These brownies are everything you love about a classic s’more combined with a brownie. They start with a golden graham cracker crust. On top of the graham cracker crust is a fudgy chocolate brownie layer. It all gets topped with a homemade vanilla bean marshmallow topping.

We started making these brownies after making our s’mores cupcakes time and time again. There is pretty much no s’mores combination that we don’t love and these brownies are no exception. The classic combination of graham cracker, gooey chocolate, and marshmallow is always a winner in our book. Plus, when that gooey chocolate comes from a layer of chocolate brownie, it is everything s’mores dreams are made of.

Steps for S’mores brownies:

There are 3 components to making the s’mores brownies:

Step 1 – Graham Cracker Crust: the graham cracker crust is a simple combination of graham crackers, butter, and sugar. This is baked off before the brownie batter is added for a golden graham cracker layer.

Step 2 – Brownies: any good s’more has a chocolate component. So why not make that chocolate component a brownie. It is chocolatey, gooey, and oh so delicious!

Step 3 – Marshmallow topping: we make a homemade vanilla bean marshmallow topping to top off these incredible brownies!

S’mores Brownies

Prep Time 30

Cook Time 45

Total Time 1 15

Servings 12

Ingredients

Graham Cracker Crust:

1.5 packages graham crackers ~2 cups crumbs or a half a box
1 stick salted melted butter 113 g
¼ cup granulated ugar 50 g

Brownies:

1 batch of 9×13 brownies our recipe is below or even a box mix will work!

Marshmallow icing:

4 egg whites
1 cup sugar 200 g
¼ teaspoon cream of tartar
1 teaspoon vanilla or 1 tablespoon vanilla bean paste

Instructions

Graham cracker crust:

Preheat the oven to 350 F
In a food processor or with a ziploc bag/rolling pin, grind 1 package of graham crackers until fine
As soon as the crackers are fine, combine with melted butter and ¼ cup sugar
Mix together until it is a consistent mixture
Pour the crust into a parchment lined 9×13 pan
Press the mixture down with your fingers until it forms an even, compact layer
Bake for 15 minutes and set aside to cool while you make the brownies

Brownies:

Preheat the oven and mix brownie batter according to brownie instructions
Pour the brownie batter over the graham cracker crust and smooth the top with a spatula.
Bake according to instructions.
Let cool completely on a wire rack.

Marshmallow icing:

Use a double boiler or create one using a bowl and pan. Fill the pan with ~1” warm water and place a bowl over the pan so it can heat the egg whites with the steam, but it should not touch the bottom
Add egg whites, sugar, and cream of tartar to the bowl. Place the bowl over the warm water. The pan should not touch the bottom but be heated by the steam
On low, heat the egg white mixture stirring constantly until gently warmed and the sugar is dissolved. Be very careful at this stage to not let the egg whites cook. Scrape the sides of the pan, stir constantly, and remove when sugar dissolves
Once dissolved, whip the egg whites on high until stiff peaks form. The mixture will be very glossy and thick. When you place the whisk into the eggs and pull up, it should create a peak. Once it reaches this point, add in the vanilla
Top the brownies with the icing and blow torch them for a toasted marshmallow topping and true s’mores taste. If you don’t have a blowtorch, place them on broil in the oven for 1-2 minutes until golden on top (keep a close eye on them)