S’mores Brownie Parfaits

S’mores are pretty popular around this time of year. It’s so much fun to sit around the fire and toast (sometimes burn, yikes!) marshmallows and squeeze them together with chocolate and graham crackers. What do you do, though, when you don’t have a fire with which to toast those sweet marshmallows?

The answer: S’mores brownie parfaits. Layers of brownies, toasted marshmallow sauce and crushed graham crackers. All the flavors of s’mores in every bite. Plus, you can make the parfaits in jars to share at a fall picnic, or whenever you’re in the mood to dig into some s’mores.

Dig in…

S’mores Brownie Parfaits

Makes 8-10 parfaits 



  • 1-1/2 cups semi-sweet chocolate chips
  • 1 stick unsalted butter, cubed
  • 1-1/2 cup sugar
  • 4 eggs, at room temperature
  • 2 tablespoons vanilla extract
  • 2 cups flour
  • Pinch of salt

Toasted Marshmallow Sauce

  • 24 large marshmallows
  • 8 oz. cream cheese, at room temperature
  • 1 stick unsalted butter, at room temperature
  • 16 oz. marshmallow fluff
  • 1 tablespoon vanilla extract

Graham Cracker Topping

  • 1/2 cup crushed graham crackers



  • Grease a 9×13 pan, and pre-heat the oven to 350 degrees.
  • In a medium glass bowl, microwave the chocolate chips and butter in 30-second increments, stirring after every 30 seconds, until the chocolate and butter have melted.  Stir until combined.
  • Let the chocolate cool slightly.
  • Once the chocolate has cooled, whisk in the sugar, eggs, and vanilla extract until smooth and combined.
  • Add the flour and salt, mixing with a wooden spoon or spatula until all the flour has mixed into the chocolate mixture.
  • Bake at 350 degrees for 40-45 minutes, or until a tester inserted in the middle comes out clean (a few crumbs are ok).
  • Let cool for at least 2 hours.
  • Once cooled, break the brownies into bite-size pieces to assemble the parfaits.

Toasted Marshmallow Sauce

  • Place the marshmallows on a baking sheet lined with parchment paper.
  • Place the baking sheet in the oven, and turn the broiler on low. Broil the marshmallows until they are lightly toasted on top. {Watch closely, since this will only take a few minutes, and they will burn quickly!}
  • Let the marshmallows cool while you make the sauce.
  • In the bowl of your standing mixer, beat the cream cheese and butter until well combined.
  • Beat in the marshmallow fluff and vanilla extract until the marshmallow fluff has mixed in completely.
  • Mix in the toasted marshmallows.
  • {Note: You can refrigerate the sauce while the brownies cool, or use it right away if the brownies have already cooled.}


  • Line up 8-10 jars or drinking glasses for the parfaits.
  • In each jar, assemble the parfaits in layers: start with a handful of brownie pieces. Pack them down at the bottom of the jar/glass. Top with a few heaping tablespoons of marshmallow sauce.
  • Add more brownie pieces, and top again with marshmallow sauce, creating two layers of brownie and sauce.
  • Finish by topping with a sprinkling of graham cracker crumbs.
  • Serve immediately, or store in the refrigerator and bring to room temperature before enjoying later.

Original recipe by La Casa de Sweets

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