S'more Brownies

Crisp graham cracker crust, rich chocolate brownies and a billowy, toasted meringue.

  • Author: Claire | The Simple, Sweet Life
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Units Scale

Graham cracker crust:

  • 3/4 cup all purpose flour
  • 3 tablespoons whole-wheat flour
  • 1/4 teaspoon ground cinnamon
  • 3 oz salted butter, at room temp.
  • 1/4 cup brown sugar
  • 1 tablespoon honey


  • 1/2 cup unsalted butter, cubed
  • 6 oz chocolate between 60-70% cacao
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature
  • 1/4 cup baking cocoa
  • 3/4 cup all purpose flour
  • 1/4 teaspoon salt


  • 3 egg whites
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract


Graham cracker crust:

  1. In the bowl of a stand mixer, beat the butter for the graham cracker crust until smooth.
  2. Add the brown sugar and honey, and continue beating until smooth.
  3. Add the remaining ingredients for the crust and beat until it pulls away from the sides and clumps into a single ball.
  4. Wrap in plastic wrap and allow to chill for at least 30 minutes and up to 2 days.
  5. On a lightly floured surface, work the dough for the crust with your hands until malleable.
  6. Roll the dough out on a piece of parchment paper until it's 8"x8".
  7. 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.


  1. Combine the butter and chocolate in a medium size bowl.
  2. Place over a pot of simmering water. Stir occasionally until melted.
  3. In a separate bowl, whip the eggs and sugar (both brown and granulated) until light and fluffy (about 3 minutes).
  4. With your mixer on low, pour the chocolate/butter into the egg mixture, mixing until just combined.
  5. Fold the flour, baking cocoa, salt and vanilla in.
  6. Pour the brownie batter over your graham cracker crust and bake at 350F for 30-35 minutes.
  7. Allow to cool completely in its pan.


  1. 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).
  2. Whisking occasionally, heat the mixture until the sugar has dissolved and the mixture is hot to the touch.
  3. 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.
  4. Once the brownies have cooled completely, remove the brownies from the pan and cover completely with the meringue mixture.
  5. Use a culinary torch to toast the top.


    • Bringing cold eggs to room temperature quickly: If you need to bring your eggs to room temperature quickly for this recipe, fill a bowl with hot water from your tap and place the eggs in it for about 5 minutes.

    • Not sure if your brownies are done? With white chocolate brownies, it's important to not let them get more than just lightly browned. When a toothpick inserted in the center comes out with gummy bits of crumbs but no raw batter, they're done. If in doubt, it’s better to under bake brownies than over bake them.

    • Browning the meringue without a torch: If you don’t have a culinary torch on hand, you can brown your meringue in the oven under the broiler. Just be sure to keep an eye on it so it doesn’t burn.

    • Easy slicing: Brownies are easiest to slice when they've been refrigerated for at least a few hours and up to overnight.

    • Storage: These brownies are best when eaten within 3-4 days and can be stored at room temperature in an air tight container. They can also be wrapped and frozen for up to 3 months.

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


Keywords: s'more brownies, marshmallow brownies, how to make brownies