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I hope all of you had a relaxing weekend; mine was full of short road trips and a little exploring. On Friday we headed to Cleveland to check out the West Side Market which is a magnificent collection of fresh produce, meats, seafood, cheese and pastries.

Unfortunately, I left my camera at home by accident, but I will definitely remember it next time. Brian ate a saugage sandwich smothered with onion and peppers and I indulged in the most delicious falafel sandwich I have ever experienced. This is totally my type of shopping and really makes me want to move back to the area.

After our lengthy stroll through the West Side Market, we dropped off some Mexican food and pastries to my dad. While on the subject of Mexican food, he told me about an elusive mouse that breaks into his office to indulge in hot sauce packets and Hershey Kisses out of his desk drawers. My guess it this mouse has some serious heartburn.

After a little visit with the fam, we headed to dine at Michael Symon’s restaurant, Bar Symon. The décor, food and service were all perfect. Brian noshed on a whole lobster smothered in an orange beurre blanc. I discovered mac & cheese perfection with Michael’s Chicken, Goat Cheese and Rosemary blend. It was simply amazing.

On Saturday, my lovely friend Brittani and I went to Canton, Michigan to explore Ikea and Home Goods. I picked up some cheap props and dined on greasy bar food at a local restaurant.

Sunday morning was spent whipping up pancakes and doing some last minute shopping with my mom and John for a hospice fundraiser we have been working on for weeks. More details on this little project will hit MBA later this week.

After a jam packed weekend, I settled in on Sunday afternoon and made my last recipe for S’mores week. After I tossed around the idea of S’mores Ice Cream (which I may still execute at some point this summer) I ended up preparing S’mores Brownie Bars. I thought these were quite tasty; however, Brian was not too fond of them. He thought the graham cracker crust created a dry texture. I, on the other hand could eat graham cracker crust with a spoon, so I was all over this dessert. If you make this recipe, definitely report back and share your thoughts! Many thanks to Naomi of Baker’s Royale for pointing me in the direction of Alice Medrich’s brownie recipe, it was scrumdiddlyumptious.

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S'mores Brownie Bars

By: Jamie
No ratings yet
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
Servings: 16 servings
These s'more brownie bars turn your favorite campfire treat into a brownie delight!


For the Crust

  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar

For the Brownie Layer:

  • ½ cup unsalted butter
  • 4 ounces unsweetened chocolate
  • 1 ¼ cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon fine sea salt
  • 2 eggs
  • ½ cup all-purpose flour

For the Topping:


  • Preheat oven to 350°F. Line an 8-inch-square metal baking pan with foil and spray lightly with nonstick cooking spray.
  • Combine the graham cracker crumbs, melted butte, and granulated sugar in a bowl and mix until the crumbs are moistened. Press the crumbs evenly into the bottom of the pan and bake for 7 minutes. Allow crust to cool on wire rack.
  • Turn the oven temperature up to 400°F and prepare the brownie layer.
  • In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Stir often, and remove from heat when a few lumps remain. Stir until smooth.
  • Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Scrape batter on top of cooled crust, smooth the top, and bake for 18 minutes.
  • Let cool completely, then lift out using the foil and place brownies onto a broiler-safe pan. Move your oven rack about 6 inches from your broiler and preheat your broiler to low.
  • Layer marshmallows (sticky side down) across the top and toast under the broiler until golden, (watch this like you have never watched anything before - it can burn QUICK), about 2 minutes. Cool and cut into 16 (two inch) squares.


Calories: 274kcal, Carbohydrates: 35g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 47mg, Sodium: 106mg, Potassium: 89mg, Fiber: 2g, Sugar: 24g, Vitamin A: 338IU, Calcium: 20mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Janice says:

    I was just confused with the foil and brownie layer part.
    Do we bake the crust and then put on a foil layer and cook the brownie layer on the same pan?
    Sorry just a little confusion.
    Hope you can help clarify thank you! :)

    1. Jamie says:


      You are simply using the foil to line your pan with to prevent it from sticking and to allow for easy removal. Thanks for stopping by!


  2. Jazz says:

    These were so nice !! Whipped them up in not long at all, though I toasted the marshmallows in the sandwich toaster, it was so quick and easy !

  3. Karen Harris-Webb says:

    This recipe would be great for kids! Who doesn’t like S’mores or Brownies!

  4. ThatsSoYummy says:

    These look fantabulous, I’m drooling!

  5. Lori @ RecipeGirl says:

    What a delicious idea :)

  6. Angie says:

    This looks great, I just tried a s’more bar I tried to adapt from Betty Crocker and it went way wrong. Yours looks so much better!

  7. newlywed says:

    S’mores + brownies? Brilliant! I hope to try these soon! LOVE your blog!

  8. Tamsin says:

    Oh, please, please explain to me what s’mores are…. I love reading this blog but being Australian, I just don’t understand what they are?

    1. Jamie says:

      Thanks so much for visiting. A s’more is a campfire treat popular in the United States, it consists of a roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham crackers.

  9. Kathleen says:

    Jaime these look absolutely amazing!!!