S’more Brownies

What's rich, chocolaty and toasted all over? These s'more brownies, that's what! These dark chocolate brownies have a hearty homemade graham cracker crust and a full inch of billowy marshmallow topping! Who needs a campfire when you have these?

These s’more brownies have everything you love about s’more in a convenient brownie form! We’re talking a billowy, toasted marshmallow topping, a rich brownie base and an earthy graham cracker crust base.



For the crust:

For the brownies:

For the marshmallow topping:


  1. In the bowl of a stand mixer, beat the butter for the graham cracker crust until smooth. Add the brown sugar and honey, and continue beating until smooth. Add the remaining ingredients for the crust and beat until it pulls away from the sides and clumps into a single ball. Wrap in plastic wrap and allow to chill for at least 30 minutes, up to 2 days (depending on how far in advance you make it).
  2. On a lightly floured surface, work the dough for the crust with your hands until malleable. Roll the dough out on a piece of plastic wrap until it’s slightly larger than your 8″x8″ pan. Gently flip the dough into the pan (a second person would be helpful here) and press it into the bottom and sides. Trim away any excess.
  3. In a large bowl, combine the brown sugar and butter for the brownies. Microwave for 30 seconds, whisk and repeat a total of three times. Although the sugar won’t have dissolved the whole mixture should be glossy and smooth. Allow the mixture to cool slightly before proceeding. Add your eggs one at a time, whisking between each new addition. Once all the eggs have been added, whisk until the mixture lightens. Whisk in the baking cocoa, salt and vanilla extract until just combined. Fold in the whole wheat flour. Pour the brownie batter over your graham cracker crust and bake at 350F for 45-50 minutes, or until a knife inserted in the center comes out clean.
  4. To make the meringue topping, whisk together your egg whites and granulated sugar in the bowl of a stand mixer placed over a pot of boiling water (a double boiler). Whisking occasionally, heat the mixture until the sugar has dissolved and the mixture is hot to the touch. Move the bowl to your stand mixer, add the vanilla, and whisk on high (using the whisk attachment) until billowy, and the meringue holds a stiff peak.
  5. Once the brownies have cooled completely, remove the brownies from the pan and cover completely with the meringue mixture. Use a culinary torch to toast the top.


Graham cracker crust recipe based on Miette (2011), pg. 150
Brownie recipe based on Broma Bakery