Summer may be winding down, but that doesn’t mean you can’t keep the flavors of the season alive. These s’mores brownies layer a buttery graham cracker crust with rich, fudgy brownies and finish with a cloud-like marshmallow meringue that toasts just like a campfire marshmallow—no firepit required.
S’mores Brownies Topped with Marshmallow Meringue
This recipe keeps things approachable: a simple 3-ingredient graham cracker crust, an easy pouch of brownie mix for a quick base, and a show-stopping from-scratch marshmallow meringue folded with marshmallow fluff for authentic flavor and stability. If you prefer, you can substitute your favorite scratch brownie recipe for an even fudgier center.
Tips for a Perfect Meringue Top
Key tips I use to get a stable, glossy meringue:
- Whip on medium-low to build structure without overbeating.
- Don’t skip the cream of tartar and a pinch of kosher salt—both help stabilize the foam.
- Be patient; rushing the process can cause the meringue to deflate.
- Toast with a kitchen torch or briefly under the broiler for that golden, campfire-kissed finish.
With a little care, the meringue transforms these bars into a bakery-style treat.
S’mores Brownies Recipe
Equipment
- Kitchen scale (optional)
- 9×13-inch baking pan
- Stand mixer
- Kitchen torch (or broiler)
Ingredients
For the Crust:
- 1⅓ cups crushed graham crackers (about 12 sheets)
- ⅔ cup granulated sugar
- ½ cup unsalted butter, melted (1 stick)
For the Brownies:
- 10.25 oz fudge brownie mix (1 pouch)
- ⅓ cup vegetable oil
- 2 tablespoons water
- 1 large egg
For the Meringue:
- 4 large egg whites, room temperature
- ½ teaspoon cream of tartar
- ⅛ teaspoon kosher salt
- ⅔ cup granulated sugar
- ⅔ cup marshmallow fluff
- ⅛ teaspoon pure vanilla extract
Instructions
For the Crust:
- Preheat oven to 350°F. Line a 9×13-inch pan with parchment and spray with nonstick spray.
- Mix crushed graham crackers and sugar in a medium bowl. Stir in melted butter, then press evenly into the bottom of the prepared pan. (Optional: bake the crust 7–10 minutes for extra firmness.)
For the Brownies:
- Whisk the brownie mix, oil, water, and egg until just combined. Pour the batter over the crust and spread evenly.
- Bake 28 minutes, or until a toothpick comes out clean or with moist crumbs. Remove and cool completely on a rack before topping with meringue.
For the Meringue:
- Place egg whites in the stand mixer bowl fitted with the whisk. Whip on low (setting 2) for 2 minutes until microfoam forms.
- Add cream of tartar and salt; continue whisking 2 more minutes until foam increases.
- Slowly add the sugar and increase speed to medium-low (setting 4). Whip about 12–13 minutes until soft peaks form.
- Fold in marshmallow fluff and vanilla, then whip 2–3 minutes until somewhat stiff peaks form. If you skip fluff, increase vanilla to about 2 teaspoons for more flavor.
- Spread the meringue over fully cooled brownies. Create peaks and ridges for texture.
- Toast the meringue with a kitchen torch held about 2 inches away, sweeping continuously so you don’t scorch. Alternatively, broil 3–5 minutes while watching closely. Slice and serve once toasted.
Notes
If using a larger 18.3 oz brownie mix, you’ll need to increase crust and meringue amounts for a 9×13 pan; bake time may increase by 5–10 minutes.
For a quicker version, dollop marshmallow fluff on top instead of making the meringue. Fluff-only topping will start to settle after a few hours.
Crust tip: Bake the crust alone 7–10 minutes at 350°F for extra firmness.
Brownie tips:
- Mix until just combined to keep brownies tender—overmixing can make them tough.
- Don’t overbake; remove when a toothpick shows moist crumbs for fudgy results.
- Make sure brownies are completely cool before adding meringue to prevent the foam from collapsing.
Meringue tips:
- Wipe bowl and whisk with a paper towel dampened with vinegar or lemon juice to remove any oil residue.
- If you don’t have a torch, use the broiler briefly but watch carefully to avoid burning.
Make-ahead: Bake crust and brownies up to 3 days ahead and store in an airtight container at room temperature. Add meringue just before serving.
Storage: Store finished brownies in an airtight container in the refrigerator up to 1 day. Freeze unfrosted brownies (no meringue) wrapped tightly for up to 3 months; thaw overnight in the fridge before topping.
How to Make S’mores Brownies Step-by-Step
Make the crust: Preheat the oven to 350°F. Line a 9×13 pan with parchment, spray with nonstick spray, and set aside. Combine crushed graham crackers and sugar, stir in melted butter, and press into the pan. Optional: bake 7–10 minutes for a firmer crust.
Bake the brownies: Mix the brownie pouch, oil, water, and egg until just combined. Pour over the crust and bake 28 minutes or until a toothpick shows moist crumbs. Cool completely before adding meringue.
Whip and stabilize egg whites: In a clean, dry bowl whisk egg whites on low until microfoam forms. Add cream of tartar and salt, then continue whisking. Slowly add sugar and increase speed to medium-low; whip until soft peaks form.
Flavor and finish the meringue: Whip in marshmallow fluff and vanilla until stiff-ish peaks form. Spread over cooled brownies, create peaks for texture, and toast with a torch or briefly under the broiler until golden. Slice and serve.
Toast carefully: Hold a torch about 2 inches from the meringue and sweep to avoid scorching—or broil for 3–5 minutes while watching closely. Once browned to your liking, cut into bars and enjoy.
How to Store and Freeze
Store finished s’mores brownies in an airtight container in the refrigerator up to 1 day. For longer storage, omit the meringue: wrap unfrosted brownies tightly in plastic and foil and freeze up to 3 months. Thaw overnight in the fridge before adding fresh meringue.
More Brownie Recipes to Try!
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Cream Cheese Brownies
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Cakey Brownies
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Pumpkin Brownies
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M&M Brownies
