Delicious layers of graham cracker crust, fudgy brownie and toasted meringue make the perfect s’more brownie. These bars can be served year around for a delicious treat.
S’mores have become so popular that you can find almost any variation of this campfire treat (s’more pudding parfaits anyone?). And I can see why, they really are so delicious. The combination of graham crackers, with warm, toasted marshmallows that slightly melt your chocolate is mouthwatering . What’s not to love about this favorite summer treat. But who says s’mores are just for summer? I would certainly classify it as a year around treat and that’s exactly why I’m bringing you my s’more brownies in the middle of fall!
These brownies have every layer of a traditional s’more in one delicious bite! They begin with a layer of graham cracker crumbs and are topped with my fudgy homemade brownies. Finally, they are finished with a simple to make meringue topping that is toasted to perfection.
What you need to make s’more brownies
Three simple layers come together to make these s’more brownies using basic ingredients.
8 x 8-inch baking dish
Medium mixing bowl
Medium heatproof mixing bowl
Stand mixer bowl or medium mixing bowl
Stand mixer fitted with whisk attachment or hand mixer
Spoon or small off set spatula
Kitchen torch (can use broiler instead)
Graham cracker crumbs. These create the foundation layer of the s’more brownies. You make your own crumbs from whole graham crackers or you can buy store-bought graham cracker crumbs. If making your own, either honey or cinnamon graham crackers would work well in this recipe.
Granulated sugar. Used to slightly sweeten all three layers of these brownies.
Salt. A little salt helps to act as a balance to the sweet flavors in desserts. Just a little bit goes a long way.
Butter. Always use unsalted butter in baking. It acts as the binding agent in the graham cracker crust and adds a rich flavor to the brownies.
Bittersweet chocolate. Just 1 oz is used for this recipe. It adds to the chocolatey flavor of the brownie layer.
Eggs. Help to keep the brownies moist. Additionally, the eggs act as the leaven agent in these s’more brownies.
Vanilla extract. Adds flavor to both the brownie and meringue layers.
Unsweetened cocoa powder. Either natural cocoa powder or dutch process cocoa powder can be used.
All-purpose flour. Gives the structure to the brownie. Bread flour would create too dense of a brownie and cake flour would create too cakey of a texture.
Egg whites. Used to make the meringue.
Cream of tartar. The acidity in cream of tartar creates a sturdy meringue.
How to make s’more brownies
- Make the crust: Simply mix all the graham cracker crust ingredients in a mixing bowl. Press the mixture into a prepared baking dish so that it creates an even layer. Bake for 10 minutes in your preheated oven.
- Mix the brownie layer: Using a heatproof bowl and small saucepan with an inch of simmering water, create a double boiler. Melt the butter and chopped chocolate together until smooth and shiny. Remove from heat and vigorously whisk in the sugar. Allow to slightly cool and then whisk in the eggs and vanilla. Carefully fold in dry ingredients until just combined, pour over graham cracker layer and bake in preheated oven until a toothpick inserted in the center comes out mostly clean with some moist crumbs
- Whip the meringue topping: Add the egg whites plus the dry ingredients into a mixing bowl and set over a simmering pot of water. Whisk mixture until sugar granules have melted completely and then transfer mixing bowl to a stand mixer, add vanilla, and whisk on medium-high speed until stiff peaks form. Spread meringue evenly over brownie layer and allow to set up in the refrigerator for 1-2 hours before slicing and toasting.
Tips and takeaways
- Line your baking dish with parchment paper so that the ends hang over each side. This will allow you to easily remove your brownies from the pan before slicing them.
- The key to whipping up the perfect meringue is ensuring that your mixing bowl is free of any grease. Additionally, make sure none of egg yolk mixes into your egg whites. Any fat that comes into contact with your egg whites will prevent them from properly foaming. Be sure your beaters are free of any grease as well!
- Cream of tartar helps create strong and stable meringue. If you do not have any on hand, you can simply substitute 1/2 teaspoon of lemon juice for every egg white.
- If you don’t own a kitchen torch, no problem. Turn on your broiler and simply place your bars approximately 6 inches from the heat for about 2-3 minutes or until you have golden brown spots.
- The meringue topping can be very sticky to work with. When cutting your bars, clean your knife with warm water between each use. This will give you nice clean cuts.
For the crust
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 1/4 teaspoon (1.5 g) salt
- 5 tablespoons (70 g) unsalted butter, melted
For the brownie layer
- 10 tablespoons (141 g) unsalted butter
- 1 oz (28 g) bittersweet chocolate bar, coarsely chopped
- 1 1/4 (250 g) cups granulated sugar
- 2 large eggs (100 g)
- 2 teaspoons (7 g) pure vanilla extract
- 3/4 cup (75 g) unsweetened cocoa powder
- 3/4 cup (90 g) all-purpose flour
- 1/2 (3 g) teaspoon salt
For the meringue topping
- 3 large egg whites (90 g)
- 2/3 cup (133 g) granulated sugar
- 1/4 teaspoon (1 g) cream of tartar
- Pinch of salt
- 1/2 teaspoon (2.1 g) pure vanilla extract
- Preheat oven to 350°F/177°C. Line an 8×8 inch square baking dish with parchment paper and set aside.
For the crust
- In a medium mixing bowl combine graham cracker crumbs, sugar, salt and melted butter until evenly mixed. Press crumb mixture evenly into prepared square pan. Bake crust for 10 minutes. Allow to cool while preparing brownie layer.
For the brownie layer
- Place the butter and chopped chocolate into a medium heatproof bowl set over a small saucepan filled with an inch of simmering water. Whisk until mixture is completely melted and smooth. Remove bowl from heat and add sugar to the mixture whisking vigorously until combined. Set aside to cool slightly.
- Add eggs and vanilla to chocolate mixture. Whisk until well combined, about 1 minute.
- Using a rubber spatula, fold in cocoa powder, flour and salt until just combined. Do not over mix. Pour mixture over graham cracker layer.
- Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean with some moist crumbs. Allow to cool completely.
For the meringue topping
- Place egg whites, sugar, cream of tartar and salt in a heatproof bowl of an electric mixer. Set bowl over a small saucepan filled with an inch of simmering water. Whisk constantly until sugar is dissolved and egg whites are warm to the touch, about 5 minutes. Transfer the mixing bowl to an electric mixer fitted with a whisk attachment and add vanilla. Beat on medium-high speed for 10-12 minutes until stiff, glossy peaks form.
- Spread meringue evenly over cooled brownies. Using the back of a spoon or an offset spatula, swirl the top of the meringue. Allow the meringue to set in refrigerator for 1-2 hours
- Cut into bars. Using a blow torch, toast the top of the meringue. Serve immediately.