These gooey brownies topped with chocolate, marshmallows and an optional sweet peanut butter sauce are a delightful treat to keep on hand. This recipe has been a family favorite, and the S’mores-style toppings make it extra festive. The creamy, slightly salty peanut butter sauce elevates the brownies, but you can omit it if you prefer plain S’mores toppings or need a peanut-free option.
As an Amazon Associate I may earn from qualifying purchases. Follow along for Amish recipes and more, and please leave a rating or comment below if you try this recipe.
S’mores cakey brownies
marilynpeight
Pin Recipe
10
25
Equipment
-
Baking dish
-
Mixing bowl
-
Saucepan
-
Measuring cups
-
Whisk
Ingredients
Brownies:
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon salt
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup butter melted
- 1 teaspoon vanilla extract
- 1 cup chocolate chips melted (see notes)
Toppings:
- 4 cups mini marshmallows
- 3 oz. Hershey chocolate bars, broken into squares
- 3 regular-sized graham crackers, crumbled optional
Peanut butter sauce (optional):
- 2 tablespoons butter
- 7 regular sized marshmallows
- 1/2 cup creamy peanut butter
- 1/2 cup water
- 2 tablespoons light corn syrup
Instructions
Preheat oven to 350°F.
-
In a medium bowl combine the flour, cocoa powder, salt and sugar. Whisk in the eggs, melted butter, vanilla and melted chocolate chips until the batter is smooth and free of lumps.
-
Bake for 20–25 minutes, until the center is slightly puffed and a toothpick inserted comes out clean. Avoid overbaking—these brownies are best slightly underbaked for a gooey texture.
-
Scatter mini marshmallows and chocolate pieces across the top, then broil at 400°F for about 30 seconds until the marshmallows puff and brown. Watch closely, as they brown quickly. Optional: sprinkle crumbled graham crackers over the warm marshmallows and chocolate.
Peanut butter sauce:
-
In a small saucepan over medium-low heat melt the butter. Add the marshmallows and stir until they begin to soften. Stir in the peanut butter until the marshmallows are fully melted and the mixture is smooth. Add water and corn syrup and bring to a gentle boil, stirring rapidly for a minute or two until well combined. Remove from heat and let the sauce cool and thicken before drizzling over cooled brownies.
Notes
For cakier brownies, add one extra egg and an additional 1/4–1/2 cup flour to the batter.
Watch photos and step-by-step notes above for guidance.
Tried this recipe?
Let us know how it was!
Equipment needed for these S’mores brownies:
- Baking dish (glass works well for monitoring doneness)
- Mixing bowl
- Measuring cups
- Small saucepan for the optional sauce
- Whisk (or a hand mixer if preferred)
Ingredients summary: sugar, butter, eggs, flour, salt, vanilla, cocoa powder and chocolate chips. Toppings: mini marshmallows, Hershey’s chocolate bars and optional graham crackers. Peanut butter sauce ingredients shown above include marshmallows, creamy peanut butter, water and light corn syrup.
This recipe was shared by a friend who made these brownies for our team while serving as humanitarian aid workers abroad. After long, difficult days, these warm brownies were a comforting reminder of home.
Step 1: Mix the dry ingredients, then whisk in the eggs, melted butter, vanilla and melted chocolate chips until smooth.
Tips for combining melted butter and eggs:
Let melted butter cool for a few minutes before adding. Use room-temperature eggs to prevent the butter from seizing; if needed, warm refrigerated eggs briefly in warm water for about 10 minutes.
Steps 2–3: Bake 20–25 minutes until slightly puffed and a toothpick comes out clean. Top with marshmallows and chocolate, then broil briefly until marshmallows brown. Optionally sprinkle graham cracker crumbs over the warm topping.
For the peanut butter sauce: In a small saucepan, melt butter over medium-low heat. Add marshmallows and stir until they begin to melt. Stir in peanut butter until smooth. Add water and corn syrup and bring to a gentle boil, stirring for a minute or two. Remove from heat and cool until thickened, then drizzle over cooled brownies.
Tip for melting the peanut butter and marshmallows:
Stir constantly while melting to prevent burning. To increase sweetness, add more corn syrup to taste.
Final step: Drizzle the cooled peanut butter sauce over the melted chocolate and toasted marshmallows, then serve. Brownies keep well at room temperature for several days, or freeze for longer storage.
If you make these, feel free to pin for later and tag me on Instagram with a photo of your creation!
Privacy Policy