This S'mores brownie pie brings together everything I love about campfire s'mores-the crunch of graham crackers, fudgy chocolate, and those golden-topped marshmallows-but in a form that's way easier to share. I first made this on a rainy weekend when Oliver was begging for s'mores but the weather wasn't cooperating, and honestly, it turned out even better than the real thing. You don't need a mixer, just one bowl and about half an hour of actual work.
If you're craving more nostalgic treats, you'll love these Homemade Oatmeal Cream Pies or this cozy Buttermilk Pie: Southern Comfort in Every Slice.
The Day Oliver Declared This "Better Than Real S'mores"
Oliver was seven when he first tasted this S'mores Brownie Pie, and I'll never forget his reaction. He'd been sulking all afternoon because the rain canceled our backyard campfire plans, so I pulled out the graham crackers and said we'd make something even better. "Mom, s'mores are already perfect. You can't make them better," he said, crossing his arms. But when I pulled that S'mores Brownie Pie from the oven with those marshmallows all puffed and golden, his eyes went wide.
I let it cool for what felt like forever to him (probably only an hour), and when I finally cut him a slice, he took one bite and got chocolate all over his chin. "Okay, this is way better," he mumbled through a mouthful. "The brownie part is like... super fudgy. And there's more chocolate." He tried to sneak a second slice before dinner, and I caught him with his fork hovering over the S'mores Brownie Pie. The whole thing was gone by the next day.
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S'mores Brownie Pie Ingredients
Let me walk you through what goes into this beauty.
See Recipe Card Below This Post For ingtedient Quantites
For the Crust
Graham cracker crumbs: These form the base and give you that essential s'mores flavor. You'll need about 12 full graham cracker sheets, crushed into fine crumbs.
Granulated sugar: Adds a touch of sweetness to the crust and helps it hold together when mixed with the butter.
Unsalted butter, melted: Binds the crumbs together and creates that rich, buttery flavor. Make sure it's fully melted so it coats every crumb evenly.
For the Filling and Topping
Unsalted butter: Creates the fudgy, rich base of the brownie filling. Starting with room temperature butter helps it melt smoothly.
Vegetable oil or melted coconut oil: Adds extra moisture and keeps the brownies soft and tender even after they cool.
Granulated sugar: Sweetens the filling and contributes to that slightly crackly top that good brownies have.
Eggs and egg yolk: The eggs provide structure, while the extra yolk makes the brownies extra fudgy and rich. Room temperature eggs mix in more smoothly.
Pure vanilla extract: Enhances the chocolate flavor and adds warmth to the overall taste.
Unsweetened cocoa powder: This is where all the deep chocolate flavor comes from. You can use natural or dutch-process, both work beautifully.
All-purpose flour: Gives the brownie just enough structure to hold together when you slice it, but not so much that it becomes cakey.
Salt: Balances the sweetness and makes all the chocolate flavors pop.
Semi-sweet chocolate chips: These melt into little pockets of gooey chocolate throughout the brownie filling.
Large marshmallows: The crowning glory of this S'mores Brownie Pie. They puff up and toast in the oven, giving you that classic s'mores finish. You can also use mini marshmallows if that's what you have.
How to Make S'mores Brownie Pie
This comes together easier than you'd think.
Preheat your oven: Set it to 350°F (177°C) so it's ready when you need it.
Make the graham cracker crust: Stir together your graham cracker crumbs and sugar in a medium bowl. Pour in the melted butter and mix until everything looks sandy and thick, breaking up any clumps that form. The mixture should hold together when you squeeze it.
Press the crust into the pie dish: Pour the crumb mixture into an ungreased 9-inch pie dish. Using your hands and medium pressure, press the crumbs firmly into the bottom and up the sides until it's compact and no longer falls apart. You can use a flat-bottomed measuring cup to smooth the base, and run a spoon around the edge where the bottom meets the sides to create a nice rounded corner.
Melt the butter for the filling: Cut your butter into tablespoon-sized pieces and melt it in a large microwave-safe bowl or in a small saucepan on the stove. If you used the stovetop, transfer it to a large mixing bowl.
Mix in the oil and sugar: Whisk the oil and granulated sugar into your melted butter until combined. Let this sit for about 4 minutes to cool slightly so it doesn't cook the eggs.
Add the eggs and vanilla: Whisk in the eggs, egg yolk, and vanilla extract until everything is smooth and well combined.
Stir in the dry ingredients: Add your cocoa powder, flour, and salt to the bowl. Whisk until the batter is thick and fully combined with no dry streaks remaining.
Fold in the chocolate chips: Gently fold the chocolate chips into the thick batter using a spatula. Immediately spoon this batter into your prepared graham cracker crust and spread it evenly.
Bake the brownie layer: Slide the pie into your preheated oven and bake for 30 minutes. The edges should look set, but the center might still seem a tiny bit soft.
Add the marshmallows: Pull the pie out and arrange your marshmallows across the top, pressing them very gently into the brownie filling so they stick. You want to cover most of the surface.
Toast the marshmallows: Put the pie back in the oven for 3 more minutes to let the marshmallows puff up and start to toast. If you want them darker and more golden, turn on your broiler for 30 to 60 seconds, but watch them like a hawk because they can burn in a blink.
Cool completely: Set the pie on a wire rack and let it cool for at least 45 minutes, though closer to 2 hours is even better. This cooling time lets the brownie set up so your slices will be clean and beautiful.
Slice and serve: Use a sharp knife to cut slices, and if you want really clean cuts, run the knife under hot water and wipe it dry between each slice.
Smart Substitutions
Graham crackers: If you can't find graham crackers, digestive biscuits or vanilla wafer cookies work well for the crust.
Butter: You can use all coconut oil for a dairy-free crust, or swap half the butter in the filling with more vegetable oil if needed.
Eggs: For the extra yolk, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, left to sit for 5 minutes), though the texture will be slightly less fudgy.
Cocoa powder: Natural and dutch-process cocoa are interchangeable here. Dutch-process will give you a darker color and slightly mellower flavor.
Chocolate chips: Feel free to use milk chocolate chips for a sweeter S'mores Brownie Pie, or dark chocolate chips if you prefer something less sweet. Chopped chocolate bars work too.
Marshmallows: Mini marshmallows are a great substitute. You'll need about 2 cups to cover the top. Marshmallow fluff won't work quite the same way for toasting.
Equipment For S'mores Brownie Pie
You don't need anything fancy for this S'mores Brownie Pie.
Medium mixing bowl: For the graham cracker crust mixture.
Large heatproof bowl or small saucepan: To melt the butter for the brownie batter.
Whisk: For mixing the batter smooth.
Silicone spatula: Makes folding in the chocolate chips and spreading the batter much easier.
9-inch pie dish: This is the perfect size for the recipe. Don't grease it, the crust releases easily on its own.
Wire cooling rack: Lets air circulate under the S'mores Brownie Pie so it cools evenly.
Microwave or stovetop: Either works for melting butter.
Oven with broiler option: For that final marshmallow toast if you want deeper color.
How to Store Your S'mores Brownie Pie
This S'mores Brownie Pie keeps well, which makes it great for making ahead.
Room temperature: Cover the S'mores Brownie Pie loosely with foil or plastic wrap and keep it on the counter for up to 3 days. The marshmallows will lose a bit of their puffiness but still taste great.
Refrigerator: For longer storage, cover and refrigerate for up to a week. The brownie layer will firm up when cold, which actually makes slicing even easier. You can eat it cold or warm individual slices in the microwave for 10 to 15 seconds.
Freezing: Wrap individual slices tightly in plastic wrap, then place them in a freezer bag. Freeze for up to 2 months. Thaw at room temperature for about an hour or microwave from frozen for 20 to 30 seconds.
Make ahead tip: You can make the entire S'mores Brownie Pie a day ahead. Just cover it and leave it at room temperature, then slice and serve when you're ready.
Perfect Pairings and Serving Ideas
This S'mores Brownie Pie is rich, so here's what I like to serve alongside it.
Vanilla ice cream: A scoop of cold vanilla ice cream on a warm slice is absolutely perfect. The contrast in temperature and the way the ice cream melts into the fudgy brownie is unbeatable.
Fresh whipped cream: Light and airy whipped cream cuts through the richness beautifully. Add a tiny bit of vanilla extract to the cream for extra flavor.
Cold milk: Sometimes the simplest pairing is the best. A tall glass of cold milk is Oliver's favorite way to eat this S'mores Brownie Pie.
Coffee: If you're serving this to adults, a strong cup of coffee complements the chocolate perfectly. The slight bitterness of the coffee balances the sweet marshmallow topping.
Expert Tips
Don't skip the cooling time: I know it's tempting to dig in right away, but letting the S'mores Brownie Pie cool for at least an hour makes such a difference. The brownie sets up properly and you'll get clean, beautiful slices instead of a gooey mess.
Use room temperature eggs: Cold eggs can make your batter seize up a bit. Just set them out 20 minutes before you start baking, or place them in a bowl of warm water for 5 minutes.
Don't overbake the brownie: It should look slightly underdone in the center when you pull it out at the 30-minute mark. It will continue cooking as it cools, and this keeps it fudgy instead of dry.
Watch the marshmallows closely: If you use the broiler to toast them, don't walk away. They go from perfectly golden to burnt in seconds. I usually stand there with the oven door slightly open, watching the whole time.
FAQ
What's the best type of chocolate for S'mores brownies?
Semi-sweet chocolate chips work perfectly for this recipe. They're sweet enough to be delicious but not so sweet that they make the whole S'mores Brownie Pie cloying. If you prefer darker chocolate, you can use dark chocolate chips (60 to 70 percent cacao), but keep in mind the brownies will be less sweet overall. Milk chocolate chips will make it sweeter and more kid-friendly. I usually stick with semi-sweet because they hit that perfect middle ground.
Can I add marshmallows to my brownie batter?
You can, but I don't recommend it for this particular recipe. The marshmallows on top toast beautifully and give you that classic s'mores look and texture. If you mix them into the batter, they'll melt completely and you'll lose that signature marshmallow layer. If you really want marshmallow throughout, try swirling in some marshmallow fluff before baking, then still top with whole marshmallows.
Can I make brownies in a pie dish?
Absolutely, and that's exactly what this recipe does. A S'mores Brownie Pie dish works wonderfully for brownies, especially when you want to create layers like we do here with the graham cracker crust. Just keep in mind that baking time might be slightly different than traditional brownies in a square pan because of the shape. The edges are closer to the pan sides, so they bake a bit faster. This recipe is specifically designed for a 9-inch pie dish, so the timing is already adjusted.
What is a S'more brownie?
A S'more brownie is any brownie that incorporates the classic s'mores flavors: graham crackers, chocolate, and marshmallows. It can be brownies with a graham cracker crust and marshmallow topping (like this S'mores Brownie Pie), brownies with s'mores ingredients mixed in, or even brownies sandwiched between graham crackers. Basically, it's taking the beloved campfire treat and turning it into a rich, fudgy brownie dessert. This version gives you all three components in perfect proportion, with the graham cracker base, deeply chocolatey brownie middle, and toasted marshmallow top
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Pairing
These are my favorite dishes to serve with S'mores Brownie Pie
S'mores Brownie Pie
Equipment
- 1 Medium mixing bowl used for combining graham cracker crumbs, sugar, and butter
- 1 Large heatproof bowl or small saucepan for melting the butter used in the brownie batter
- 1 Whisk helps blend the batter until smooth and glossy
- 1 Silicone spatula ideal for folding in chocolate chips and spreading thick batter
- 1 9-inch pie dish standard depth and left ungreased for easy crust release
- 1 Wire cooling rack allows airflow underneath the pie for even cooling
- 1 Microwave or stovetop either method works for melting butter safely
- 1 Oven with broiler option used to bake the pie and toast marshmallows if deeper color is desired
Ingredients
- 225 g graham cracker crumbs finely crushed for even packing
- 63 g granulated sugar used to lightly sweeten the crust
- 106 g unsalted butter melted slightly cooled after melting
- 141 g unsalted butter cut into pieces for easy melting
- 38 ml vegetable oil or melted coconut oil adds moisture to the brownie
- 250 g granulated sugar fully dissolved for a smooth batter
- 3 large eggs brought to room temperature
- 1 large egg yolk adds richness and chew
- 2 ½ teaspoons vanilla extract pure extract preferred
- 78 g unsweetened cocoa powder natural or Dutch-process both work
- 78 g all-purpose flour spooned and leveled for accuracy
- ⅓ teaspoon salt balances sweetness
- 225 g semi-sweet chocolate chips evenly distributed throughout batter
- 30 large marshmallows pressed gently so they adhere
Instructions
- Set the oven to 350°F (177°C) so it is fully heated before baking.
- Combine the graham cracker crumbs and sugar in a bowl, then stir in the melted butter until the mixture looks sandy and cohesive.
- Transfer the crumb mixture to an ungreased 9-inch pie dish and gently press it across the bottom and up the sides using light pressure until compact but not hard.
- Melt the butter in a heatproof bowl until just liquefied, then whisk in the oil and sugar and let the mixture cool briefly for a few minutes.
- Whisk in the eggs, egg yolk, and vanilla until smooth and fully blended.
- Add the cocoa powder, flour, and salt, whisking until a thick batter forms with no dry pockets remaining.
- Fold in the chocolate chips, then immediately spread the batter evenly into the prepared crust.
- Bake the pie for 33 minutes until the edges are set but the center remains slightly soft.
- Carefully remove the pie and arrange the marshmallows over the surface, pressing them lightly into the batter so they stay in place.
- Return the pie to the oven and bake for an additional 3 minutes, or briefly broil until the marshmallows are toasted to your liking.
- Remove from the oven and allow the pie to cool on a rack for at least 45 minutes, preferably longer for neat slices.
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