There is nothing quite as comforting and indulgent as sinking your teeth into rich, chocolatey S’mores Brownies. Combining the nostalgic flavors of graham cracker crust, fudgy brownie, and toasted meringue topping, this dessert brings your favorite campfire treat to your kitchen in a delightfully elegant yet approachable way. Every bite offers a perfect balance of crunchy, gooey, and fluffy textures that will have you smiling with pure joy. If you love chocolate and a bit of fun with your sweets, these S’mores Brownies are bound to become your new go-to treat.

Ingredients You’ll Need

These ingredients are simple but essential to build the layers of flavor and texture in your S’mores Brownies. Each one plays a special role, from the crispy graham cracker crust to the luscious brownie base and the airy meringue topping.

120 g digestive or graham crackers: These create a buttery, crunchy crust that’s the perfect foundation.
40 g butter: Melted into the crust, it binds the crumbs together and enhances richness.
60 g butter (melted): Used in the brownie batter for moist, tender crumb and deep flavor.
50 g semi-sweet dark chocolate chips: Adds rich, bittersweet chocolate intensity.
20 g unsweetened Dutch cocoa powder: Boosts chocolate flavor with a smooth, slightly earthy note.
85 g granulated sugar: Balances bitterness with sweetness in both crust and brownie layers.
85 g dark brown sugar: Adds moisture and a caramel-like depth to the batter.
2 large eggs (room temperature): For structure and fluffiness, ensuring the batter rises just right.
45 g vegetable oil (canola or vegetable): Keeps the brownie luscious and moist without heaviness.
1 tsp vanilla extract: Enhances all the flavors with warm, sweet aroma.
50 g all-purpose flour: Forms the sturdy backbone of the brownie texture.
2 tsp cornstarch: Helps keep the brownies tender and slightly chewy, a winning combo.
1/4 tsp salt: Elevates all the flavors and cuts through sweetness just right.
90 g egg whites (about 3 egg whites): Whipped into fluffy meringue topping for that classic toasted finish.
180 g granulated sugar: Slowly melted into egg whites to create smooth, glossy peaks.
1/2 tsp vanilla bean paste: Adds subtle specks of vanilla for a beautiful garnish and incredible flavor.

How to Make S’mores Brownies

Step 1: Prepare the Cookie Crust

Start by preheating your oven to 160ºC (325ºF) and lining your 20×20 cm (8×8 inch) baking pan with parchment paper. Crush your digestive or graham crackers in a food processor until they become fine crumbs. Melt 40 g of butter and combine it thoroughly with the crumbs. Press the mixture firmly into the base of your pan using the bottom of a glass to get it nice and compact. Bake for 10 minutes to set the crust — this crunchy base will give your S’mores Brownies that irresistible bite.

Step 2: Make the Brownie Batter

While the crust bakes, sift together the flour, cornstarch, and salt into a bowl — these dry ingredients are the building blocks for a perfect brownie texture. Melt the 60 g of butter and chocolate chips together until smooth, then whisk in the cocoa powder. Add both sugars and whisk until creamy and smooth. Incorporate the eggs one at a time, whisking abundantly to introduce some lightness into the batter. Follow with the vegetable oil and vanilla extract, mixing until just combined. Lastly, gently fold in the dry ingredients to keep the batter tender and fudgy. Pour this luscious mixture over the cooled crust and smooth the surface. Bake for 30 to 35 minutes, then let it cool completely before moving to the meringue topping.

Step 3: Whip Up the Meringue Topping

For that classic S’mores Brownies finish, you’ll want fluffy, toasted meringue. In a heatproof bowl placed over simmering water, whisk the egg whites and sugar until the sugar dissolves and the mixture is warm to touch. Transfer the bowl to your mixer and whip on high speed for about 5-6 minutes, until the meringue is glossy and holds stiff peaks at room temperature. Stir in the vanilla bean paste to add both aroma and those charming vanilla flecks.

Step 4: Assemble and Toast

Carefully remove the brownie from the pan onto a serving tray. Spread the meringue evenly on top of the cooled brownie layer. Then, using a kitchen blowtorch or your oven broiler, gently toast the meringue until it’s golden and slightly caramelized. This final step brings the entire S’mores Brownies experience full circle, marrying smoky sweetness with rich chocolate and crunchy crust. For clean slices, dip a knife in hot water and wipe between cuts — a small trick that makes serving effortless and beautiful.

How to Serve S’mores Brownies

Garnishes

While the toasted meringue topping is stunning on its own, you could elevate your plate with a sprinkle of extra crushed graham crackers or a drizzle of melted chocolate for added decadence. A few mini marshmallows lightly browned on top or a dusting of cocoa powder can also amp up the visual and flavor appeal, making these brownies irresistible centerpieces for any dessert spread.

Side Dishes

S’mores Brownies pair wonderfully with simple accompaniments like a scoop of vanilla ice cream or a dollop of whipped cream to balance their richness. Fresh berries add a burst of bright, fruity contrast, and a cup of strong coffee or creamy hot chocolate can round out the experience, creating the ultimate cozy indulgence.

Creative Ways to Present

These brownies are perfect for casual gatherings or special celebrations. Serve them on a rustic wooden board surrounded by s’mores ingredients for a fun interactive dessert bar. You can also cut them into mini squares and skewer with toothpicks for easy party bites or even make a layered dessert parfait by breaking brownies into chunks with meringue pieces, chocolate sauce, and marshmallow fluff for a whimsical twist.

Make Ahead and Storage

Storing Leftovers

If you have leftovers of these amazing S’mores Brownies, store them in an airtight container at room temperature for up to three days. The crust and brownie layers will maintain their textures well, and the meringue topping stays soft but delicious. For longer storage, refrigeration is possible but slightly changes the texture of the meringue.

Freezing

S’mores Brownies freeze wonderfully. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to three months. When ready to enjoy, let them thaw in the fridge overnight for the best taste and texture retention. You can briefly warm them in the oven to revive a little softness and that fresh-baked feel.

Reheating

To revive the magic of these S’mores Brownies, warm them gently in a low oven (about 150ºC or 300ºF) for 5 to 10 minutes. Avoid microwaving to preserve the texture of the meringue topping and to keep the crust crisp. This quick reheat brings back that just-out-of-the-oven aroma and gooey chocolate goodness.

FAQs

Can I use regular sugar instead of brown sugar in S’mores Brownies?

Yes, you can substitute brown sugar with an equal amount of granulated sugar, but keep in mind that brown sugar adds more moisture and a slight caramel depth. Replacing it may result in a less chewy brownie.

What can I use instead of vanilla bean paste?

If you don’t have vanilla bean paste, pure vanilla extract works perfectly fine as a substitute. It won’t have the tiny vanilla specks, but the flavor remains deliciously aromatic.

How do I achieve the perfect meringue peaks for the topping?

The key is warming the egg whites and sugar gently while whisking to dissolve the sugar, then whipping at high speed until stiff peaks form. The mixture should hold its shape without collapsing for the ideal consistency.

Can I make S’mores Brownies gluten-free?

Absolutely! Swap the all-purpose flour with a gluten-free flour blend that measures equally. Just be sure it contains xanthan gum or a similar binder to maintain texture.

Is there a way to toast the meringue without a kitchen torch?

Yes, you can place the assembled brownies under a hot broiler for 1-2 minutes. Watch carefully to avoid burning, as it can caramelize quickly, but it works well if you don’t have a torch.

Final Thoughts

Once you make these S’mores Brownies, you’ll understand why they are such a crowd-pleaser. The layers of crunchy crust, velvety chocolate, and toasted fluffy meringue come together in perfect harmony to create a dessert that’s both nostalgic and special. So, gather your ingredients, invite some friends or family, and treat yourself to this exceptional twist on classic campfire flavors. Happy baking and savor every delightful bite!

S’mores Brownies Recipe

★★★★★

5.1 from 7 reviews

Author: Aiden
Total Time: 1 hour 15 minutes
Yield: 16 servings (2-inch squares) 1x
Diet: Vegetarian

Print Recipe

Description

These decadent S’mores Brownies combine a crunchy cookie crust with a rich, fudgy brownie layer and a fluffy toasted meringue topping. Inspired by classic campfire s’mores, this dessert offers a delightful mix of textures and chocolatey flavors perfect for any occasion.

Instructions

Preheat and Prepare Pan: Preheat your oven to 160ºC (325ºF) on conventional setting. Line a 20×20 cm (8×8 inch) square baking pan with parchment paper for easy removal later.
Make the Cookie Crust: In a food processor, pulse the digestive or graham crackers until they become fine crumbs. Melt 40 g butter and add it to the crumbs, blending again until well combined and sand-like texture forms.
Press and Bake Crust: Transfer the cookie crumb mixture into the prepared baking pan. Press down firmly and evenly using the bottom of a glass to compact and flatten the crust. Bake in the oven for 10 minutes.
Mix Dry Ingredients for Brownie: While the crust bakes, sift together the all-purpose flour, cornstarch, and salt into a bowl. Set aside.
Melt Chocolate and Butter: Combine 60 g melted butter and 50 g chocolate chips in a heatproof bowl, melting them together until smooth. Pour this mixture into a large mixing bowl and whisk in the cocoa powder.
Add Sugars: Stir in the granulated sugar and dark brown sugar until fully incorporated.
Incorporate Eggs: Add the eggs one at a time, whisking thoroughly after each addition until smooth and slightly thickened, about 1-2 minutes.
Add Oil and Vanilla: Whisk in the vegetable oil and vanilla extract until combined.
Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients, gently folding or whisking until just incorporated to avoid overmixing.
Bake Brownie Layer: Pour the brownie batter evenly over the baked cookie crust in the pan, smoothing the top. Bake for 30-35 minutes at 160ºC (325ºF) until a toothpick inserted comes out with a few moist crumbs. Allow to cool completely before adding the meringue.
Prepare Meringue: Place the egg whites and 180 g granulated sugar in the mixing bowl over simmering water (double boiler). Whisk constantly until the sugar has dissolved and mixture is warm to the touch.
Whip Meringue: Remove from heat and transfer to a stand mixer. Whisk on high speed for 5-6 minutes until the mixture is at room temperature and stiff peaks form. Add the vanilla bean paste and mix briefly to combine.
Top Brownies and Toast: Remove the cooled brownies from the pan and place on a serving tray. Spread the meringue evenly over the top. Using a kitchen blowtorch, gently toast the meringue until golden brown. Alternatively, place under the oven broiler for a short time, watching carefully to avoid burning.
Slice and Serve: For clean cuts, run a sharp knife under hot water, wipe dry, and slice the brownies. Repeat between each cut to keep slices neat and server-ready.

Notes

Ensure eggs are at room temperature for better mixing and volume in the batter.
Use a kitchen blowtorch to toast meringue evenly; if unavailable, the oven broiler can be used but watch closely to prevent burning.
Press cookie crust firmly to avoid crumbling when slicing.
Allow brownies to cool completely before adding meringue to prevent melting.
For vegan adaptations, substitute eggs with aquafaba and use dairy-free butter alternatives, though texture may vary.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American