Think of the best summer campfire treat, now made even better. This S'mores Brownies Recipe brings together buttery graham cracker crust, rich fudgy brownies, and a cloud of toasted marshmallow frosting. No campfire required—just your oven and a kitchen torch for that irresistible golden finish. Perfect for bake sales, family gatherings, or cozy nights at home.
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Why You’ll Love This S'mores Brownies Recipe
- Campfire vibes anytime: Brings the nostalgic taste of s’mores indoors.
- Three irresistible layers: Crunchy graham cracker base, fudgy brownie, and gooey marshmallow frosting.
- Show-stopping look: Toasted marshmallow swirls make for bakery-style presentation.
- Easy to customize: Perfect base for adding flavors and twists.
Key Ingredients You’ll Need
- Graham crackers: The base layer that gives a true s’mores flavor.
- Dark chocolate: Creates a rich, fudgy brownie interior.
- Egg whites & cream of tartar: Essential for that fluffy marshmallow topping.
- Vanilla extract: Enhances both the brownie and frosting flavor.
Essential Tools
- 9-inch square baking pan
- Heatproof mixing bowls
- Whisk & spatula
- Stand or hand mixer
- Kitchen torch (for toasting marshmallow topping)
Step-by-Step Brownie Assembly
1. Graham Cracker Base
Mix crushed graham crackers with melted butter until sandy. Press firmly into a lined 9-inch pan.
2. Brownie Layer
Melt chocolate and butter. Whisk eggs and sugar until pale, then fold in chocolate and vanilla. Add flour and salt, fold gently, then pour over crust. Bake at 350°F (180°C) for 25–35 minutes.
3. Marshmallow Frosting
Over a double boiler, whisk egg whites, sugar, and cream of tartar until 160°F. Whip until stiff, glossy peaks form. Spread over cooled brownies.
4. The Final Toast
Use a kitchen torch to toast the marshmallow frosting to golden perfection. Slice and serve.
Tips & Troubleshooting
- Too dry brownies? Bake a few minutes less—moist crumbs on the toothpick are perfect.
- Flat marshmallow topping? Whip longer until stiff peaks form, or check that no yolk contaminated the whites.
- No kitchen torch? Pop under your oven’s broiler for 1-2 minutes, watching closely.
Creative Variations & Serving Ideas
- Peanut butter swirl: Add a swirl of peanut butter before baking the brownie layer.
- Nutty crunch: Sprinkle chopped pecans or almonds over the marshmallow topping before toasting.
- Holiday twist: Add crushed candy canes or peppermint bark for festive brownies.
- Mini bites: Bake in muffin tins for individual servings.
FAQ: S'mores Brownies Recipe
Yes, though it will make the brownies much sweeter. Dark chocolate balances the marshmallow topping better.
You can bake the brownies and crust a day ahead. Add and toast the marshmallow frosting right before serving for best results.
Keep in an airtight container at room temp for up to 2 days or in the fridge for 5 days. Bring to room temp before serving.
Yes, freeze un-topped brownies for up to 2 months. Add frosting and toast after thawing.
Conclusion: S'mores Meets Brownie Bliss
This S'mores Brownies Recipe is a dessert that combines nostalgia with indulgence. Fudgy brownies, crunchy graham crackers, and fluffy toasted marshmallow topping create the ultimate treat. Don’t forget to pin this recipe so it’s ready for your next chocolate fix!
Related
Looking for other recipes like this? Try these:
S'mores Brownies: Gooey, Chocolatey, and Perfectly Toasted
Equipment
- 9-inch square baking pan
- Heatproof mixing bowls
- Whisk & spatula
- Stand or hand mixer
- Kitchen torch for toasting marshmallow topping
Ingredients
Crumb Base
- 7 oz graham cracker crumbs about 11 crackers
- 1 stick unsalted butter melted
Chocolate Brownies
- 1 ½ sticks unsalted butter
- 10.5 oz dark chocolate chopped
- 3 large eggs
- 1 ¼ cups granulated sugar
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Marshmallow Frosting
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
Instructions
- Mix graham cracker crumbs with melted butter. Press firmly into a lined 9-inch square pan.
- Melt butter and chocolate. Whisk eggs and sugar until pale, then fold in chocolate, vanilla, flour, and salt. Pour over crust and bake at 350°F for 25–35 minutes.
- Heat egg whites, sugar, and cream of tartar to 160°F over a double boiler. Whip to stiff peaks. Add vanilla extract.
- Spread marshmallow topping over cooled brownies. Toast with kitchen torch until golden. Slice and serve.
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