S'mores Brownie Pie
This S'mores Brownie Pie takes everything you love about the classic campfire treat and layers it into one spectacular, sliceable dessert. You get a buttery graham cracker crust, a rich fudgy brownie filling, and a crown of toasted golden marshmallows on top. No fire pit or sticky fingers required - just pure, indulgent dessert magic straight from your oven.
Equipment
- 9-inch pie plate ceramic or glass
- Food processor or zip-lock bag and rolling pin for crushing graham crackers
- Medium mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Kitchen torch optional, for toasting marshmallows
- Wire cooling rack
- Oven mitts
Ingredients
For the Graham Cracker Crust
- 1 ½ cups graham cracker crumbs about 12 full sheets
- 6 tablespoons unsalted butter 85g, melted
- 2 tablespoons granulated sugar
- salt pinch
For the Brownie Filling
- ½ cup unsalted butter 1 stick or 113g, melted
- 1 cup granulated sugar 200g
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour 62g
- ½ cup Dutch-process cocoa powder unsweetened
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips optional but recommended
For the Marshmallow Topping
- 3 cups mini marshmallows or regular marshmallows, halved
Instructions
- Preheat oven to 350°F (175°C). Lightly spray a 9-inch pie plate with nonstick cooking spray.
- Combine graham cracker crumbs, sugar, and salt. Stir in melted butter until mixture resembles damp sand. Press firmly into bottom and up sides of prepared pie plate.
- Bake crust for 8-10 minutes until golden and fragrant. Cool on wire rack for at least 10 minutes.
- Whisk melted butter and sugar until glossy. Add eggs one at a time, then vanilla, beating until slightly lightened.
- Stir together flour, cocoa powder, and salt. Fold into wet ingredients until just combined. Fold in chocolate chips if using.
- Pour brownie batter into cooled crust and spread evenly. Bake at 350°F for 38-45 minutes until toothpick comes out with moist crumbs.
- Cool pie for 15-20 minutes. Spread marshmallows evenly over the top.
- Toast marshmallows under broiler for 1-2 minutes watching constantly, or use a kitchen torch for more control. Let rest 10 minutes before slicing.
Notes
- Don't overmix: Mix brownie batter only until flour disappears. Overmixing develops gluten and creates a tough, cake-like texture.
- Pack crust firmly: Use the bottom of a measuring cup to press crumbs tightly into the pie plate to prevent crumbling when slicing.
- Cool before adding marshmallows: Adding marshmallows to a very hot brownie will cause them to sink and melt into the top instead of sitting as a layer.
- Watch the broiler: Marshmallows can go from golden to burnt in under a minute. Never walk away during broiling.
- Use a hot knife: Dip your knife in hot water and wipe dry before each slice for clean cuts through sticky marshmallows.
- Room temperature eggs: Blend more smoothly into the batter and create a more uniform texture.
- Make ahead: The crust can be baked up to 2 days ahead. The brownie layer can be baked 1-2 days ahead. Add and toast marshmallows just before serving.
- Storage: Store covered at room temperature for 2-3 days or refrigerated for up to 5-6 days. Microwave individual slices for 20-30 seconds to reheat.
- Variations: Try swirling in peanut butter, using an Oreo crust, adding espresso powder for mocha flavor, or drizzling with salted caramel.
- Box mix shortcut: You can use a standard brownie box mix prepared according to package directions instead of making the batter from scratch.
Nutrition
Serving: 1sliceCalories: 420kcalCarbohydrates: 58gProtein: 5gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 210mgPotassium: 150mgFiber: 2gSugar: 40gVitamin A: 8IUCalcium: 3mgIron: 10mg
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