Brown Butter S’mores Brownies

If there’s one dessert that instantly transports you to summer nights around a campfire, it’s these brown butter s’mores brownies. Imagine the nutty aroma of browned butter swirling into rich cocoa, the crackle of toasted marshmallows under your fingertips, and the sticky, melted chocolate oozing into every bite. With a golden graham cracker crust as the base and a fudgy, decadent brownie center, this treat brings gooey nostalgia with every slice. It’s the best parts of brownies and s’mores in one dreamy, finger-licking creation.

Behind the Recipe

This recipe was born out of a craving for that familiar campfire comfort but with a bakery-worthy twist. I had a batch of leftover graham crackers and half a bag of marshmallows sitting in the pantry, so I thought, why not combine them with my favorite brownie base? The addition of browned butter gave the brownies a toasty, nutty aroma that blended so beautifully with the s’mores elements. It quickly became a hit, requested again and again whenever friends or family come over.

Recipe Origin or Trivia

S’mores are a classic American treat, often linked with camping and childhood memories. The name itself is a contraction of “some more,” and it first appeared in a 1927 Girl Scouts publication. Brownies, on the other hand, were born in the early 1900s, and their rich, chocolatey nature has made them a dessert staple around the globe. Combining the two was a natural evolution for sweet lovers everywhere. The addition of brown butter gives the brownie layer a deeper, caramelized edge, elevating it from standard to spectacular.

Why You’ll Love Brown Butter S’mores Brownies

This recipe is more than just a sweet treat. It’s comfort, warmth, and indulgence all wrapped into one pan.

Versatile: Perfect for holidays, potlucks, or a cozy night in.

Budget-Friendly: Made with pantry staples you probably already have.

Quick and Easy: Minimal prep, simple steps, and maximum reward.

Customizable: Add nuts, swap chocolates, or mix in spices to make it your own.

Crowd-Pleasing: Everyone loves the nostalgic charm of s’mores with the richness of brownies.

Make-Ahead Friendly: Bake them the day before and serve them at room temp or slightly warmed.

Great for Leftovers: If any survive, they’re still incredible the next day.

Chef’s Pro Tips for Perfect Results

Want brownies that stop people in their tracks? Here’s what you need to know.

1. Don’t skip browning the butter: That nutty aroma adds unmatched depth.
2. Cool the brown butter slightly: So it doesn’t scramble the eggs when mixed.
3. Line your pan with parchment: It makes lifting the brownies out so much easier.
4. Use a mix of brown and white sugar: For moisture, chewiness, and caramel notes.
5. Torch the marshmallows: If you want that true campfire touch, a kitchen torch is your best friend.

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few basics to bring it all together.

Saucepan: For browning the butter to golden, nutty perfection.

Mixing Bowls: To combine wet and dry ingredients separately.

Whisk: Essential for beating eggs and sugar until light and fluffy.

Spatula: Perfect for folding everything together without overmixing.

8×8 Baking Pan: Ideal size for thick, chewy brownies.

Parchment Paper: Helps lift the brownies out cleanly and prevents sticking.

Kitchen Torch (Optional): For that irresistible toasted marshmallow topping.

Ingredients in Brown Butter S’mores Brownies

These ingredients are each chosen for a reason, blending together to create layers of texture and flavor you won’t forget.

1. Unsalted Butter: ¾ cup (1½ sticks). Browned to infuse rich, nutty flavor into the batter.
2. Granulated Sugar: 1 cup. Provides structure and sweetness.
3. Brown Sugar: ½ cup. Adds moisture and a deep caramel flavor.
4. Large Eggs: 2. Bind the batter and create a tender crumb.
5. Vanilla Extract: 1 tablespoon. Enhances all the other flavors.
6. All-Purpose Flour: ¾ cup. The backbone of your brownie structure.
7. Unsweetened Cocoa Powder: ½ cup. Brings intense chocolate depth.
8. Graham Crackers: 1½ cups, crushed. Pressed into the base to recreate that classic s’mores crunch.
9. Semi-Sweet Chocolate Chips: 1 cup. Melty chocolate pockets in every bite.
10. Mini Marshmallows: 1½ cups. Toasted on top for gooey, golden sweetness.

Ingredient Substitutions

Feel free to adapt based on what you have in your kitchen.

Unsalted Butter: Use salted butter and omit added salt.

Brown Sugar: Substitute with coconut sugar for a deeper molasses flavor.

Semi-Sweet Chocolate Chips: Swap with dark chocolate chunks or milk chocolate if preferred.

All-Purpose Flour: A gluten-free blend works well here too.

Mini Marshmallows: Large marshmallows cut into pieces work just fine.

Ingredient Spotlight

Brown Butter: This is what sets these brownies apart. When butter is cooked just until golden, it takes on a nutty, caramelized aroma that adds layers of complexity to baked goods.

Graham Crackers: Not just for crust, these bring in the s’mores nostalgia and provide the perfect crunchy counter to the gooey topping.

Instructions for Making Brown Butter S’mores Brownies

Alright, let’s walk through how to bring these beauties to life in your kitchen.

1. Preheat Your Equipment: Set your oven to 350°F (175°C). Line an 8×8 pan with parchment, leaving an overhang for easy removal.
2. Combine Ingredients: In a saucepan, melt and brown the butter until golden and nutty. Let it cool slightly. In a mixing bowl, whisk eggs, sugars, and vanilla until light and fluffy. Slowly whisk in the browned butter. Sift in flour and cocoa powder, then fold gently with a spatula. Stir in chocolate chips.
3. Prepare Your Cooking Vessel: Press crushed graham crackers into the bottom of your prepared pan to create an even crust.
4. Assemble the Dish: Pour brownie batter over the graham layer and smooth the top. Sprinkle marshmallows evenly over the batter.
5. Cook to Perfection: Bake for 25–30 minutes, until a toothpick inserted comes out with moist crumbs. The marshmallows should be golden and puffy.
6. Finishing Touches: Let cool completely before slicing. Optional: torch the marshmallows gently for an extra toasty finish.
7. Serve and Enjoy: Slice into squares and dig in. A glass of cold milk or hot cocoa pairs like a dream.

Texture & Flavor Secrets

This dessert is all about contrast. The graham cracker base is crisp and buttery, while the brownie center is intensely fudgy and rich. Marshmallows on top offer that gooey, stretchy sweetness with a caramelized finish. The browned butter elevates every bite with a subtle nuttiness that lingers beautifully on the palate.

Cooking Tips & Tricks

You’ve got this. Here are a few helpful hints to make it even better.

• Don’t overbake: Slightly underdone brownies are fudgier and richer.
• Chill before cutting: Refrigerating helps them slice neatly.
• Use good cocoa powder: The better the cocoa, the deeper the flavor.
• Clean knife between cuts: For perfect squares without sticky marshmallow smears.

What to Avoid

Here’s how to dodge the common pitfalls.

• Avoid skipping parchment paper: It makes removal so much easier.
• Don’t mix batter aggressively: You’ll lose that light, chewy texture.
• Watch your butter: Burned butter turns bitter fast.
• Don’t overbake: Dry brownies are not what we’re going for here.

Nutrition Facts

Servings: 12

Calories per serving: 290

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Make-Ahead and Storage Tips

These brownies keep beautifully. You can make them a day ahead and store them in an airtight container at room temperature for 3 days. For longer storage, wrap them tightly and freeze for up to 2 months. Just thaw and toast the marshmallows again for a fresh-from-the-oven vibe. Reheat individual pieces in the microwave for 10–15 seconds for gooey perfection.

How to Serve Brown Butter S’mores Brownies

Serve them warm with a scoop of vanilla ice cream or drizzle with chocolate sauce for an extra decadent treat. They’re perfect for backyard BBQs, cozy movie nights, or just because you need something sweet. A hot cup of coffee or chilled milk makes the perfect sidekick.

Creative Leftover Transformations

Got leftovers? Lucky you.

• Crumble them over ice cream like brownie brittle.
• Chop and layer into a parfait with whipped cream and berries.
• Use as a decadent mix-in for milkshakes.
• Reheat and top with marshmallow fluff for an ooey-gooey treat.

Additional Tips

• Toast marshmallows under the broiler if you don’t have a torch.
• Let brownies cool completely before slicing for clean edges.
• Use room temperature eggs for a smoother batter.

Make It a Showstopper

Presentation matters. Stack a few pieces on a rustic plate, drizzle with chocolate syrup, and dust with crushed graham crackers. A sprig of mint or a toasted marshmallow skewer can make it Instagram-worthy without much effort.

Variations to Try

• Peanut Butter Swirl: Add dollops of peanut butter on top before baking and swirl with a toothpick.
• Espresso Kick: Mix in a teaspoon of instant espresso for deeper chocolate flavor.
• Nutty Twist: Stir in chopped pecans or walnuts for crunch.
• Cookie Crust: Replace graham crackers with crushed chocolate chip cookies.
• Salted Caramel Drizzle: Drizzle with warm caramel sauce before serving.

FAQ’s

Q1: Can I double the recipe?

Yes, use a 9×13 pan and extend the baking time to 35–40 minutes.

Q2: Can I use boxed brownie mix?

You can, but you’ll miss the depth of flavor from the browned butter and homemade touch.

Q3: Are these overly sweet?

They’re rich but balanced. The graham crust and cocoa help offset the sweetness.

Q4: Can I make this gluten-free?

Yes, use a gluten-free flour blend and certified gluten-free graham crackers.

Q5: Can I skip the marshmallows?

You can, but they really bring the s’mores magic. Try using marshmallow fluff if you prefer.

Q6: How do I know when they’re done?

Insert a toothpick in the center. A few moist crumbs mean they’re ready.

Q7: Can I freeze them?

Absolutely. Wrap tightly and freeze for up to 2 months.

Q8: Should I store them in the fridge?

Room temp is best for texture, but fridge works if your kitchen is warm.

Q9: What cocoa powder is best?

Use unsweetened, high-quality cocoa like Dutch-process for deep flavor.

Q10: Can I add other toppings?

Totally! Chopped chocolate bars, caramel bits, or even a sprinkle of sea salt work well.

Conclusion

Brown butter s’mores brownies are the kind of dessert that hits every sweet spot. Fudgy, gooey, crunchy, and golden toasted all in one bite. Trust me, you’re going to love this. Whether you’re sharing them with friends or hoarding them for late-night cravings, one thing’s for sure: they’ll be gone before you know it.

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