Protein S’mores Brownies Recipe

I took Fit Foodie’s protein brownie idea and gave it a summer makeover with marshmallows, graham crackers, and plenty of chocolate. The result: irresistible protein s’mores brownies — fudgy, chewy, and topped with all the nostalgic campfire flavors you love.

What makes these protein s’mores brownies higher in protein? I swapped 1/2 cup of chocolate protein powder for cocoa powder. The brownies still turn out decadently fudgy and chewy while adding a protein boost.

Pro Tips for S’mores Brownies

• Use a metal baking pan: Metal pans distribute heat more evenly than ceramic or glass, which helps produce brownies that bake consistently across the whole pan.
• Choose a whey protein powder: This recipe was tested with a chocolate whey protein powder and that yields the best texture and flavor. Plant-based protein powders can behave very differently and have not been tested here.
• Add a fresh layer of mini marshmallows at the end: Right after the brownies come out of the oven, add a few extra marshmallows on top. They will soften and melt slightly as the brownies cool, creating an extra gooey top layer.

Storage

Allow the brownies to cool completely before slicing and storing. Store them in an airtight container at room temperature for 3–5 days. If you store them while still warm, condensation can make the toppings soggy, so be patient and let them set first.

Freezer Directions

After the brownies cool, wrap individual squares or place them in a freezer-safe container separated by parchment. Freeze for up to 3 months. Thaw overnight in the refrigerator or bring to room temperature before serving.

More Favorite Brownie Variations

• Flourless Peanut Butter Protein Brownies
• Easy Fudgy Brownies
• Small Batch Thin Mint Brownies
• Banana Bread Brownies
• Skillet Brownies

S’mores Brownies Recipe

These protein s’mores brownies use protein powder in the batter for a chewy, fudgy base, then get topped with marshmallows, chocolate, and graham crackers for a campfire-inspired finish. Makes 9 squares.

Ingredients

Brownie Batter

• ½ cup chocolate whey protein powder
• ½ cup all-purpose flour
• ½ teaspoon sea salt
• ½ cup melted unsalted butter
• ¾ cup maple syrup (or use brown sugar)
• 2 large eggs
• 1 tablespoon vanilla extract
• ½ cup semi-sweet chocolate chips (for melting into batter)

Topping

• ½ cup mini marshmallows
• 1 graham cracker sheet, broken into pieces
• ¼ cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and lightly spray or grease the parchment so the brownies release easily.
2. In a medium bowl, whisk the maple syrup (or brown sugar), melted butter, eggs, and vanilla until combined.
3. Add the chocolate protein powder, flour, and sea salt to the wet ingredients. Stir until the dry ingredients are fully incorporated and a thick batter forms. The batter will be dense—this is expected for a fudgy result.
4. Place ½ cup of semi-sweet chocolate chips in a small microwave-safe bowl. Heat in 20-second intervals, stirring between each interval, until the chocolate is fully melted and smooth. Stir the melted chocolate into the brownie batter until evenly combined.
5. Spread the batter into the prepared pan, smoothing the top with a spatula. Evenly sprinkle the mini marshmallows, ¼ cup chocolate chips, and broken graham cracker pieces over the batter.
6. Bake for 10 minutes uncovered, then tent the pan loosely with foil and bake for another 10 minutes. The marshmallows should be soft and the center set but still fudgy. Ovens vary, so watch closely to avoid overbaking.
7. Remove from the oven and let the pan rest on a wire rack for 10 minutes. For extra gooey marshmallow topping, add a few more mini marshmallows immediately after removing the pan so they soften and stick as the brownies cool. Once slightly cooled, lift the brownies from the pan using the parchment and transfer to a cutting board. Slice into nine squares and serve.

Tips & Notes

• Metal baking pans bake more evenly than ceramic or glass; use one if possible.
• The batter is intentionally thick. Do not thin it—thicker batter yields fudgier brownies.
• Protein powder note: this version was developed and tested with a chocolate whey protein powder. Other whey powders should work similarly; plant-based powders may change texture and have not been tested.
• Pro tip: right after baking, add a handful of extra mini marshmallows on top so they melt slightly into a glossy, gooey finish as the brownies cool.

Love this recipe? Leave a comment below and share how yours turned out. Tag your photos #fitfoodiefinds so others can see your s’mores brownie creations!