Go Back
–+ servings
S'mores Brownies

Irresistible S'mores Brownies: Easy, Fudgy Bliss Await!

Indulge in the ultimate S'mores Brownies—easy to make, deliciously fudgy, and nostalgic!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 16 squares
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Crust
  • 200 g Digestive or Graham Crackers Can substitute with similar cookies
  • 100 g Unsalted Butter Melted
For the Brownie Batter
  • 200 g Semi-Sweet Dark Chocolate Chips Substitute with milk chocolate if desired
  • 50 g Unsweetened Dutch Cocoa Powder Dutch-processed for the best results
  • 200 g Granulated Sugar Coconut sugar can be used for lower glycemic index
  • 100 g Dark Brown Sugar Mix enhances sweetness
  • 3 Large Eggs Room temperature for smooth batter
  • 100 ml Vegetable Oil Melted coconut oil is a flavorful alternative
  • 1 tsp Vanilla Extract Opt for pure vanilla
  • 100 g All-Purpose Flour 1:1 gluten-free flour blend can be used
  • 1 tbsp Cornstarch Optional, for a delightful chewiness
  • 1 tsp Salt Enhances flavor
For the Meringue Topping
  • 3 Egg Whites No yolk for best results
  • 150 g Granulated Sugar Stabilizes the meringue
  • 1 tbsp Vanilla Bean Paste Can replace with vanilla extract

Equipment

  • Oven
  • 20x20 cm square baking pan
  • heatproof bowl
  • electric mixer
  • Parchment paper
  • Kitchen Torch

Method
 

Step‑by‑Step Instructions
  1. Preheat oven to 160ºC (325ºF) and line a 20x20 cm (8x8 inch) square baking pan with parchment paper.
  2. Crush the digestive or graham crackers and mix with melted unsalted butter. Press into the prepared pan to form a solid crust. Bake for about 10 minutes until golden brown.
  3. Melt semi-sweet dark chocolate chips and unsalted butter in a heatproof bowl over simmering water. Whisk in cocoa powder, sugars, and eggs, one at a time. Fold in vegetable oil, vanilla extract, flour, cornstarch, and salt.
  4. Pour brownie batter over the baked crust and bake for 30–35 minutes until edges are set but the center is slightly underbaked.
  5. Whip egg whites and granulated sugar in a heatproof bowl over simmering water until sugar dissolves. Then whip egg whites to stiff peaks and fold in vanilla bean paste.
  6. Spread meringue evenly over cooled brownies and toast with a kitchen torch until golden brown. Let cool slightly before slicing.

Nutrition

Serving: 1squareCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Keep an eye on baking time to maintain fudginess. Use room temperature eggs for best results.

Tried this recipe?

Let us know how it was!