S’mores Brownie Pie
A rich S’mores Brownie Pie tucked into a buttery crumb crust and finished with gooey toasted marshmallows for a nostalgic, fireside-style dessert.
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Servings: 10
Calories: 420kcal
Cost: $15
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.
Notes
This pie captures everything cozy about classic s’mores with a bakery-style finish. Letting it cool fully rewards you with clean slices and deep chocolate flavor. Perfect for gatherings when you want comfort and nostalgia in every bite.
Nutrition
Serving: 120g | Calories: 420kcal | Carbohydrates: 52g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 85mg | Sodium: 160mg | Potassium: 210mg | Fiber: 3g | Sugar: 34g | Vitamin A: 8IU | Calcium: 6mg | Iron: 15mg