There’s something truly magical about s’mores, isn’t there? That perfect combination of gooey marshmallow, melty chocolate, and crisp graham cracker takes me right back to summer nights around a campfire. But let’s be honest, campfires aren’t always an option. That’s why I absolutely adore these S’mores Brownies. They capture all that nostalgic goodness in a fudgy, delicious brownie bar, no campfire required!
Why You’ll Love This S’mores Brownies
- Fudgy and Chewy: These brownies are seriously rich and moist, just how a perfect brownie should be.
- That Toasted Marshmallow Topping: The homemade meringue is light, fluffy, and gets beautifully toasted, just like a real s’more!
- Easy to Make: Don’t let the layers intimidate you, each part is straightforward and comes together wonderfully.
- Crowd-Pleasing: Everyone, from kids to adults, will devour these. They’re perfect for parties, potlucks, or just a special treat.
Ingredients You’ll Need
- Digestive or Graham Crackers: These form the delicious, buttery base for our brownies. Graham crackers are traditional for s’mores, but digestives work beautifully too!
- Semi-Sweet Dark Chocolate Chips: Using chips means easy melting and a rich chocolatey flavor. Dark chocolate balances the sweetness perfectly.
- Unsweetened Dutch Cocoa Powder: This gives our brownies an extra deep, dark chocolate flavor without adding extra sweetness.
- Dark Brown Sugar: The molasses in dark brown sugar adds moisture and a wonderful chewiness to the brownies. Don’t swap it for all granulated sugar!
- Large Eggs (room temperature): Room temperature eggs incorporate better into the batter, leading to a smoother, more uniform brownie.
- Vegetable Oil (canola or vegetable): Oil contributes to the fudgy texture. Canola or any neutral vegetable oil will work.
- Cornstarch: This secret ingredient helps make our brownies extra fudgy and keeps them from getting cakey.
- Egg Whites (for meringue): Make sure there’s absolutely no yolk in your egg whites, as even a tiny bit can prevent your meringue from whipping up properly.
- Vanilla Bean Paste (for meringue): This gives the meringue a beautiful, rich vanilla flavor and those lovely little vanilla specks. Vanilla extract can be used as a substitute.
How to Make S’mores Brownies Step by Step
First things first, preheat your oven to 160ºC or 325ºF and get your 8×8 inch square pan ready with parchment paper. This parchment paper is your best friend later for easy removal! For the crust, you’ll blend your crackers into fine crumbs – a food processor makes this super quick. Then, melt your butter and mix it right in with the crumbs. Press this mixture firmly into the bottom of your prepared pan. Really get in there with a glass or your fingers to make sure it’s packed tight. Pop that into the oven for just 10 minutes while you start on the brownie batter.
While the crust is baking, let’s get that brownie batter going. In one bowl, whisk together your flour, cornstarch, and salt and set it aside. This is called “sifting” and helps prevent lumps. In a separate, larger bowl, melt your butter and chocolate chips together – you can do this in the microwave in short bursts or over a double boiler. Once it’s smooth, stir in the cocoa powder. Then, add both sugars and whisk until they’re combined. Next, crack in your two large eggs and whisk them really well for 1-2 minutes; this incorporates air and helps create that shiny top. Finally, add the oil and vanilla, then gently fold in your dry ingredients until just combined. Don’t overmix! Pour this glorious batter over your baked crust and smooth it out. Bake for about 30-35 minutes until a toothpick inserted comes out with moist crumbs. Let it cool COMPLETELY before even thinking about the meringue – trust me on this one!
My Top Tips for Success
- I always line my pan with parchment paper, leaving an overhang on the sides. This makes lifting the cooled brownies out incredibly easy.
- For the fudgiest brownies, don’t overbake them! A toothpick should come out with moist crumbs, not completely clean.
- Make sure your eggs are at room temperature for the brownie batter. This helps them emulsify better and creates a smoother batter.
- When making the meringue, ensure your bowl and whisk are absolutely clean and grease-free. Any fat can prevent the egg whites from whipping up.
- I find that waiting until the brownies are completely cool before adding the meringue and cutting makes for the cleanest slices and best texture.
- If you don’t have a kitchen torch for the meringue, a quick trip under the broiler works too! Just watch it like a hawk.
Common Mistakes to Avoid
- Overmixing the brownie batter: This can develop the gluten in the flour, leading to tough, cakey brownies instead of fudgy ones. Gently mix until just combined.
- Overbaking the brownies: This is the number one culprit for dry brownies. Keep an eye on them; they should still be a little soft in the center when you take them out.
- Not cooling the brownies completely: Trying to add the meringue or cut warm brownies will result in a messy, crumbling disaster. Patience is key here!
- Getting yolk in the egg whites for meringue: Even a tiny bit of egg yolk can prevent your meringue from whipping up to stiff peaks. Separate your eggs carefully.
- Cutting warm brownies: This will lead to jagged, messy slices. For clean cuts, use a hot knife (run under hot water and wipe dry) and clean it between each slice.
How to Store S’mores Brownies
- Room Temperature: Store in an airtight container for up to 2-3 days.
- Refrigerator: To extend freshness, store in an airtight container in the fridge for up to 5 days.
- Freezer: For longer storage, wrap individual brownies tightly in plastic wrap, then place in a freezer-safe bag or container for up to 1 month. Thaw at room temperature.
Frequently Asked Questions
Can I use a different type of cracker for the crust?
Yes, you can! While graham crackers are traditional for s’mores, digestive biscuits work wonderfully. You could also try vanilla wafers or even shortbread cookies for a different flavor profile.
What if I don’t have a food processor for the crust?
No problem! You can place the crackers in a large zip-top bag and crush them with a rolling pin or the bottom of a heavy pan until they form fine crumbs.
My meringue isn’t getting stiff. What went wrong?
The most common reasons are traces of fat (even a tiny bit of egg yolk or grease on the bowl/whisk) or not heating the egg whites and sugar enough over the simmering water. Ensure your equipment is spotless and the sugar has fully dissolved.
How do I know when the brownies are done baking?
Insert a toothpick into the center of the brownies. It should come out with moist crumbs attached, but not wet batter. The edges should look set.
Can I make these ahead of time?
Absolutely! The brownies themselves can be baked a day in advance and stored at room temperature. You can then make the meringue and assemble just before serving for the freshest toasted topping.
I really hope these S’mores Brownies bring a little bit of campfire magic into your home, no matter the weather! They’re truly a labor of love, but so worth it for that incredible fudgy, gooey, toasted marshmallow goodness. Give them a try, and let me know how they turn out!
PrintS’mores Brownies
Rich, fudgy brownies topped with a buttery graham cracker crust and a dreamy, toasted meringue topping.
- Prep Time: 40
- Cook Time: 45
- Total Time: 85
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 120 g digestive or graham crackers
- 40 g butter
- 60 g butter melted
- 50 g semi-sweet dark chocolate chips
- 20 g unsweetened Dutch cocoa powder
- 85 g granulated sugar
- 85 g dark brown sugar
- 2 large eggs room temperature
- 45 g vegetable oil canola or vegetable
- 1 teaspoon vanilla extract
- 50 g all-purpose flour
- 2 teaspoon cornstarch
- ¼ teaspoon salt
- 90 g egg whites about 3 egg whites
- 180 g granulated sugar
- ½ teaspoon vanilla bean paste
Instructions
- Preheat the oven to 160ºC/ 325ºF (conventional oven).
- Line a 20×20 cm (8×8 inch) square pan with parchment paper, leaving an overhang on two sides.
- Add the crackers to a food processor.
- Blend the crackers until they form a fine sand-like texture.
- Melt 40 g butter.
- Add the melted butter to the food processor with the cracker crumbs.
- Blend until combined.
- Press the cookie crumbs firmly into the bottom of the prepared baking pan using the bottom of a glass or your fingers.
- Bake the crust for 10 minutes.
- While the crust bakes, begin preparing the brownie batter.
- In a small bowl, sift together the all-purpose flour, cornstarch, and salt.
- Set the dry ingredients aside.
- Melt 60 g butter and the semi-sweet dark chocolate chips together in a large mixing bowl (microwave or double boiler).
- Once melted and smooth, add the unsweetened Dutch cocoa powder to the chocolate mixture.
- Stir until well combined.
- Add 85 g granulated sugar and 85 g dark brown sugar to the chocolate mixture.
- Whisk until combined.
- Add the 2 large room temperature eggs to the mixture.
- Mix until incorporated.
- Continue whisking for 1-2 minutes until light and airy.
- Add the vegetable oil and vanilla extract.
- Whisk until combined.
- Pour the reserved dry ingredients into the wet batter.
- Gently whisk until just combined; do not overmix.
- Pour the brownie batter over the baked cookie crust in the prepared pan.
- Smooth out the top of the batter.
- Bake for 30-35 minutes.
- Remove from oven and let the brownie cool down completely before making the meringue.
- For the meringue, add the egg whites and 180 g granulated sugar to a mixing bowl (stand mixer or hand mixer bowl).
- Place the bowl over a saucepan of simmering water, ensuring the water does not touch the bottom of the bowl.
- Continuously stir the egg white and sugar mixture with a whisk until the sugar granules have completely dissolved and the mixture is warm to the touch (usually 2-3 minutes).
- Remove the bowl from the heat.
- Immediately attach the bowl to your stand mixer (or use a hand mixer) and whisk on the highest speed.
- Continue mixing for 5-6 minutes until the bowl feels room temperature and the meringue forms stiff, glossy peaks.
- Add the vanilla bean paste to the meringue.
- Whisk briefly until incorporated.
- Once the brownie is completely cooled, remove it from the pan using the parchment paper overhang.
- Place the brownie on a serving tray.
- Spread the meringue evenly over the cooled brownie.
- Toast the meringue using a kitchen blowtorch until golden brown, or place under an oven broiler for a very short time (watching carefully to prevent burning).
- To cut clean slices, run a sharp knife under hot water, wipe it clean, and make a cut.
- Repeat the hot knife process between each slice.
Notes
Ensure all meringue equipment is clean and grease-free for best results.
Do not overbake the brownies; a slightly underbaked brownie is fudgier.
Allow brownies to cool completely before adding meringue and cutting.
Use parchment paper with an overhang for easy removal from the pan.
