Fudgy, gooey, and piled high with puffy toasted marshmallows, this S'mores Brownie Pie hits every note you want in a dessert - rich chocolate, buttery graham cracker crust, and that campfire-style marshmallow top that goes golden and soft in the oven. I first made this on a rainy July evening when we couldn't do an actual bonfire, and honestly, nobody missed it.
If you love cozy, crowd-pleasing chocolate treats, my Raspberry Cheesecake Brownies and Blueberry Pie Bars are always a hit alongside this one.
Why You'll Love This S'mores Brownie Pie
- The brownie filling is fudgy and dense, not cakey, which gives every slice that gooey center you want.
- The graham cracker crust adds a buttery crunch that makes the whole thing taste like an upgraded s'more.
- No mixer needed. Just bowls, a whisk, and a S'mores Brownie Pie dish.
- The toasted marshmallow topping gets that gorgeous golden color right in your oven, no blowtorch required.
- It slices beautifully once cooled, making it easy to serve at parties or holidays.
- If you're a fan of baked chocolate desserts, this one sits right alongside my Mini Cheesecakes and Pecan Sugar Cookies as one of my most-requested recipes.
Jump to:
S'mores Brownie Pie Ingredients
Here's a look at everything you'll need, and why each one matters.
See Recipe Card Below This Post For Ingredient Quantities
- Graham Cracker Crumbs: The base of the crust. About 12 full-sheet crackers, crushed fine, give you that classic s'mores flavor from the very bottom up.
- Granulated Sugar (for crust): Adds a touch of sweetness and helps the crust hold together once baked.
- Unsalted Butter (for crust), melted: Binds the crumb mixture and gives the crust its rich, buttery taste. Melted is key here - it coats every crumb evenly.
- Unsalted Butter (for filling): The base of the brownie batter. Melting it (instead of creaming) gives you that dense, fudgy texture rather than a fluffy, cakey one.
- Vegetable Oil or Melted Coconut Oil: Keeps the brownie filling extra moist. Even after the pie cools, the texture stays soft and gooey instead of drying out.
- Granulated Sugar (for filling): Adds sweetness and, when whisked with the hot butter, helps create a slightly shiny, crackled top on the brownie layer.
- Eggs + Egg Yolk: The two whole eggs plus an extra yolk add structure and richness. That extra yolk makes the filling noticeably more fudgy.
- Pure Vanilla Extract: Deepens the chocolate flavor and rounds out the sweetness. Don't skip it.
- Unsweetened Cocoa Powder: This is where all that deep chocolate flavor comes from. Either natural or Dutch-process cocoa works here.
- All-Purpose Flour: Just a half cup keeps the brownie filling thick and fudgy without making it cakey. Spoon and level when measuring.
- Salt: Balances all that sweetness and makes the chocolate flavor pop.
- Semi-Sweet Chocolate Chips: Folded into the batter, they melt into pockets of melted chocolate throughout the filling. They also add texture.
- Large Marshmallows (or Mini Marshmallows): The star of the topping. They puff and toast in the oven, turning golden on the outside and gooey all the way through. 24 to 25 large ones cover the S'mores Brownie Pie perfectly.
How to Make S'mores Brownie Pie
Everything comes together in layers. Here's how to do it from start to finish.
Preheat oven: Set your oven to 350°F (177°C) and let it fully preheat while you put the crust together.
Make the crust: In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the mixture looks thick and sandy, like wet beach sand.
Press the crust: Tip the crumb mixture into an ungreased 9-inch pie dish. Use your fingers or the back of a measuring cup to press it evenly across the bottom and up the sides. Press firmly enough to compact it, but don't pack it so hard that it turns dense.
Melt the butter for the filling: In a large heatproof bowl, melt your butter in the microwave or a small saucepan. Whisk in the oil and granulated sugar. Let the mixture cool for 3 to 5 minutes before moving on - adding eggs to hot butter can scramble them.
Add eggs and vanilla: Whisk in the two whole eggs, the egg yolk, and the vanilla extract until everything is smooth and glossy.
Add dry ingredients: Sift or whisk in the cocoa powder, flour, and salt. Stir until the batter is thick and fully combined. It will look dark and dense - that's exactly right.
Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips using a spatula. Don't overmix.
Fill the crust: Pour the brownie batter straight into the prepared crust and spread it out evenly with the spatula. It will be thick, so take your time.
First bake: Slide the pie into the oven and bake for 30 minutes. The edges should look set and the center should still have a slight jiggle.
Add marshmallows: Pull the pie out of the oven. Arrange the marshmallows across the top in an even layer, pressing them just slightly into the filling so they sit steady.
Second bake: Return the pie to the oven for 3 more minutes, until the marshmallows are puffed and starting to turn golden.
Broil for color (optional): If you want deeper browning on the marshmallows, switch the oven to broil and watch it closely for 30 to 60 seconds. Don't walk away - marshmallows go from golden to burnt very quickly.
Cool before slicing: Set the S'mores Brownie Pie on a wire rack and let it rest for at least 45 minutes. For cleaner, neater slices, cool it for closer to 2 hours or until fully cooled. Running a sharp knife under hot water and wiping it dry between cuts makes slicing much easier.
Easy Substitutions
Graham crackers: Digestive biscuits work as a 1:1 swap. You can also use crushed vanilla wafers or Oreo crumbs for a different crust flavor.
Vegetable oil: Melted coconut oil, avocado oil, or canola oil all work fine here. Any neutral oil does the job.
Semi-sweet chocolate chips: Dark chocolate chips or milk chocolate chips both work. You can also chop up a bar of chocolate if that's what you have.
Marshmallows: Mini marshmallows spread more evenly and melt together into an almost fluffy, cloud-like layer. Large marshmallows give you that classic visual with distinct toasted rounds.
Cocoa powder: Both natural and Dutch-process cocoa work in this recipe. Dutch-process gives a slightly deeper, less acidic chocolate flavor.
Equipment For S'mores Brownie Pie
- Medium mixing bowl
- Large heatproof bowl
- Whisk
- Silicone spatula
- Measuring cups and spoons
- 9-inch S'mores Brownie Pie dish
- Microwave or saucepan
- Wire cooling rack
- Sharp knife
How to Store S'mores Brownie Pie
At room temperature: Cover loosely and store at room temperature for up to 3 days. The marshmallow topping stays soft and the brownie filling holds its fudgy texture well.
In the refrigerator: If you want to keep it longer, cover and refrigerate for up to 1 week. Pull slices out about 20 to 30 minutes before eating so the brownie filling softens back up.
Freezing: Individual slices can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw overnight in the fridge or at room temperature.
Serving Ideas
With a scoop of vanilla ice cream: The cold, creamy ice cream against the warm S'mores Brownie Pie is one of those combinations you don't need to overthink.
Drizzled with hot fudge or caramel sauce: It's a little over the top in the best way. Chocolate sauce deepens the flavor, caramel adds a buttery contrast.
Alongside a mug of hot cocoa: Especially on a cold night. If you love cozy dessert pairings, my Homemade Brioche and Angel Food Cupcakes round out a full dessert spread beautifully.
As-is, at room temperature: Honestly, sometimes a plain slice is all it needs. The brownie filling is rich enough to stand on its own.
Expert Tips
Let the butter mixture cool before adding eggs. If the butter and sugar are still very hot, the eggs can partially cook when you add them. A 3 to 5 minute rest makes a big difference.
Don't overbake the brownie layer. Pull the pie at 30 minutes even if the center looks slightly underdone. It continues cooking as it cools, and that soft center is what makes this a fudgy S'mores Brownie Pie, not a dry one.
Use room temperature eggs. Cold eggs can cause the butter mixture to seize slightly. Room-temp eggs blend in much more smoothly.
Press the crust firmly but not too hard. You want it compact enough to hold a slice, but if you pack it too tight, the crust becomes difficult to cut through.
Cool it long enough. I know it's hard to wait, but a fully cooled S'mores Brownie Pie slices much more cleanly. If you're serving this at a party or gathering, make it a few hours ahead.
FAQ
Can I make S'mores Brownie Pie ahead of time?
Yes, and it actually slices better when made ahead. Bake the S'mores Brownie Pie the day before, let it cool completely, and cover it at room temperature overnight. The brownie filling firms up nicely and slices cleanly the next day. If your kitchen runs warm, pop it in the fridge and let it sit out for 20 to 30 minutes before serving.
Do I need to pre-bake the graham cracker crust?
No, this crust goes in raw and bakes right along with the S'mores Brownie Pie filling. The 30-minute bake time is enough for the crust to set and firm up on its own. Pre-baking isn't necessary and won't improve the result for this particular recipe.
How do I toast the marshmallows without burning them?
The 3-minute return bake gets them puffed and starting to turn golden. If you want a deeper toast, use the broil setting but stay right there watching the whole time. Thirty seconds under the broiler is usually plenty. Marshmallows go from perfectly golden to burned fast, so this is not the step to walk away from.
What can I substitute for graham crackers?
Digestive biscuits are the closest swap and work really well. Vanilla wafers are another good option if you want a lighter, sweeter crust. Crushed Oreos give you a darker, more chocolatey base that works especially well with the S'mores Brownie Pie filling. Use the same amount by weight or volume as the graham crackers called for.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with S'mores Brownie Pie
S'mores Brownie Pie
Ingredients
Method
- Preheat the oven to 350°F and set out a 9-inch pie dish.
- Combine the graham cracker crumbs and sugar in a bowl, then stir in the melted butter until the mixture resembles damp sand.
- Press the crumb mixture into the bottom and sides of the pie dish, creating an even layer without packing too firmly.
- Melt the butter in a large heat-safe bowl and whisk in the oil and sugar until smooth.
- Allow the mixture to cool slightly, then whisk in the eggs, egg yolk, and vanilla until fully combined.
- Stir in the cocoa powder, flour, and salt until a thick brownie batter forms.
- Fold the chocolate chips into the batter and immediately spread the mixture evenly into the prepared crust.
- Bake the pie for 30 minutes until the brownie filling is mostly set around the edges.
- Remove the pie from the oven and place the marshmallows across the surface, lightly pressing them into the brownie layer.
- Return the pie to the oven for about 3 minutes until the marshmallows are puffed and lightly toasted.
- Broil briefly if needed for deeper color, watching carefully to prevent burning.
- Cool the pie on a wire rack for at least 45 minutes before slicing, or let it cool completely for cleaner cuts.
Leave a Reply