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    Recipes » Desserts » Cookies and Brownies

    S'mores Brownies

    Published: Jul 6, 2017 · Modified: Oct 13, 2020 by Marissa Stevens · 31 Comments

    Vegetarian

    This post may contain affiliate links.

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    smores brownie on a marble surface

    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

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    smores brownie on marble platter

    S'mores Brownies

    Marissa Stevens
    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.
    5 from 4 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 brownies
    Calories 241 kcal
    Prevent your screen from going dark

    Ingredients
      

    Blondie Brownie Layer

    • ½ cup butter melted
    • ½ cup brown sugar packed tight
    • ¼ cup honey
    • 1 large egg lightly beaten
    • 1 teaspoon vanilla
    • ½ cup all-purpose flour 64g
    • ½ cup whole wheat flour 60g
    • ½ teaspoon baking powder
    • ⅛ 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
    • ¾ cup granulated sugar
    • ½ teaspoon vanilla
    • ¼ 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

    Bars may be refrigerated for up to 2 days.

    Nutrition

    Calories: 241kcalCarbohydrates: 32gProtein: 2gFat: 11gSaturated Fat: 8gCholesterol: 32mgSodium: 109mgPotassium: 131mgSugar: 24gVitamin A: 260IUVitamin C: 0.1mgCalcium: 49mgIron: 0.6mg
    Keyword 4th of July, easy, summer
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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    Reader Interactions

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      Recipe Rating




    1. Bethany says

      July 14, 2023 at 5:46 am

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

      Reply
      • Marissa Stevens says

        July 18, 2023 at 10:46 am

        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!

        Reply
    2. Shannon Tay says

      September 29, 2022 at 2:24 am

      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?

      Reply
      • Marissa Stevens says

        September 29, 2022 at 8:28 am

        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!

        Reply
    3. Sabrina says

      July 29, 2017 at 3:06 pm

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

      Reply
      • Marissa Stevens says

        July 30, 2017 at 8:58 am

        Thanks so much, Sabrina!

        Reply
    4. Cheyanne @ No Spoon Necessary says

      July 17, 2017 at 7:18 am

      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

      Reply
      • Marissa says

        July 24, 2017 at 4:04 pm

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

        Reply
    5. annie@ciaochowbambina says

      July 16, 2017 at 8:57 pm

      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!

      Reply
      • Marissa says

        July 24, 2017 at 4:03 pm

        Thanks, Annie! I'd love to hear how it goes...xo

        Reply
    6. Helen @ Scrummy Lane says

      July 16, 2017 at 7:14 am

      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!

      Reply
      • Marissa says

        July 16, 2017 at 11:23 am

        Thank you, Helen! I'd love to make some for you myself. 🙂

        Reply
    7. Ben | Havocinthekitchen says

      July 14, 2017 at 5:49 am

      5 stars
      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.

      Reply
      • Marissa says

        July 16, 2017 at 11:23 am

        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!

        Reply
    8. Sheila in MD says

      July 11, 2017 at 2:44 pm

      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!

      Reply
      • Marissa says

        July 11, 2017 at 3:32 pm

        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!

        Reply
    9. Mary Ann | The Beach House Kitchen says

      July 10, 2017 at 12:33 pm

      Sign me up for a few of these Marissa! They look totally decadent and amazing! It wouldn't be summer without s'mores!

      Reply
      • Marissa says

        July 11, 2017 at 3:32 pm

        So true Mary Ann! Thank you!

        Reply
    10. David @ Spiced says

      July 10, 2017 at 5:33 am

      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. 🙂

      Reply
      • Marissa says

        July 11, 2017 at 3:34 pm

        haha, I know what you mean, David. I've been thinking of it as some kind of cookie filling, hello whoopie pies!! 😉

        Reply
    11. cookie says

      July 10, 2017 at 4:57 am

      5 stars
      Hi,
      I was wondering how long can you keep them? What is the storage life?
      BTW it looks AMAZING.

      Thank you.

      Reply
      • Marissa says

        July 11, 2017 at 3:35 pm

        Hi Cookie - they should last for a couple of days, covered in the fridge. But good luck at them lasting that long. 😉

        Reply
        • cookie says

          July 11, 2017 at 6:22 pm

          I guess we know each other.
          Thank you

          Reply
    12. Lorraine @Not Quite Nigella says

      July 08, 2017 at 8:55 am

      I just love that burnished marshmallow layer Marrissa! It looks so...biteable! 😀

      Reply
      • Marissa says

        July 11, 2017 at 3:35 pm

        Thanks, Lorraine! Nothing like toasty marshmallow!!

        Reply
    13. Dorothy Dunton says

      July 07, 2017 at 12:58 pm

      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.

      Reply
      • Marissa says

        July 11, 2017 at 3:39 pm

        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!

        Reply
    14. Dawn - Girl Heart Food says

      July 07, 2017 at 8:53 am

      5 stars
      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

      Reply
      • Marissa says

        July 11, 2017 at 3:40 pm

        aww, you are too kind Dawn! I love how you think - perfect with a glass of wine! xo

        Reply
    15. Medha @ Whisk & Shout says

      July 07, 2017 at 4:21 am

      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!

      Reply
      • Marissa says

        July 11, 2017 at 3:40 pm

        Thank you so much, Medha! 🙂

        Reply

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