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Giant Christmas S’mores Brownie

Giant Christmas S’mores Brownie

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These Giant Christmas S’mores Brownies are easy, but dramatic — the ultimate holiday treat! A full layer of buttery biscuits forms the crunchy base, topped with rich, fudgy brownie and giant toasted marshmallows. Perfect for Christmas parties, kids, or anyone who loves a gooey, over-the-top dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
 
 

Base:
  • 7 oz butter biscuits / graham crackers – whole not crushed
  • 2 Tbsp unsalted butter melted (optional, if using dry biscuits)
Brownie batter:
  • ½ cup unsalted butter
  • 7 oz dark chocolate chopped
  • 1 cup granulated sugar you can reduce to ¾ cup for less sweetness
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder sifted
  • ¼ tsp salt
Topping:
  • 8 –10 giant marshmallows the huge, thumb-sized ones

Method
 

Preheat the oven to 350°F (175°C).
  1. Line a 9x9-inch square pan with parchment paper, leaving some overhang for easy removal.
Prepare the base:
  1. Arrange the whole biscuits in a single layer on the bottom of the pan.
  2. If they’re plain (not buttery), brush lightly with the melted butter to help them soften and stick.
Melt the chocolate and butter:
  1. In a heatproof bowl over simmering water (or microwave in short bursts), melt butter and dark chocolate together.
  2. Stir until smooth and glossy. Let it cool for a few minutes.
Make the batter:
  1. Whisk in the sugar, then add eggs and vanilla extract. Mix just until combined.
  2. Add salt, then gently fold in the flour and sifted cocoa powder — just until no dry spots remain.
  3. (Don’t overmix — you want that dense, fudgy texture!)
Assemble:
  1. Pour the brownie batter evenly over the whole biscuit base. Smooth the top with a spatula.
Bake:
  1. Bake for 25 minutes, until the edges are set but the center is still soft.
Add the marshmallows:
  1. Remove the pan from the oven and quickly place the giant marshmallows on top (press them gently into the surface).
  2. Return to the oven for another 5–10 minutes, until the marshmallows puff up and turn golden on top.
  3. (You can switch to broil/grill mode for the last 1–2 minutes if you want a toasted look — but watch closely!)
Cool completely before cutting — at least 1 hour, preferably longer.
  1. The brownie will firm up as it cools.

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