Bring the nostalgic flavors of s’mores indoors with these S’mores Brownies—a rich, gooey dessert that layers a buttery graham cracker crust, fudgy chocolate brownies, and fluffy, toasted marshmallow frosting. Perfect for parties or a cozy night in, these brownies are sure to satisfy any sweet tooth!
Why You’ll Love This Recipe
- Layered Perfection: Each bite offers the perfect combination of crumbly crust, dense brownie, and marshmallow fluff.
- Customizable Toastiness: Torch the marshmallow frosting to your preferred level of golden brown or charred crispness.
- Gooey and Decadent: Slightly underbaked brownies add to the signature s’mores gooey texture.
- Crowd-Pleaser: A guaranteed hit at parties, potlucks, or family dinners.
Ingredients
For the Crumb Base
- 7 oz (190 g) graham cracker crumbs (or 13 digestive biscuits)
- 1 stick (113 g) unsalted butter, melted
For the Chocolate Brownies
- 1½ sticks (170 g) unsalted butter
- 10.5 oz (300 g) dark chocolate, chopped
- 3 large eggs
- 1¼ cups (250 g) white sugar
- 1 cup (120 g) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Marshmallow Frosting
- 4 large egg whites
- 1 cup (200 g) white sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Kitchen Equipment Needed
- 9-inch square baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Stand mixer or hand mixer
- Double boiler (or heatproof bowl and saucepan)
- Kitchen torch
Directions
Make the Crumb Base
- Preheat your oven to 335°F (170°C) and line a 9-inch square pan with parchment paper.
- Blitz graham crackers or digestive biscuits into crumbs using a food processor or by bashing them in a Ziploc bag with a rolling pin.
- Melt the butter in the microwave in 30-second increments. Combine the melted butter with the crumbs until the mixture resembles wet sand.
- Press the mixture evenly into the prepared pan, creating a tightly packed layer.
Make the Brownies
- Melt the butter and chopped chocolate in a microwave-safe bowl in 30-second increments, stirring in between, until smooth. Set aside.
- In a large bowl, whisk together the eggs and sugar until thick and custard-like (about 30 seconds).
- Add the melted chocolate mixture and vanilla to the eggs and gently whisk to combine.
- Sift the flour and salt into the bowl and fold gently until no lumps remain.
- Pour the brownie batter over the crumb base in the pan.
- Bake for 25–30 minutes for gooey brownies or 30–35 minutes for firmer brownies. The top should be dry, and a skewer inserted should come out clean or with a few crumbs. Let the brownies cool completely in the pan.
Make the Marshmallow Frosting
- Set up a double boiler by placing a heatproof bowl over a saucepan of simmering water (the water should not touch the bowl).
- Add the egg whites, sugar, and cream of tartar to the bowl. Whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C).
- Transfer the mixture to a stand mixer (or use a hand mixer) and whip on high speed until thick, glossy, and stiff peaks form. Add the vanilla and whip briefly to combine.
Assemble the S’mores Brownies
- Once the brownies are completely cool, unmold them from the pan.
- Spread the marshmallow frosting evenly over the top of the brownies. Use a spatula to create peaks and texture. Alternatively, slice the brownies first and pipe the frosting onto individual squares.
- Use a kitchen torch to toast the marshmallow frosting to your desired level of golden brown.
Serve and Enjoy
Slice the brownies into 9 or 16 squares with a sharp knife. Enjoy immediately or store for later!
Serving and Storage Tips
- Serving: Best enjoyed slightly warm or at room temperature.
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: You can freeze unfrosted brownies for up to 2 months. Thaw and add marshmallow frosting when ready to serve.
Variations
- Add Chocolate Chips: Stir ½ cup of chocolate chips into the brownie batter for extra chocolatey goodness.
- Peanut Butter Twist: Swirl ½ cup of peanut butter into the brownie batter before baking.
- Gluten-Free Option: Use gluten-free graham crackers and all-purpose gluten-free flour.
- Salted Caramel Drizzle: Drizzle caramel sauce over the marshmallow frosting before torching.
Helpful Notes
- Use high-quality dark chocolate for the best flavor in the brownies.
- If you don’t have a kitchen torch, briefly broil the marshmallow frosting in the oven, but watch closely to avoid burning.
- Let the brownies cool completely before adding frosting to ensure clean layers.
Tips from Well-Known Chefs
- Ina Garten: “Always use room-temperature eggs for a smoother brownie batter.”
- Mary Berry: “A good crumb base should be tightly packed to hold together under the brownie layer.”
- Alton Brown: “For the perfect marshmallow frosting, use a thermometer to ensure the egg whites reach the right temperature.”
Frequently Asked Questions
1. Can I use marshmallows instead of frosting?
Yes, layer mini marshmallows on top of the brownies and broil briefly until toasted.
2. Can I make these ahead of time?
Yes! The brownies can be baked a day in advance. Add frosting and toast just before serving.
3. What if I don’t have graham crackers?
Digestive biscuits, crushed vanilla wafers, or gingersnaps make great substitutes.
4. How do I know when the brownies are done?
The edges should be set, and a skewer inserted into the center should come out with moist crumbs but no wet batter.
5. Can I use milk chocolate instead of dark chocolate?
Yes, but the brownies may be sweeter and less rich in flavor.
These S’mores Brownies are the ultimate indulgence, combining all the campfire goodness of a s’more with the decadence of a homemade brownie. Happy baking! 🍫🔥
