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!

Course Dessert

Cuisine American

Keyword S'mores Brownies

Prep Time 35

Cook Time 45

Total Time 1 20

Servings

Calories 762kcal

Author Julia

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

US Customary - Metric

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.

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