S’mores and brownies are two of my favorite treats, so combining them into one dessert felt like a natural choice.

These eggless s’mores brownies give you a buttery graham cracker crust, a rich chocolate layer, and toasted marshmallows on top.

Since this is an egg free recipe, anyone who has an egg allergy or simply avoids eggs can enjoy a rich, fudgy brownie without worry.

Plain yogurt takes the place of eggs here, keeping the brownie layer soft, dense, and full of chocolate flavor.

They are easy to make at home in a basic square pan, and you do not need any special tools to get that classic campfire taste.

Why You’ll Love It

Campfire Flavor Indoors – You get the classic taste of toasted marshmallows, melted chocolate, and graham crackers right from your home oven.

Super Fudgy Texture – Using rich yogurt instead of eggs keeps the brownie layer incredibly moist, dense, and soft in every bite.

Buttery Crunchy Base – The homemade graham crust adds an amazing buttery crunch that pairs nicely with the chewy chocolate top.

Double Chocolate Goodness – Melted semisweet chocolate inside the batter combined with rich milk chocolate pieces on top doubles the chocolate flavor.

Ingredient List

For the Graham Crust

1 1/4 cups Graham Cracker Crumbs
2 tbsp Granulated Sugar
5 tbsp Unsalted Butter, Melted

For the Brownies

1/2 cup Unsalted Butter
4 oz Semisweet Chocolate, Chopped
3/4 cup Granulated Sugar
1/4 cup Packed Brown Sugar
1/2 cup Plain Whole Milk Yogurt
1 tsp Vanilla Extract
3/4 cup All Purpose Flour
1/4 cup Unsweetened Cocoa Powder
1/4 tsp Baking Soda
1/4 tsp Salt

For the Topping

2 1/2 cups Mini Marshmallows
2 Milk Chocolate Bars (1.55 oz each), Broken Into Pieces
2 Graham Crackers, Broken Into Pieces

Directions

Step 1

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.

Step 2

Stir the graham cracker crumbs, sugar and melted butter together until evenly moistened, like wet sand. Press firmly into the bottom of the pan and bake for 8 minutes.

Step 3

While the crust bakes, melt the butter and chopped chocolate together in a large microwave-safe bowl, stirring every 30 seconds. Whisk in both sugars, cool for 5 minutes, then whisk in the yogurt and vanilla until glossy.

Step 4

In a separate bowl, whisk the flour, cocoa powder, baking soda and salt. Fold into the chocolate mixture just until combined, then pour over the warm crust and spread evenly.

Step 5

Bake for 22 minutes, until the edges are set and the center is almost set.

Step 6

Scatter the marshmallows, chocolate pieces and graham cracker pieces over the top and bake for 4 to 5 minutes more, until the marshmallows are puffed and soft.

For golden, toasted tops, switch the oven to broil for 30 to 60 seconds, watching closely because marshmallows brown very fast.

Step 7

Let cool completely in the pan, at least 2 hours. Cut into 16 squares, lightly greasing between cuts so the marshmallow does not stick.

Tips

Press the Crust Firmly with a Flat Glass

I recommend using the flat bottom of a measuring cup or drinking glass to press the graham cracker crumbs down.

This packs the crumbs tightly into an even layer so the crust stays together instead of crumbling apart when you slice the brownies later.

If the crust is too loose, the thick brownie batter will pull up the crumbs as you spread it across the bottom.

Bring the Yogurt to Room Temperature

In this eggless recipe, plain whole milk yogurt takes the place of eggs to keep the brownies tender and moist.

You will get the best results if you set the yogurt on the counter for about 20 to 30 minutes before mixing.

Cold yogurt straight from the fridge will suddenly chill the warm melted butter and chocolate, which makes the batter seize up into thick clumps instead of staying silky and smooth.

Spoon the Batter Gently over the Crust

Because eggless brownie batter is quite thick, pouring it all in the center can make it hard to spread across the pan.

From my experience, the best method is to drop small spoonfuls of batter all over the warm crust first.

Then, gently smooth the patches together with a spatula so you do not tear up the baked crumb layer underneath.

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Questions You Might Have

Can I use Greek yogurt instead of plain whole milk yogurt?

Yes, but you should thin it out with a teaspoon or two of milk or water first. Regular whole milk yogurt adds vital moisture that keeps these eggless brownies soft and fudgy.

If you use thick Greek yogurt straight from the container, the brownie layer may turn out slightly dry and dense.