Summer might be over, but that doesn’t mean the fun has to end! These S’mores Brownies are the perfect way to celebrate the last bits of warm weather. They’re easy to make and even more delicious to eat. Plus, they’ll give you all the feels of summer.
What’s in this S’mores Brownies Recipe?
S’mores brownies are the perfect combination of two classic desserts. The chocolatey, marshmallowy goodness of s’mores meets the rich, fudgy deliciousness of brownies in this irresistible recipe.
- Graham Crackers: Form the base of the crust.
- Brown Sugar: Sweetens the crust.
- All-Purpose Flour: Helps give the crust and brownies structure.
- Unsalted Butter: Helps bind the crust together and adds moisture and flavor to the brownies.
- Kosher Salt: Enhances the chocolate flavor of the brownies.
- Granulated Sugar: Sweetens the brownies and the meringue.
- Vegetable Oil: Adds moisture to the brownies.
- Eggs: Whole eggs give structure to the brownies, while egg yolks enrich them. Egg whites create the base of the meringue.
- Vanilla Extract: Enhances the sweetness of the brownies and the meringue.
- Cocoa Powder: Adds rich chocolate flavor to the brownies.
- Cream of Tartar: Helps the meringue hold its shape.
- Marshmallow Fluff: Adds marshmallow flavor to the meringue.
Pro Tip: Toast the meringue with a kitchen torch or under a broiler for that fresh-from-the-campfire flavor.
Variations on Layered S’mores Brownies
You can easily change up the flavor of these s’mores brownies by adding mix-ins to the brownie layer. Try adding M&M’s, Reese’s Pieces, caramel or butterscotch baking chips, or chopped nuts!
S’mores brownies are a combination of two fan-favorite desserts: s’mores and brownies! A fudgy, moist brownie sits on top of a sweet, crunchy graham cracker crust. Soft and fluffy marshmallow meringue is layered on top and then toasted to add the classic s’more flavor.
You can use any cocoa powder you prefer, as long as it is unsweetened. Use natural cocoa powder for a more natural taste, and use Dutch-process cocoa powder for a smoother taste.
Absolutely! Simply prepare the brownie mix according to the directions on the box, then pour the batter on top of the graham cracker layer. Bake until a toothpick inserted in the center comes out clean (baking time may vary based on the brand of brownie mix you select!)
While I highly recommend the meringue topping, you can definitely go the simpler route and dollop these brownies with marshmallow fluff instead. I recommend broiling them in the oven, but keep a close eye on them, as they can burn quickly!
How to Make Ahead and Store
These s’mores brownies can be made up to 1 day in advance of when you plan to serve them. They will keep well for up to 4 days, but they are best eaten within 1 day of making them! Store the brownies in an airtight container in the refrigerator until ready to serve.
Store leftover s’mores brownies in an airtight container in the refrigerator for up to 4 days. Enjoy cold or let come to room temperature.
How to Freeze
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.
Serving Suggestions
Serve these s’mores brownies topped with chocolate curls or cocoa powder. Drizzle on some hot fudge sauce or caramel and add a scoop of vanilla ice cream for a decadent treat.
S’mores Brownies Recipe
Ingredients
For the Crust
- 1⅓ cups crushed graham crackers 189 grams (about 12 cracker sheets)
- ⅔ cup brown sugar 142 grams
- 1 tablespoon all-purpose flour 8 grams
- ½ cup unsalted butter 113 grams, melted (1 stick)
For the Brownies
- ¾ cup all-purpose flour 90 grams
- ¾ teaspoon kosher salt
- ¾ cup unsalted butter 170 grams (1½ sticks)
- ⅔ cup granulated sugar 133 grams
- ¼ cup vegetable oil 50 grams
- 2 large eggs 100 grams
- 2 egg yolks 28 grams (reserve whites for the meringue below)
- 1 tablespoon pure vanilla extract 12 grams
- 10 tablespoons unsweetened cocoa powder 53 grams (½ cup + 2 tablespoons)
For the Meringue
- 4 egg whites 140 grams
- ½ teaspoon cream of tartar
- ⅛ teaspoon kosher salt
- ⅔ cup granulated sugar 133 grams
- ⅔ cup Marshmallow Fluff 64 grams
- Dash pure vanilla extract
Equipment
- Kitchen Scale (optional)
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.
- To make the crust, combine the crushed graham crackers, sugar, and flour 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 brown sugar, 1 tablespoon all-purpose flour, ½ cup unsalted butter
For the Brownies
- In a small bowl, whisk the flour and salt together. Set aside.¾ cup all-purpose flour, ¾ teaspoon kosher salt
- In a large mixing bowl, whisk the butter, sugar, vegetable oil, eggs, egg yolks, and vanilla together.¾ cup unsalted butter, ⅔ cup granulated sugar, ¼ cup vegetable oil, 2 large eggs, 2 egg yolks, 1 tablespoon pure vanilla extract
- Add in the flour mixture and stir just until combined. Whisk in the cocoa, again, just until combined. Pour into the baking pan on top of the crust.10 tablespoons unsweetened cocoa powder
- Place into the preheated oven and let 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.
For the Meringue
- While the brownies are cooling, make the marshmallow 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 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, Dash pure vanilla extract
- 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.
- 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
- You can use regular granulated sugar in the crust instead of brown sugar. Brown sugar simply enhances the graham cracker flavor.
- 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 teaspoons instead of just a dash.
- 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.
- As you make the marshmallow meringue, be sure to have patience. Do not rush it as you will not have consistent results. Keep your mixer at the same, medium-low speed the entire time. This will help to build air in the meringue and keep it steady.
- If you don’t have a kitchen torch, place the pan of brownies under the broiler for a few minutes. Keep a close eye on them, as they can burn quickly!
- 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.
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