S’mores Brownie Pie

If you can’t decide between fudgy brownies and gooey s’mores, this S’mores Brownie Pie lets you have both. It starts with a buttery graham cracker crust, is filled with an ultra-rich homemade brownie, and finished with a cloud of toasted meringue for the ultimate campfire-inspired dessert—no campfire required.

 

I created this recipe because I wanted something that felt a little more special than traditional brownies but was still easy enough to make for a weekend baking project. Brownies are one of my favorite desserts, and turning them into a pie felt like the perfect excuse to add all the flavors of a classic s’more.

Instead of using a boxed brownie mix, I went with my favorite homemade brownie batter. Melting real chocolate with butter creates a richer, fudgier texture than cocoa powder alone, while a little Dutch-process cocoa deepens the chocolate flavor even more. Paired with the buttery graham cracker crust and toasted meringue, every bite tastes like a gourmet version of a campfire favorite.

Why This Recipe Works

• The graham cracker crust is chilled, not pre-baked: I tested pre-baking the crust first, but found it became overbaked once the brownie layer was added. Chilling the crust before adding the batter helps it hold together while keeping it tender.
• There’s plenty of fudgy brownie filling: My first test used the same amount of batter I would use for a half batch of brownies, but the layer was too thin for the crust. Doubling the batter created a much better brownie-to-crust ratio.
• Marshmallow meringue makes the best topping: I tested this pie with cut marshmallows and with homemade marshmallow meringue. The meringue had better flavor and texture—and made the pie much easier to slice. Regular marshmallows will still work if you want a simpler option.

Ingredients

Graham Cracker Crust

• Graham cracker crumbs: If you don’t have any then use digestive biscuits or Nilla wafers.
• Granulated sugar: Brown sugar also works.
• Unsalted butter: Salted butter also works.

Brownie Filling

• All-purpose flour: Spoon and level the flour to avoid adding too much. A kitchen scale is best for accuracy.
• Salt
• Baking powder
• Large eggs: Let them come to room temperature for a smoother batter. ReadHow To Get Room Temperature Eggs Fast
• Granulated sugar
• Light brown sugar – If you run out you can make your own homemade brown sugar. Read How To Make Brown Sugar.
• Canola oil: Vegetable oil works just as well.
• Vanilla extract
• Unsalted butter – Salted butter also works.
• Semi-sweet or bittersweet chocolate: Use a good-quality baking chocolate for the best flavor.
• Dutch-process cocoa powder: Natural unsweetened cocoa powder also works.

Toasted Meringue

• Egg whites: Room-temperature egg whites whip up with the most volume. Read How To Separate Eggs
• Granulated sugar
• Cream of tartar – Helps stabilize the egg whites. Read Cream Of Tartar for more information on this ingredient.
• Vanilla extract

How To Make S’mores Brownie Pie

Preheat the oven to 350^oF and position a rack in the center of the oven.

Make The Graham Cracker Crust

Start by combining the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.

Press the crumbs firmly into the bottom and up the sides of a greased pie plate, using the bottom of a measuring cup to create an even layer. Chilling the crust while you prepare the brownie batter helps it hold its shape during baking. I don’t recommend par-baking as it will overbake in the oven with the brownie layer.

Make The Brownie Batter

Whisk together the eggs, both sugars, oil, and vanilla until smooth.

In a separate saucepan, gently melt the butter and chopped chocolate together before whisking in the cocoa powder. Melting the chocolate first creates a silky batter and gives the brownies a richer flavor than cocoa powder alone.

Fold the dry ingredients into the wet ingredients just until no streaks of flour remain. Overmixing can make brownies less fudgy.

Don’t forget to add the chocolate chips!

Spread the batter into the chilled graham cracker crust and bake until the edges are set but the center still looks slightly soft – about 45 minutes. The brownie will continue to bake from the residual heat as it cools, giving you a perfectly fudgy center instead of an overbaked one. Let the pie cool completely before adding the topping.

Make The Meringue Topping

You want to make the meringue topping before serving as it doesn’t hold up well. I tried making it early and storing in the fridge and it didn’t hold up well.

Place the egg whites, sugar, and cream of tartar over a pan of simmering water and whisk until the sugar has completely dissolved and the mixture reaches 160°F.

Heating the egg whites first creates a stable Swiss meringue that holds beautiful swirls and toasts beautifully. Beat the mixture until thick, glossy, and stiff peaks form before mixing in the vanilla.

Pile the meringue over the cooled brownie pie, creating lots of peaks and swirls with the back of a spoon. Toast the meringue with a kitchen torch until golden brown, or briefly place it under the broiler, watching closely since it can brown in just a few seconds.

Recipe Tips

• Chill the graham cracker crust while you prepare the brownie batter so it stays firmly pressed into the pie plate.
• Use chopped baking chocolate instead of chocolate chips for the smoothest, richest brownie batter.
• Stir the flour into the batter just until combined. Overmixing develops gluten and can make the brownies cakier instead of fudgy.
• Make sure the brownie pie has cooled completely before adding the meringue, or the topping may begin to melt.
• If using your oven’s broiler instead of a kitchen torch, don’t walk away—the meringue can go from perfectly toasted to burnt in seconds.

Storage

Store leftover S’mores Brownie Pie loosely covered at room temperature for up to 1 day, or refrigerate for up to 4 days. For the best texture, let refrigerated slices sit at room temperature for about 20 minutes before serving.

You can freeze the baked brownie pie without the meringue topping for up to 3 months. Wrap it tightly in plastic wrap followed by aluminum foil, then place it in a freezer-safe bag or container. Label it with the recipe name and freeze date before storing. Thaw overnight in the refrigerator, then make and toast the meringue just before serving for the freshest results.

I don’t recommend freezing the fully assembled pie, since the meringue doesn’t thaw well.

More Recipes To Try

If you’re a chocolate lover, there are plenty more desserts to satisfy your sweet tooth. My Brownie S’mores Cookies combine two classic treats into one irresistible cookie, while my Chocolate Peanut Butter Pie is a rich, no-bake dessert that’s always a crowd-pleaser. Looking for another brownie-inspired dessert?

My Brookies combine fudgy brownies and chewy chocolate chip cookies into perfectly portioned treats.

And if you love campfire flavors, don’t miss my S’mores Cheesecakes, which pack all the flavors of s’mores into a bite-sized dessert.