Smores Brownies
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These S’mores Brownies take everything you love about the classic campfire treat—crunchy graham crackers, gooey marshmallow, and rich chocolate—and transform it into an indulgent, oven-baked dessert. With a layer of graham crackers, fudgy brownie center, and fluffy toasted meringue topping.
Ok it’s summertime which means my brain wants all things s’mores – like my s’mores chocolate chip cookies or my s’mores cheesecake. So obviously at some point I would combine s’mores and brownies into one. I mean gooey brownies with a graham cracker base and a gooey marshmallow layer?! Yes please.
These S’mores Brownies are what happens when campfire nostalgia meets fudgy chocolate perfection. A buttery graham cracker crust, rich homemade brownie base, and a cloud of toasted meringue on top? Yep, this is next-level s’mores—and you don’t even need a campfire.
Whether you’re baking for a summer BBQ, cozy winter treat, or just want something gooey and chocolatey on a Tuesday, these are a guaranteed crowd-pleaser. It’s the the ultimate upgrade to your childhood favorite. Whether you’re craving something nostalgic or just need a show-stopping treat, these brownies are worth every bite.
Table of contents
Why You’ll Love These
- All the nostalgic flavors of classic s’mores—no sticky fingers or tents required
- These fudgy brownies are made completely from scratch (but still simple and approachable)
- That meringue topping is fluffy, fancy, and way more fun than store-bought marshmallows
- This smores brownie recipe is freezer-friendly and perfect for make-ahead desserts.
Ingredients You’ll Need
- Graham crackers: Use digestive biscuits instead. You will need 5 whole crackers. You need to break the last cracker to make them fit into the pan.
- Unsalted butter: Can also use salted butter.
- Granulated sugar
- All-purpose flour
- Salt
- Baking powder
- Eggs: Room temperature eggs is best for smoother mixing. Here is my full tutorial on how to bring eggs to room temperature quickly.
- Light brown sugar: If you have run out, make your own homemade brown sugar.
- Canola oil: or use vegetable oil or avocado oil—avoid olive oil due to strong flavor
- Vanilla extract
- Semi-sweet or bittersweet chocolate: Chopped chocolate bars melt better than chocolate chips
- Dutch process cocoa powder: Gives a darker color and richer flavor than natural cocoa powder.
- Egg whites: Room temperature helps them whip into stiff peaks. Whole eggs seperate better when cold. I separate my eggs when cold then let them sit for 30 minutes. Here is my full tutorial on how to separate eggs.
- Cream of tartar: Stabilizes the meringue so it holds its shape. You can read my post, what is cream of tartar? to learn more about this ingredient!
How to Make S’mores Brownies
Prep oven and pan. Position a rack in the center of your oven and preheat the oven to 350°C (180°C). Line an 8×8” pan with parchment paper, or grease with non-stick cooking spray. See note below about using a metal or glass pan.
Line the bottom of the pan with graham crackers. You may need to break the 5th cracker to make it fit into the bottom of the pan.
Make the brownie:
Combine dry ingredients. In a small mixing bowl, whisk together the flour, salt, and baking powder. Set aside.
Combine wet ingredients. In a large mixing bowl, whisk together the granulated sugar, eggs, brown sugar, oil, and vanilla.
Combine butter and chocolate. In a small saucepan on the stove, over low heat, melt and stir together the butter and chopped chocolate. Stir frequently to keep the chocolate from burning.
Remove from the heat and stir in the cocoa powder, whisking to combine.
Add chocolate mixture to sugar mixture. Whisk the chocolate and melted butter mixture into the sugar/egg mixture until smooth and combined.
Add dry ingredients. Stir, using a spatula (or wooden spoon) in the dry ingredients until just combined.
Assemble brownies. Spread the brownie batter on top of the graham cracker layer.
Bake brownies. Bake for 22 to 27 minutes until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Transfer the pan to a wire rack to cool completely before cutting into bars and serving.
Make the frosting
Heat egg whites. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, or 160F, about 3 to 5 minutes.
Whip egg whites. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
Top brownies. Spread frosting on top of cooled brownies with an offset spatula.
Toast the topping. Using a kitchen torch, lightly brown the frosting. Or you can place into an oven on broil setting and broil for 1 to 2 minutes.
Recipe Tips
- Use a kitchen scale to measure your flour for the best results.
- Let brownies cool completely before adding the meringue or it may melt and slide right off.
- Use good-quality chocolate—I love Ghirardelli or Baker’s bars. Skip the chips for this one.
- Whip your meringue just before using it so it stays fluffy and pipes easily.
- No torch? No problem. The broiler works in a pinch—just don’t walk away!
- Room temp ingredients = better results. Cold eggs or butter can throw off your batter texture.
- For clean cuts use a hot, sharp knife and wipe off in between each cut. I run my knife under hot water then wipe off and cut them. I try to not drag the knife but just press straight down.
- For extra chocolate, add some milk chocolate chips to the batter. Or layer on top after baking Hershey’s chocolate bars before adding the frosting.
Storage Tips
It’s best because of the meringue topping to refrigerate these brownies in an airtight container. The meringue topping may begin to weep over time. It’s best to consume within a couple of days.
I would not freeze if they are topped with the meringue topping.
Recipe FAQs
You can definitely use a box mix, but these homemade brownies are worth the extra step—especially for that rich, fudgy texture.
It’s best used immediately after whipping for the fluffiest texture and best structure.
Yes you can skip the meringue topping and use mini marshmallows, marshmallow fluff, or large marshmallows cut in half. Add the marshmallows in a single layer then broil for 1-2 minutes.
The brownie edges should be set. The middle will look soft. And there should be moist crumbs on a toothpick. You don’t want the toothpick to be completely dry, which would mean it’s overbaked.
More Recipes To Try
If you’re craving more brownies, try these buckeye brownies (just like the classic buckeye candy in brownie form!)
Or try my copycat Cosmic brownies topped with chocolate icing and rainbow chips.
Smores Brownies
Ingredients
Brownies:
- 5 full-sized graham crackers
- ½ cup plus 1 tablespoons (80 g) all-purpose flour spooned and leveled
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¾ cups (150 g) granulated sugar
- 2 large eggs at room temperature
- ¼ cup (50 g) packed light brown sugar
- ¼ cup (60 ml) canola oil
- 1 teaspoons vanilla extract
- ¼ cup (½ stick, 57 g) unsalted butter
- 4 ounces semi-sweet or bittersweet chocolate chopped
- 2 Tablespoons (11 g) Dutch process cocoa powder
Meringue frosting
- 4 large egg whites room temperature
- 1 cup (200 g) granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Prep oven and pan. Position a rack in the center of your oven and preheat the oven to 350°C (180°C). Line an 8×8” pan with parchment paper, or grease with non-stick cooking spray. See note below about using a metal or glass pan.
- Line the bottom of the pan with graham crackers. You may need to break the 5th cracker to make it fit into the bottom of the pan. 5 full-sized graham crackers
Make the brownie:
- Combine dry ingredients. In a small mixing bowl, whisk together the flour, salt, and baking powder. Set aside. ½ cup plus 1 tablespoons (80 g) all-purpose flour ½ teaspoon salt ¼ teaspoon baking powder
- Combine wet ingredients. In a large mixing bowl, whisk together the granulated sugar, eggs, brown sugar, oil, and vanilla. ¾ cups (150 g) granulated sugar 2 large eggs ¼ cup (50 g) packed light brown sugar ¼ cup (60 ml) canola oil 1 teaspoons vanilla extract
- Combine butter and chocolate. In a small saucepan on the stove, over low heat, melt and stir together the butter and chopped chocolate. Stir frequently to keep the chocolate from burning. Remove from the heat and stir in the cocoa powder, whisking to combine. ¼ cup (½ stick, 57 g) unsalted butter 4 ounces semi-sweet or bittersweet chocolate 2 Tablespoons (11 g) Dutch process cocoa powder
- Add chocolate mixture to sugar mixture. Whisk the chocolate/butter mixture into the sugar/egg mixture until smooth and combined.
- Add dry ingredients. Stir, using a spatula (or wooden spoon) in the dry ingredients until just combined.
- Assemble brownies. Spread the brownie batter on top of the graham cracker crust.
- Bake brownies. Bake for 22 to 27 minutes until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Transfer the pan to a wire rack to cool completely before cutting into bars and serving.
Make the frosting
- Heat egg whites. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, or 160F, about 3 to 5 minutes. 4 large egg whites 1 cup (200 g) granulated sugar ½ teaspoon cream of tartar
- Whip egg whites. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately. 1 teaspoon vanilla extract
- Spread frosting on top of cooled brownies.
- Using a kitchen torch, lightly brown the frosting. Or you can place into an oven on broil setting and broil for 1 to 2 minutes.
Notes
- Storage: Keep brownies, stored at room temperature in an airtight container for up t0 3 days. You can store in the fridge but if you do keep in mind this will result in a firmer brownie and may dry them out a bit.
- Freezing: Brownies freeze wonderfully. Once they are cooled, store them in a freezer plastic bag for up to 3 months. When ready to eat I let them sit at room temperature for a bit before enjoying. They will thaw quickly.
- Pan: You can use either for this chocolate brownie recipe however you will notice some differences. Brownies baked in a metal pan will bake faster, and have crispier edges. If you bake brownies in a glass pan, you may need to add on an extra 5 minutes of baking time.
- Dutch Cocoa Powder – Although you could substitute Dutch cocoa powder with natural unsweetened I’m begging you don’t! Dutch cocoa powder is less acidic and will create a darker, richer chocolate taste.
- Chocolate – The key to these brownies being ultra rich and fudgy is because melted chocolate gets stirred in with the cocoa powder. I use either semi-sweet or bittersweet chocolate and then chop it so it melts into the butter easily. I love Ghiradelli – it’s quality and always available in my grocery stores. I don’t recommend using chocolate chips as they have stabilizers in them that might prevent them from melting into the butter as nicely.
- Canola Oil – I always use canola oil, or sometimes vegetable oil. Just keep in mind any oil will work but some may impart flavor to the brownies.
