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These S’mores Brownies start with a chewy blondie brownie layer that tastes like a buttery, honey kissed graham cracker followed by a thick layer of creamy dark chocolate and finish with a toasted billowy smooth marshmallow meringue.

smores brownie on a marble platter

I’ve had this s’mores brownie recipe swirling around in my head for weeks now. I wanted to capture the true essence of the classic campfire treat in an elegant way – dress it up a bit, but keep the components the same. That meant a graham cracker flavored base, but I didn’t want to do a graham cracker crust that might crumble when picked up. So the base of these is a blondie brownie using whole grain flour and honey, reminiscent of homemade graham crackers. The center is creamy and dark, a simple mixture of chocolate and butter that is sturdy enough to cut, but yields easily when you take a bite.

Smores Brownies on a marble platter

But what I’m most excited about is the top! I thought I would need to make full-fledged homemade marshmallows, but then I discovered this marshmallow meringue recipe from Food & Wine – no gelatin, no molten hot sugar, no torturous overnight wait before cutting. Pure genius! It’s very similar to a classic meringue with the caveat that you heat the egg whites and sugar before whipping. The result is a thick, glossy meringue that tastes exactly like marshmallows. Mound it over the chocolate, set it under the broiler for a quick toast and you’re ready to cut and serve!

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Recipe Video

S’mores Brownies

5 from 4 votes
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Course: Dessert
Cuisine: American
Calories: 241
Servings: 16 brownies
These S’mores Brownies start with a chewy blondie brownie layer that tastes like a buttery, honey kissed graham cracker followed by a thick layer of creamy dark chocolate and finished with a toasted billowy smooth marshmallow meringue.


Blondie Brownie Layer

  • 1/2 cup butter melted
  • 1/2 cup brown sugar packed tight
  • 1/4 cup honey
  • 1 large egg lightly beaten
  • 1 teaspoon vanilla
  • 1/2 cup all-purpose flour 64g
  • 1/2 cup whole wheat flour 60g
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 pinch salt

Creamy Chocolate Layer

  • 6 ounces bittersweet chocolate chips or semi-sweet
  • 3 tablespoons butter

Marshmallow Meringue Layer

  • 3 large egg whites lightly beaten
  • 3/4 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cream of tartar


For the Blondie Brownies

  • Preheat oven to 350°F 
  • Butter an 8X8-inch pan.
  • In a medium bowl whisk together melted butter, brown sugar and honey. Add egg, vanilla and all dry ingredients (flours, baking soda, baking powder, and salt); stir to combine. Pour into prepared pan and spread into an even layer; bake for 25 minutes. Remove from oven and cool completely.

For Creamy Chocolate Layer

  • Add butter and chocolate chips to a heatproof bowl set over (but not touching) simmering water. Stir until melted and glossy. Spread mixture over cooled Blondie Brownies and refrigerate until cold and set.

For Marshmallow Meringue Layer

  • Preheat broiler.
  • Add lightly beaten egg whites and sugar to a heatproof bowl set over (but not touching) simmering water. Whisk constantly until mixture is warm and sugar has dissolved, about 3 minutes. 
  • Transfer egg white mixture to bowl of a stand mixer fitted with whisk attachment. Add vanilla and cream of tartar and whip at medium speed until firm. Increase speed to high and whip until meringue is glossy and stiff, about another 5 minutes.
  • Spread meringue evenly over blondie brownies cold chocolate layer, swirling the top decoratively with spoon or spatula. Broil 8-inches from heat for about 1 minute to toast meringue – watching constantly so it doesn’t burn.
  • With a thin, sharp knife cut brownies into 16 2-inch squares. Have a bowl of hot water and a paper or cloth towel to wipe the knife clean between each cut. Serve.


Bars may be refrigerated for up to 2 days.


Calories: 241kcal | Carbohydrates: 32g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 109mg | Potassium: 131mg | Sugar: 24g | Vitamin A: 260IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Bethany says:

    Can’t wait to try these this weekend! Am I able to cut & plate them beforehand? Or are they too soft for that?

    1. Marissa Stevens says:

      Hi Bethany! Yes, you can certainly cut and plate them beforehand. I’m sorry if my answer is too late – I was traveling and am just now able to reply to comments. I hope that all went well with cooking and serving these!

  2. Shannon Tay says:

    Hi, I would like to try this.. but I do not have whole wheat flour. Can I use all AP flour? Or may I what is a good substitute?

    1. Marissa Stevens says:

      Hi Shannon! Yes, you can use all AP flour. I haven’t tested the recipe with it to give you a precise amount. Because whole wheat flour weighs less than white flour, I’d add another tablespoon or so of flour. I hope that helps!

  3. Sabrina says:

    These look so delicious, Marissa! Love this version of smores. Great video, too!

    1. Marissa Stevens says:

      Thanks so much, Sabrina!

  4. Cheyanne @ No Spoon Necessary says:

    5 stars
    Wowza, Marissa! These s’mores brownies are just STUNNING! When I first saw them on FB my mouth fell open in awe!! You know I’m allergic to cocoa, so I’m going to have to tweak these to use white chocolate, but tweak them I MUST, because these are way to amazing to miss out on! I’m dying over that buttery, honey kissed graham cracker base!!! Plus that billowy smooth marshmallow meringue!? OMG. GIMME that!! Pinned! Cheers, friend! XO

    1. Marissa says:

      White chocolate you say? I am SO trying that the next time I make these… 🙂

  5. annie@ciaochowbambina says:

    Wow! I have yet to have my first campfire treat this summer and now I’m thinking this is all that will do! Delicious!! Pinned!

    1. Marissa says:

      Thanks, Annie! I’d love to hear how it goes…xo