Gluten-Free S’mores Brownies

This decadent Gluten-Free S’mores Brownies recipe is the dessert mash-up you didn’t know you needed. You get crispy graham cracker, fudgy chocolate brownie, and gooey toasted marshmallow in every delicious bite!

I love a good 2-in-1 dessert, so the idea of combining classic s’mores with gluten-free brownies was a no-brainer. (Plus, we loved these S’mores Cookie Bars so much, I knew we needed a s’mores brownie recipe!)

These homemade s’more brownies start with a fudgy brownie base, topped with gooey marshmallow, crispy bits of (gluten-free!) graham cracker, and a little melty chocolate. Basically? They’re a classic s’more in brownie form!

It’s a great dessert for summer, sleepovers, or a serious chocolate craving.

And the best part is (just like other homemade brownies!), this easy recipe starts with simple ingredients. Let’s take a look!

Gather Your Ingredients

• Chocolate Chips or Chopped Chocolate. These fudgy s’mores brownies start with melted chocolate. For ease, I usually use dark chocolate chips, but chopped chocolate works well here, too!
• Butter & Oil. Using a mix of butter and oil is a great way to get the most out of the taste and texture of the brownies. Use a neutral-tasting oil like vegetable oil, canola oil, or avocado oil. I do not recommend coconut oil or olive oil for this recipe, as they will impact the flavor.
• Granulated Sugar & Brown Sugar. For the perfect balance of flavor and texture.
• Eggs. A secret for that perfect brownie texture AND the glossy, crackly top we love so much.
• Pure Vanilla Extract. Always and forever.
• Unsweetened Cocoa Powder. We’re using natural cocoa powder (like Hershey’s or Ghirardelli), NOT Dutch-processed cocoa powder. Since the recipe isn’t leavened, you can use either variety, but we like the flavor of the natural cocoa here. You still get a deep chocolate flavor, but the s’mores goodies can still shine!
• Gluten-Free Flour. We highly recommend King Arthur Flour Measure-For-Measure Gluten-Free Flour blend for these brownies for taste and texture. If you use another 1:1 flour blend (like Bob’s Red Mill), be sure it contains xanthan gum for best results. Don’t substitute almond flour, oat flour, or coconut flour in this recipe.
• Kosher Salt. To balance the flavor. (As always, if you’re using fine table salt or fine sea salt, we recommend starting with less!)
• Gluten-Free Graham Crackers. We usually use Pamela’s gluten-free graham crackers, since they’re our favorite for taste & texture. You can find other brands to try in our gluten-free graham cracker taste test!
• Marshmallows. I usually use a mix of mini marshmallows and a few regular marshmallows cut in half for pretty presentation. You can absolutely use all minis or all big marshmallows, just keep in mind that the big ones are harder to slice through later. 
• More Chocolate Chips. Because you’re worth it. You’ll need some more to fold into the brownie batter, and a few extra chocolate chips for the top!

How To Make Gluten-Free S’mores Brownies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

First, Make The Brownies

1. Preheat & Prep. To start, preheat the oven temperature to 350 degrees F. Line a metal 8×8 baking pan with parchment paper, and set aside.
2. Melt. In a medium microwave-safe bowl, combine 1/2 cup chocolate chips, the butter, and the oil. Melt in 20-30 second intervals, stirring in between each interval until chocolate is smooth and glossy.
3. Whip Sugar & Eggs. In a large bowl (ideally glass), combine sugar, brown sugar, and eggs. Use an electric hand mixer to beat the eggs 5-6 minutes on medium speed, or until doubled in volume and very light in color. When you lift the beaters out of the mixture, you should be able to see the batter drizzle down in a smooth stream and land on the surface before dissolving. Do NOT rush this step, or the sugar won’t dissolve properly and the brownies won’t have the glossy top crust we’re going for. Do the full 5-6 minutes!
4. Add Chocolate Mixture to Egg Mixture and use a spatula to stir until combined. Mix In Vanilla and stir to combine.
5. Sift In Dry Ingredients. Use a fine mesh sieve or sifter to sift in cocoa powder, gluten-free flour, and salt. Stir until almost fully combined with just a few dry patches left.
6. Fold In The Chocolate Chips. Then, use your spatula to gently fold in 2/3 cup chocolate chips and mix until *just* combined, with the chocolate chips evenly distributed and no floury patches remaining.
7. Pour Batter Into The Prepared Pan and use an offset spatula to smooth the surface of the brownies into an even layer.
8. Bake Brownies in preheated oven for 30-35 minutes, or until the top is glossy and set and a toothpick inserted in the center comes out with some moist crumbs (but not glossy wet batter).

Finish With The S’mores Toppings

1. Top With S’mores Goodies. When the brownies are done, remove the pan from the oven and immediately sprinkle the top of the brownies with marshmallows, graham cracker pieces and chocolate chips. (You may not use them all!)
2. Broil WHILE YOU WATCH. Switch the oven’s heat to the BROIL setting. Place the pan back in the oven for just 1-3 minutes, WATCHING THE WHOLE TIME since marshmallows can burn in seconds. Remove when the marshmallows are toasted to a golden brown, or to your liking. In all my test batches, mine were done at about the 2 minute mark.
3. Cool Completely Before Slicing. Place the pan on a wire rack and allow brownies to cool completely before slicing.
4. Serve & Store. Enjoy brownies and store leftovers in an airtight container at room temperature 2-3 days, or freeze in a single layer in a freezer-bag or freezer-safe container up to 2 months.

FAQ + Tricks For The Best S’mores Brownies

Use The Right Pan! I recommend a metal pan for these brownies. Light metal pans conduct heat gently and evenly, and you’ll get more square corners (rather than rounded). If you use a glass or ceramic pan, your brownies will likely take longer to bake and may try to “climb” the sides of the pan and sink upon cooling, rather than baking in an even layer.

Stay Gluten-Free! Remember that regular graham crackers are NOT gluten-free, so you’ll need to use gluten-free graham crackers.

Can I Use a Boxed Mix Instead? We LOVE our homemade brownies, but you can definitely swap your favorite brownie mix, if you prefer. You’ll want to follow the assembly and baking directions on the box. (The King Arthur gluten-free brownie mix is our favorite store-bought brownie option!)

Weigh When You Can! For the best results, we highly recommend weighing ingredients using a digital kitchen scale, since this will give you consistent, reliable results every time. If that’s not possible, be sure to use the scoop & level method to spoon flour INTO the measuring cup, rather than measuring WITH the measuring cup, which can pack too much flour into the recipe.

More Gluten-Free Brownies To Try

Gluten-Free Pecan Brownies

Gluten-Free Brown Butter Brownies

Gluten-Free Oreo Brownies

Recipe Card

Gluten-Free S’mores Brownies

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 52 minutes
• Yield: 9–16 Brownies 1x
• Diet: Gluten Free

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Description

Our Gluten-Free S’mores Brownies combine crispy graham cracker, fudgy chocolate brownie & gooey toasted marshmallow in every delicious bite! 

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Ingredients

Scale 1x2x3x

For The Brownies:

• 1/2 cup butter (1 stick/113 grams)
• 1/2 cup dark chocolate chips (3 oz./85 grams)
• 1/4 cup canola or vegetable oil (60 ml)
• 1 cup granulated sugar (200 grams)
• 2/3 cup light brown sugar (133 grams)
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup unsweetened natural cocoa powder, like Hershey’s (96 grams)
• 3/4 cup gluten-free measure-for-measure flour (90 grams)
• 1/2 teaspoon kosher salt
• 2/3 cup (4 oz./113 grams) chocolate chips

For The S’mores Topping:

• 1 1/2 cups marshmallows*
• 2–3 gluten-free graham crackers, roughly chopped
• 1/3–1/2 cup dark chocolate chips (or roughly chopped chocolate bars)

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Instructions

First, Make The Brownies:

1. Preheat & Prep. To start, preheat the oven temperature to 350 degrees F. Line a metal 8×8 baking pan with parchment paper, and set aside.
2. Melt. In a medium microwave-safe bowl, combine 1/2 cup chocolate chips, the butter, and the oil. Melt in 20-30 second intervals, stirring in between each interval until chocolate is smooth and glossy.
3. Whip Sugar & Eggs. In a large bowl (ideally glass), combine sugar, brown sugar, and eggs. Use an electric hand mixer to beat the eggs 5-6 minutes on medium speed, or until doubled in volume and very light in color. When you lift the beaters out of the mixture, you should be able to see the batter drizzle down in a smooth stream and land on the surface before dissolving. Do NOT rush this step, or the sugar won’t dissolve properly and the brownies won’t have the glossy top crust we’re going for. Do the full 5-6 minutes!
4. Add Chocolate Mixture to Egg Mixture and use a spatula to stir until combined. Mix In Vanilla and stir to combine.
5. Sift In Dry Ingredients. Use a fine mesh sieve or sifter to sift in cocoa powder, gluten-free flour, and salt. Stir until almost fully combined with just a few dry patches left.
6. Fold In The Chocolate Chips. Then, use your spatula to gently fold in 2/3 cup chocolate chips and mix until *just* combined, with the chocolate chips evenly distributed and no floury patches remaining.
7. Pour Batter Into The Prepared Pan and use an offset spatula to smooth the surface of the brownies into an even layer.
8. Bake Brownies in preheated oven for 30-35 minutes, or until the top is glossy and set and a toothpick inserted in the center comes out with some moist crumbs (but not glossy wet batter).

Then, Finish With The S’mores Topping:

1. Top With S’mores Goodies. When the brownies are done, remove the pan from the oven and immediately sprinkle the top of the brownies with marshmallows, graham cracker pieces and chocolate chips. (You may not use them all!)
2. Broil WHILE YOU WATCH. Switch the oven’s heat to the BROIL setting. Place the pan back in the oven for just 1-3 minutes, WATCHING THE WHOLE TIME since marshmallows can burn in seconds. Remove when the marshmallows are toasted to a golden brown, or to your liking. In all my test batches, mine were done at about the 2 minute mark.
3. Cool Completely Before Slicing. Place the pan on a wire rack and allow brownies to cool completely before slicing.
4. Serve & Store. Enjoy brownies and store leftovers in an airtight container at room temperature 2-3 days, or freeze in a single layer in a freezer-bag or freezer-safe container up to 2 months.

Notes

• TRICKS FOR CUTTING! Slicing through gooey marshmallows is the trickiest part of this recipe, but there are a few things you can do to make it easier. First, oil the knife you’re using or mist with spray oil. This will help the knife glide through. Second, clean the knife off in between cuts and re-oil it. Fussy? A Little. Helpful? Yes. Third, chilling the brownies first can make them MUCH easier to slice! Lastly: GO SLOW. It’s better to gently lift the knife straight up after cutting rather than dragging the knife toward you, which pulls the marshmallows & can rip the brownies. 
• Marshmallows. I usually use a mix of mini marshmallows and a few bigger marshmallows cut in half for pretty presentation. You can absolutely use all minis or all big marshmallows, just keep in mind that the big ones are harder to slice through later. 
• Gluten-Free Flour. We highly recommend King Arthur gluten-free measure-for-measure gluten-free flour. If you use another 1:1 brand, be sure it contains xanthan gum or the brownies won’t turn out properly. Make sure to WEIGH or use the SCOOP & LEVEL method to spoon the flour into the measuring cup, rather than scooping *with* the measuring cup (which packs too much flour into the recipe).
• Gluten-Free Graham Crackers. Regular graham crackers (like Honeymaid) are NOT gluten-free, so to keep these brownies gluten-free & Celiac safe, be sure to use certified gluten-free graham crackers. We like Pamela’s brand, or Simple Mills Honey Cinnamon Sweet Thins best. 

• Prep Time: 20 minutes
• Cook Time: 32 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American

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