S’mores Brownies
These s’mores brownies are the dessert of the summer! Made with a crisp graham cracker crust, fudgy cocoa brownies with milk chocolate chips, and toasted marshmallow meringue, this s’mores brownie recipe combines two classic favorites into one irresistible treat!
Ingredients for S’mores Brownies
Graham Cracker Crust
- Graham cracker crumbs – Approximately 10 graham crackers.
- Granulated sugar
- Unsalted butter – Melted.
Cocoa Brownies
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs – Large eggs, room temperature.
- Vanilla extract – Pure vanilla extract enhances the chocolate flavor.
- Vegetable oil – Use your favorite neutral baking oil.
- Salt
- Baking powder
- Dark unsweetened cocoa powder – Dark cocoa powder gives the brownies the deepest chocolate flavor, but you can substitute regular cocoa powder if preferred.
- All-purpose flour
- Milk chocolate chips – You can also use semi-sweet chocolate chips.
Marshmallow Meringue
- Egg whites
- Granulated sugar
- Cream of tartar – Helps to stabilize the marshmallow meringue.
- Vanilla extract – Pure vanilla extract adds great flavor.
How to Make S’mores Brownies
- Prep and preheat: Preheat the oven to 350 degrees F. Prepare a 9×9 baking pan with nonstick cooking spray and parchment paper.
- Make the graham cracker crust: Mix together the graham cracker crumbs, granulated sugar, and melted butter. Press the crumbs into the bottom of the prepared pan. Set aside.
- Make the brownie batter: Melt the butter and brown sugar together. Whip the granulated sugar and eggs for a few minutes until light and fluffy. Slowly add the brown sugar mixture to the egg mixture. Add the vanilla extract and vegetable oil and mix well. Add the salt, baking powder, dark cocoa powder, and all-purpose flour and mix well. Fold in the milk chocolate chips.
- Bake the brownies: Pour the brownie batter on top of the graham cracker crust. Bake the brownies for about 30 to 35 minutes. Remove from the oven and set aside to cool.
- Make the marshmallow meringue: Cook the egg whites, granulated sugar, and cream of tartar in a double-boiler over a simmering pot of water on the stovetop until the sugar dissolves. Transfer to the bowl of a stand mixer fitted with a whisk attachment. Add the vanilla extract and whip for about 5 minutes until soft peaks form.
- Assemble the brownies: Spread the marshmallow meringue over the top of the cooled brownies. Use a kitchen torch to gently toast the meringue. Cut the s’mores brownies into 16 squares.
Recipe Tips
- Line the baking pan with parchment paper to easily remove the brownies from the pan. Cut the parchment paper so it extends up the sides of the pan. To remove the brownies, simply lift up on the parchment paper.
- To easily cut the brownies, run a sharp knife under hot water and wipe with a paper towel after each slice.
- To make the marshmallow meringue, you will need to use a double-boiler to dissolve the granulated sugar into the egg whites. You can either use a heat-safe bowl or the bowl of your stand mixer (if heat-safe) over a small saucepan of simmering water.
Frequently Asked Questions
How should I store the brownies?
- Store the brownies in an airtight container at room temperature for 1 day or in the refrigerator for 2 days.
- Serve at room temperature for the best taste and texture.
Can I substitute the marshmallow meringue with something else?
- Yes! You can create the marshmallow layer with about 2 cups of marshmallow fluff or 2 cups of mini marshmallows. Toast the fluff or the mini marshmallows with the kitchen torch as you would the meringue.
What if I don’t have a kitchen torch?
- You can carefully broil the top of the marshmallow meringue in the oven. Transfer the brownies to a baking sheet pan, carefully removing the parchment paper so it doesn’t burn. Broil for about 30 seconds or until the top of the meringue is golden-brown.
Other Brownie Recipes You Will Love
click the stars to rate!
S’mores Brownies
Yield: 16 brownies
These s'mores brownies are the dessert of the summer! Made with a crisp graham cracker crust, fudgy cocoa brownies with milk chocolate chips, and toasted marshmallow meringue, this s'mores brownie recipe combines two classic favorites into one irresistible treat!
Equipment
Ingredients
Graham Cracker Crust
- 1 ½ cups (126 g) graham cracker crumbs
- 2 tbsp (24 g) granulated sugar
- 5 tbsp (70 g) unsalted butter melted
Cocoa Brownie Layer
- ¾ cup (170 g) unsalted butter
- 1 cup (220 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs
- ¼ cup (60 ml) vegetable oil
- 2 tsp (8 g) vanilla extract
- 1 cup (125 g) all-purpose flour
- ⅔ cup (57 g) dark cocoa powder
- ¾ tsp (5 g) salt
- ¼ tsp (1 g) baking powder
- ¾ cup (135 g) milk chocolate chips
Marshmallow Meringue Layer
- 3 (3) large egg whites
- ½ cup (100 g) granulated sugar
- ⅛ tsp (0.5 g) cream of tartar
- ½ tsp (2 g) vanilla extract
Instructions
Graham Cracker Crust
- Preheat the oven to 350℉ (177℃). Prepare a 9×9 baking pan with nonstick cooking spray and parchment paper.
- In a mixing bowl, stir together the graham cracker crumbs, granulated sugar, and melted unsalted butter. Pour the graham cracker crumbs into the prepared baking pan and spread evenly. Use a flat-bottomed measuring cup or drinking glass to firmly press the crumbs into the bottom of the pan. Set aside.
Cocoa Brownie Layer
- In a microwave-safe bowl, combine the unsalted butter and brown sugar. Heat in the microwave for 90 seconds until the butter is fully melted. Whisk the butter and brown sugar together until combined and smooth.
- In a large mixing bowl, whip the eggs and granulated sugar with an electric hand mixer on medium-high speed for a few minutes until light and pale in color.
- Slowly pour the brown sugar mixture into the egg mixture while mixing on medium speed to temper the eggs. Add in the vanilla extract and vegetable oil and mix until combined.
- Add in the all-purpose flour, dark cocoa powder, salt, and baking powder and mix on low speed until combined and smooth. Fold in the milk chocolate chips.
- Pour the brownie batter into the baking pan on top of the graham cracker crust and spread evenly with an offset spatula.
- Bake the brownies for approximately 30 to 35 minutes until a toothpick inserted in the center comes out with wet crumbs. Remove the brownies from the oven and cool to room temperature.
Marshmallow Meringue Layer
- Whisk together the egg whites, granulated sugar, and cream of tartar in a heat-safe bowl. (You can use the metal bowl of your stand mixer). Place the bowl over a saucepan of simmering water on the stovetop. The water should not touch the bowl. Cook the mixture, whisking constantly, for about 5 minutes until the sugar is dissolved. Test this out by rubbing a small amount of the egg white mixture between two fingers. If it is smooth and not grainy, it is ready.
- Transfer the bowl or mixture to a stand mixer fitted with a whisk attachment. You can also use an electric hand mixer. Whip the egg whites on low speed for 2 minutes until frothy. Increase the speed to medium and whip until the meringue thickens. Add the vanilla extract. Continue to whip until the meringue forms soft peaks. The time this will take may vary, but typically it is about 3 to 5 minutes. The meringue will appear glossy and fold the peaks will fall over. Do not over whip the meringue as it can separate and become stiff.
Assembling the S'mores Brownies
- Spread the marshmallow meringue on top of the cooled s'mores brownies with an offset spatula. Use a kitchen torch to carefully toast the top of the marshmallow meringue. Cut the brownies into 16 squares with a sharp knife, cleaning the knife in between slices.
Notes
- Store the s’mores brownies in an airtight container at room temperature for 1 day or in the refrigerator for 2 days.
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
Categories:
Bars & Brownies, Chocolate, Fourth of July, Halloween, St. Patrick's Day, Summer, Valentine's Day, Winter,
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Never Miss A Sweet Recipe!
Subscribe get the latest recipes, baking tips and more sent straight to your inbox!
Did you make this recipe or want to see more? Make sure to leave your review below and tag me on Instagram @CakeMeHomeTonight so I can see your creations!