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lifting a forkful of s'mores brownie from a cut piece on a plate.

S'mores Brownies Recipe

Course: Bars, Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 28 minutes
Total Time: 1 hour 13 minutes
Servings: 12 brownies
Calories: 386kcal
Author: Becky Hardin
Experience the ultimate campfire treat with these easy s’mores brownies! A crunchy graham cracker crust topped with a fudgy brownie and sky-high toasted marshmallow meringue!
Print Recipe
US Customary - Metric

Equipment

  • Kitchen Scale (optional)
  • 9x13 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 9x13-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
    a white rectangular baking dish with brown dirt in it.

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.
    a brownie in a white baking dish.

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
    a bowl of liquid and some bowls of flour.
  • 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
    a bowl of sugar and a bowl of water on a marble table.
  • 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
    whipped cream in a metal bowl on a marble surface.
  • 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
    a whisk with whipped cream in a bowl.
  • 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.
    a brownie in a pan with a white substance in it next to a container with a red spatula.
  • 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.
    a person holding a gas burner over a white and brown dessert.
  • Once the meringue is toasted to your liking, slice and serve!

Notes

*This recipe uses the smaller 10.25 oz pouch. If using a standard 18.3 oz box, you'll need to double the crust and meringue ingredients for a 9x13 pan. Brownies may take 5-10 min. longer to bake.
**While I highly recommend the meringue topping, you can definitely go the simpler route and dollop these brownies with marshmallow fluff instead. Just note that it will only last about 3-4 hours before it starts to collapse.
Crust Tips:
  • For a firmer crust, optionally bake it alone for 7-10 minutes at 350°F before adding the brownie batter. 
Brownie Tips:
  • 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.
Meringue Tips:
  • 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.
Make-Ahead: You can bake the brownies and crust up to 3 days ahead and store in an airtight container at room temperature until ready to top with the meringue.
Storage: Store s’mores brownies in an airtight container in the refrigerator for up to 1 day or in the freezer (without the meringue topping) for up to 3 months.

Nutrition

Serving: 1brownie | Calories: 386kcal | Carbohydrates: 54g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 180mg | Potassium: 62mg | Fiber: 0.3g | Sugar: 41g | Vitamin A: 259IU | Calcium: 13mg | Iron: 1mg