Introduction

S’mores Brownies combine the nostalgic flavors of crunchy cookies, rich chocolate, and toasted meringue into one irresistible treat. This layered dessert offers a delicious twist on traditional brownies that’s perfect for sharing at any gathering.

Ingredients

120 g digestive or graham crackers
40 g butter
60 g butter, melted
50 g semi-sweet dark chocolate chips
20 g unsweetened Dutch cocoa powder
85 g granulated sugar
85 g dark brown sugar
2 large eggs, room temperature
45 g vegetable oil (canola or vegetable)
1 tsp vanilla extract
50 g all-purpose flour
2 tsp cornstarch
1/4 tsp salt
90 g egg whites (about 3 egg whites)
180 g granulated sugar
1/2 tsp vanilla bean paste

Instructions

Step 1: Preheat your oven to 160ºC (325ºF) and line a 20×20 cm (8×8 inch) square baking pan with parchment paper.
Step 2: Place the digestive or graham crackers in a food processor and blend until they reach a fine, sand-like texture.
Step 3: Melt 40 g of butter and add it to the crushed cookies in the food processor. Blend together until combined.
Step 4: Pour the cookie mixture into the prepared pan and press firmly with the bottom of a glass to form an even, compact crust.
Step 5: Bake the crust for 10 minutes. While it bakes, prepare the brownie batter.
Step 6: In a bowl, sift together the flour, cornstarch, and salt. Set aside.
Step 7: Melt 60 g of butter and semi-sweet dark chocolate chips together. Once melted, transfer to a large mixing bowl and whisk in the cocoa powder.
Step 8: Add the brown sugar and granulated sugar to the chocolate mixture and whisk until combined.
Step 9: Add the eggs to the bowl and mix until fully incorporated. Whisk vigorously for 1-2 minutes to develop a smooth texture.
Step 10: Stir in the vegetable oil and vanilla extract until blended.
Step 11: Gently fold in the dry ingredients until just combined.
Step 12: Pour the brownie batter over the pre-baked crust and smooth the top with a spatula.
Step 13: Bake for 30-35 minutes, then allow the brownies to cool completely before proceeding with the meringue.
Step 14: Prepare the meringue by placing egg whites and granulated sugar in a mixing bowl over simmering water (double boiler). Constantly whisk until the sugar dissolves.
Step 15: Transfer the bowl to a mixer and whip at high speed for 5-6 minutes until the meringue is glossy and forms stiff peaks. Add vanilla bean paste and whisk briefly to incorporate.
Step 16: Remove the cooled brownies from the pan and place them on a serving tray.
Step 17: Spread the meringue evenly over the top of the brownies. Use a kitchen blowtorch or place under the oven broiler briefly to toast the meringue to a golden brown.
Step 18: For clean slices, dip a sharp knife in hot water, wipe it dry, and cut the brownies, wiping the knife between each cut.

Tips & Variations

For an extra chocolatey crust, sprinkle some chocolate chips into the cookie crumb mixture before pressing it into the pan.
Use a kitchen blowtorch carefully to toast the meringue evenly without burning.
Substitute vanilla bean paste with pure vanilla extract if unavailable.
Let the brownies cool completely in the fridge for firmer slices.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Reheat slices gently in a microwave for 10-15 seconds if desired, but avoid reheating the meringue to prevent it from weeping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch cocoa powder?

Yes, you can substitute regular unsweetened cocoa powder, but the flavor and color may be slightly less rich and less dark.

Is it necessary to use a blowtorch for the meringue topping?

A kitchen blowtorch provides the best control for toasting the meringue evenly, but you can also use your oven broiler. Watch it carefully to avoid burning.

S’mores Brownies Recipe

Print Recipe

★★★★★

4.5 from 144 reviews

These decadent S’mores Brownies combine a crunchy digestive cookie crust, rich chocolate brownie layer, and a fluffy toasted meringue topping. Perfectly balancing crispness, fudginess, and light sweetness, this dessert is a delightful twist on classic s’mores, baked in the oven and finished with a caramelized meringue top.

Author: Nora
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Crust

120 g digestive or graham crackers
40 g butter

Brownie Batter

60 g butter (melted)
50 g semi-sweet dark chocolate chips
20 g unsweetened Dutch cocoa powder
85 g granulated sugar
85 g dark brown sugar
2 large eggs (room temperature)
45 g vegetable oil (canola or vegetable)
1 tsp vanilla extract
50 g all-purpose flour
2 tsp cornstarch
1/4 tsp salt

Meringue

90 g egg whites (about 3 egg whites)
180 g granulated sugar
1/2 tsp vanilla bean paste

Instructions

Preheat Oven and Prepare Pan. Preheat your oven to 160ºC (325ºF) using the conventional bake setting. Line an 8×8 inch (20×20 cm) square baking pan with parchment paper to ensure easy removal of the brownies later.
Make the Cookie Crust. Place the digestive or graham crackers in a food processor and blend until they form a fine sand-like texture. Melt 40 g of butter and add it to the processed crumbs. Blend again until the mixture is combined and crumbly but holds together when pressed.
Press and Bake the Crust. Transfer the cookie crumb mixture into the prepared baking pan. Press firmly using the bottom of a glass to create a compact and even crust layer. Bake for 10 minutes until set and fragrant. Remove from the oven to cool slightly while preparing the brownie batter.
Prepare Dry Ingredients. In a bowl, sift together the all-purpose flour, cornstarch, and salt. Set aside for later incorporation.
Melt Butter and Chocolate. Gently melt the 60 g butter and the 50 g semi-sweet dark chocolate chips together over low heat or using a double boiler until smooth. Pour this mixture into a large mixing bowl.
Add Cocoa Powder. Stir in the unsweetened Dutch cocoa powder using a hand whisk or electric mixer until fully combined and smooth.
Mix Sugars. Add both the granulated sugar and dark brown sugar to the chocolate mixture and whisk thoroughly to combine.
Add Eggs. Crack the two large eggs into the mixture and whisk until fully incorporated and the batter is smooth. Continue to whisk vigorously for 1-2 minutes to ensure a light texture.
Add Oil and Vanilla. Pour in the vegetable oil and vanilla extract, then whisk until thoroughly combined.
Combine Dry Ingredients. Gently fold in the sifted flour, cornstarch, and salt mixture using a whisk or spatula, mixing just until no streaks remain.
Assemble Brownie Layer and Bake. Pour the brownie batter over the baked cookie crust in the pan and smooth the surface evenly. Bake in the preheated oven for about 30-35 minutes until a toothpick inserted near the center comes out with moist crumbs but not wet batter. Allow the brownies to cool completely in the pan before proceeding.
Prepare Meringue. In a heatproof mixing bowl placed over a simmering water bath (making sure the bowl doesn’t touch the water), combine the egg whites and granulated sugar. Using the whisk attachment on a stand or hand mixer, stir constantly until the sugar dissolves completely and the mixture is warm to the touch.
Whip Meringue to Stiff Peaks. Remove the bowl from the heat and immediately switch the mixer to high speed. Whip for 5-6 minutes until the mixture cools to room temperature and forms stiff, glossy peaks. Add the vanilla bean paste and whisk briefly to combine.
Top Brownies and Toast Meringue. Carefully remove the cooled brownie slab from the baking pan onto a serving tray. Spread the prepared meringue evenly over the top. Use a kitchen blowtorch to gently toast the meringue until golden brown, or place under the oven’s broiler for a short time, watching closely to avoid burning.
Slice and Serve. To serve, run a sharp knife under hot water, wipe it dry, and make clean cuts into the brownie. Repeat warming and wiping the knife between cuts to maintain neat slices. Enjoy your scrumptious s’mores brownies warm or at room temperature.

Notes

Ensure eggs are at room temperature for better incorporation into the batter and meringue.
Press the cookie crust firmly to prevent it from crumbling when slicing.
If you don’t have a blowtorch, carefully watch under the broiler to avoid burning the meringue.
Use parchment paper or silicone liners to help remove brownies cleanly.
Allow the brownies to cool completely before topping with meringue to prevent melting.
For a gluten-free option, substitute the digestive or graham crackers and all-purpose flour with gluten-free alternatives.

Keywords: s’mores brownies, brownie recipe, meringue topping, chocolate dessert, graham cracker crust, baked brownies, toasted meringue brownies