S’mores Brownies

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These decadent S’mores Brownies have 3 layers of crunchy graham cracker crust, fudgy chocolate brownie and homemade marshmallow topping!

S’mores are a classic and well-loved summer dessert but I once again have decided to turn a dessert into another dessert (i.e. Oreo Donuts, Biscoff Butter Cookies, Hot Chocolate Cupcakes, etc.). These S’mores brownies consist of 3 distinct layers of crunchy graham cracker crust, fudgy chocolate brownie and homemade marshmallow topping. They are rich, gooey, crunchy and decadent which is everything a s’more should be. These brownies may be a little bit time consuming but they are so worth it and will impress everyone at your next party this summer!

More Summer Desserts You’ll Love

• Lemon Poppy Seed Cookies
• S’mores Cupcakes
• Lemon Sweet Rolls
• Lime Shortbread Cookies

Ingredient Breakdown

Butter – provides flavor and texture. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt.

Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture.

Cocoa powder – gives the brownies their chocolate flavor! I always use natural unsweetened cocoa powder.

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

All-purpose flour – just a bit of flour gives the brownies structure while still keeping them fudgy.

What Makes A Brownie Fudgy?

• Use melted butter instead of softened butter – creaming softened butter incorporates too much air into the batter which makes brownies cakey.
• Brown sugar – brown sugar adds extra moisture.
• No leavening agents – the lack of baking powder/soda prevents them from rising and keeps them dense.
• Small amount of flour – using too much flour results in brownies with a cakey texture.
• Shorter baking time – brownies should still be a little gooey when you take them out of the oven.

How To Make S’mores Brownies

1. Make the Graham Cracker Crust: combine the graham cracker crumbs and melted butter then mix until well combined.

2. Firmly press the graham cracker mixture into a parchment lined 8×8 inch pan then bake at 350°F for 5 minutes. Set aside.

3. Make the Brownie Batter: melt the butter in a small pot over low heat. While still on heat, add both sugars. Once they’re dissolved, whisk in cocoa powder. Remove from heat and set aside.

4. In a medium bowl whisk the eggs, vanilla extract and salt. Slowly whisk the sugar mixture into the egg mixture until very smooth.

5. Fold in flour until just combined then pour batter on top of the prebaked graham cracker crust.

6. Bake at 350°F for 20-25 minutes or until the center is just set. Cool to room temperature.

7. Make the Marshmallow Topping: In a medium pot bring about 1-2 inches of water to a simmer.

8. In a mixing bowl combine the egg whites and sugar. Place the bowl over the pot of simmering water (the bottom of the bowl should not touch the water) and whisk occasionally.

9. Once all of the sugar is dissolved or the mixture reaches 140°F place the mixing bowl on a stand mixer fitted with the whisk attachment (you can check if the sugar is dissolved by rubbing a little bit of the mixture between two clean fingers). Whip on high speed until fluffy and cooled to room temperature.

10. Spread the marshmallow topping onto cooled brownies. If desired place in oven under broiler for about 5 minutes OR lightly toast with a blow torch. Store S’mores Brownies in an airtight container for up to a week in the fridge.

Pro Tips For S’mores Brownies

• Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
• Don’t overmix the batter after adding the flour. Only mix until just combined.
• Don’t be tempted to over bake these. They will still be a little gooey when you remove them from the oven but they’ll continue to bake as they cool.
• Use a metal pan! Glass pans retain heat for longer resulting in unevenly baked brownies.
• Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!
• The presence of even the tiniest bit of yolk or fat will prevent your egg whites from whipping up for the marshmallow topping so be careful not to get any yolks into your whites. You can also clean your mixing bowl and whisk attachment with a little bit of vinegar if there’s any grease on them.

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂