S'mores Brownies

July 29, 2025

2

This recipe turns basic campfire s’mores into epic brownie bars you can also make at residence. You get a buttery graham cracker crust, tremendous fudgy brownies, a billowy, torched Swiss meringue “marshmallow,” and loads of melty milk chocolate on high. It’s the last word summer season deal with!

Two S'mores Brownies stacked on top of each other on a plate.

S’mores Brownies—Summer time Dessert Bars

I turned my favourite summer season deal with into an precise dessert bar—no sticky fingers or precise firepit wanted. These slice up into clear squares and are a complete crowd-pleaser for adults and children alike (together with my s’mores cookie bars and colourful raspberry brownies)! They’re good for summer season gatherings, cookouts, and BBQ, however truthfully, I’m planning to make these within the fall and winter, too. You’ll be able to make s’mores brownies forward, they usually really slice even higher the following day!

Why You will Love Them

Selfmade Swiss Meringue: As an alternative of store-bought marshmallows, I went for a real-deal, making shiny Swiss meringue from scratch. It’s WAY fluffier, much less candy, and you’ll toast it to golden perfection.
Further Fudgy Brownie Layer: I went heavy on the butter and cocoa for optimum fudginess (not cakey!)—these s’mores brownies keep mushy even after chilling, which is ideal with the meringue.

The Components & Substitutions

Graham Crackers: In the event you’re outdoors the US or simply need to combine issues up, digestive biscuits and even Biscoff cookies completely work right here—simply preserve the identical quantity by weight.
Butter: Salted butter is okay—simply scale back or skip the added salt.
Cocoa Powder: Pure or Dutch-process cocoa each work (I take advantage of Dutch for deeper taste).
Sugars: You should use all granulated sugar for the s’mores brownies for those who’re out of brown sugar, however brown sugar provides a chewier texture and richer taste.
Eggs: You will want egg whites for the meringue – use contemporary eggs, not carton egg whites.
Flour: Common all-purpose flour is finest. Gluten-free 1:1 baking flour works for the brownie base.
Chocolate: You’ll be able to substitute milk chocolate bars with darkish chocolate, semi-sweet chips, and even peanut butter cups. Use what you’re keen on!
Cream of Tartar: If you do not have it you need to use lemon juice as an alternative. Merely add ½ teaspoon of contemporary lemon juice to the egg whites together with the sugar and salt when beginning your Swiss meringue. Whisk as directed—lemon juice will assist stabilize the meringue identical to cream of tartar regardless that cream of tartar does give extra dependable, firmer peaks.

This photo shows all the ingredients (labeled) needed to make S'mores Brownies.

Ideas for Success

Pack the Crust: Actually press down the crust with the underside of a measuring cup so it doesn’t crumble when sliced.
Room Temp Eggs: Use room temperature eggs for smoother, thicker brownies and fluffier meringue.
Clean, Not Gritty: Rub the meringue between your fingers after heating—for those who really feel any graininess, preserve whisking over the warmth!
Grease-Free Bowl: Any fats within the mixing bowl or whisk will sabotage your meringue—wipe every part down with lemon juice for those who’re anxious.
Slice Like a Professional: Use an enormous, sharp knife, dip it in scorching water and wipe clear between every lower. You’ll get bakery-worthy squares each time.

Print

S’mores Brownies

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This recipe turns basic campfire s’mores into an epic brownie bar you can also make at residence. You get a buttery graham cracker crust, tremendous fudgy brownies, a billowy, torched Swiss meringue “marshmallow,” and loads of melty milk chocolate on high. It’s the last word summer season deal with!

Course Dessert

Delicacies American

Key phrase S’mores Brownies

Prep Time 35

Cook dinner Time 45

Complete Time 1 20

Servings

Energy 762kcal

Writer Julia

Components

For the Graham Cracker Crust:

1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter melted

For the Brownies

1 cup unsalted butter melted (2 sticks)
¾ cup unsweetened cocoa powder
1½ cup granulated sugar
½ cup brown sugar
3 massive eggs at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour spooned and leveled
½ teaspoon salt

For the Swiss Meringue Topping

4 egg whites at room temperature
1 cup granulated sugar
½ teaspoon cream of tartar
Pinch of salt

For Garnishing

¾ cup milk chocolate bars roughly chopped
graham crackers roughly damaged

US Customary – Metric

Directions

Make the Crust

Preheat oven to 350°F. Grease your 9×9 inch baking dish and line it with parchment paper, leaving some overhang for simple elimination.
In a medium bowl, mix graham cracker crumbs and ¼ cup granulated sugar. Pour within the 6 tablespoons of melted butter and stir till moistened.
Press the crumbs evenly and firmly into the underside of the pan. Bake the crust for 10 minutes. Take away and put aside. Hold the oven on.

Make the Brownies

In a medium bowl, whisk collectively the cocoa powder and the 1 cup of melted butter till clean.
In a separate massive bowl, add the 1½ cups granulated sugar, brown sugar, 3 massive eggs, and 1 teaspoon vanilla extract.
Utilizing a hand mixer (or stand mixer), beat on medium pace for 2-3 minutes till thick, pale, and creamy.
Step by step pour the cocoa-butter combination into the sugar-egg combination, mixing on low pace till effectively mixed.
Utilizing a spatula, fold the flour and ½ teaspoon salt into the batter till simply mixed. Don’t overmix.
Pour the brownie batter evenly over the pre-baked graham cracker crust and unfold to the sides.
Bake for 35-40 minutes, or till a toothpick inserted into the middle comes out with just some crumbs (not moist batter).
Take away brownies from the oven and allow them to cool within the pan on a wire rack till room temperature.

Make the Swiss Meringue

Fill a small saucepan with about 2 inches of water and convey it to a simmer.
In a clear, heatproof bowl, mix the 4 massive egg whites, 1 cup granulated sugar, ½ teaspoon cream of tartar, and optionally available pinch of salt.
Place the bowl over the water. Make sure the bowl doesn’t contact the water.
Whisk the combination consistently till the sugar is totally dissolved and the combination reads 155F – 160F with an immediate learn thermometer. This may take about 5-6 minutes. Fastidiously take away the bowl from the warmth.
Utilizing the whisk attachment of your stand mixer (or a hand mixer), beat the combination on low pace for a second, then improve to medium-high and beat for 7-10 minutes, or till the meringue could be very thick, shiny, holds stiff, agency peaks and is now not heat.

End the Brownies

Spoon the meringue evenly over the floor of the cooled brownies. Sprinkle the milk chocolate chunks.
Following the producer’s directions on your blowtorch, rigorously ignite it. Maintain the flame a number of inches away from the brownie toppings. Use even, sweeping motions to toast the highest till it is golden brown and frivolously charred in spots, to your liking. Watch out to not maintain the flame in a single spot for too lengthy, as it may burn rapidly.
Use a big, sharp knife, dipped in scorching water and cleaned between cuts, to slice the s’mores brownies into squares.

Notes

Utilizing room temperature eggs for each the brownies and the Swiss meringue helps them incorporate higher and obtain higher quantity.
Enable the brownies to chill partially so the recent brownies do not soften the meringue base as you apply it.
Whipping egg whites: Ensure that the bowl and whisk for the meringue are utterly clear and freed from any grease, as fats can forestall the egg whites from whipping up correctly.
Ideas for making meringue: Ensure that the sugar is totally dissolved into the egg whites over the simmering water for a clean, steady meringue. The combination ought to really feel clean, not gritty, between your fingers.
If you do not have a blowtorch, you possibly can briefly place the s’mores brownies beneath your oven’s broiler. Place the rack so the meringue is a number of inches from the heating aspect. Watch it CONSTANTLY as meringue can go from completely toasted to burnt in a matter of seconds. Depart the oven door ajar so you possibly can monitor intently.
Storage: Retailer the brownies in an hermetic container. They’re finest saved within the fridge, the place they are going to preserve effectively for as much as 4-5 days. Chilling additionally helps preserve the meringue agency and makes for neater slices.
Freezing: Freeze un-topped s’mores brownies for as much as 2 months, tightly wrapped. I don’t suggest freezing with the meringue—its texture gained’t survive thawing.
Making Forward: Bake the brownies and crust a day prematurely. High with meringue and torch proper earlier than serving for freshest and fluffiest outcomes.

Diet

How you can Make S’mores Brownies (Step-by-Step)

Preheat your oven to 350°F, grease a 9×9-inch baking dish, and line it with parchment for simple elimination.
Make graham cracker crust: Combine graham cracker crumbs, sugar, and melted butter.

Combining graham cracker crumbs, sugar, and melted butter in a bowl and mixing them together.

Press the graham cracker combination (crust) into the pan and bake for 10 minutes. Depart the oven on.
For the brownies, whisk cocoa powder and melted butter till clean. In one other bowl, beat the sugars, eggs, and vanilla till thick and pale, then combine within the cocoa combination.

Pressing the graham cracker mixture (crust) into the baking pan; then adding cocoa powder and melted butter in a bowl.

For the brownie mixture: Whisk cocoa powder and melted butter until smooth in a bowl. In another bowl, combine the sugars, eggs, and vanilla.

For the brownie mixture: Whisking the sugars, eggs, and vanilla until thick and pale, then mixing in the cocoa mixture in a bowl.

Fold within the flour and salt simply till mixed. Unfold the brownie combination over the crust.
Bake 35–40 minutes, till simply set. Cool utterly.

Mixing the cocoa mixture until smooth, then adding flour to this brownie batter in a bowl.

Mixing the brownie batter until uniform in a bowl, then spreading the brownie mixture over the crust in a baking dish.

For the Swiss meringue, warmth egg whites, sugar, and cream of tartar over simmering water, whisking till the sugar dissolves and the combination reaches 155–160°F. Beat with a mixer till shiny, stiff peaks type and the bowl is cool.