Best Smores Brownies Recipe

Chewy, fudgy, layered with a buttery graham cracker base, rich dark smores brownies on top, and finished with a billowy toasted marshmallow frosting that turns golden under the kitchen torch. I first made these on a rainy Saturday when the kids were begging for a campfire but the weather had other plans. One bite and nobody missed the outdoors. If you love baking dessert recipes that feel extra special but don’t actually take forever, this one checks every single box.

All it takes is a handful of pantry basics, one pan, and about 50 minutes from start to finish. If you’ve been meaning to try my Best Basque Cheesecake Recipe or even my Easy No Bake Superfood Brownies Recipe or Healthy Chocolate Chip Muffins Recipe, you already know the kind of cozy, crowd-pleasing baking I love. These Smores brownies bars are right in that same spirit.

Smores Brownies Ingredients

Here’s a quick look at each ingredient and why it matters in this Smores Brownies.

See Recipe Card Below This Post For Ingredient Quantities

For the Graham Cracker Crust

• Graham Cracker Crumbs (about 11 graham crackers or 13 digestive biscuits): These form the base of the whole dessert. Blitzed into crumbs, they create that slightly sweet, toasted layer that makes every bite feel like a campfire Smores brownies.
• Unsalted Butter: Melted and mixed into the crumbs, this is what holds the crust together and gives it a rich, sandy texture.

For the Chocolate Brownies

• Unsalted Butter: Melted with the chocolate, this butter creates a silky-smooth batter and gives the brownies that tender, melt-in-your-mouth feel.
• Dark Chocolate: The heart of the recipe. Chopped into pieces and melted down, dark chocolate gives these brownies a deep, complex flavor. Use good quality chocolate here, it really shows.
• Eggs: Whisked with sugar until thick and custard-like, the eggs add structure, richness, and that classic shiny brownie top.
• Granulated Sugar: Adds sweetness and helps create a slightly crackly top when baked.
• All-Purpose Flour: Just enough flour to hold everything together while keeping the texture dense and fudgy. Sifting it in avoids lumps.
• Salt: Balances the sweetness and makes the chocolate flavor pop.
• Vanilla Extract: Rounds out the chocolate flavor and adds warmth to every bite.

For the Marshmallow Frosting

• Egg Whites: The base of the frosting. When heated with sugar and whipped to stiff peaks, they create that glossy, cloud-like marshmallow texture.
• Granulated Sugar: Dissolves into the egg whites over a double boiler, making the frosting sweet, stable, and perfectly smooth.
• Vanilla Extract: Stirred in at the end for a soft, sweet aroma.
• Cream of Tartar: Helps stabilize the egg whites so they whip up higher and hold their shape longer.

How to Make Smores Brownies, Step by Step

Follow these steps carefully and you’ll have perfectly layered Smores brownies bars every time.

Make the Graham Cracker Crust

Preheat the oven: Set your oven to 350°F (180°C), or 160°C for a fan-assisted oven. Line a 9-inch square baking pan with parchment paper, leaving a little overhang on the sides so it’s easy to lift out later.

Crush the crackers: Place the graham crackers or digestive biscuits in a food processor and blitz until you have fine crumbs. No processor? Seal them in a Ziploc bag and bash with a rolling pin until crumbly. It’s oddly satisfying.

Mix the crust: Melt the butter in the microwave in 30-second bursts. Pour it into the crumbs and stir until everything looks like damp sand.

Press and set: Pour the crumb mixture into your lined pan. Use your fingers or the flat bottom of a glass to press it into an even, compact layer. Set aside while you make the brownies.

Make the Brownies

Melt chocolate and butter: Roughly chop the dark chocolate and place it in a heatproof bowl with the butter. Microwave in 30-second increments, stirring in between, until completely melted and glossy. Set aside to cool slightly.

Whisk eggs and sugar: In a large bowl, whisk together the eggs and granulated sugar vigorously for about 30 seconds. You want the mixture to look thick and pale, almost custard-like. This step helps create that shiny top.

Combine chocolate with eggs: Pour the melted chocolate mixture into the egg and sugar bowl. Add the vanilla extract and gently whisk until everything comes together into a glossy, dark batter.

Fold in flour and salt: Sift the flour and salt directly over the chocolate mixture. Use a spatula or spoon to fold gently until there are no visible streaks of flour. Don’t overmix.

Bake: Pour the brownie batter over the graham cracker crust and spread it evenly. Bake for 25 to 30 minutes for a gooey, fudgy texture, or 30 to 35 minutes if you prefer a denser brownie. Test with a skewer, it should come out with some chocolate clinging, but no raw batter.

Cool completely: Let the brownies cool in the pan on a wire rack. For easier slicing, pop them in the fridge for 20 minutes once they’ve cooled at room temperature.

Make the Marshmallow Frosting

Set up a double boiler: Place a heatproof bowl over a saucepan of gently simmering water. Make sure the bottom of the bowl doesn’t touch the water.

Heat and whisk: Add the egg whites, sugar, and cream of tartar to the bowl. Whisk constantly over the heat until the sugar fully dissolves. To test, rub a small amount between your fingers, it should feel completely smooth. The egg whites should reach 160°F (71°C).

Whip to stiff peaks: Remove the bowl from the heat. Add the vanilla extract, then whip with a stand mixer or electric hand whisk on high speed until glossy, bright white stiff peaks form. This usually takes 5 to 8 minutes.

Assemble and Finish

Unmold the brownies: Once completely cooled, lift the brownies out of the pan using the parchment overhang.

Frost: Spread the marshmallow frosting generously over the top of the brownies in swoops and peaks. For individual brownies, you can pipe the frosting onto each square after slicing.

Toast the top: Using a kitchen torch, carefully move the flame across the frosting in slow, even passes until it turns golden, or even a little deeper if you love that campfire char. Go lighter or darker depending on your preference.

Slice and serve: Cut into 9 larger squares or 16 smaller ones. Serve right away or store for later.

Easy Swaps and Substitutions

• Graham crackers: Digestive biscuits work just as well and are easier to find in the UK. Hobnobs or ginger snaps can also add a nice twist.
• Dark chocolate: Semi-sweet chocolate works if you want a slightly sweeter brownie. Avoid milk chocolate, it can make the batter too sweet and less fudgy.
• Marshmallow frosting: In a pinch, you can spread store-bought marshmallow fluff over the cooled brownies and torch that instead. It won’t be quite as elegant, but it still tastes great.
• No kitchen torch: Run the frosted brownies under a broiler for 1 to 2 minutes, watching very carefully. The frosting can go from golden to burnt quickly under direct heat.
• Gluten-free: Use gluten-free graham crackers and a 1-to-1 gluten-free flour blend in the brownie layer.

Equipment For Smores Brownies

• 9-inch square baking pan
• Parchment paper
• Food processor or a large Ziploc bag and rolling pin
• Heatproof bowls (two, one for chocolate, one for frosting)
• Medium saucepan (for double boiler)
• Whisk and rubber spatula
• Electric hand mixer or stand mixer
• Kitchen torch
• Instant-read thermometer (optional but helpful)

How to Store Leftover Smores Brownies

Once assembled and toasted, these Smores Brownies are best eaten the same day. The marshmallow frosting softens and can get a bit sticky over time. That said, leftovers keep well.

Room temperature: Store in an airtight container for up to 2 days. Keep them loosely covered so the frosting doesn’t get compressed.

Refrigerator: Refrigerate for up to 4 days. Let them come to room temperature before serving for the best texture.

Freezer: The unfrosted Smores Brownies freeze beautifully for up to 2 months. Wrap tightly in plastic wrap and store in a freezer bag. Thaw overnight in the fridge, then frost and torch just before serving.

FAQ

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Smores Brownies

Smores Brownies

These gooey, chocolatey Smores Brownies with a crumb base and toasted marshmallow topping are the perfect s’mores-inspired treat.

Ingredients  

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For the Crumb Base:

• 190 g 7 oz Graham Cracker Crumbs (or 11 graham crackers, crushed)
• 113 g 1 stick Unsalted Butter (melted)
• For the Chocolate Brownies:
• 170 g 1½ sticks Unsalted Butter (melted)
• 300 g 10.5 oz Dark Chocolate (chopped)
• 3 Large Eggs room temperature
• 250 g 1¼ cups Granulated Sugar (caster sugar)
• 120 g 1 cup All-purpose Flour (plain flour)
• ½ teaspoon Salt adjust to taste
• 1 teaspoon Vanilla Extract pure

For the Marshmallow Frosting:

• 4 Large Egg Whites room temperature
• 200 g 1 cup Granulated Sugar (caster sugar)
• 1 teaspoon Vanilla Extract pure
• ½ teaspoon Cream of Tartar stabilizes the meringue

Method 

1. Preheat your oven to 350°F / 180°C (160° fan-assisted). Line a 9-inch square pan with parchment paper.

2. Blitz the graham crackers or digestive biscuits in a food processor until fine crumbs form. If no food processor, crush them in a Ziploc bag with a rolling pin.

3. Melt the butter in the microwave in 30-second increments. Pour the melted butter over the graham cracker crumbs and mix until well combined. The mixture should resemble wet sand.

4. Press the crumb mixture evenly into the prepared pan, using your hands or a glass to compact it into an even layer.

5. Chop the chocolate into small pieces and add to a heatproof bowl with the butter. Melt in the microwave in 30-second increments, stirring in between, until fully melted. Set aside.

6. In a large bowl, whisk the eggs and sugar together until thick and custard-like, about 30 seconds by hand or using an electric mixer.

7. Add the melted chocolate mixture and vanilla extract to the egg-sugar mixture. Stir gently to combine.

8. Sift in the flour and salt. Fold the mixture together using a spoon or spatula until smooth with no visible flour lumps.

9. Pour the brownie batter over the crumb base in the prepared pan.

10. Bake for 25-30 minutes for soft, gooey brownies or 30-35 minutes for firmer brownies. A skewer should come out with a little bit of chocolate. Let the brownies cool completely in the pan before removing.

11. In a double boiler, combine the egg whites, sugar, and cream of tartar in a heatproof bowl. Place over simmering water, ensuring the bowl does not touch the water. As the water warms, whisk constantly until the sugar dissolves.

12. Whisk until the sugar dissolves fully. Test by rubbing a little mixture between your fingers to feel for any sugar grains. Once dissolved, remove from heat and add vanilla. Whip on high speed with a stand mixer or electric whisk until stiff, glossy peaks form.

13. Once the brownies have completely cooled, unmold them from the pan.

14. Spread the marshmallow frosting evenly over the top of the brownies. You can also slice the brownies and pipe the frosting onto each one.

15. Use a kitchen torch to carefully toast the marshmallow frosting until golden brown. Toast to your preferred level of crispiness.

16. Slice the brownies into 16 squares and serve.

Nutrition

Serving: 1brownieCalories: 445kcalCarbohydrates: 52gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 69mgSodium: 296mgPotassium: 208mgFiber: 3gSugar: 36gVitamin A: 493IUCalcium: 34mgIron: 3mg

Notes

For best results, measure your dry ingredients carefully with a kitchen scale to avoid a dense, cakey brownie instead of the perfect gooey s’mores texture!