With a graham cracker shortbread crust, a layer of fudgy chocolate brownie and a crisp, gooey toasted marshmallow topping, this super easy Brownie S'Mores recipe transforms the beloved classic campfire treat into an elegant, portable dessert that kids of all ages will go crazy over.
I love coming up with new rifts on S'Mores, the simple but iconic, All-American campfire treat that combines graham crackers, toasted melty marshmallows and chocolate bars. Some of our favorites over the years have been this Easy S'Mores Shortbread Tart, these Blondie S'Mores Bars and these S'Mores Blossom Cookies. I've been playing around this summer with a new variation and I hope that you'll love these Brownie S'Mores in Ramekins as much as we do!
But then what's not to love about a dessert with a buttery graham cracker shortbread crust, a layer of fudgy brownie topped with a mound of crisp, gooey, toasted mini marshmallows (garnished with a mini Hershey bar)? In a nutshell, these Brownie S'mores are every dessert lover's dream come true!
Graham cracker shortbread
You might be wondering what a graham cracker shortbread crust is. I didn't know either until I started working on this Brownie S'mores recipe. The first time I tested the recipe, I used a simple graham cracker crust (crushed graham crackers, melted butter and a scoop of sugar) for the bottom layer. It was good but not quite what I was looking for. We're crazy about shortbread here at The Café, so I decided to try incorporating graham cracker crumbs into a basic shortbread dough.
It took a bit of testing but I'm super happy with this buttery shortbread crust infused with graham cracker crunch and flavor. As in most shortbread recipes, the ingredient list is short and sweet - melted butter, powdered sugar, crushed graham crackers and flour, that's it! And I love that this shortbread crust comes together quickly with just one bowl and a wooden spoon or sturdy spatula.
The fudgy, gooey brownie layer that's sandwiched between the shortbread and marshmallows might sound fancy but it's also super simple, with just one bowl required. To make it, simply melt chocolate chips and butter in the microwave, then stir in cocoa, sugar, vanilla, egg and flour. Divide the batter between the ramekins, then tuck a small chocolate bar in the center and the ramekins are ready for the oven.
20 minutes later your kitchen will be wafting with the aromas of a fine chocolate shop and your ramekins will be ready for the crowning S'more glory - a handful of mini marshmallows that will transform in the oven into a topping of perfectly toasted, caramelized deliciousness.
Who needs a campfire?
I love desserts that can be made in advance. These Brownie S'Mores can be be prepared, up to toasting the marshmallows, a day in advance. If you're really organized and want to work even further ahead, you could make the shortbread and brownie layers, then freeze the ramekins a week or two ahead. I've also baked these delicious treats completely then warmed them in the microwave for 15 seconds before serving. All of these options work well, making this a super versatile, super spur-of-the-moment dessert!
Don't let the summer pass without making these Brownie S'Mores in Ramekins! And if the cold wind is blowing when you're reading this and summer seems like a distant dream, go ahead and make this dessert. It won't take long and you can pretend you're enjoying those lazy hazy days, with a campfire roaring, the scent of pines and smiling faces all around. Well, that's the one part you won't have to pretend - any time you make this dessert, those happy (marshmallow-chocolate smeared) faces will abound!
Café Tips for making these Make-Ahead Brownie S'Mores in Ramekins
- Although this Brownie S'Mores recipe is baked in the oven, it's prepped in the microwave. You'll need a microwave-safe bowl or large measuring cup. What's a microwave-safe bowl? A microwave-safe bowl is one that won't melt, crack or heat up when used in the microwave. The best type of bowl to use is a 4 or 8 cup Pyrex measuring cup with a handle. The handle on these types of cups doesn't get hot.
- If you prefer, this recipe can also be prepped on the stovetop instead of the microwave.
- This recipe calls for semisweet chocolate chips. Use a good quality brand for best results. I really like Ghiradelli chips.
- You'll need some 6-ounce ramekins for this Brownie S'Mores recipe. I love these white ramekins that you see in all of the pictures above. I've got another set arriving tomorrow as they are inexpensive and can be used for SO many things.
- This recipe calls for small chocolate bars. Hershey's has been the brand of choice for S'Mores for as long as I can remember. I really like the little individually wrapped milk chocolate Hershey bars that you see in the pictures above. They melt nicely yet keep their shape as a garnish. You can find these snack size Hershey bars at most larger grocers in the candy aisle (vs the baking aisle).
- For American patriotic holidays, I like to garnish these Brownie S'Mores with a minature American flag. You can order the cupcake topper American (and lots of other countries) flags here.
Thought for the day:
I know that my Redeemer lives
and that in the end, He will stand on the earth.
I myself will see Him
with my own eyes—I, and not another.
How my heart yearns within me!
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations, and ideas for variations.
- 3 tablespoons butter
- 2 double graham crackers
- 2 tablespoons powdered sugar
- 5 tablespoons all-purpose flour
- 4 tablespoon butter I use salted
- ½ cup semisweet chocolate chips I use Ghiradelli
- 1 tablespoon unsweetened cocoa powder I use Hershey's
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 large egg
- ¼ cup all-purpose flour
- 6 Hershey chocolate bar pieces
- miniature marshmallows about ½ cup per ramekin
- Hershey snack-size chocolate bars for garnish, if desired
Preheat the oven to 350˚F. Spray 6 6-ounce ramekins with baking spray. Place the ramekins on a sheet pan or in a 9x13 baking pan. Set aside.
Place the graham crackers in a ziplock bag and finely crush with the back of a spoon (just keep tapping it until the crackers are nicely crushed) or a rolling pin. Set aside.
Melt the butter in a medium size microwave-safe bowl by cooking on high power for 30-40 seconds. Remove the bowl from the microwave and add the crushed graham crackers. Stir to combine.
Add the powdered sugar, flour and salt and continue to stir with a fork until everything is well combined. The mixture will be crumbly.
Working quickly, while the dough is still warm, divide it between the 6 prepared ramekins and tamp them down with the bottom of a small, flat-bottom glass or teaspoon. Set aside.
In a medium-size microwave-safe bowl, combine the butter and chocolate chips. Cook on high power for 45 seconds then stir and continue to cook and stir for 15-second intervals until the mixture is melted and smooth.
Whisk in the cocoa, sugar and vanilla and mix until well combined. Add the egg and whisk for 30 seconds until smooth and well combined. Lastly, add the flour and stir, just until the flour disappears.
Divide the brownie mixture into the 6 ramekins on top of the shortbread layer. Tuck one square of Hershey bar or a small piece of chocolate into the brownie mixture.
Bake (on the sheet pan or in the baking pan) for 22-25 minutes. The brownie layer will be shiny and dry on the top. Remove from the oven. If preparing in advance let the ramekins cool on a cooling rack until just before serving. If serving right away, allow the ramekins to cool for 10 minutes, then follow the directions below.
Preheat (or increase the temperature) the oven to 400˚F. Fill the ramekins with mini marshmallows. (I like to mound them up in the center, slightly over the top of the ramekins). Return the ramekins to a sheet pan or baking pan and bake for 2-5 minutes or until the tops are golden brown and the marshmallow are slightly puffed.
Tuck a snack-size Hershey bar or a small piece of chocolate into the top of each dessert. (I like to make a slit with a small, sharp knife to tuck the Hershey bar into.)
Sing your favorite campfire song and ENJOY!
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Brownie layer adapted from Chocolate Moosey https://www.chocolatemoosey.com