This slow cooker 5-ingredient s'mores brownie dip is the kind of low-effort, high-reward dessert I lean on when life is busy but I still want something fun to share. It starts with store-bought brownie batter, then you literally press frozen jumbo marshmallows right into it, add classic s'mores touches, and let the slow cooker do the work. The result is a warm, gooey, chocolate-marshmallow dip that everyone ends up hovering over with graham crackers in hand. It feels like a campfire treat, but you make it on a weeknight with almost no dishes and zero baking stress.
Serve this brownie dip warm right out of the slow cooker, set to Warm, with a ring of dippers around it: graham crackers (classic and chocolate), pretzels, vanilla wafers, and sliced strawberries or apple wedges. It’s rich, so I like to put out small bowls so everyone can scoop a portion instead of hovering with crackers over the pot. A scoop of vanilla ice cream on top of individual servings is amazing if you want it extra indulgent. Coffee, hot chocolate, or a cold glass of milk all pair really well with the deep chocolate and toasted marshmallow flavors.
Slow Cooker 5-Ingredient S'mores Brownie DipServings: 8
Ingredients
1 (18–20 oz) package refrigerated store-bought brownie batter (or prepared boxed mix batter, about 4 cups)
12–16 jumbo marshmallows, frozen solid
1 cup semi-sweet chocolate chips
1 cup coarsely crushed graham crackers (plus extra for serving)
2 tablespoons unsalted butter, softened, for greasing slow cooker
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with the softened butter, coating the bottom and about halfway up the sides so the brownie dip doesn’t stick.
Pour the store-bought brownie batter into the greased slow cooker and spread it into an even layer with a spatula, making sure it reaches all the edges.
Sprinkle the semi-sweet chocolate chips evenly over the top of the brownie batter, then sprinkle the crushed graham crackers over the chips. Gently press them just slightly into the batter so they’re anchored but still visible on top.
Place the jumbo marshmallows in a single layer on a plate or small tray and freeze them for at least 20–30 minutes, or until firm. Freezing helps them hold their shape longer in the slow cooker and gives you that dramatic gooey pull when serving.
Once the jumbo marshmallows are frozen, arrange them evenly over the surface of the brownie batter in the slow cooker. Using clean, dry hands, gently press the frozen jumbo marshmallows down into the raw store-bought brownie batter so they’re nestled in but still peeking out on top. You want them partially submerged, not buried.
Cover the slow cooker with the lid, placing a clean kitchen towel or a few paper towels under the lid if you’d like to catch condensation and prevent water from dripping back onto the dessert.
Cook on Low for 2 to 2 1/2 hours, or until the brownie dip is mostly set around the edges but still soft and gooey in the center. The marshmallows will puff and melt into the top, creating a toasted, swirly layer. Avoid lifting the lid too often so you don’t lose heat and add extra time.
Once done, turn the slow cooker to Warm and let the dip sit, uncovered, for 10–15 minutes to thicken slightly and cool to a comfortable serving temperature. The top will still look shiny and molten—that’s what you want for dipping.
Serve the s'mores brownie dip straight from the slow cooker set to Warm, with extra graham crackers and your favorite dippers arranged around it. Scoop with a spoon into small bowls or dip directly with crackers, making sure to get some brownie, melted chocolate, and gooey marshmallow in every bite.
Variations & Tips
To change things up, try using different chocolate chips: milk chocolate for a sweeter, classic s'mores flavor, or dark chocolate for a richer, less sweet version. You can also swap in chocolate graham crackers or cinnamon grahams for a twist. For a peanut butter s'mores brownie dip, swirl 1/4 to 1/3 cup warmed peanut butter into the top of the brownie batter before adding the chocolate chips and graham crackers. If you need this to be gluten-free, use a gluten-free brownie mix or batter and substitute gluten-free graham-style crackers; always check labels to ensure all ingredients are certified gluten-free. For a smaller crowd, you can halve the recipe and cook it in a smaller slow cooker, checking for doneness a bit earlier. Food safety tips: Keep the brownie dip on Warm, not Low or High, once it’s finished so it doesn’t overcook or scorch. Because this dessert is very hot in the center right after cooking, let it cool for at least 10–15 minutes before serving to avoid burns from the molten chocolate and marshmallow. If you have leftovers, cool them completely, transfer to an airtight container, and refrigerate for up to 3 days; reheat gently in the microwave in short bursts, stirring between each, until warm and gooey again. Avoid leaving the dip at room temperature for more than 2 hours total (1 hour if your kitchen is very warm) to reduce the risk of bacterial growth.
