S’mores Brownies Recipe

S’mores Brownies combine rich chocolate layers, a buttery graham cracker crust, and fluffy homemade marshmallow topping for a classic campfire-inspired dessert. This easy dessert bar recipe is perfect for parties, bake sales, or family gatherings. With a gooey brownie center and toasted topping, these brownies bring nostalgic flavor and texture in every bite. Great for summer treats or holiday baking.

Ingredients

For the Graham Cracker Base:

• 7 oz (190g) graham cracker crumbs (about 11 graham crackers or 13 digestive biscuits)
• 1 stick (113g) unsalted butter, melted

For the Chocolate Brownies:

• 1 1/2 sticks (170g) unsalted butter
• 10.5 oz (300g) dark chocolate, chopped
• 3 large eggs
• 1 1/4 cups (250g) white sugar
• 1 cup (120g) all-purpose flour
• 1/2 tsp salt
• 1 tsp vanilla extract

For the Marshmallow Frosting:

• 4 large egg whites
• 1 cup (200g) white sugar
• 1/2 tsp cream of tartar
• 1 tsp vanilla extract

Instructions

Prepare the Crumb Base:

1. Preheat the oven to 350°F (180°C), or 160°C for fan ovens. Line a 9-inch square pan with parchment paper.
2. Pulse the graham crackers in a food processor until fine crumbs form. Alternatively, place them in a zip-top bag and crush with a rolling pin.
3. Mix the melted butter with the graham cracker crumbs until fully combined and resembling wet sand.
4. Press the crumb mixture firmly into the bottom of the prepared pan to form an even base.

Make the Brownie Layer:

1. In a heatproof bowl, melt the butter and chopped chocolate together in 30-second microwave bursts, stirring in between until smooth.
2. In a large bowl, whisk the eggs and sugar together until light and slightly thickened (about 30 seconds).
3. Pour the melted chocolate into the egg mixture, add vanilla, and whisk gently to combine.
4. Sift in the flour and salt, then fold together until the batter is smooth and no flour remains.
5. Pour the brownie batter over the crumb base and smooth the top.
6. Bake for 25–30 minutes for gooey brownies or 30–35 minutes for firmer brownies. The top should look set and a toothpick should come out mostly clean.
7. Cool completely in the pan before removing.

Prepare the Marshmallow Frosting:

1. Place the egg whites, sugar, and cream of tartar in a heatproof bowl over a saucepan of simmering water (do not let the bowl touch the water).
2. Whisk constantly until the sugar has dissolved and the mixture reaches 160°F (71°C). You can test with your fingers by rubbing the mixture to check for undissolved sugar.
3. Remove from the heat, add vanilla, and beat on high speed until stiff, glossy peaks form.

Assemble:

1. Spread the marshmallow frosting over the cooled brownies.
2. Toast the top with a kitchen torch until golden and crisp.
3. Slice into squares and serve.

Tips

• Use high-quality chocolate for richer flavor.
• Press the crumb base down firmly to prevent it from crumbling when slicing.
• Chill the brownies briefly before frosting for cleaner cuts.

Variations and Substitutions

• Swap graham crackers with digestive biscuits or any neutral cookie.
• Add chopped nuts or chocolate chips to the brownie layer.
• Use store-bought marshmallow fluff in a pinch (though texture and flavor will differ).

FAQs

Can I use a boxed brownie mix? Yes, prepare it according to the package and pour over the crumb base.

Do I need a kitchen torch? A kitchen torch gives the best toasted effect, but you can briefly broil the frosting in the oven if needed.

How long do they keep? Store in an airtight container for 3 days. Frosting may soften over time.

Serving Suggestions

• Serve with a drizzle of chocolate sauce for extra richness.
• Pair with a scoop of vanilla ice cream for dessert.
• Great for BBQs, summer parties, or cozy winter nights.

Why You’ll Love This Recipe

This layered brownie recipe brings together the nostalgic flavor of s’mores with the richness of dark chocolate and the fluffiness of homemade marshmallow topping. It’s the perfect combination of crunchy, fudgy, and gooey textures in every bite.

S’mores Brownies Recipe

Servings

16

servings

Prep time

25

minutes

Cooking time

30

minutes

Ingredients

• For the Graham Cracker Base:

• 7 oz (190g) graham cracker crumbs (about 11 graham crackers or 13 digestive biscuits)

• 1 stick (113g) unsalted butter, melted

• For the Chocolate Brownies:

• 1 1/2 sticks (170g) unsalted butter

• 10.5 oz (300g) dark chocolate, chopped

• 3 large eggs

• 1 1/4 cups (250g) white sugar

• 1 cup (120g) all-purpose flour

• 1/2 tsp salt

• 1 tsp vanilla extract

• For the Marshmallow Frosting:

• 4 large egg whites

• 1 cup (200g) white sugar

• 1/2 tsp cream of tartar

• 1 tsp vanilla extract

Directions

• Prepare the Crumb Base:
• Preheat the oven to 350°F (180°C), or 160°C for fan ovens. Line a 9-inch square pan with parchment paper.
• Pulse the graham crackers in a food processor until fine crumbs form. Alternatively, place them in a zip-top bag and crush with a rolling pin.
• Mix the melted butter with the graham cracker crumbs until fully combined and resembling wet sand.
• Press the crumb mixture firmly into the bottom of the prepared pan to form an even base.
• Make the Brownie Layer:
• In a heatproof bowl, melt the butter and chopped chocolate together in 30-second microwave bursts, stirring in between until smooth.
• In a large bowl, whisk the eggs and sugar together until light and slightly thickened (about 30 seconds).
• Pour the melted chocolate into the egg mixture, add vanilla, and whisk gently to combine.
• Sift in the flour and salt, then fold together until the batter is smooth and no flour remains.
• Pour the brownie batter over the crumb base and smooth the top.
• Bake for 25–30 minutes for gooey brownies or 30–35 minutes for firmer brownies. The top should look set and a toothpick should come out mostly clean.
• Cool completely in the pan before removing.
• Prepare the Marshmallow Frosting:
• Place the egg whites, sugar, and cream of tartar in a heatproof bowl over a saucepan of simmering water (do not let the bowl touch the water).
• Whisk constantly until the sugar has dissolved and the mixture reaches 160°F (71°C). You can test with your fingers by rubbing the mixture to check for undissolved sugar.
• Remove from the heat, add vanilla, and beat on high speed until stiff, glossy peaks form.
• Assemble:
• Spread the marshmallow frosting over the cooled brownies.
• Toast the top with a kitchen torch until golden and crisp.
• Slice into squares and serve.