Summer might be wrapping up, but that doesn’t mean the fun has to end! These s’mores brownies are my favorite way to celebrate the last bits of warm weather without needing a campfire. I’ve layered a buttery graham cracker crust with thick, fudgy brownies and topped it all off with a fluffy meringue that tastes exactly like a giant toasted marshmallow!
S’mores Brownies Topped with Marshmallow Meringue
To keep this s’mores brownie recipe stress-free, I start with a 3-ingredient graham cracker crust and a pouch of brownie mix. But when I have more time, I like to use my favorite fudgy brownie recipe as the base.
Skipping homemade brownies leaves me with plenty of energy to focus on the star of the show: the from-scratch marshmallow meringue. Made with real marshmallow fluff folded right in, it’s stable, fluffy and toasts just like a real marshmallow. Of course, if you’re short on time, you can always just pile some fluff on top, but I have found that taking the time to make the meringue really makes these brownies feel gourmet.
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Tips for a Perfect Meringue Top
Making the meringue? Here’s what I’ve learned over the years:
- Keep your mixer at medium-low speed to build a stable structure.
- Don’t skip the cream of tartar and a pinch of kosher salt; both help stabilize the meringue.
- Be patient; rushing can deflate it before it peaks.
- Toast the topping with a kitchen torch or under the broiler for that golden, campfire-kissed finish.
This meringue takes a bit of finesse, but it gives these s’mores brownies a bakery-style finish that’s well worth the effort.
S’mores Brownies Recipe
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Stand Mixer
- Kitchen Torch
Ingredients
For the Crust:
- 1⅓ cups crushed graham crackers (about 12 cracker sheets)
- ⅔ cup granulated sugar
- ½ cup unsalted butter melted (1 stick)
For the Brownies:
- 10.25 ounces fudge brownie mix (1 pouch)*
- ⅓ cup vegetable oil
- 2 tablespoons water
- 1 large egg
For the Meringue:**
- 4 large egg whites room temperature
- ½ teaspoon cream of tartar
- ⅛ teaspoon kosher salt
- ⅔ cup granulated sugar
- ⅔ cup Marshmallow Fluff
- ⅛ teaspoon pure vanilla extract
Instructions
For the Crust:
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper and spray it with nonstick spray. Set aside.
- Combine the crushed graham crackers and sugar in a medium-sized bowl. Add in the butter and stir well. Press into the bottom of the prepared cake pan. Set aside while you make the brownie batter.1⅓ cups crushed graham crackers, ⅔ cup granulated sugar, ½ cup unsalted butter
For the Brownies:
- Mix the brownie mix, oil, water, and egg in a medium bowl. Pour into the prepared pan over the crust.10.25 ounces fudge brownie mix, ⅓ cup vegetable oil, 2 tablespoons water, 1 large egg
- Bake for 28 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Remove from the oven and place onto a cooling rack to cool. While the brownies are cooling, make the marshmallow meringue.
For the Meringue:
- Place the egg whites into the bowl of a stand mixer fitted with the whisk attachment. Whip on low (setting 2) for 2 minutes, or until a microfoam begins to form.4 large egg whites
- Add in the cream of tartar and salt and continue whisking for 2 minutes, or until the microfoam has significantly increased.½ teaspoon cream of tartar, ⅛ teaspoon kosher salt
- Slowly pour in the sugar. Increase the mixer speed to medium-low (setting 4) for about 12-13 minutes, or until soft peaks have formed.⅔ cup granulated sugar
- Add in the marshmallow fluff and whip again for 2-3 minutes, or until somewhat stiff peaks have formed. To enhance the marshmallow flavor, add in a dash of vanilla.⅔ cup Marshmallow Fluff, ⅛ teaspoon pure vanilla extract
- Spread the marshmallow meringue on top of the fully cooled brownies. To give it a cool effect, swirl the meringue around and leave little peaks and ridges.
- Using a kitchen torch, toast the meringue. Keep the torch about 2 inches away from the meringue to avoid burning it. Do not linger for more than a few seconds in one spot as it will scorch the meringue and even catch on fire.
- Once the meringue is toasted to your liking, slice and serve!
Notes
- For a firmer crust, optionally bake it alone for 7-10 minutes at 350°F before adding the brownie batter.
- When making the brownies, the less you stir, the more tender they will be. The more you stir, the more rubbery they will be.
- Take care not to over-bake your brownies! Over-baked brownies will be dry and crumbly. Remove the brownies from the oven once a toothpick inserted in the center comes out dry or with moist crumbs.
- Ensure your brownies are completely cool before adding the meringue. If you put meringue on a warm brownie, the residual steam will dissolve the bottom of the foam.
- Wait to cut the brownies until they have cooled to room temperature for the neatest slices. If slicing while still warm, spray your knife with cooking spray between slices.
- Wipe your mixing bowl and whisk attachment with a paper towel dampened with lemon juice or white vinegar before starting. This removes any trace film of oil or leftover butter that might kill your fluff.
- It is not necessary to add marshmallow fluff into the meringue; it just is there to add a more substantial marshmallow flavor. Simply increase the amount of vanilla to 2 tsp instead of just a dash.
- If you don’t have a torch, you can broil the meringue for just a few minutes–watch closely to prevent burning.
How to Make S’mores Brownies Step-by-Step
Make the Crust: Preheat your oven to 350°F, line a 9×13-inch baking pan with parchment paper, spray it with nonstick spray, and set aside. Combine the 1⅓ cups of crushed graham crackers and ⅔ cup of sugar in a medium-sized bowl. Add in ½ cup of melted unsalted butter and stir well. Press into the bottom of the prepared cake pan. Set aside while you make the brownie batter. If you prefer a firmer crust, you can bake this for 7-10 minutes before adding the brownie batter.
Bake the Brownies: Mix 10.25 ounces (1 pouch) of fudge brownie mix, ⅓ cup of vegetable oil, 2 tablespoons of water, and 1 large egg in a medium bowl until just combined. Pour into the prepared pan over the graham cracker crust. Place into the preheated oven and let bake for 28 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Take care not to overbake, or they’ll dry out. Remove from the oven and place onto a cooling rack to cool completely before topping with the meringue.
Whip the Egg Whites: Place 4 large, room-temperature egg whites into the clean bowl of a stand mixer fitted with the whisk attachment. Make sure the bowl is clean and dry; any residual fat can ruin the meringue. I like to wipe mine out with a bit of white vinegar before beginning. Whip on low (setting 2) for 2 minutes, or until a microfoam begins to form. Save your leftover egg yolks to make my fav chocolate pots de creme!
Stabilize the Egg Whites: Add in ½ teaspoon of cream of tartar and ⅛ teaspoon of kosher salt and continue whisking for 2 minutes, or until the microfoam has significantly increased. These help stabilize the meringue. It’s important to wait until the egg whites are already starting to foam before adding the salt and cream of tartar; otherwise, they won’t work properly.
Add the Sugar: Slowly pour in ⅔ cup of granulated sugar. Increase the mixer speed to medium-low (setting 4) for about 12-13 minutes, or until soft peaks have formed.
Flavor the Meringue: Add in ⅔ cup of marshmallow fluff and whip again for 2-3 minutes, or until somewhat stiff peaks have formed. To enhance the marshmallow flavor, add ⅛ teaspoon of vanilla extract. If omitting the fluff, I recommend using 2 tsp of vanilla for a stronger flavor.
Top the Brownies: Spread the marshmallow meringue on top of the cooled brownies. To give it a cool effect, swirl the meringue around and leave little peaks and ridges.
Toast the Meringue: Using a kitchen torch, toast the meringue. Keep the torch about 2 inches away from the meringue to avoid burning it. Do not linger for more than a few seconds in one spot, as it will scorch the meringue and even catch on fire. Alternatively, you can place the whole dish under your broiler for 3-5 minutes, but watch carefully, as it can burn quickly! Once the meringue is toasted to your liking, slice and serve!
How to Store and Freeze
Store leftover s’mores brownies in an airtight container in the refrigerator for up to 1 day. Enjoy cold or let come to room temperature. For longer storage, the brownies will keep for up to 3 days without the meringue topping.
If you choose to freeze these brownies, I recommend leaving off the meringue topping. Tightly wrap the whole tray or individual bars in 2 layers of plastic wrap and 1 layer of aluminum foil and freeze for up to 3 months. Let thaw overnight in the refrigerator before topping with meringue.
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