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Patriotic S'mores Brownies

Patriotic s'mores brownies with a fudgy brownie base, gooey marshmallow topping, and crunchy graham cracker pieces. Baked, then finished with melted white chocolate drizzle and red, white, and blue sprinkles for a festive summer dessert.
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Prep Time 20 minutes
Cook Time 32 minutes
Cooling 20 minutes
Total Time 1 hour 12 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Brownie Layer
  • 1 box brownie mix (plus ingredients listed on package) Use the boxed mix’s required add-ins (typically eggs, oil, and water).
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 0.25 cup water
S'mores Layer
  • 2 cup mini marshmallows
  • 1 cup graham cracker pieces
  • 1 cup milk chocolate chunks
Patriotic Topping
  • 0.5 cup red, white, and blue sprinkles
  • 0.25 cup mini marshmallows Use as an extra topping after cooling.
  • 0.25 cup white chocolate drizzle Drizzle over the cooled brownies.

Equipment

  • 1 sheet pan

Method
 

Bake the brownie base
  1. Preheat the oven to 350°F so it reaches the right baking temperature before you cook.
  2. Line a 9x13-inch baking pan with parchment paper to prevent sticking and make slicing easier.
  3. Prepare the brownie batter according to the package directions for the correct fudgy texture.
  4. Pour the batter into the prepared pan and spread it into an even layer.
  5. Bake for 25 minutes, until the center looks set but still slightly soft.
  6. Remove the brownies from the oven when the first bake is complete.
Add s'mores topping and finish bake
  1. Sprinkle mini marshmallows, graham cracker pieces, and milk chocolate chunks over the top in an even layer.
  2. Return to the oven for 5–7 minutes at 350°F until the marshmallows soften and look slightly puffed.
Cool and decorate
  1. Cool the brownies for 20 minutes so the toppings set enough to slice cleanly.
  2. Drizzle the white chocolate over the surface in thin lines.
  3. Add red, white, and blue sprinkles over the top for a festive finish.
  4. Slice into squares and serve once fully cooled and set.

Notes

Pro tip: for the cleanest squares, let the brownies cool until the marshmallow layer looks glossy but firm, then slice with a warm knife. Store in an airtight container in the fridge for up to 5 days; freezing is yes (freeze slices up to 2 months, thaw overnight). For a dietary swap, use a gluten-free brownie mix if you need gluten-free.