“This will bring you back to your days around the campfire! This can be baked in an 8x8 or 9x13 baking pan. You may have ingredients left over depending on the size you make. NOTEs: Choose your favorite brownie mix and be sure to have all the ingredients you need to make your favorite brownie from a mix (eggs, oil, etc). Baking time may vary according to brownie brand recommendation and pan size. Cinnamon graham crackers are really tasty in this recipe! Cutting this is not easy, one fellow Zaar suggested baking them in cupcakes tins lined with paper. It's worth a try IMO.”

Ingredients Nutrition


  1. Preheat oven to brownie mix package recommendations.
  2. In an 8x8 or 9x13 baking pan. OR use cupcake baking tins lined w/ cupcake papers. Spray the paper with non-stick spray if desired.
  3. Line with foil for easier removal. Spray with non-stick spray.
  4. Line pan with graham crackers. I have used both plain and cinnamon and the cinnamon really impart a wonderful flavor.
  5. Prepare brownie mix according to package directions. Pour mix over top of graham crackers. You can use two layers of graham crackers if you wish.
  6. Bake according to brownie mix instructions. check for doneness.
  7. Immediately upon completion of baking, top with a layer of mini marshmallows. Return to oven to melt and toast. NOTE: I have used the broiler at this pint to brown the marshmallow tops up nicely. Watch carefully!
  8. Cool completely before lifting 'smores out of the pan. Peel away the foil and slice into squares with sharp knife dipped in hot water or sprayed with a non-stick oil spray. Wipe between cutting slices and re-dip or respray again. Using a pastry scraper was also suggested, use by pressing down and not dragging through the brownie. ***Cutting through the sticky marshmallow is a trick. Be patient!

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