S’mores Brownies

When you want that gooey, chocolate-marshmallow-graham goodness but you’re not setting up a bonfire in the backyard, enter the Smores Brownies. This layered dessert brings together a graham cracker crust, a rich and fudgy brownie layer, and a pillowy Swiss meringue topping—toasted to golden perfection. Oh, and don’t forget those shards of melty milk chocolate on top. It’s the ultimate summer treat, and frankly, one of the easiest ways to win dessert.

Visuals

• Whole pan: sliced into squares with that perfect meringue ripple.
  
• Side angle: clear layers—crust, brownie, marshmallow.
  
• Torch in action: flame kissing those glossy peaks.
  
• Overhead hero shot: crumbs, chocolate chunks, swirl drama.

A Layered Dessert with Classic S’mores Ingredients

Here’s the breakdown:

• A buttery graham cracker crust that sets the stage.
  
• Dense, homemade brownies—think rich chocolate dessert with just enough chew.
  
• A fluffy, toastable Swiss meringue topping that acts like a classed-up marshmallow fluff.
  
• Optional but encouraged: chopped Hershey’s chocolate bars melted into the heat of it all.

It’s everything you love about classic s’mores ingredients, baked into a bar you can carry with one hand (and lick off the other).

Ingredients for the Best S’mores Brownies Recipe

For the Graham Cracker Crust

• 1 ½ cups graham cracker crumbs
  
• ¼ cup granulated sugar
  
• 6 tablespoons melted unsalted butter

For the Brownie Layer

• 1 cup unsalted butter
  
• ¾ cup Dutch-processed cocoa powder
  
• 1 ½ cups granulated sugar
  
• ½ cup packed brown sugar
  
• 3 large eggs
  
• 1 teaspoon vanilla extract
  
• 1 cup all-purpose flour
  
• ½ teaspoon kosher salt

For the Swiss Meringue Topping

• 4 large egg whites
  
• 1 cup granulated sugar
  
• ½ teaspoon cream of tartar
  
• 1 teaspoon vanilla extract

Optional Garnishes

• ¾ cup chopped Hershey’s chocolate bars
  
• Crumbled graham crackers for texture

Instructions for Easy S’mores Brownies from Scratch

Step 1: Make the Graham Cracker Crust

Preheat that oven to 350°F (175°C). Line a 9×9” metal pan with parchment, leaving an overhang—makes lifting easier.

Now crush your grahams. Pulse in a food processor or go old-school with a rolling pin and a Ziploc. You want fine, sandy crumbs. Mix with sugar and butter until it looks like wet sand. Pack it into your pan—firmly. Use the bottom of a measuring cup and press evenly.

Bake for 8–10 minutes. You’re not looking for color here, just a set crust. Cool while you make the brownie batter.

Chef tip: Chill the pan before baking so the butter sets slightly—helps keep the crust from puffing.

Step 2: Prepare and Bake the Brownie Layer

Melt the butter in a saucepan over low heat. Stir in the cocoa powder until it becomes a thick, glossy paste. Let it cool slightly—don’t scramble your eggs.

In a large bowl, whisk the sugars, eggs, and vanilla until pale and ribbony—this aeration gives your brownies that shiny top.

Now pour in your cocoa-butter mix. Stir to combine. Sift in flour and salt. Fold gently. You don’t want to build gluten here—just combine till smooth.

Pour batter over the cooled crust, smoothing with an offset spatula.

Bake 30–35 minutes, or until the edges are set and the center has the slightest jiggle. That’s key. Overbaking? That’s how you lose the fudge.

Frank note: “Most people mess this up—they bake until it’s fully set and end up with dry cake. Take it out while it still trembles a bit.”

Cool completely. No shortcuts here. The meringue needs a stable base.

Step 3: Make the Swiss Meringue

Set up a double boiler. Add egg whites, sugar, and cream of tartar to the bowl. Whisk constantly over simmering water until the sugar dissolves and the mix hits 160°F (about 5–7 minutes). Rub a little between your fingers—it should feel smooth.

Move the bowl to your stand mixer (or hand mixer) and beat until stiff, glossy peaks form—about 5–7 minutes. Add vanilla at the end.

Mini lesson: Swiss meringue is more stable than fluff or regular whipped whites. It holds its shape when torched—and doesn’t collapse like your uncle’s camping tent.

Step 4: Assemble and Torch

Spread that meringue on top of the cooled brownies. Use a spoon to swirl those peaks. You want drama. Peaks catch the flame and turn golden.

Now grab your torch. Toast the meringue until golden brown, with little dark tips—don’t rush. Keep the flame moving.

No torch? Use the broiler, top rack, door cracked open. Watch it like a hawk. It’ll brown in under 2 minutes.

While still warm, sprinkle chopped Hershey’s over the top. They’ll melt just enough to soften—pure nostalgia.

Let it sit 10 minutes before slicing. Wipe the knife clean between cuts. Use hot water if you want clean edges.

Tips & Notes for Perfect Marshmallow Brownies Every Time

• Marshmallow swap: You can use marshmallow fluff—but Swiss meringue tastes less sweet and looks way better when toasted.
  
• Graham cracker hack: No grahams? Try digestive biscuits or crushed Biscoff.
  
• Torch tip: A culinary torch gives you control. Broiler’s okay, but risky.

Storage Instructions

Store in an airtight container at room temp for 2–3 days. The meringue will hold up if you used the Swiss method. If it softens, re‑torch before serving.

Avoid the fridge unless your kitchen’s blazing—cold dulls the crust texture.

Serving Suggestions for Rich Chocolate Desserts

• Serve day-of for peak gooeyness.
  
• Slice into small squares—this is a rich chocolate dessert.
  
• Add a scoop of vanilla ice cream and a drizzle of melted chocolate for next-level indulgence.
  
• Great for summer BBQs, potlucks, or when you just miss the taste of a campfire.

More Recipes to Satisfy Your Sweet Tooth

If you loved these s’mores brownies, don’t stop there. Check out more reader favorites from the blog—perfect for summer parties, weeknight cravings, or your next dessert project:

• Try this S’mores Pizza recipe for another fun twist on classic campfire flavors.
  
• Want something taller? This Easy s’mores cake for summer layers everything you love into one decadent slice.
  
• Hosting? This 4th of July trifle dessert is a showstopper with red, white, and blue flair.
  
• Craving fruit? Don’t miss the Peach cobbler trifle—a Southern classic made even more indulgent.
  
• No oven? Go for the Creamy no-bake banana caramel dessert—a chilled dream.
  
• A nostalgic favorite: Strawberry banana pudding that’s rich, creamy, and layered just right.
  
• Cozy up with a slice of Chocolate chip pumpkin bread—yes, it’s moist.
  
• Craving cookies? These Homemade chocolate chip cookies are always the right choice.
  
• Cool off with an Oreo milkshake recipe that’s thick, creamy, and Oreo-loaded.
  
• Or whip up a batch of Banana chocolate chip cookies for the perfect chewy, fruity bite.

FAQ: How Long to Bake S’mores Brownies & More

There you have it. A layered dessert that screams summer but doesn’t need a tent or stick. These s’mores brownies with graham cracker base are everything you love about campfire treats—elevated with technique, texture, and just the right level of gooey chaos.

Grab your torch, stock up on grahams, and go for it. Bake them. Slice them. Eat them warm. Then send the link to someone who needs a little kitchen glory. And if you’re looking for more baked treats and dessert inspiration, follow along on Pinterest @emiliorecipes.

This is the brownie I want to eat. You will too.