Recipe: S'mores Brownies

Have you caught on that I love making desserts into other dessert? A perfect example is these S'mores Brownies. Chocolately brownies sandwiched between a graham cracker crust and delicious marshmallow frosting. I love s'mores, and these are slightly addicting. Beware!

S'mores Brownies

(adapted from this brownie recipe from Shutterbean)

Yields 9 large brownies


  • 1 stick of butter
  • 4 oz semisweet chocolate, chopped
  • 1/4c dutch processed cocoa powder
  • 1/2 tsp baking powder
  • 1 1/4c sugar
  • 1/2 tsp salt
  • 3 large eggs, room temperature 
  • 1c flour


  • 2c graham crackers, broken into pieces
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 6 tbsp melted butter

Preheat oven to 350 degrees. Line a 8 inch glass baking pan with nonstick parchment paper.

In a food processor, pulse all the crust ingredients until the mixture is finely ground. Press mixture evenly into the parchment-lined baking pan and bake for 10 minutes. 

Whisk together flour, salt, baking powder, and cocoa powder. In a microwave safe bowl, melt together butter and semisweet chocolate in the microwave. Make sure to keep an eye on them so not to burn.

Transfer chocolate and butter into a large mixing bowl. Whisk in sugar, then mix in each egg one at a time. Using a rubber spatula, mix in flour mixture until just combined. Be careful not to overmix.

Carefully spread the batter evenly over the graham cracker crust and bake 45-50 minutes. You'll know they are down when a toothpick inserted comes out with a few moist crumbs attached. Let cool in the pan.

Gooey Marshmallow Frosting

  • 2 egg whites, room temperature
  • 1/2c sugar
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla

This recipe makes enough frosting for a thin layer of topping. If you would like a thicker layer, double the recipe.

Whisk egg whites, sugar, and cream and tartar in a double boiler over medium-high heat. Whisk frequently until mixture reaches 160 degrees (I used a candy thermometer). Transfer mixture into bowl of electric mixer fitted with a whisk attachment. Beginning at low speed, gradually increase speed to medium-high until stiff peaks form, about 5-7 minutes. Mix in vanilla.

Using a rubber spatula, spread the frosting evenly across the top of the cooled brownies. To toast the top, use a creme brulee torch to lightly brulee the topping. Cut brownies into 9 squares with a large sharp knife and enjoy.

I think s'mores might be one of my favorite flavor combinations. Need s'mores love? Check out these S'mores Cupcakes!