S’Mores Brownie Bars

A dessert to dream for! It’s fluffy, soft, crust and buttery. The amazing S’mores flavor in a dessert! So many textures and very easy to make!

Chocolate Cake with toasted marshmallow

Think about a very easy and delicious Chocolate Cake, I mean, a Brownie. With a buttery and crunchy crust base topped with the fluffiest Marshmallow.

S’Mores Brownie Bars are everything you hoped for. I dreamt about it for months and finally, I made.

If you like the combination between Chocolate and Marshmallow, these S’Mores Brownie Bars are for you.

Tip: Serve warm

The best advice I can give you: serve the square slightly warm. Place in the microwave for 10-15 seconds, the cake will be soft and the marshmallow very gooey.

Chocolate Cake with marshmallow with chocolate sauce

Toasted Marshmallow Brownie Squares

Prep: 20 mins
Cook: 50 mins
Total: 1 hr 10 mins
Servings: 16 squares
Author: Vitor Hugo



  • 200 g graham crackers
  • 100 g unsalted butter (melted)


  • 230 g granulated sugar
  • 100 g all-purpose flour
  • 45 g cocoa powder (100% cocoa)
  • 100 mL vegetable oil
  • 40 mL water
  • 2 eggs
  • ¼ teaspoon table salt
  • 25 g bittersweet chocolate (chips or chopped bar)


  • 10 powdered gelatin (colorless and unflavored)
  • 60 mL water (#1; room temperature 86F/30ºC)
  • 200 g granulated sugar
  • 20 g corn syrup (clear glucose)
  • 95 mL water (#2; room temperature 86F/30ºC)
  • ¼ teaspoon vanilla flavoring


  • 50 g bittersweet chocolate (chips or chopped bar)
  • 5 g coconut oil
I always recommend using weight and volume measurements when present. The measurements in cups/spoons are just courtesy of the system and are less accurate.



  • Preheat the oven to 350F/180°C. Line a square shape 8-inch pan (20x20cm) with parchment paper leaving excess on two sides, grease the paper with oil or melted butter.
  • Crush the graham crackers in the food processor, with a rolling pin in a bag or blender. Add the melted butter, mix well.
  • Place the mixture in the prepared pan and press into the bottom of the prepared pan. Reserve.


  • In a bowl mix sugar, flour, cocoa, oil, water, eggs, salt, and chocolate. Stir until uniform.
  • Transfer over the prepared crust base.
  • Bake at 350F/180°C (no fan assisted) for 50-55 minutes or until the cake is firm. It takes time to bake because of the crust base.
  • Remove from the oven and let it cool for 15-20 minutes.


  • In the bowl of a stand mixer, hydrate the gelatin with water #1 (60mL), you'll use the same bowl afterwards to beat the marshmallow. Reserve for 10 minutes.
  • In a saucepan add sugar, corn syrup and water #2 (95mL). Bring to medium-high heat and cook until the temperature reaches 239F/115C (soft ball point).
  • Do not let sugar crystals stick to the sides, if it happens, use a wet brush to remove them.
  • When the syrup reaches the temperature, turn the mixer on low speed with the whisk beater and add the syrup slowly over the gelatin. It is in the same bowl where the gelatin is hydrated.
  • After adding all the syrup, increase the speed to medium-high. Continue beating to cool and increase in volume, about 6-9 minutes.
  • If using, add the essence at the end, and yes: just a little.
  • The total beating time will be around 10 minutes, the temperature must drop to 89F/30°C.
  • Use immediately.


  • Spread the marshmallow over the semi-cold cake. This step can be done inside the pan or outside.
  • Melt the dark chocolate in the microwave (15 in 15 seconds burst) or in the water bath. Add coconut oil and mix well. Reserve.
  • To toast, use a torch to burn the marshmallow. Drizzle the chocolate glaze over.
  • Cut in ~2-inch (5x5cm) squares.
  • Serve at room temperature or heat for 15 seconds in the microwave, it looks amazing.

Oh, Hi! I'm Vitor Hugo!

Food Scientist and cook who mixed together two passions Science and Food: the best combination. Kind different, right? Read More…

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