Caramel S’mores Brownies

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Unreal, gooey s’mores brownies that are topped with Ghirardelli caramel squares and giant, toasted marshmallows.

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Are you ready to take your brownies to the next level? These caramel s’mores brownies are SO easy to make and do not disappoint. They have a graham cracker crust and feature my homemade fudgy brownies for the base. Once the brownies are baked, we top them with Ghirardelli milk chocolate caramel squares and jumbo marshmallows and let everything get nice and melted and toasted. Dare I say, these are better than a traditional s’more.

Read on to get the full recipe for these caramel s’mores brownies.

Ingredients you’ll need

• Graham crackers
• Unsalted butter
• Semisweet chocolate chips
• Granulated sugar 
• Brown sugar
• Vanilla extract
• Eggs + egg yolk 
• All-purpose flour
• Cocoa powder 
• Salt 
• Ghirardelli Milk Chocolate Caramel Squares (in bar form, not individually wrapped)
• Marshmallows (I used Jet-Puffed S’more Vanilla Marshmallows)

Kitchen tools you’ll need (linking my favorites below!)

• Prep bowls 
• Measuring cups
• Spatulas
• Whisk
• Baking pan
• Parchment paper

How to make

Preheat the oven to 350 degrees Fahrenheit.

Line an 8 inch square baking pan with parchment paper. Spray the parchment paper with nonstick cooking spray. 

Line the bottom of the prepared baking pan with graham crackers, creating an even layer. 

On the stove, on low to medium heat, melt the butter and chocolate chips until completely smooth. 

Once smooth, remove the chocolate and butter mixture from the stove and whisk in both sugars. 

Add in the vanilla and eggs + egg yolk. Whisk until completely smooth. 

Add in the flour, cocoa powder, and salt. Fold in with a rubber spatula – stop once a few flour streaks remain.

Add in the chocolate chips. Fold in until just combined.

Place the brownie batter in the prepared baking pan, creating an even layer. 

Place the baking pan in the oven for 30 minutes. At the 30-minute mark, start checking your brownies to see if they’re done. Insert a toothpick into the brownies about an inch from the edge. When the toothpick comes out with moist crumbs, they are done. If the toothpick comes out clean, they’re overcooked.

Remove the brownies from the oven. Immediately top the brownies with the Ghirardelli bars and then top with a layer of marshmallows.

Set your oven to broil. We will not be putting the brownies in the broiler, just using the broil setting on the oven. Place the brownies back in the oven — I repeat, place them back on your oven rack, not in a broiler drawer or shelf. Keep a close eye on the brownies the entire time and remove from the oven once you reach the desired level of toasty-ness.

Remove the brownies from the oven. After 10 minutes, remove the brownies from the pan and let them cool completely. The brownies will continue to set, so it’s important to let them cool completely before slicing them. If you want clean slices, let them set for about 4 hours or overnight and use a hot knife while slicing.

Store in an airtight container for up to 5 days or freeze for up to 3 months.

Tips for success

• Properly measure your dry ingredients. If you scoop your flour out of the container with your measuring cup, you will end up with too much flour. Before measuring your ingredients, use a spoon to fluff up your dry ingredients and remove any clumps. Using the spoon and level the method, spoon the ingredient into the measuring cup and use a flat top tool, such as a knife, to level off the top and remove any excess. An even more accurate way to measure out your ingredients is by using a kitchen scale.
• Do not overmix when adding in your dry ingredients. While you don’t want to see large pockets of flour, stop mixing when only a few flour streaks remain. If the dough is overmixed, this will impact the texture and result in a tougher, not as chewy brownie.
• Be careful to not overbake your brownies! Using the toothpick test, insert your toothpick about 1 inch from the edge — when the toothpick comes out with moist crumbs, they’re done. If your toothpick comes out completely clean, you’ve overbaked your brownies. The brownies will continue to bake and set once they’re removed from the oven. If the toothpick comes out with wet batter, continue baking your brownies, checking on them every 3 to 5 minutes.
• Before slicing, give your brownies enough time to set. I recommend waiting a few hours or even overnight. Regardless, make sure to use a hot knife when slicing, wiping the blade clean after each slice.

How to store

Store the brownies at room temperature in an airtight container for up to 5 days or freeze for up to 3 months. When you’re ready to eat the frozen brownies, take them out of the freezer and let them defrost for about an hour or two.

These brownies are seriously a dream. The fudgy brownie base combined with the Ghirardelli caramel squares and jumbo, toasted marshmallows is so decadent and delicious. Try them out for yourself and let me know what you think!

If you try these out, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock