Name: S’mores Brownies Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 120 g digestive or graham crackers; 40 g butter (melted); 60 g butter (melted with chocolate); 50 g semi-sweet dark chocolate chips; 20 g unsweetened Dutch cocoa powder; 85 g granulated sugar; 85 g dark brown sugar; 2 large eggs (room temperature); 45 g vegetable oil (canola or vegetable); 1 tsp vanilla extract; 50 g all-purpose flour; 2 tsp cornstarch; 1/4 tsp salt; 90 g egg whites (about 3 egg whites); 180 g granulated sugar; 1/2 tsp vanilla bean paste

If you’re craving a dessert that perfectly marries the nostalgic joy of camping treats with rich, indulgent chocolate, look no further than this amazing S’mores Brownies Recipe. This delightful creation takes the classic s’mores flavor combination of crunchy graham crackers, melty chocolate, and toasted marshmallow meringue, and bakes it all into fudgy, brownie goodness. Whether you’re serving it at a family gathering, potluck, or simply treating yourself, these brownies are a guaranteed crowd-pleaser that bring warmth and comfort to every bite.

Ingredients You’ll Need

A square metal baking pan with a crust layer inside, pressed evenly at the bottom and up the sides. The crust is golden brown with a smooth and firm texture, showing fine crumbs tightly packed together. The pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This S’mores Brownies Recipe shines because of its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in balancing texture and flavor, with buttery cookie crusts, fudgy cocoa-rich brownie batter, and billowy sweet meringue topping coming together to create magic.

Digestive or graham crackers (120 g): The foundation of the crust, adding that classic s’mores crunch and slight honeyed sweetness.
Butter (40 g + 60 g melted): Used in two stages, butter binds the crust and enriches the brownie batter for moistness and flavor.
Semi-sweet dark chocolate chips (50 g): Melts into the batter, giving rich chocolate depth without overwhelming sweetness.
Unsweetened Dutch cocoa powder (20 g): Adds intense chocolate flavor and a beautiful dark color to the brownies.
Granulated sugar (85 g + 180 g): Sweetens both the brownie batter and the meringue, balancing bitterness from cocoa.
Dark brown sugar (85 g): Enhances moisture and adds subtle caramel notes within the brownie.
Large eggs (2 whole + 90 g egg whites): Eggs provide structure and lift, with whites specifically for the light, fluffy meringue.
Vegetable oil (45 g): Keeps the brownies tender by adding fat without heaviness.
Vanilla extract and vanilla bean paste (1 tsp + 1/2 tsp): Infuse fragrant warmth into both brownie and meringue layers.
All-purpose flour (50 g): The backbone of the batter, adding just the right amount of cake-like structure.
Cornstarch (2 tsp): Lightens the texture of the brownie for a delicate crumb.
Salt (1/4 tsp): Balances sweetness and enhances all the other flavors.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make S’mores Brownies Recipe

Step 1: Prepare the Cookie Crust

Preheat your oven to 160ºC (325ºF) and line an 8×8 inch square pan with parchment paper to ensure easy removal later. Crush the digestive or graham crackers in a food processor until they become fine crumbs, resembling sandy texture. Melt the initial 40 grams of butter and blend it with the crumbs until evenly combined, which helps the crust stick and bake up crisp yet tender.

Press the crumb mixture firmly into your prepared pan using the bottom of a flat glass, creating a compact, even layer. Bake this crust for about 10 minutes to set it perfectly before adding the brownie batter.

Step 2: Mix the Brownie Batter

While the crust bakes, sift together the flour, cornstarch, and salt to keep your batter smooth and light. Gently melt together the remaining 60 grams of butter and the semi-sweet chocolate chips until velvety, then transfer this rich chocolate mixture into a large bowl. Whisk in the cocoa powder for that signature deep chocolate flavor.

Add both brown and granulated sugars and whisk until the mixture looks glossy and just combined. Crack in the eggs and give everything a vigorous whisk by hand or electric mixer for 1 to 2 minutes until beautifully emulsified. Stir in vegetable oil and vanilla extract, finishing with folding the dry ingredients gently into the batter to keep it light.

Step 3: Bake the Brownie Base

Pour the luscious batter over your baked cookie crust, spreading it evenly with a spatula. Bake the layered treat for approximately 30 to 35 minutes—just enough time to set the edges while maintaining a slightly gooey center. Let the brownies cool completely in the pan; this step is key before topping with meringue so the layers don’t mix.

Step 4: Whip Up the Meringue

In preparation for the crowning glory, combine 90 grams of egg whites and 180 grams of granulated sugar in a heatproof bowl. Place this bowl over simmering water, ensuring the bowl’s bottom doesn’t touch the water, and whisk constantly until the sugar dissolves and the mixture becomes warm to the touch.

Transfer the mixture to your mixer and beat on high speed for 5 to 6 minutes until the meringue forms stiff, glossy peaks and cools to room temperature. Whisk in the vanilla bean paste for that irresistible aroma.

Step 5: Add the Toasted Meringue Topping

Remove the cooled brownies from the pan and place them onto your serving platter. Spread the meringue evenly over the top in thick, inviting clouds. To achieve that classic toasted marshmallow finish, use a kitchen blowtorch or place your brownies briefly under a broiler until the meringue turns a gorgeous golden brown.

For clean, perfect slices, dip your knife in hot water and wipe it dry before each cut—this helps maintain the integrity of each piece and shows off the tempting layers.

How to Serve S’mores Brownies Recipe

A square slice of dessert with a thick layer of golden toasted meringue on top, showing soft swirls and peaks with light brown edges from toasting. The dessert base is pale and looks soft under the meringue. It is placed on a white marbled surface with scattered small chocolate chips around it and a white grid cloth beneath one side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While these brownies are stunning on their own, sprinkling a few extra crushed graham crackers or mini chocolate chips on top of the meringue before toasting adds a delightful crunch and visual appeal. For an extra festive touch, a few toasted marshmallows can also crown each slice.

Side Dishes

The rich and sweet profile of these brownies pairs beautifully with simple additions like a scoop of vanilla ice cream or a dollop of whipped cream to balance the intensity. Fresh berries or a drizzle of raspberry coulis provide a tangy contrast that brightens each bite.

Creative Ways to Present

Impress guests by serving these S’mores Brownies Recipe squares on rustic wooden boards to evoke that cozy campfire vibe. You can also turn them into layered parfaits by crumbling brownies and layering with marshmallow fluff and chocolate ganache in clear glasses. Individual servings can be wrapped in parchment and tied with twine for a charming gift or party favor.

Make Ahead and Storage

Storing Leftovers

Once baked and cooled, keep your brownies in an airtight container at room temperature for up to 3 days to maintain freshness. The meringue topping is best enjoyed fresh, but leftovers still taste wonderful.

Freezing

You can freeze the uncut brownies without the meringue topping for up to two months. Wrap tightly in plastic wrap and then aluminum foil to prevent freezer burn. When ready, thaw overnight in the refrigerator before adding the meringue and torching.

Reheating

If you have leftover brownies with meringue, warm them very briefly in the oven at low heat or under the broiler to revive some toasty goodness without melting the topping completely. Avoid microwaving as it can make the meringue rubbery.

FAQs

Can I use regular cocoa powder instead of Dutch cocoa powder?

Yes, you can substitute regular cocoa powder if Dutch is not available, but expect a slightly different flavor profile—regular cocoa is more acidic and less mellow, so your brownies might taste a bit sharper.

Is it necessary to use egg whites for the meringue?

Absolutely! The egg whites are essential for creating that light, airy marshmallow texture on top. Using egg substitutes will change the texture and may not give the desired fluffy finish.

Can I make these brownies gluten-free?

You can try replacing the all-purpose flour with a gluten-free flour blend, but results may vary. Make sure your brand includes xanthan gum or another binder to maintain the structure of the brownies.

How do I avoid deflating the meringue when spreading it on the brownies?

Use a gentle hand with a spatula to lift and spread the meringue rather than pressing down. Spreading it in soft peaks also helps maintain its airy texture before toasting.

Can I use a microwave instead of a stove for melting butter and chocolate?

Yes, melting in short bursts of 20-30 seconds in the microwave, stirring between intervals, works well and prevents overheating. Just be careful not to burn the chocolate.

Final Thoughts

This S’mores Brownies Recipe is one of those desserts that feels like a warm hug for your taste buds. The layers of buttery cookie crunch, fudgy chocolate, and fluffy toasted meringue come together in a way that’s both familiar and exciting. It’s perfect for sharing with friends or indulging in a moment of pure joy. I encourage you to whip up a batch soon and discover how irresistibly delicious homemade s’mores can be in brownie form!

S’mores Brownies Recipe

Ingredients You’ll Need