Go Back
–+ servings
S'mores Brownies

S'mores Brownies: Indulgent Gooey Delight You'll Love

These S'mores Brownies combine rich fudginess with fluffy meringue, bringing nostalgic summer flavors to your kitchen.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 brownies
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Crust
  • 1 cup Digestive or Graham Crackers Feel free to swap for your favorite cookies.
  • 1/2 cup Butter Using unsalted gives you better control over flavor.
For the Brownie Batter
  • 1 cup Semi-Sweet Dark Chocolate Chips Use milk chocolate if you prefer a sweeter flavor.
  • 1/3 cup Unsweetened Dutch Cocoa Powder Make sure it’s Dutch-processed for the best results.
  • 1 cup Granulated Sugar Coconut sugar is a great alternative option.
  • 1/2 cup Dark Brown Sugar Coconut sugar is a great alternative option.
  • 2 large Eggs Use room temperature eggs for better mixing.
  • 1/2 cup Vegetable Oil Melted coconut oil adds a lovely flavor twist.
  • 1 tablespoon Vanilla Extract Pure vanilla extract is always the way to go!
  • 1 cup All-Purpose Flour Easily replace it with a 1:1 gluten-free flour blend.
  • 1 tablespoon Cornstarch You can omit this if needed.
  • 1/4 teaspoon Salt Balances sweetness and enhances flavor.
For the Meringue Topping
  • 3 large Egg Whites Ensure no yolks get in for perfect peaks.
  • 1/4 cup Vanilla Bean Paste Extra vanilla extract works if unavailable.

Equipment

  • 8x8 inch square pan
  • Mixing bowl
  • Whisk
  • Microwave-safe bowl
  • Spatula
  • kitchen torch

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160ºC (325ºF) and line an 8x8 inch square pan with parchment paper.
  2. Crush the digestive or graham crackers into fine crumbs and mix with melted unsalted butter. Press firmly into the lined pan.
  3. In a microwave-safe bowl, melt chocolate chips and butter. Whisk in cocoa powder, sugars, eggs, flour, cornstarch, and salt until combined.
  4. Pour batter over the cookie crust and bake for 30-35 minutes. Check for doneness with a toothpick.
  5. Whip egg whites and sugar over simmering water until warm, then beat until stiff peaks form. Fold in vanilla bean paste.
  6. Spread meringue over cooled brownies and toast with a kitchen torch until golden brown.

Nutrition

Serving: 1brownieCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 5IUCalcium: 2mgIron: 8mg

Notes

Store S’mores Brownies in an airtight container for up to 2 days or refrigerate for 3 days. For longer storage, freeze for up to 3 months and thaw before enjoying.

Tried this recipe?

Let us know how it was!