the oven once baked and set the grill to high

  6. For the topping, pour the marshmallows over the baked brownie and spread evenly. Sprinkle over the chocolate chips and then place under the grill for about 3 minutes, keep an eye on the bake as the marshmallows toast very quickly, and rotate the tray if needed for an even toast

  7. Remove from the grill and leave to cool completely - I refrigerate mine for at least 2 hours after it's cooled to room temperature to make slicing easier. Cuts into 24 x ~2 inch squares

Nutritional Information

(per slice)

336 calories

4g protein, 36g carbs, 19g fat

Good to know:

  • Graham crackers aren't readily available outside the USA, the equivalent in the UK are digestive biscuits and in Australia it's Arnotts Granita

  • It's important to wait until the brownie has cooled completely before slicing otherwise it will spill out in the centre. Overnight is best

  • Store in the fridge in an airtight container for up to 7 days

  • Vegetarian

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