These S'mores brownies are made with a graham cracker crust, a fudgy brownie layer, and topped with a fluffy Swiss meringue.
The base is made from crushed graham crackers, giving it a crunchy texture that perfectly complements the rich brownie layer above it.
The brownie itself is dense, rich and fudgy, providing an intense chocolate flavor that melts in your mouth.
Topping it all off is a layer of Swiss meringue that's light and airy. When torched, the meringue develops a golden-brown exterior with a slightly crisp shell while remaining soft inside
Each bite has an irresistible mix of textures and flavors: crunchy, gooey, chocolaty, and sweet—all reminiscent of classic campfire s'mores but elevated.
For more brownie recipes check out my brownie bites, small batch brownies, and dark chocolate brownies.
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Why this recipe works
- S'mores flavor- the combination of graham crackers, chocolate brownie, and Swiss meringue resembles the flavors of the beloved campfire dessert, making these brownies irresistible.
- Graham cracker layer- the base of these brownies is a crunchy graham cracker crust that adds a texture contrast to the soft brownie layer. It also provides that essential s'mores taste right from the start.
- Brownie layer- the fudgy brownie layer in the middle is rich and decadent. It gives a deep chocolate flavor that perfectly complements the other layers without overpowering them.
- Torched Swiss meringue layer- topping these brownies with fluffy Swiss meringue gives them a light and airy finish. When torched, it mimics toasted marshmallows, adding an authentic touch to the s'mores experience.
- Texture- one of the best things about these s'mores brownies is their varied texture: crunchy from the graham cracker crust, gooey from the fudgy brownie layer, and soft yet slightly crisp from the torched meringue topping.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the crust
Graham crackers- if you don’t have graham crackers, you can use tea biscuits, vanilla wafers, and digestive biscuits.
For the brownies
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious brownies.
Dark chocolate- use the best quality dark chocolate for the best flavor. I used 60% dark chocolate for a bitter taste that is not too strong. Feel free to use a higher percentage of dark chocolate.
Dutch cocoa powder– I like to use Dutch-process cocoa powder for our brownies because I like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Granulated sugar– I like to use granulated sugar, the most common sugar in baking. Caster sugar will work great as well.
Espresso powder- use your favorite brand of espresso powder for this. The espresso powder enhances the chocolate flavor and gives it a rich chocolate flavor.
Eggs– to give the brownies a good structure. Make sure you’re using room-temperature eggs. You will need two whole eggs and one egg yolk for this to add a rich texture to the brownies.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract.
Salt– We used kosher salt for this recipe. Salt doesn’t give the brownies a salty taste, it helps to enhance the chocolate flavor.
Flour– I used all-purpose flour for this recipe, cake flour will work great as well.
For the Swiss meringue
Egg whites and sugar- ensure your hands are thoroughly clean before separating the eggs. Any oil on your hands can contaminate the meringue, preventing it from whipping to stiff peaks.
Instructions
Pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the graham crackers crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Transfer the crumbs into a prepared 9 by 9 inch pan, pressing evenly and firmly into the pan.
Bake the crust in a 180c (350f) preheated oven for 8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
In a large mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a bain Marie. Mix with a whisk until silky and smooth.
Add the granulated sugar, espresso powder, vanilla extract, and kosher salt, sift the cocoa powder, and mix with a whisk until well combined.
Add the eggs and egg yolk and mix until well combined and smooth.
Sift the flour and fold the mixture with a rubber spatula until the batter is just combined. Do not overmix.
Pour the batter onto the graham cracker crust. Bake in a 180c (350f) preheated oven for 30-35 minutes. Do not overbake it to keep it fudgy!
Make the Swiss meringue
Start by combining egg whites and sugar in a heatproof bowl. Place the bowl over a pot of simmering water, creating a double boiler.
Whisk the mixture constantly while heating until it reaches 160°F (71°C) or feels smooth and not grainy when rubbed between your fingers.
Once the desired temperature is reached, remove the bowl from heat and transfer the mixture to a stand mixer fitted with a whisk attachment.
Beat on high speed for about 5-7 minutes, or until stiff, glossy peaks form and the meringue has cooled to room temperature.
Top the completely cooled brownies with the meringue and make swirls using an offset spatula.
Use a kitchen torch to slightly burn the top of the meringue to create a toasty look and give it a toasty flavor. Serve and enjoy.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter. For a fudgy texture, avoid overmixing your brownie batter once you add flour. Mix just until combined to keep from incorporating too much air.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Monitor baking time. Keep an eye on your brownies as they bake. overbaking can lead to dry brownies instead of that desired fudgy consistency. A toothpick inserted should come out with a few moist crumbs.
- Cool completely before topping. Allow your brownies to cool completely before adding the Swiss meringue topping to prevent melting or sliding off due to residual heat.
- Torch carefully. Use a kitchen torch on low heat setting to gently toast the Swiss meringue without burning it, moving in small circles until you achieve an even golden-brown color.
- Serve freshly torched. For best results, serve your brownies shortly after torching so that everyone can enjoy that freshly-toasted marshmallow flavor and texture.
- Line your baking pan with parchment paper to prevent the brownies from sticking to the pan.
Faq's
S'mores are a classic American treat composed of three key ingredients: graham crackers, marshmallows, and chocolate.
The combination involves placing a piece of chocolate on a graham cracker, topping it with a roasted marshmallow, and then sandwiching it with another graham cracker.
Swiss meringue is a type of meringue made by gently heating egg whites and sugar over a water bath until the sugar dissolves, then whipping the mixture to stiff peaks.
This method results in a glossy, stable meringue.
Insert a toothpick into the center of the pan. If it comes out with a few moist crumbs but not wet batter, your brownies are ready.
Additionally, the edges should start to pull away from the sides of the pan, and the top should look set and slightly cracked.
Storing
Store this in the fridge in an airtight container to prevent it from soaking the aromas of the fridge. This brownie will last fresh for up to 4 days.
Freezing
To freeze these brownies properly, start by allowing the brownies to cool completely after torching the meringue.
Once they are at room temperature, cut them into individual portions for easier storage and thawing.
Wrap each piece tightly in plastic wrap to prevent freezer burn and then place the wrapped brownies in an airtight container or heavy-duty freezer bag. Freeze for up to 2 months.
When you're ready to enjoy them again, simply thaw the brownies in the refrigerator overnight or at room temperature for a few hours before serving.
Substitutions
Digestive biscuits- People outside of America usually don’t have graham crackers. You can use tea biscuits, vanilla wafers, and digestive biscuits.
Variations
Marshmallows- for a more traditional s'mores experience, swap out the Swiss meringue for whole marshmallows or mini marshmallows.
Simply place the marshmallows on top of the baked brownie layer and broil them until they are golden brown and gooey.
Marshmallow fluff- another twist is to use marshmallow fluff as your topping. Spread an even layer of marshmallow fluff over your cooled brownie base and then use a kitchen torch to toast it lightly.
Box mix brownies- for those short on time or looking for convenience, using a brownie box mix can be an excellent shortcut without sacrificing flavor.
Prepare the graham cracker crust as usual, then follow the instructions on your favorite brownie mix box before adding your chosen topping—be it marshmallows or meringue.
Equipment
- Rubber spatula
- Mixing bowl (set of 3)
- You will also need a food processor to make the crust (if you are not using a store-bought crust).
- Offset spatula
- Brownie pan
- Whisk Set (pack of 3) to whisk the ingredients together.
- Kitchen torch
More brownie recipes
3 Ingredients Brownies- These incredibly easy 3 ingredient brownies are fudgy and chewy have a crackly top and have the perfect texture and flavor.
Red Velvet Brownies- These red velvet brownies are fudgy and have a signature red velvet flavor with a creamy cream cheese glaze.
Brownie Pie- This brownie pie is made with a flakey and buttery dough and is filled with a fudgy, rich, and chocolaty brownie filling.
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If you liked this recipe
📖 Recipe
The Best S'mores Brownies
Ingredients
Graham cracker crust
- 1 ⅔ cups Graham crackers
- 6 tablespoon Butter
Brownie batter
- ¾ cup Butter melted, unsalted
- 8 oz Dark chocolate 60%
- ¾ cup Granulated sugar
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- ⅓ cup Cocoa powder Dutch processed
- 1 teaspoon Espresso powder
- 2 Eggs
- 1 Egg yolk
- ⅔ cup Flour
Swiss meringue
- ½ cup Granulated sugar
- 3 Egg whites
Instructions
Make the graham cracker crust
- Pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the graham crackers crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
- Transfer the crumbs into a prepared 9 by 9 inch pan, pressing evenly and firmly into the pan.
- Bake the crust in a 180c (350f) preheated oven for 8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
For the brownie batter
- In a large mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a bain Marie. Mix with a whisk until silky and smooth.
- Add the granulated sugar, espresso powder, vanilla extract, and kosher salt, sift the cocoa powder, and mix with a whisk until well combined.
- Add the eggs and egg yolk and mix until well combined and smooth.
- Sift the flour and fold the mixture with a rubber spatula until the batter is just combined. Do not overmix.
- Pour the batter onto the graham cracker crust. Bake in a 180c (350f) preheated oven for 30-35 minutes. Do not overbake it to keep it fudgy!
Make the Swiss meringue
- Start by combining egg whites and sugar in a heatproof bowl. Place the bowl over a pot of simmering water, creating a double boiler.
- Whisk the mixture constantly while heating until it reaches 160°F (71°C) or feels smooth and not grainy when rubbed between your fingers.
- Once the desired temperature is reached, remove the bowl from heat and transfer the mixture to a stand mixer fitted with a whisk attachment.
- Beat on high speed for about 5-7 minutes, or until stiff, glossy peaks form and the meringue has cooled to room temperature.
- Top the completely cooled brownies with the meringue and make swirls using an offset spatula.
- Use a kitchen torch to slightly burn the top of the meringue to create a toasty look and give it a toasty flavor. Serve and enjoy.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter. For a fudgy texture, avoid overmixing your brownie batter once you add flour. Mix just until combined to keep from incorporating too much air.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Monitor baking time. Keep an eye on your brownies as they bake. overbaking can lead to dry brownies instead of that desired fudgy consistency. A toothpick inserted should come out with a few moist crumbs.
- Cool completely before topping. Allow your brownies to cool completely before adding the Swiss meringue topping to prevent melting or sliding off due to residual heat.
- Torch carefully. Use a kitchen torch on low heat setting to gently toast the Swiss meringue without burning it, moving in small circles until you achieve an even golden-brown color.
- Serve freshly torched. For best results, serve your brownies shortly after torching so that everyone can enjoy that freshly-toasted marshmallow flavor and texture.
- Line your baking pan with parchment paper to prevent the brownies from sticking to the pan.
Michael says
The topping thooo