If you love brownies that are ultra fudgy with a crackly top, goeey centre and melty marshmallow stretch, this Super Fudgy S’mores Brownies is for you.

These brownies are deeply chocolatey, topped with toasted marshmallows and chunks of chocolate for that classic s’mores moment, but with a subtle twist. I added blended prunes into the batter to give extra moisture, richness and natural sweetness.

Yes, you can taste a light prune note, and it works so beautifully with the dark chocolate, giving these browneis an even deeper flavour and an incredibly moist texture that lasts for days!

Why These are The Fudgiest S’mores Brownies

There are three key elements that make these brownies extra fudgy:

  • Melted butter + chocolate for richness
  • Eggs whisked with sugar for that shiny, crackly top
  • Blended prunes for long-lasting moisture

Instead of relying purely on butter, the prune puree helps retain moisture while adding a natural depth of flavour. The result? A dense, almost truffle-like centre that stays soft even the next day.

Can you Taste the Prunes? What’s a substitute?

Slightly, but in a good way! The prunes don’t overpower the brownies. Instead, they:

  • Enhance the chocolate richness
  • Add subtle natural sweetness
  • Create a richer, more complex taste

If you enjoy dark chocolate desserts, you will likely appreciate the added depth. Furthermore, prunes add an ample boost of dietary fibre and vitamins to these brownies, and I picked out Sunsweet Prunes for this specific reason too.

Should you want to skip out prunes completely, you can consider substituting it with sugar as seen in the recipe card.

Without further ado, the recipe!

Super Fudgy S’mores Brownies Recipe
by Javier Tan March-01-2026

These Super Fudgy S’mores Brownies are deeply chocolatey, topped with gooey toasted marshmallows, and a secret ingredient for extra fudginess!

Ingredients 

  • 1 Cup loosely packed pitted Prunes (I used Sunsweet)
  • 1 Tbsp or 15ml of water
  • 3/4 Cup + 1 Tbsp or 185g Butter
  • Approx 3/4 Cup or 185g Dark Chocolate
  • 3 Large Eggs, weighing approx 60g each inclusive of shell
  • 2/3 Cup or 130g of Sugar
  • 1 Tsp or 5ml Vanilla
  • 1/2 Cup + 1 Tbsp or 50g Cocoa Powder
  • 1 Cup + 2 Tbsp or 150g Flour

S’mores Toppings

  • Approx 1 to 1.5 Cups Marshmallows (I used Corniche)
  • Approx 1/2 Cup Dark Chocolate
  • Crused Digestive Biscuits, to preference

Instructions

  1. Firstly, blend prunes and water until pureed (almost chocolate paste consistency) and set aside.
  2. Separately, melt the dark chocolate and butter together until combined.
  3. In a large bowl, whisk sugar and eggs together.
  4. Then, whisk in prune puree and vanilla, followed by dark chocolate and butter mixture.
  5. Fold in the cocoa powder and flour (Whisk if clumpy).
  6. Transfer to an 8 inch square tray and bake 170C for 20 minutes. Remove from the oven and top with marshmallows, dark chocolate and biscuits.
  7. Continue baking, top heat only if possible, until marshmallows are golden and melty. I took 8 minutes.
  8. Serve and enjoy!

Details

  • Prep time: 30 mins
  • Cook time: 30 mins
  • Total time: 1 hour
  • Yield: 1 Tray of Super Fudgy S’mores Brownies

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself and up to 4 days) or in a fridge (up to a week). If refrigerated, do remove it 20 – 30 mins prior to serving. Also, if planning to serve in future, suggest to place the digestive biscuits only when ready to serve or it will turn soggy!
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan