S’mores Brownies are fudgy chocolate brownies baked over graham crackers. Top with toasted Swiss meringue for gooey delicious flavor! Great for barbecues, parties, or any time you want a fun, tasty dessert.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
This easy smores brownies recipe is a fun twist on the classic campfire treat. They’re a great way to enjoy s’mores anytime—no fire needed.
For another fun spin on s’mores, try my S’mores Cones.
If you love brownies, you’ll love these Nutella Brownies and Condensed Milk Brownies.
Jump to:
Why We Love This Recipe
- The crust is just sheets of graham crackers! It’s super easy and gives them classic s’mores flavor!
- Use marshmallows, marshmallow fluff or homemade swiss meringue for the topping! You can toast the marshmallows in the oven during the last few minutes of baking or use a kitchen torch to toast the meringue!
- They are gooey and delicious just like my Peanut Butter Marshmallow Cookies is so fun!
- Make these anytime you’re craving s’mores. You don’t need to have a bon fire, you can make smores in the oven!
Ingredients
Below are notes on some of the ingredients.
- Graham crackers: We’re using whole sheets of graham crackers for the crust. For extra flavor, top with some extra crushed graham crackers.
- Marshmallows or Meringue: My favorite topping is the quick homemade Swiss meringue (recipe in card below). Instead of meringue, you can top with about 2 cups of mini or regular marshmallows or about 10 ounces of marshmallow fluff! For more gooey treats, make these Hot Chocolate Cookies and Fruity Pebbles Treats!
- Cocoa powder- Use Dutch process or unsweetened cocoa powder.
- Unsalted butter– Use melted, slightly cooled butter.
- Sugar- You’ll need 1 cup of granulated sugar.
- Eggs– 2 large, room temperature eggs.
- Flour– All purpose. Make sure to measure accurately. This will help you avoid adding too much flour.
- Espresso powder (optional)- Add 1 teaspoon of espresso powder for a more complex, rich flavor.
Please see recipe card below for complete list of ingredients and their measurements.
Substitutions & Variations
- Top with a little flaky sea salt. It balances out the sweetness. It also enhances the chocolate flavor.
- Use a store bought boxed brownie mix in place of homemade brownies.
- Top the brownies or the meringue with some chopped Nestle milk chocolate. This will make them extra chocolatey. It’ll also give them more classic s’mores flavor!
How to Make S’mores Brownies
Quick Video Recap
Instructions
Step 1 (Picture 1 above)– Arrange the graham crackersin a single layer to cover the bottom of the pan.
Step 2 (Picture 2 above)– Whisk to combine the cocoa powder, flour, sugar, and salt. Set aside.
Step 3 (Picture 3 above)– Mix together the melted butter, eggs, and vanilla til completely combined.
Step 4 (Picture 4 above)– Add the wet ingredients into the dry. Stir til combined.
Step 5 (Picture 5 above)– Spread batter over the graham crackers.
Step 6 (Picture 6 above)– Bake at 350 F for 25-29 minutes. (If you want to top with marshmallows, add them during the last five minutes. See notes section of recipe below).
Step 7 (Picture 7 above)– If you prefer marshmallow fluff or homemade swiss merignue, allow brownies to cool completely. Top with fluff or make the meringue by combining the room temperature egg whites, sugar, salt and cream of tartar in the bowl of a stand mixer set over a saucepan with simmering water. Whisk for about 8 minutes, until an instant thermometer registers 175℉. Remove from heat. Add the vanilla then mix with the whisk attachment on high speed for about 5 minutes until mixture is balled up inside the whisk attachment. Spread the meringue on the cooled brownies.
Step 8 (Picture 8 above)– Toast the meringue with a blow torch. Slice and serve!
Expert Tips
- Use a light colored metal pan. I wouldn’t recommend using a glass pan or a dark colored pan for brownies.
- Allow to cool before cutting. It’s best to let them cool completely or for at least 30 minutes.
- Avoid overbaking. The brownies will continue to cook slightly after you take them out of the oven, so do not over bake them. The center should be slightly under done. You should see moist brownie crumbs when you stick a toothpick in the center of the brownies.
- Use a long, sharp knife to cut brownies. Do not use a serrated knife. For best results run the knife under hot water and wipe the knife clean after each cut.
Recipe FAQs
Yes! You can use store bought brownie mix. Follow the instructions on the box of storebought brownies. Follow the recipe instructions below for the crust and topping.
No. You can top the brownies with marshmallows for the last few minutes of baking. If you’re topping with swiss meringue, you can toast it with a kitchen torch or leave it untoasted. The marshmallows will still be gooey and delicious.
Brownies with meringue topping can be left at room temperature for up to 8 hours. After that, store leftover brownies in an airtight container for 3 to 4 days in the fridge.
More Brownie Recipes You’ll Love
S’mores Brownies
Ingredients
Brownies
- 5 (70 g) whole sheets graham crackers or enough to cover the bottom of an 8 inch square pan, plus 1 extra sheet of graham cracker to crush and sprinkle on top (optional)
- ⅓ cup (41.67 g) all purpose flour
- ½ cup (43 g) unsweetened cocoa powder
- 1 teaspoon espresso powder (optional)
- ¼ teaspoon (¼ teaspoon) salt
- ¼ teaspoon baking powder
- ½ cup (113.5 g) unsalted butter melted, cooled slightly
- 1 cup (200 g) granulated sugar
- 1½ teaspoons (1½ teaspoons) vanilla extract
- 2 large eggs room temperature
Meringue Topping (see notes for more options)
- 4 (132 ml) large egg whites room temperature, see notes
- ¾ cup (150 g) granulated sugar
- ¼ teaspoon (0.75 g) cream of tartar
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
Instructions
Brownies
- Preheat the oven to 350 F. Line an 8" square baking dish with parchment paper.
- Arrange the graham cracker sheets in a single layer to cover the bottom of the pan.
- In a large mixing bowl, whisk to combine the cocoa powder, flour, sugar, salt and optional espresso powder, if using Set aside.
- In a medium mixing bowl, whisk to combine the melted butter, eggs and vanilla til well combined.
- Use a spatula to stir the wet ingredients into the dry ingredients until just combined. Do not overmix. Scoop the batter over the graham crackers in the pan. Spread evenly with a spatula or offset spatula.
- Bake for 25 to 30 minutes or until a toothpick isn't wet when inserted in the middle of the brownies. It should just have a few wet crumbs on it. Remove from oven. Set pan on wire rack to cool completely. Once cooled, lift brownies out of the pan using the parchment paper.
Meringue Topping
- See notes below if you prefer to top with mashmallows or marshmallow fluff instead of meringue. When ready to make meringue, first set the brownies on your serving tray. Take out your kitchen blow torch and set it aside. Take out a large metal mixing bowl, a metal whisk and your whisk attachment. (I use my stand mixer and the metal bowl from the stand mixer to make meringue but you can also use a handheld mixer and a metal bowl). Wash the bowl, whisk attachment and a whisk (even if they are clean). Next, wipe them with vinegar or lemon juice and rinse with hot water. Dry with a clean kitchen towel. This will wash away any traces of grease or fat that may be in the bowl. Even a small amount of fat or yolk residue can prevent egg whites from forming stiff peaks.
- Combine the room temperature egg whites, sugar, salt and cream of tartar in the bowl of a stand mixer. Set the bowl over a saucepan with 1" simmering water. Make sure the bottom of the mixing bowl is not touching the water. Set heat to low. Whisk constantly for about 8-9 minutes, until an instant thermometer registers 175℉ (be sure the thermometer isn't touching the bottom of your bowl). Remove from heat. Whisk in the vanilla extract then mix with the whisk attachment on high speed in stand mixer for about 5 minutes until mixture is thick and balled up inside the whisk attachment. Remove the whisk attachment and flip it so that the bottom is pointing up. The meringue should be stiff and only the very top strand should flip over.
- Spread the meringue over the brownies. Torch the meringue with a kitchen blow torch just before serving. (Make sure to torch the sides of the meringue in addition to the peaks). If you don't have a blow torch, serve as is. Don't place meringue under the broiler. See notes below if you prefer to top with mashmallows or marshmallow fluff instead of meringue. Top toasted meringue with some crushed graham cracker crumbs (optional).
- Use a long, sharp knife to cut the brownies. Wipe the knife clean and run it under hot water in between slicing.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Joanne
Great recipe. We loved it.
Natalie
Hi Joanne, Thanks so much for trying these s’mores brownies! I’m so happy they were a hit 🙂
Jess
Natalie blows me away with every single recipe and this is no exception! I’ve made a handful of different s’mores brownie recipes before and what sets these apart are 3 things: that incredible graham cracker crumble, along with the extra melty hersheys bar and you can’t forget the flaky sea salt! Highly highly recommend 👏🏼 100/10!!
Natalie
Hey Jess! Thank you so much for making my s’mores brownies and for taking the time to write a comment! I appreciate your thoughtful feedback and it’s so nice to know you enjoyed those little touches especially the graham cracker crumble! 🙂 Have an awesome week! XO Natalie