Triple Chocolate S’mores Brownies

Soft, chocolate-y, decadent, and so delicious… These super easy Triple Chocolate S’mores Brownies are the summer treat you’ve been dreaming of! Think a traditional s’more, but in gooey brownie form. They’re rich, decadent, heavy on the chocolate and marshmallow, and extra fudge-y! Made with simple pantry staple ingredients, an easy graham cracker crust, homemade marshmallow fluff, and extra chocolate chips for a brownie that is seriously amazing. It’s like all the very best childhood summer memories! Every bite is slightly crisp on the edges but soft and chewy in the center. There is nothing better than these s’mores brownies! But the absolute best part about these? They’re so easy to make, use truly simple ingredients, and take only minutes to mix up and bake. They’re the perfect summer treat!

overhead shot of five s'more brownies with two on their side with graham cracker pieces, square chocolates, and flowers

→ This post is also available as a Web Story: S’mores Brownies

About The Recipe

There is nothing I enjoy more than a good s’more during the summer. It’s always been one of my favorite childhood treats! But, sometimes, it’s fun to do something totally different and make s’mores into something fancier and decadent.

That’s where these brownies come in!

s'mores brownies on parchment with marshmallows, flowers, and graham cracker crumbs

In actuality, we were trying to make some rocky road brownies, but there was just something missing from it. So, we’re pocketing that idea for a bit, but we really wanted to share a new brownie recipe with all of you. Summer + brownies = best summer ever.

So, we really started thinking. What else could we do? Well, what screams summer more than s’mores?

And so, we landed on a s’mores brownie idea…but it wasn’t all that easy. Sometimes it’s the most simplistic recipes that give up problems in development!

The first batch of brownies were perfectly baked, but the marshmallow fluff we bought just…slid off the brownies. So, time to rethink!

From there, we landed on the idea of making Italian meringue because it’s basically marshmallow fluff. Just stiffer! That worked like a dream, but now the brownies were severely under-baked. Like, river of chocolate in the middle. They still tasted good, but they needed about 10 more minutes in the oven. Oh, AND the crust? It fell off completely..?

So, we tried again! Finally.

The third batch was absolutely perfect. Fudge-y, chocolate-y, perfectly sweet, rich, and just SO. GOOD.

You couldn’t ask for a better brownie to celebrate the summer!

Equipment Needed

Ingredients

For The Graham Cracker Crust:

  • Graham Cracker Crumbs
  • Sugar
  • Salted Butter
graham cracker crumbs, melted butter, and sugar on marble counter

For The Brownies:

  • Semi-Sweet Chocolate Chips
  • Salted Butter
  • Eggs
  • Sugar
  • Vanilla
  • All Purpose Flour
  • Cocoa Powder
  • Bittersweet Chocolate Chips
cocoa powder, sugar, chocolate chips, flour, butter, eggs, and vanilla on marble counter

For The Marshmallow Fluff:

  • Sugar
  • Water
  • Egg Whites
sugar, egg whites, and water on marble counter

Instructions

In a medium sized bowl, combine graham cracker crumbs and sugar.

Mix in butter.

Turn out the graham cracker crumbs into a lined 8 inch square pan. Pack down firmly. Bake for 10 minutes at 350 and set aside.

In a small saucepan, melt butter and semi-sweet chocolate. Set aside to cool down.

In the bowl of a stand mixer, combine the eggs, sugar, and vanilla. Beat on high speed for 10 minutes.

In a clean bowl, whisk together the flour and cocoa powder. Set aside.

Pour the melted chocolate mixture into the egg mixture with the mixer running on low speed.

When combined, add the flour and cocoa powder mixture.

Stir in the chocolate chips.

Pour the brownie batter over the graham cracker crust and bake at 375 for 40 minutes, or until the brownies are done.

In a clean bowl of a stand mixer, beat egg whites to medium peaks.

Combine the sugar and water in a small saucepan and cook over medium low heat, stirring constantly, until sugar melts. Once melted, stop stirring and brush down the sides with a pastry brush dipped in water. Leave mixture alone until it reaches 246-250 degrees. With mixer running, pour hot sugar mixture slowly into beaten egg whites. Beat until the mixture is cooled.

Spread the marshmallow fluff on top of the brownies. Use a kitchen torch to lightly brown the marshmallow topping.

Slice and serve!

s'mores brownies on parchment paper with a glass of jumbo marshmallows, half of a graham cracker, and a piece of chocolate

What Kind of Chocolate Should I Use?

With a recipe that calls for multiple chocolates, it can be a little overwhelming! Don’t worry though. We have you covered. For this recipe, it’s best use to a semi-sweet chocolate for melting and pouring into the brownies (about 60%), while having a bittersweet chocolate (about 70%) is best for the chips on the inside!

For the cocoa powder, you can use either natural or dutch processed! Just make sure you’re using unsweetened cocoa powder.

How To Tell When A Brownie Is Perfectly Baked

Brownies are one of the hardest things to gauge when they’re done! Why? Well, because you still want a fudge-y like center, but not underdone. You also don’t want it too cake like, either!

So…how can you tell when a brownie is perfectly baked? Well, the trick is actually all in the crust and timing.

Always bake in the allotted time stated in the recipe card. Any more may cause an over-baked brownie, any less may be under-baked.

Another thing is when the crust is just starting to pull away the top is just beginning to crack. From there, it should be perfectly baked! If you aren’t too sure, you can always use a cake tester or a tooth pick to determine if it’s done.

s'more brownie n parchment with a glass of marshmallows and another brownie behind

Italian Meringue vs Marshmallow Fluff vs Marshmallows

With three test-bakes under our belt with this recipe, we can confidently tell you that italian meringue is the way to go! The difference between these three are stark. So, let me explain.

When we originally made this recipe, we used a mixture of little and jumbo marshmallows on top. While it looked okay, eating it was a little…underwhelming. The marshmallows didn’t stay soft and gooey like we wanted them to. So, while this could work if you didn’t want to make meringue, it wasn’t our favorite.

Next, we tried store-bought marshmallow fluff. While this stayed soft and gooey after toasting, the fluff literally melted off the brownies. They tasted great! Just kinda looked a mess.

Finally, we arrived at a super simple Italian Meringue. This was everything we could ever hoped for it to be! It was soft, fluffy, gooey, toasted beautifully, and held its shape even after slicing.

How To Store

You can store these brownies in the fridge after baking for about 3-5 days. If you like a warm brownie, you can heat it in the microwave for a few seconds!

Other Recipes You May Like

pulled back shot of s'mores brownies on parchment paper with marshmallows, graham cracker crumbs, and chocolate chunks

Expert Tips

  • The graham cracker crust can also be made in the food processor.
  • Be sure the crust is firmly packed in a lined pan! Use a cup measure to help press it down.
  • When you’re making the meringue, make sure egg whites are at room temperature. The eggs won’t whip if not. Also, be sure that the mixer bowl is free of any dust!
  • The eggs, sugar, and vanilla need to be beat for a full 10 minutes, no less!
  • Don’t skip lining the pan. You’ll need it to lift the brownies out.

When you make these Triple Chocolate S’mores Brownies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

overhead shot of five s'more brownies with two on their side with graham cracker pieces, square chocolates, and flowers

Triple Chocolate S’mores Brownies

Traci
Rich, decadent, extra fudge-y, and SO. GOOD. These Triple Chocolate S'mores Brownie are the perfect bake to celebrate summer…or just whenever you want a delicious brownie!
5 from 1 vote
Prep Time 45 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 16
Calories 504 kcal

Ingredients
 

Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • ¼ cup sugar
  • ½ cup butter, melted

Brownies

  • 1 cup semi-sweet chocolate chips
  • 1 cup salted butter
  • 5 large eggs
  • 1 ½ cups sugar
  • 1 teaspoon vanilla
  • 1 cup all purpose flour
  • ½ cup cocoa powder, sifted
  • ¾ cup bittersweet chocolate chips

Marshmallow Fluff

  • 2 cups sugar
  • ½ cup water
  • 6 egg whites, room temperature

Instructions

Graham Cracker Crust

  • Preheat oven to 350 degrees.
  • Line an 8-inch square pan with parchment paper. Set aside.
  • In a medium bowl, combine graham cracker crumbs and sugar.
  • Stir to combine.
  • Add butter and stir until thoroughly mixed.
  • Turn out into prepared pan.
  • Spread evenly across the bottom.
  • Pack down firmly.
  • Bake for 10 minutes.

Brownies

  • Increase oven temperature to 375 degrees.
  • In a saucepan over low heat, melt butter and semisweet chocolate.
  • Stir to combine.
  • Set aside to cool.
  • In the bowl of an electric mixer, combine eggs, sugar, and vanilla.
  • Stir to combine.
  • Beat on high speed 10 minutes.
  • While egg mixture is beating, whisk together flour and cocoa powder. Set aside.
  • Reduce mixer speed to low and add melted chocolate mixture.
  • When combined, stir in flour mixture.
  • Add bittersweet chocolate chips.
  • Pour over graham cracker crust.
  • Bake for 40 minutes, or until done.

Meringue

  • Beat egg whites to medium peaks.
  • Combine sugar and water in a small saucepan and cook over medium low heat, stirring constantly, until sugar melts.
  • Stop stirring and brush down sides of pan with a pastry brush dipped in water.
  • Leave mixture alone until it reaches 246-250 degrees.
  • With mixer running, pour hot sugar mixture slowly into beaten egg whites.
  • Beat until cool.
  • Spread on top of baked brownies.
  • Use a kitchen torch to toast the top.

Notes

  • The graham cracker crust can also be made in the food processor.
  • Be sure the crust is firmly packed in a lined pan! Use a cup measure to help press it down.
  • When you’re making the meringue, make sure egg whites are at room temperature. The eggs won’t whip if not. Also, be sure that the mixer bowl is free of any dust!
  • The eggs, sugar, and vanilla need to be beat for a full 10 minutes, no less!
  • Don’t skip lining the pan. You’ll need it to lift the brownies out.

Nutrition

Serving: 1Calories: 504kcalCarbohydrates: 74gProtein: 7gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 83mgSodium: 228mgPotassium: 237mgFiber: 3gSugar: 57gVitamin A: 448IUVitamin C: 1mgCalcium: 67mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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