S'mores Brownies

5 from 4 votes

S'mores Brownies are homemade fudgy brownies baked over graham crackers. Top them with marshmallow fluff, marshmallows or homemade swiss meringue! They're the best summer treat!

Prep Time30

Cook Time45

Total Time1 15

Course: Brownies, Desserts

Cuisine: American

Diet: Vegetarian

Servings: brownies

Calories: 180kcal

Author: Natalie

Equipment

Ingredients

Brownies

5 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 all purpose flour
½ cup unsweetened cocoa powder
1 teaspoon espresso powder (optional)
¼ teaspoon salt
¼ teaspoon baking powder
½ cup unsalted butter melted, cooled slightly
1 cup granulated sugar
1½ teaspoons vanilla extract
2 large eggs room temperature

Meringue Topping (see notes for more options)

4 large egg whites room temperature, see notes
¾ cup granulated sugar
¼ teaspoon cream of tartar
¼ teaspoon salt
1½ teaspoons vanilla extract

US Customary - Metric

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, baking powder, 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 25–30 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs attached. Set pan on wire rack to cool completely before topping with the meringue. Once cooled, lift brownies out of the pan using the parchment paper.

Meringue Topping

See notes below if you prefer to top with marshmallows 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 and whisk thoroughly, then wipe them with vinegar or lemon juice to remove any traces of grease. Even a tiny amount of fat can prevent the egg whites from whipping properly.
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 until the mixture reaches 175°F, about 5–9 minutes depending on your stove and the size of your mixing bowl. The sugar should be completely dissolved and the mixture should feel smooth when rubbed between your fingers.
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

Graham crackers: Don't worry about the sheets of graham crackers fitting perfectly in the pan. Break them up if needed.

Marshmallows: Instead of meringue, top with about 2 cups of mini or regular-size marshmallows about 5 minutes before the brownies are done baking. Gently press the marshmallows on top of the brownies so they stay in place. Adding them at the end gives them time to melt slightly and puff up without completely dissolving or burning.

Marshmallow fluff: Instead of meringue or marshmallows, top with 10 ounces of marshmallow fluff. Make sure brownies have cooled completely then spread the fluff evenly over top. Enjoy as is, toast with a kitchen torch, or place under the broiler for about a minute. (Keep a very close eye on them while under broiler).

Instant read thermometer: I highly recommend an instant read thermometer for this recipe. It’s especially helpful for making the meringue.

Bowl for meringue: For best results, use a large metal mixing bowl. I use the metal mixing bowl from my stand mixer. Before you start making the meringue, wash your mixing bowl, metal whisk and whisk attachment (even if they’re clean). Next, wipe with lemon juice or vinegar, rinse with hot water and dry them well using a clean kitchen towel. I prefer to use a stand mixer to whip the meringue. You can also make it using a hand held mixer.

Egg whites: Make sure to use room temperature egg whites for the meringue. It’s easiest to seperate eggs while they’re cold. Seperate the eggs then set aside for at least 30 minutes to let them come to room temperature. Make sure that no egg yolks get into the whites. To be on the safe side, add each egg white one at a time into a small bowl. Make sure no yolks accidentally got added with the egg white then add the egg white to the mixing bowl one at a time.

Slicing: The marshmallows will stick to the knife when you cut them. To make it easier to cut the brownies, run your knife under hot water and wipe it clean after each slice.

Storing: Brownies with meringue topping can be left at room temperature for up to 8 hours. After that, store leftover brownies for 3 to 4 days in the fridge.

Nutrition