The Sweet Occasion

  • RECIPES
  • SUMMER
  • BAKING TIPS
  • ABOUT
  • CONTACT
menu icon
go to homepage
  • RECIPES
  • SUMMER
  • BAKING TIPS
  • ABOUT
  • CONTACT
search icon
Homepage link
  • RECIPES
  • SUMMER
  • BAKING TIPS
  • ABOUT
  • CONTACT
×
The Sweet Occasion » Recipes » Brownies & Bars

S'more Brownies

Published: Oct 18, 2019 · Modified: Jul 2, 2020 by Maria Pagiotas · Leave a Comment

330 shares
Jump to Recipe·Print Recipe

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'more Brownies-5

Save This Recipe! 💌

We'll email this post to you, so you can come back to it later!

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.

S'more Brownies-1

What you need to make s'more brownies

Three simple layers come together to make these s'more brownies using basic ingredients.

Baking Supplies

8 x 8-inch baking dish
Medium mixing bowl
Medium heatproof mixing bowl
Small saucepan
Silicone spatula
Measuring cups
Measuring spoons
Whisk
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)

Ingredients

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.

S'more Brownies-3

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.

S'more Brownies-2

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 ½ 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.

S'more Brownies-6

Related recipes

  • Caramel brownies
  • One bowl brownies
  • S'more crème brûlée
  • S'more pudding parfaits
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

S'more Brownies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Maria
  • Total Time: 50 minutes
  • Yield: 16 brownies 1x
Print Recipe
Pin Recipe

Ingredients

Scale

For the crust

  • 1 ½ cups (150 g) graham cracker crumbs
  • ¼ cup (50 g) granulated sugar
  • ¼ 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 ¼ (250 g) cups granulated sugar
  • 2 large eggs (100 g)
  • 2 teaspoons (7 g) pure vanilla extract
  • ¾ cup (75 g) unsweetened cocoa powder
  • ¾ cup (90 g) all-purpose flour
  • ½ (3 g) teaspoon salt

For the meringue topping

  • 3 large egg whites (90 g)
  • ⅔ cup (133 g) granulated sugar
  • ¼ teaspoon (1 g) cream of tartar
  • Pinch of salt
  • ½ teaspoon (2.1 g) pure vanilla extract

Instructions

  1. Preheat oven to 350°F/177°C.  Line an 8×8 inch square baking dish with parchment paper and set aside.

For the crust

  1. 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

  1. 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.
  2. Add eggs and vanilla to chocolate mixture.  Whisk until well combined, about 1 minute.
  3. Using a rubber spatula, fold in cocoa powder, flour and salt until just combined.  Do not over mix.  Pour mixture over graham cracker layer.
  4. 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

  1. 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.
  2. 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
  3. Cut into bars.  Using a blow torch, toast the top of the meringue.  Serve immediately.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Did you make this recipe?

Tag @thesweetoccasion on Instagram so we can see your creation!

More Brownies & Bars

  • Frosted lemon sugar cookie bars cut into squares and arranged on parchment paper atop a white wooden surface.
    Frosted Lemon Sugar Cookie Bars (with Lemon Cream Cheese Frosting)
  • Frosted sugar cookie bars cut into squares with sprinkles set on a flat surface with parchment paper.
    Easy Frosted Sugar Cookie Bars (40 Minutes)
  • Close up of raspberry crumble bars cut into square and stacked on a white round plate.
    Raspberry Crumble Bars
  • Overhead view of lemon raspberry bars cut into squares.
    Lemon Raspberry Bars With Crumble Topping
330 shares

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Hello! I'm Maria, a professionally trained pastry chef, blogger, and photographer. Here at The Sweet Occasion, you'll find easy and impressive baking recipes for everyday occasions that save you time. My goal is to inspire home bakers to bake from scratch.

More about me →

Strawberry Favorites

  • Pan of baked fresh strawberry cinnamon rolls topped with whipped cream cheese frosting.
    Easy Strawberry Cheesecake Cinnamon Rolls Recipe
  • Square slices of strawberry cake sheet cake with strawberry cream cheese frosting and a with two forks and a bowl of strawberries.
    Fresh Strawberry Sheet Cake
  • Two bowls of roasted strawberry ice cream.
    Roasted Strawberry Vanilla Ice Cream
  • Three strawberry crunch cupcakes with cream cheese frosting lined up on a white wood board with flowers in the background.
    Fresh Strawberry Crunch Cupcakes

Footer

↑ back to top

About | Contact | Recipes | Editorial Policy | Privacy Policy | Terms of Service | Accessibility Policy

Copyright © 2025 The Sweet Occasion

Manage your privacy
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Statistics

Marketing

Features
Always active

Always active
Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
Manage options
{title} {title} {title}