S’mores Brownies
If you’re looking for a dessert that truly does it all, this one is an absolute showstopper. With layers of buttery graham cracker crust, melty chocolate, rich homemade brownie, and a cloud-like topping of toasted Italian meringue, every bite is a perfect mix of textures and flavors. It has all the nostalgic elements of a classic s’more, but elevated into something that feels bakery-worthy and a little extra special. The base is crisp and slightly salty, the center is dense, fudgy, and packed with deep chocolate flavor, and the top is light, glossy, and delicately toasted for that signature golden finish.
What makes this dessert so memorable isn’t just how indulgent it is—it’s the experience of it. From layering the ingredients to watching the meringue transform as it’s torched or broiled, it’s one of those recipes that feels just as fun to make as it is to eat. It’s perfect for gatherings, celebrations, or anytime you want to impress with something that looks as incredible as it tastes. Slice into it and you get those beautiful, distinct layers, each one bringing something different to the table. It’s rich, gooey, fluffy, and just the right amount of dramatic—basically everything you want in a dessert that people won’t stop talking about.
Ingredients
Graham cracker crust:
Brownie batter:
Meringue:
Instructions
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Blend graham crackers in a blender or food processor until you have fine crumbs.
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Add melted butter, and stir until well combined.
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Firmly press crumbs on the bottom of a pan.
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Layer chocolate bars evenly on top of crumb mixture.
Brownie directions:
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(you can alternatively use a 18.4 oz box of mix)
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Over a double boiler, melt butter and chocolate until no lumps remain.
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Add sugar and mix until evenly distributed.
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Add eggs and stir until combined.
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Fold in flour and salt.
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Pour batter on top of graham cracker crust and chocolate.
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Bake at 350° for 20-25 minutes.
Italian meringue directions:
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Add room temperature egg whites to a stand mixer bowl with a whisk attachment, set to the side.
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In a small sauce pan, begin cooking the sugar and water. We will be cooking this mixture to 240°
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Once the sugar and water mixture has reached 225°-230° begin whipping egg whites.
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Once the whites have reached a very soft peak and the sugar mixture is at 240° you will slowly add in the sugar mixture to the whites and continue whipping.
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You will know the Italian meringue is ready when you place your forearm underneath the mixer bowl and it no longer feels warm.
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Add meringue on top of cooled brownies and spread evenly.
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Lightly blow torch the top of Italian meringue or place the pan in an oven set to broil until top is lightly golden.
