Why You’ll Love This Recipe

These S’more Brownies bring together the best of three dessert worlds: the buttery graham cracker crust, a decadent chocolatey brownie base, and the light, fluffy, and perfectly toasted meringue topping. The flavors meld beautifully, creating a treat that feels indulgent without being overwhelming. It’s a fun way to enjoy the flavors of s’mores all year round, and the combination of textures—from the crunch of the graham cracker crust to the smooth brownie and toasted meringue—is simply irresistible!

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
¼ teaspoon salt
5 tablespoons unsalted butter, melted

For the Brownie Layer:

10 tablespoons unsalted butter
1 oz bittersweet chocolate, coarsely chopped
1 ¼ cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
¾ cup unsweetened cocoa powder
¾ cup all-purpose flour
½ teaspoon salt

For the Meringue Topping:

3 large egg whites
⅔ cup granulated sugar
¼ teaspoon cream of tartar
Pinch of salt
½ teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) S’more Brownies

Directions

Make the Crust:
In a mixing bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Press the mixture evenly into the bottom of an 8×8-inch baking dish. Bake at 350°F for 10 minutes. Allow it to cool while you prepare the brownie layer.
Prepare the Brownie Layer:
In a heatproof bowl, melt the butter and chopped bittersweet chocolate together over a small saucepan of simmering water. Once smooth, remove from heat and whisk in the sugar. Let it cool slightly, then add the eggs and vanilla extract, mixing until well combined. Fold in the cocoa powder, flour, and salt. Pour the batter over the cooled graham cracker crust and bake at 350°F for 30-35 minutes or until a toothpick comes out with moist crumbs. Let it cool completely.
Make the Meringue:
In a heatproof bowl, combine the egg whites, sugar, cream of tartar, and salt. Set over simmering water and whisk until the sugar dissolves and the mixture is warm. Transfer to a stand mixer and beat on medium-high speed for 10-12 minutes until stiff, glossy peaks form. Stir in the vanilla extract.
Assemble the Brownies:
Spread the meringue evenly over the cooled brownie layer. Use a spoon or spatula to swirl the top for texture. Chill in the refrigerator for 1-2 hours to set.
Toast the Meringue:
Once set, use a kitchen torch to toast the meringue until golden brown, or place the brownies under a broiler for about 2-3 minutes, keeping a close eye to prevent burning.
Serve:
Cut into bars and serve immediately. Enjoy the delightful contrast of textures and flavors!

Servings and Timing

Servings: This recipe makes approximately 12-16 bars, depending on your preferred serving size.
Prep Time: 25 minutes
Cook Time: 50 minutes (including chilling time for the meringue)

Variations

Add Nuts: For an extra crunch, you can add chopped walnuts or pecans to the brownie batter or sprinkle them on top of the meringue before toasting.
Flavor Twist: Add a pinch of cinnamon or a few tablespoons of peanut butter to the brownie batter for a unique flavor combination.
S’more Topping: For an even more s’mores-inspired dessert, top the meringue with mini marshmallows before toasting for that classic toasted marshmallow flavor.

Storage/Reheating

Storage: Store leftover S’more Brownies in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze these brownies by placing them in a freezer-safe container for up to 2 months. Let them thaw in the refrigerator or at room temperature before serving.

FAQs

Can I use milk chocolate instead of bittersweet chocolate?

Yes, you can use milk chocolate for a sweeter, creamier flavor, but bittersweet chocolate will provide a more intense chocolate taste.

Can I make these brownies ahead of time?

Absolutely! You can prepare the crust and brownie layer a day ahead and then add the meringue topping before serving. Just be sure to toast the meringue just before serving for that perfect texture.

How do I make the meringue fluffy and smooth?

Make sure your mixing bowl and beaters are completely clean and free of any grease or oil. Beating the meringue for the full 10-12 minutes will give it the desired stiff peaks and glossy finish.

Can I skip the meringue?

While the meringue adds a unique texture and flavor, you can skip it if you prefer a simpler brownie. You could top the brownies with a layer of whipped cream or a sprinkle of graham cracker crumbs instead.

Can I make these brownies gluten-free?

To make these brownies gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend.

Can I use a different pan size?

If you use a larger or smaller pan, the baking time may vary. Adjust accordingly, and keep an eye on the brownie layer to ensure it’s cooked through.

How can I prevent the meringue from deflating?

Be sure to add the sugar gradually and beat the meringue to stiff peaks. Avoid overmixing, and only fold in the vanilla extract at the end to maintain the structure.

How do I know when the brownie layer is done?

When a toothpick inserted into the center of the brownie comes out with a few moist crumbs (not wet batter), the brownie layer is done.

Can I use a store-bought graham cracker crust?

For a quicker version, you can use a store-bought graham cracker crust, though making your own adds a fresher flavor and texture.

Conclusion

These S’more Brownies are the perfect combination of chocolatey, gooey, and crispy indulgence. With a graham cracker crust, rich brownie layer, and a toasted meringue topping, they truly capture the essence of s’mores in an elevated, easy-to-make dessert. Whether you’re serving them for a family dessert, bringing them to a gathering, or enjoying them with a cup of coffee, they’re sure to be a hit. Enjoy these delicious brownies any time you want a fun, indulgent treat!

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

Can I use milk chocolate instead of bittersweet chocolate?

Can I make these brownies ahead of time?

How do I make the meringue fluffy and smooth?

Can I skip the meringue?

Can I make these brownies gluten-free?

Can I use a different pan size?

How can I prevent the meringue from deflating?

How do I know when the brownie layer is done?

Can I use a store-bought graham cracker crust?

Conclusion

S’more Brownies

Ingredients

Instructions

Notes

Nutrition