Name: S’mores Brownies
Prep time: 30 min
Cook time: 40 min
Total time: PT-496554H36M15S
Cuisine: American
Ingredients: Digestive biscuits or graham crackers; Butter, for the crust; Semi-sweet chocolate; Butter, for the brownies; Unsweetened cocoa powder; Granulated sugar, for the brownies; Brown sugar; Eggs; Vegetable oil; Vanilla extract; All-purpose flour; Cornstarch; Salt; Egg whites; Granulated sugar, for the meringue; Vanilla bean paste

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These S’mores Brownies bring together everything I love about a classic campfire s’more in a rich, bakery-style dessert. I start with a buttery digestive biscuit or graham cracker crust, add a thick layer of fudgy chocolate brownie, and finish everything with a fluffy homemade meringue topping that I toast until golden.

I especially love the contrast in this recipe. The base is slightly crisp and buttery, the brownie center stays dense and chocolatey, and the toasted topping is soft, light, and sweet. It’s an impressive dessert for parties and gatherings, but I can also make it whenever I’m craving something extra indulgent.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Biscuit Crust:

Digestive biscuits or graham crackers

Butter

For the Chocolate Brownies:

Semi-sweet chocolate

Butter

Unsweetened cocoa powder

Granulated sugar

Brown sugar

Eggs

Vegetable oil

Vanilla extract

All-purpose flour

Cornstarch

Salt

For the Meringue Topping:

Egg whites

Granulated sugar

Vanilla bean paste

Directions

Prepare the Pan:

I preheat my oven to 160°C (325°F). I line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving enough parchment around the sides to make lifting the finished brownies from the pan easier.

Make the Biscuit Crust:

I crush the digestive biscuits or graham crackers into fine crumbs. I combine the crumbs with melted butter until they are evenly coated and resemble wet sand.

I transfer the mixture to my prepared pan and press it firmly into an even layer. I bake the crust for about 10 minutes, then remove it from the oven while I prepare the brownie batter.

Melt the Chocolate:

I melt the butter and semi-sweet chocolate together until completely smooth. I stir in the unsweetened cocoa powder until no dry pockets remain.

Add the Sugars and Eggs:

I whisk the granulated sugar and brown sugar into the chocolate mixture until everything looks glossy and well combined.

I add the eggs one at a time, whisking well after each addition. I continue until the batter looks smooth and slightly thickened.

Finish the Brownie Batter:

I stir in the vegetable oil and vanilla extract. Then I gently fold in the all-purpose flour, cornstarch, and salt.

I mix only until the dry ingredients disappear because I don’t want to overmix the batter and lose that dense, fudgy brownie texture.

Bake the Brownies:

I pour the brownie batter directly over the baked biscuit crust and spread it into an even layer.

I bake the brownies for approximately 30–35 minutes, or until the center is just set. I avoid overbaking because I prefer the center rich and fudgy rather than dry or cakey.

Once baked, I let the brownies cool completely before adding the topping.

Prepare the Meringue:

I place the egg whites and granulated sugar in a heatproof bowl set over a saucepan of gently simmering water. I make sure the bottom of the bowl doesn’t touch the water.

I whisk the mixture while it heats until the sugar has dissolved.

I transfer the mixture to my stand mixer and whip it on high speed until the meringue becomes glossy, cool, and thick enough to hold stiff peaks. I add the vanilla bean paste and mix briefly until incorporated.

Decorate and Toast

I spread the meringue generously over the completely cooled brownies, creating swirls and peaks on top.

I use a kitchen torch to toast the surface until lightly golden. If I don’t have a torch, I can place the brownies briefly under the broiler, watching them constantly because the meringue can brown very quickly.

I slice the finished brownies into squares and serve.

Servings and Timing

This recipe makes approximately 16 servings when I cut the brownies into small squares.

Prep Time: 30 minutes

Cooking Time: 40 minutes

Total Time: approximately 50–70 minutes, plus cooling

Servings: 16 brownies

Calories: approximately 250 kcal per serving

I always allow additional cooling time before adding the meringue. If the brownies are still warm, the topping can soften or begin to melt.

Variations

Classic Marshmallow S’mores Brownies:

If I want an even more traditional s’mores flavor, I can replace the meringue with marshmallows or mini marshmallows. I scatter them over the brownies and toast them until golden and gooey.

Extra Chocolate Version:

When I want these brownies even richer, I fold chocolate chips or chopped chocolate into the brownie batter before baking. I can also drizzle melted chocolate over the toasted topping.

Dark Chocolate Brownies:

I can use dark or bittersweet chocolate instead of semi-sweet chocolate when I want a deeper chocolate flavor and a dessert that tastes slightly less sweet.

Salted S’mores Brownies:

I like sprinkling a small amount of flaky sea salt over the finished brownies. The salt contrasts beautifully with the sweet meringue and rich chocolate center.

Peanut Butter S’mores Brownies:

I can swirl a little creamy peanut butter through the brownie batter before baking. Chocolate, peanut butter, graham crackers, and toasted meringue make an especially rich combination.

Storage/Reheating

I prefer these brownies on the day I add the meringue because that’s when the topping has its best fluffy texture.

For short-term storage, I place the brownies in an airtight container and keep them in the refrigerator for up to 3 days. Refrigeration helps keep the egg-white meringue topping in better condition.

I can also prepare the brownie and biscuit layers in advance. I store the cooled, undecorated brownies tightly covered, then prepare and toast the meringue closer to serving. This is my preferred method when I’m making the dessert for a party.

I don’t usually reheat fully assembled S’mores Brownies because heating can cause the meringue to soften or weep. If I want the brownie layer slightly warm, I prefer warming an undecorated brownie briefly before adding fresh meringue.

For freezing, I freeze the brownie and crust layers without the meringue. Once completely cool, I wrap them tightly and place them in a freezer-safe container. I thaw them before preparing the fresh topping.

FAQs

Can I use graham crackers instead of digestive biscuits?

Yes. I can use either digestive biscuits or graham crackers for the crust. Graham crackers give me the most recognizable American s’mores flavor, while digestive biscuits create a similarly buttery, slightly crisp base.

How do I know when the brownies are finished baking?

I look for set edges and a center that no longer appears liquid but still looks slightly soft. If I insert a toothpick, I want to see moist crumbs rather than completely clean wood. I avoid waiting until the brownies look completely dry because they continue to set as they cool.

Can I make S’mores Brownies without a kitchen torch?

Yes. I can toast the meringue briefly under my oven’s broiler. I keep the pan close enough to brown the topping and watch it continuously because the peaks can go from golden to burned very quickly.

Why do I need to cool the brownies before adding the meringue?

I let the brownie layer cool completely so the meringue stays thick, fluffy, and stable. If I spread it over warm brownies, the heat can soften the topping and make clean slicing more difficult.

Can I make these brownies ahead of time?

Yes. My favorite make-ahead method is to bake the crust and brownie layers first and let them cool completely. I keep them covered and prepare the meringue closer to serving. This gives me a fresher, fluffier topping and makes the toasted finish look its best.

Conclusion

These S’mores Brownies are one of my favorite ways to turn classic campfire flavors into an indulgent baked dessert. I get a buttery biscuit crust, an intensely chocolatey and fudgy brownie center, and a cloud of sweet vanilla meringue in every piece.

I especially love finishing the topping with a kitchen torch because those golden peaks give the brownies their signature toasted-marshmallow flavor and dramatic appearance. Whether I make them for a party, a special occasion, or simply a chocolate craving, these layered brownies deliver all the flavors I associate with s’mores without needing a campfire.