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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.
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.
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!
More Must Try Desserts
S’mores Brownies
Video
Ingredients
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
Instructions
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can’t wait to try these this weekend! Am I able to cut & plate them beforehand? Or are they too soft for that?
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!
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?
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!
These look so delicious, Marissa! Love this version of smores. Great video, too!
Thanks so much, Sabrina!
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
White chocolate you say? I am SO trying that the next time I make these… 🙂
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!
Thanks, Annie! I’d love to hear how it goes…xo
I love how you’ve used blondie instead of brownie as the base, Marissa. You’ve really thought about the components of this, and I’d love to try it!
Thank you, Helen! I’d love to make some for you myself. 🙂
How did I ever skip such a fabulous dessert, Marissa? I have one theory, though. I might have reserved the best part for Friday because these bad boys have been created to enjoy around weekend even if they’re only pleasing your eyes:) I do love all 3 layers, but this marshmallow meringue one is something new to me. I love its texture. Perhaps, I can use it for some my ideas.
Thank you, my friend! And I know what you mean about the marshmallow meringue – it gets your mind going doesn’t it! Cupcakes, sandwich cookies, layer cakes, oh my!
These look great! Wondering if the meringue was hard to cut and kind of sticky…for lack of a better descriptor! IOW-was it like cutting…gasp…Marshmallow Fluff? :-). Thanks! Excited to try these for sure!
Hi Sheila 🙂 Yes, the marshmallow is sticky when you cut it. I had a bowl of hot water and a towel to clean the knife between cuts and it worked great. Let me know how it goes!
Sign me up for a few of these Marissa! They look totally decadent and amazing! It wouldn’t be summer without s’mores!
So true Mary Ann! Thank you!
Oh, you’ve got so many layers of awesome going on here, Marissa! I mean the base and chocolate alone had me convinced…but that marshmallow meringue? What a fun idea! My mind is spinning with all of the ways that can be used! But first, s’mores brownies. 🙂
haha, I know what you mean, David. I’ve been thinking of it as some kind of cookie filling, hello whoopie pies!! 😉
Hi,
I was wondering how long can you keep them? What is the storage life?
BTW it looks AMAZING.
Thank you.
Hi Cookie – they should last for a couple of days, covered in the fridge. But good luck at them lasting that long. 😉
I guess we know each other.
Thank you
I just love that burnished marshmallow layer Marrissa! It looks so…biteable! 😀
Thanks, Lorraine! Nothing like toasty marshmallow!!
Hi Marissa. These look SO much better than the s’mores I remember from Girl Scout camp! The chocolate is far superior to the cheap candy bars used in old school s’mores and that meringue and the blondie! Oh my. Plus the ingredients are all things I have on hand. I think they are meant to be…very soon.
Hi Dorothy! Yes, so much better with quality chocolate… It’s funny that you mention that you have everything on hand – that was exactly my experience when I went to write a shopping list to make these – didn’t have to buy a thing!
My friend, you are a complete GENIUS! Brownie plus s’mores? I mean, c’mon! I need these, like, asap. I’m kinda thinking that these would be lovely with a glass of wine on Friday night. What do you think 😉 ? Pinned! High five for a wicked video too! Have a lovely weekend! XO
aww, you are too kind Dawn! I love how you think – perfect with a glass of wine! xo
Oh whoa! Love that the bottom layer is not in fact a graham cracker, but a blondie brownie that TASTES like a graham cracker- that’s so genius and adds so much to the final look of it with all those layers 🙂 Pinning!
Thank you so much, Medha! 🙂