Peanut Butter S’mores Brownies
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If you want the dessert that they will keep asking for over and over, these are the best Peanut Butter S’mores Brownies you’ve ever had. These brownie bars have a buttery graham cracker crust followed by a layer of fudgy, rich brownies topped with peanut butter chips and toasted mini marshmallows.
A graham cracker crust forms the base for chocolate brownies with peanut butter cups inside and a layer of marshmallows and peanut butter chips, cooked to a golden brown, to top it off.
Ingredients for Peanut Butter S’mores Brownies
See the recipe card at the bottom of the post for all ingredients and quantities.
- Graham Cracker Crumbs – If you can’t find the crumb form, make your own by pulsing graham crackers in a food processor or crushing them with a rolling pin in a sealed plastic bag.
- Whole Milk – The added fat makes the brownies more moist, so don’t be tempted to skimp.
- Eggs – Large eggs are best for this recipe.
- Unsweetened Cocoa Powder – If you can, splurge on a higher-quality cocoa powder.
- Chopped Peanut Butter Cups – You can also get the mini ones and not chop them. Makes it a little easier.
- Peanut Butter Chips – Depending on where you live, these can be seasonal, so stock up when you see them! You are going to want to make our Peanut Butter S’mores Brownies recipe over and over.
- Mini Marshmallows – The store brand works perfectly fine.
Substitutions and Variations
- Use crushed peanut butter Oreos in place of graham cracker crumbs. If you do this, leave out the sugar in the crust.
- For the topping, you can sub chocolate chips instead of peanut butter chips if needed.
- You can also cut regular sized marshmallows in half for the topping instead of mini marshmallows.
- For more peanut butter flavor, swirl 1/2 to 3/4 cup slightly melted peanut butter into the brownie batter with a butter knife.
NOTE: This recipe has not been tested with other substitutions or variations
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How to Make Peanut Butter S’mores Brownies
Step 1: While the oven is preheating, you will make the crust first. Mix the melted butter with the graham cracker crumbs and sugar. Press this into the pan and chill.
Step 2: Next, mix the brownies. Cream the butter and sugar, then add the milk, vanilla, and eggs.
Step 3: Mix the dry ingredients separately and then combine the wet with the dry. Chop the peanut butter cups and fold them in.
Step 4: Spread this brownie batter over the chilled crust and bake your brownies for thirty-five to forty minutes.
Step 5 & 6: Set your oven to broil. Top the hot brownies with peanut butter chips and marshmallows.
Step 7: Place them under the broiler for one to two minutes. Watch them closely and remove them from the oven when the marshmallows brown. Cool for at least ten minutes and serve.
Tips and Tricks
How to Store and Freeze
Keep your leftover brownies covered at room temperature for up to five days. You can also place them in a sealed plastic bag or airtight container. No need to refrigerate.
Freeze leftovers if you won’t use them before they go stale. Place them in an airtight container or freezer-quality plastic bag, and freeze them for up to three months. Thaw each brownie for twenty to thirty seconds in the microwave to serve.
Recipe FAQs
These brownies will have a moist crumb but will not have wet batter. If you see wet batter, they need to be baked longer.
Yes. Substitute gluten-free graham cracker crumbs in the crust and use a gluten-free one-for-one flour in the brownies. Make sure it says “one-for-one” on the bag.
Yes. Make the crust as described. Mix the brownies according to the package directions. Fold in the peanut butter cups per the recipe below. Bake. Top and broil as described. That being said, these homemade brownies are the bomb and such an easy recipe. Try it!
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Peanut Butter S’mores Brownies
Ingredients
Crust
- 1 cup graham cracker crumbs
- ½ cup granulated sugar
- 6 tablespoons butter melted
Brownies
- 1 cup butter room temperature
- 2 cups granulated sugar
- ¼ cup whole milk
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 ½ cups all-purpose flour
- ½ unsweetened cocoa powder sifted
- 1 teaspoon baking powder
- 1 cup chopped peanut butter cups
Topping
- 1 cup peanut butter chips
- 10- ounce bag mini marshmallows
Instructions
Crust
- Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick baking spray. Set aside. You can also line the bottom of the greased pan with parchment paper and leave a slight overhang over the sides of the pan for easy removal once the brownies have cooled completely.
- In a medium bowl, add the graham cracker crumbs, sugar, and melted butter. Stir with a spatula until the butter coats all of the graham cracker crumbs.
- Pour the crust mixture into the prepared baking dish. Firmly and evenly press down the crumbs to form the crust. Place in the fridge to chill while working on the brownie batter.
Brownies
- In a large bowl, add the butter and sugar. Beat using a hand mixer on medium speed until light and fluffy, about 1 minute.
- Add the milk and vanilla extract. Beat until combined.
- Add the eggs one at a time, beating in each egg until just incorporated before adding the next. Scrape down the sides of the bowl after each egg.
- In a medium bowl, add the flour, cocoa powder, and baking powder. Whisk until well blended.
- Add the dry ingredients to the wet ingredients. Beat just until combined.
- Stir in the chopped peanut butter cups with a spatula.
- Pour the brownie batter into the pan over the graham cracker crust and spread out evenly using an angled spatula.
- Place in the preheated oven and bake for 35 to 40 minutes or until a toothpick inserted into the center of the brownies comes out clean or with moist crumbs. If you have wet batter, it means you need to bake the brownies longer.
- Remove the brownies from the oven and set the oven to broil.
Topping
- Sprinkle the peanut butter chips over the hot brownies.
- Sprinkle the mini marshmallows evenly on top of the peanut butter chips.
- Place the brownies under the broiler to toast up the marshmallows. Let broil for 1-2 minutes until the marshmallows are golden brown. Keep a close eye on the brownies because the marshmallows can go from golden brown to burnt very, very quickly.
- Cool the brownies for at least 10 minutes, but preferably until cooled completely.
- Slice into 12 brownies.
- Store in an airtight container at room temperature.
Notes
Freeze: Once the brownies are cooled completely, place the brownies whole in a freezer-safe container and pop in the freeze for up to 2 months. The marshmallows may become sticky when thawing. If the brownies are already cut into pieces, I would recommend wrapping each brownie tightly in two layers of plastic wrap before placing in a freezer container or freezer bag. Thaw at room temperature for 1 to 2 hours before serving.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
