I put a summer twist on Fit Foodie’s protein brownies, and it obviously had to include marshmallows, graham crackers, and Hershey’s chocolate. Introducing these yummmmmy protein s’mores brownies 🥰🥰. The s’mores toppings makes you feel like you’re at a campfire and I’m not mad about it.
S’mores is one of my favorite flavors of summer! If I’m not making these peanut butter crunch s’mores cookies or these frozen protein s’mores, you bet I’m making these s’mores brownies 😋😋.
It’s a fun recipe to involve the kiddos: Gus loves helping me add the s’mores toppings to these brownies before baking 🥰.
Chewy, fudgy brownie perfection: I love love love a fudgy brownie, and even though this recipe uses protein powder instead of cocoa powder, they’re still so decadently chewy and fudgy.
Pro Tips for S’mores Brownies
Use a metal baking dish: avoid using a ceramic or glass baking dish if at all possible! A metal baking dish will give you more even heat distribution, which will leave to more evenly baked brownies.
Use whey protein powder: I prefer the taste of Tera’s Whey chocolate protein powder over other whey protein powders, but any whey protein powder will work. I have NOT tested this recipe with plant-based protein powder.
Add more mini mallows at the end: right after the brownies come out of the oven, I love adding more mini marshmallows. They’ll melt and become ooey, gooey delicious as the brownies cool.
try it!
Peanut Butter Crunch S’mores Cookies
Love s’mores as much as me? Try these crunchy peanut butter s’mores cookies. Yum!
Let these s’mores brownies cool completely before slicing them into squares and storing them in an airtight container for 3-5 days. If you don’t let the brownies cool before storing them, they will become soggy.
Let the brownies cool and then store them in a freezer-safe container. Freeze them for up to 3 months.
More of My Favorite Brownies
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Preheat the oven to 350℉ and line a 9×9-inch pan with parchment paper, and spray with cooking spray.
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Add the brown sugar, melted butter, eggs, and vanilla to a mixing bowl and whisk to combine.
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Next, add the protein powder, flour, and salt to the bowl and stir to combine. Set aside.
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Add ½ cup of chocolate chips to a small bowl and microwave on high for 20-second intervals, stirring and repeating until the chocolate chips are melted. Set aside.
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Add the melted chocolate chips to the batter and mix until all the ingredients are combined.
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Transfer the batter to the prepared baking dish. Top with the mini marshmallows, chocolate chips, and broken up graham crackers.
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Bake in the oven for 10 minutes, cover with foil and bake for an additional 10 minutes.
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Once the brownies are done baking, remove from the oven and allow to cool for 10 minutes before transferring from the baking dish.
- I recommend using a metal baking dish instead of a ceramic one.
- The batter is quite thick, but I don’t recommend thinning it out.
- Protein powder: I only tested this recipe with Tera’s Whey Chocolate Protein Powder. I’m confident other whey protein powders will work, but I did not test this with plant based protein powder.
- Pro tip! Add more marshmallows when they come out of the oven and let them melt a little on the top.
Calories: 328 kcal, Carbohydrates: 36 g, Protein: 7 g, Fat: 17 g, Fiber: 2 g, Sugar: 24 g
Nutrition information is automatically calculated, so should only be used as an approximation.
