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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.

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

Bars may be refrigerated for up to 2 days.

Nutrition

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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31 Comments

  1. Helen @ Scrummy Lane says:

    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!

    1. Marissa says:

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

  2. Ben | Havocinthekitchen says:

    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.

    1. Marissa says:

      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!

  3. Sheila in MD says:

    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!

    1. Marissa says:

      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!

  4. Mary Ann | The Beach House Kitchen says:

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

    1. Marissa says:

      So true Mary Ann! Thank you!

  5. David @ Spiced says:

    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. 🙂

    1. Marissa says:

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