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This recipe turns classic campfire s'mores into epic brownie bars you can make at home. You get a buttery graham cracker crust, super fudgy brownies, a torched Swiss meringue "marshmallow," and melty milk chocolate on top. It's the ultimate summer treat!
S'mores Brownies-Summer Dessert Bars
I turned my favorite summer treat into a dessert bar-no sticky fingers or actual firepit needed. These S'mores brownies slice up into clean squares and are a total crowd-pleaser for adults and kids alike (along with my s'mores cookie bars and colorful raspberry brownies)! They are perfect for summer gatherings, cookouts, and BBQ, but honestly, I am planning to make these in the fall and winter, too. You can make these ahead, and they slice even better the next day!
Why You'll Love Them
- Homemade Swiss Meringue: Instead of store-bought marshmallows, I went for a real-deal, making glossy Swiss meringue from scratch. It's WAY fluffier, less sweet, and you can toast it to golden perfection.
- Extra Fudgy Brownie Layer: I went heavy on the butter and cocoa for maximum fudginess (not cakey!)-these s'mores brownies stay soft even after chilling, which is perfect with the meringue.
The Ingredients & Substitutions
- Graham Crackers: If you're outside the US or just want to mix things up, digestive biscuits or even Biscoff cookies totally work here-just keep the same amount by weight.
- Butter: Salted butter is fine-just reduce or skip the added salt.
- Cocoa Powder: Natural or Dutch-process cocoa both work (I use Dutch for deeper flavor).
- Sugars: You can use all granulated sugar for the s'mores brownies if you're out of brown sugar, but brown sugar adds a chewier texture and richer flavor.
- Eggs: You'll need egg whites for the meringue - use fresh eggs, not carton egg whites.
- Flour: Regular all-purpose flour is best. Gluten-free 1:1 baking flour works for the brownie base.
- Chocolate: You can replace milk chocolate bars with dark chocolate, semi-sweet chips, or even peanut butter cups. Use what you love!
- Cream of Tartar: If you don't have it you can use lemon juice instead. Simply add ½ teaspoon of fresh lemon juice to the egg whites along with the sugar and salt when starting your Swiss meringue. Whisk as directed-lemon juice will help stabilize the meringue just like cream of tartar even though cream of tartar does give more reliable, firmer peaks.
Tips for Success
- Pack the Crust: Really press down the crust with the bottom of a measuring cup so it doesn't crumble when sliced.
- Room Temp Eggs: Use room temperature eggs for smoother, thicker brownies and fluffier meringue.
- Smooth, Not Gritty: Rub the meringue between your fingers after heating-if you feel any graininess, keep whisking over the heat!
- Grease-Free Bowl: Any fat in the mixing bowl or whisk will sabotage your meringue-wipe everything down with lemon juice if you're worried.
- Slice Like a Pro: Use a big, sharp knife, dip it in hot water and wipe clean between each cut. You'll get bakery-worthy squares every time.
S'mores Brownies
This recipe turns classic campfire s'mores into an epic brownie bar you can make at home. You get a buttery graham cracker crust, super fudgy brownies, a billowy, torched Swiss meringue "marshmallow," and plenty of melty milk chocolate on top. It's the ultimate summer treat!
Ingredients
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
For the Brownies
- 1 cup unsalted butter melted (2 sticks)
- ¾ cup unsweetened cocoa powder
- 1½ cup granulated sugar
- ½ cup brown sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour spooned and leveled
- ½ teaspoon salt
For the Swiss Meringue Topping
- 4 egg whites at room temperature
- 1 cup granulated sugar
- ½ teaspoon cream of tartar
- Pinch of salt
For Garnishing
- ¾ cup milk chocolate bars roughly chopped
- graham crackers roughly broken
Instructions
Make the Crust
- Preheat oven to 350°F. Grease your 9x9 inch baking dish and line it with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, combine graham cracker crumbs and ¼ cup granulated sugar. Pour in the 6 tablespoons of melted butter and stir until moistened.
- Press the crumbs evenly and firmly into the bottom of the pan. Bake the crust for 10 minutes. Remove and set aside. Keep the oven on.
Make the Brownies
- In a medium bowl, whisk together the cocoa powder and the 1 cup of melted butter until smooth.
- In a separate large bowl, add the 1½ cups granulated sugar, brown sugar, 3 large eggs, and 1 teaspoon vanilla extract.
- Using a hand mixer (or stand mixer), beat on medium speed for 2-3 minutes until thick, pale, and creamy.
- Gradually pour the cocoa-butter mixture into the sugar-egg mixture, mixing on low speed until well combined.
- Using a spatula, fold the flour and ½ teaspoon salt into the batter until just combined. Do not overmix.
- Pour the brownie batter evenly over the pre-baked graham cracker crust and spread to the edges.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with just a few crumbs (not wet batter).
- Remove brownies from the oven and let them cool in the pan on a wire rack until room temperature.
Make the Swiss Meringue
- Fill a small saucepan with about 2 inches of water and bring it to a simmer.
- In a clean, heatproof bowl, combine the 4 large egg whites, 1 cup granulated sugar, ½ teaspoon cream of tartar, and optional pinch of salt.
- Place the bowl over the water. Be sure the bowl does not touch the water.
- Whisk the mixture constantly until the sugar is completely dissolved and the mixture reads 155F - 160F with an instant read thermometer. This will take about 5-6 minutes. Carefully remove the bowl from the heat.
- Using the whisk attachment of your stand mixer (or a hand mixer), beat the mixture on low speed for a moment, then increase to medium-high and beat for 7-10 minutes, or until the meringue is very thick, glossy, holds stiff, firm peaks and is no longer warm.
Finish the Brownies
- Spoon the meringue evenly over the surface of the cooled brownies. Sprinkle the milk chocolate chunks.
- Following the manufacturer's instructions for your blowtorch, carefully ignite it. Hold the flame a few inches away from the brownie toppings. Use even, sweeping motions to toast the top until it's golden brown and lightly charred in spots, to your liking. Be careful not to hold the flame in one spot for too long, as it can burn quickly.
- Use a large, sharp knife, dipped in hot water and wiped clean between cuts, to slice the s'mores brownies into squares.
Notes
- Using room temperature eggs for both the brownies and the Swiss meringue helps them incorporate better and achieve better volume.
- Allow the brownies to cool partially so the hot brownies don't melt the meringue base as you apply it.
- Whipping egg whites: Make sure the bowl and whisk for the meringue are completely clean and free of any grease, as fat can prevent the egg whites from whipping up properly.
- Tips for making meringue: Make sure the sugar is completely dissolved into the egg whites over the simmering water for a smooth, stable meringue. The mixture should feel smooth, not gritty, between your fingers.
- If you don't have a blowtorch, you can briefly place the s'mores brownies under your oven's broiler. Position the rack so the meringue is a few inches from the heating element. Watch it CONSTANTLY as meringue can go from perfectly toasted to burnt in a matter of seconds. Leave the oven door ajar so you can monitor closely.
- Storage: Store the brownies in an airtight container. They are best stored in the refrigerator, where they will keep well for up to 4-5 days. Chilling also helps keep the meringue firm and makes for neater slices.
- Freezing: Freeze un-topped s'mores brownies for up to 2 months, tightly wrapped. I don't recommend freezing with the meringue-its texture won't survive thawing.
- Making Ahead: Bake the brownies and crust a day in advance. Top with meringue and torch right before serving for freshest and fluffiest results.
Nutrition
Nutrition Information
S'mores Brownies
Amount per Serving
Calories
762
% Daily Value*
Fat
37
g
57
%
Saturated Fat
22
g
138
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
136
mg
45
%
Sodium
279
mg
12
%
Potassium
290
mg
8
%
Carbohydrates
107
g
36
%
Fiber
4
g
17
%
Sugar
84
g
93
%
Protein
8
g
16
%
Vitamin A
954
IU
19
%
Calcium
55
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
How to Make S'mores Brownies (Step-by-Step)
- Preheat your oven to 350°F, grease a 9x9-inch baking dish, and line it with parchment for easy removal.
- Make graham cracker crust: Mix graham cracker crumbs, sugar, and melted butter.
- Press the graham cracker mixture (crust) into the pan and bake for 10 minutes. Leave the oven on.
- For the brownies, whisk cocoa powder and melted butter until smooth. In another bowl, beat the sugars, eggs, and vanilla until thick and pale, then mix in the cocoa mixture.
- Fold in the flour and salt just until combined. Spread the brownie mixture over the crust.
- Bake 35-40 minutes, until just set. Cool completely.
- For the Swiss meringue, heat egg whites, sugar, and cream of tartar over simmering water, whisking until the sugar dissolves and the mixture reaches 155-160°F. Beat with a mixer until glossy, stiff peaks form and the bowl is cool.
- Spread the meringue over the cooled brownies.
- Final touches: Top the meringue with chocolate chunks. Toast the meringue with a blowtorch until golden.
- Slice into squares with a sharp knife dipped in hot water.
I love anything with meringue and my daughter says I'll put it on my burger if I could, haha! Brownie and meringue worked really well, I am pleased with this recipe, thank you! Labor Day weekend here we come!
Hi Gwyneth! So glad you and your daughter enjoyed it and I hope you had the BEST Labor Day weekend!! 🙂
I doubled the recipe in a 9×13 for a big family party and they came out great! Everybody loved them, I think they were the favorite dessert at the event.
Doubling the dessert for a big family gathering is always a great idea!! Glad everyone loved it! 🙂