S’mores Brownies
If there’s one thing we love, it’s s’mores flavored anything. These s’mores brownies have a graham cracker bottom, fudgy brownie center, and torched marshmallow topping. Basically everything you love about the classic treat, just in brownie form. We can’t wait for you to try it!
The Breakdown
01. Graham Crackers
Whole graham crackers layered across the bottom of the pan creates the perfect base for these brownies. They add a subtle sweetness and crunch that makes every bite taste just like a classic campfire s’more.
02. Brownie
A rich, fudgy brownie sits between the graham cracker crust and marshmallow topping, bringing the deep chocolate layer that makes every bite feel indulgent.
03. Marshmallow Topping
After baking, these get topped with a homemade marshmallow layer that’s simple to make and completely transforms the final result. A quick torch gives it those beautiful golden peaks and that signature campfire finish.
Gather your ingredients
For the brownies:
- Graham crackers
- Unsalted butter
- Semi-sweet chocolate
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Salt
For the Marshmallow Topping
- Egg whites
- Granulated sugar
- Vanilla extract
How to make toasted marshmallow topping
It wouldn’t be s’mores brownies without that fluffy cloud of toasted marshmallow topping! Here’s how to make it in 3 easy steps.
01. Heat the Egg Whites and Sugar
Combine the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water. Whisk constantly until the mixture becomes foamy, the sugar has completely dissolved, and it reaches 160°F (71°C).
02. Whip Until Glossy
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment or use a handheld mixer. Add the vanilla extract and beat on medium-high speed for 5–7 minutes, until the mixture is thick, glossy, and holds stiff peaks.
03. Spread and Torch
Spread the marshmallow topping over the cooled brownies, then toast it with a kitchen torch until golden.
How to Store
- Store at room temperature in an airtight container for up to 3 days.
- To make ahead: Freeze the brownie base without the marshmallow topping. Wrap cooled brownies tightly in plastic wrap, then place in a freezer-safe container or bag and freeze for up to 2 months. Thaw at room temperature, then make and add the marshmallow topping fresh before serving.
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Watch how we made them:
S’mores Brownies
Ingredients
For the Brownies
- 4-5 sheets graham crackers
- 1/2 cup unsalted butter
- 1/2 cup semi-sweet chocolate
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup all purpose flour
- 6 tbsp cocoa powder
- 1/4 tsp salt
Marshmallow Topping
- 2 egg whites
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
Instructions
To Make the Brownies
- Preheat the oven to 350℉. Line an 8×8 pan with parchment paper.
- Arrange the graham crackers in a single layer across the bottom of the pan, breaking them as needed to fit.
- In the microwave or in a small saucepan, melt the butter and chocolate until smooth. Set aside.
- In a medium bowl, use an electric hand mixer to beat the sugar, eggs, and vanilla until thickened and pale in color, about 5 minutes. You can also use a whisk but it may take longer.
- Add the warm chocolate/butter mixture and whisk until combined.
- Add the flour, cocoa powder, and salt. Mix until combined.
- Spread the brownie batter evenly over the graham crackers. Bake at 350℉ for 30-35 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely before adding the marshmallow topping.
To Make the Marshmallow Topping
- In a heatproof bowl, whisk together the egg whites and granulated sugar. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Whisk constantly until the mixture is foamy, the sugar has completely dissolved, and it reaches 160°F (71°C) on an instant-read thermometer.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment or a handheld mixer. Add the vanilla extract and beat on medium-high speed for 5–7 minutes, or until the marshmallow is thick, glossy, and holds stiff peaks.
- Spread the marshmallow topping over the completely cooled brownies, using the back of a spoon to create swoops and swirls. Toast the marshmallow with a kitchen torch until golden brown with lightly caramelized peaks. Slice and enjoy!
