S’mores Brownie Pie — No campfire? No problem! This brownie pie is made with fudgy brownies topped with toasted marshmallows and graham cracker crumbs. Best s’mores ever!
Chocolate Brownie Pie with Marshmallows
No campfire handy? No desire to ever sit around a campfire? I totally understand. Make indoor smores instead.
Unless you’re really into camping or are lucky enough to have a backyard firepit, smores over a campfire isn’t the norm for most of us. Luckily, most of us have ovens with broilers.
Plus I have no patience to roast my marshmallows evenly and dip them directly into the fire. They turn black, I blow them out, and call it good. But that’s another reason I prefer the broiler and it only takes 1 minute.
Each bite of the smores pie is so satisfying. Dense, fudgy, rich brownies topped with melted chocolate chips, fluffy gooey marshmallows, and sprinkled with crunchy bits of graham crackers.
It’s a fast and easy dessert to make, and ready from start to finish in about 30 minutes. Pop it in before dinner and as you’re finishing up, dessert will be ready.
There are so many flavors and textures going on in every bite, and that’s why I think people love smores. Those big contrasts of flavors and textures. Crunchy crackers, warm soft marshmallows, and melted chocolate.
My daughter demolished half the pan, pulling just the toasted marshmallows off of the brownies and eating them. I donated the other half to friends and got rave reviews and it was deemed the ‘best smores dessert ever’.
Perfect indoor comfort food.
And you don’t even have to leave your cozy kitchen to enjoy.
What’s in the Smores Brownie Pie?
To make the chocolate brownie pie recipe, you’ll need:
- Unsalted butter
- Dark chocolate
- Cocoa powder
- Eggs
- Granulated sugar
- Vanilla extract
- Instant espresso granules
- All-purpose flour
- Semi-sweet chocolate chips
- Marshmallows
- Graham cracker crumbs
How to Make Smores Brownie Pie
Begin by making the brownie base. It’s an easy whisk-together batter and the brownies turn out very fudgy with slight chewiness around the edges.
I didn’t use any of my standby brownie bases and made this one up on the fly. I wanted a fairly shallow, thin layer of brownies that was fudgy and not cakey, and got exactly what I was hoping for.
After baking the brownies, sprinkle with chocolate chips, top with marshmallows and broil for about 1 minute.
After the marshmallows are toasted and puffed, sprinkle with crushed graham crackers and dig in.
Can I Omit the Instant Espresso Granules?
The instant espresso doesn’t make the brownies taste like coffee, it just intensifies the chocolate flavor; omit if you’re concerned.
Can I Make a Graham Cracker Crust for the Pie?
Possibly. I’ve only made the recipe as written, but I don’t think using a graham cracker crust would alter the brownie bake time.
Can I Make a Classic Brownie Pie?
If you’re craving a regular chocolate brownie pie, omit the graham cracker crumbs and marshmallows from this recipe and just sprinkle chocolate chips on top instead.
Tips for Making This Easy Brownie Dessert
Keep an incredibly close eye on the marshmallows so they don’t burn, because broilers are extremely unforgiving. I’ve learned my lesson the hard way by charring too many marshmallows and don’t broil on the top racks.
I broil on the much safer middle rack, with the oven door open, and stare into the oven the entire time and jostle the pie dish around to aim the broiler on specific patches I want more or less toasted.
I used large marshmallows for this recipe, but mini will work as well. Just note that they broil more quickly.
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Smores Brownie Pie
Ingredients
- ½ cup unsalted butter, 1 stick
- 2 ounces dark chocolate, coarsely chopped (I used Trader Joe’s 72% Pound Plus Bar)
- ¼ cup unsweetened natural cocoa powder
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso granules, optional but recommended
- ½ cup all-purpose flour
- ¾ cup semi-sweet chocolate chips
- about 8 ounces large marshmallows, enough to cover pan completely
- about 2 tablespoons graham cracker crumbs, half of 1 graham cracker, crushed in your fist
Instructions
- Preheat oven to 350F. Spray a 9-inch pie dish with cooking spray; set aside.
- In a medium, microwave-safe bowl combine the butter, chopped chocolate, cocoa powder, and heat to melt, about 45 seconds on high power. Stop to check and stir. Heat in 10-second bursts as necessary until mixture can be stirred smooth; set aside.
- In a large mixing bowl, lightly whisk together the eggs and sugar.
- Whisk in the vanilla.
- Add the chocolate mixture to the egg-sugar mixture and whisk to combine.
- Optionally whisk in the espresso granules. It doesn’t make the brownies taste like coffee and intensifies the chocolate flavor; omit if you’re concerned.
- Stir in the flour until just combined; don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 26 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter.
- Turn broiler to high power. Keep the oven rack in the middle of the oven, not up high where you’d normally broil things because it’s safer in the middle; the marshmallows are less likely to char.
- Evenly sprinkle the chocolate chips over brownie.
- Evenly sprinkle the marshmallows.
- Broil for about 1 minute, or until marshmallows are golden and puffed. Keep an incredibly close eye on them so they don’t burn because broilers are extremely unforgiving. I broil on the middle rack, with the oven door open, and stare into the oven the entire time and jostle the pie dish around to aim the broiler on specific patches I want more or less toasted.
- Remove from oven and evenly sprinkle with graham cracker crumbs before serving. Serve as soon as it’s comfortably cooled, or allow to cool completely before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Could you do a graham cracker crust with this or would that somehow mess up the brownies? I’m a s’mores lover who needs an equal ratio of all the fixings ;)
I haven’t tried it that way so can’t speak for sure how that will work.
So it’s freezing outside, but I was craving me some s’mores, not enough to get a campfire going, but…well enough to need some. This worked out to be deluscious! The only problem I had was fighting the marshmallow to cut and serve, but really, that was ok because it just meant I had more pieces stuck to utensils and fingers that I could eat off and not count as part of my piece. Great easy recipe!
Glad it came out great for you, despite having a little marshmallow stuck to your fingers :) Not a bad problem to have! Happy Holidays, Jen!!
Looks delicious! Seems like such a fun dessert to make! Very creative too.
Oh my gooooooosh this is killing me. Killing me sexy.
Thanks for all your comments today, MAMA (of TWO!) and commenting! :)
I made this recipe tonight for our guests. It was PERFECT!! Amazing recipe. You are brilliant to make the brownie base so fudgy and non-cake like.. it melted in our mouths!!! I made the brownie in the afternoon, let it cool and then set the chocolate and marshmallows (I used mini ones..yum!!) on top and then set it aside until we were ready for dessert, later on after dinner. I broiled it in my oven and it was perfect. This is a keeper of a recipe!!!
So glad you enjoyed it & that it’s a keeper for you! I did mine just like you made yours, i.e. brownie in advance. And then right before I knew I was taking pics and then we were going to eat it, I finished the rest. Thanks for LMK you like the brownie base itself, too!
So smart!! I love it. Your recipes rock!!
I made this again.. I just can’t get enough! This is my go-to brownie base.. it’s just so fantastic!!!!! Tonight I made the brownie base and served it warm with slightly frozen coconut frosting (full fat coconut milk/cream, icing sugar & vanilla), melted/drizzled dark chocolate + toasted coconut flakes. It was SO good. Wanted to share in case anyone reads this and wants to switch it up. I just happened to be out of marshmallows..haha
full fat coconut milk/cream, icing sugar & vanilla with dark choc and toasted coconut flakes sounds HEAVENLY! I think it was a blessing in disguise you ran out of marshmallows :)
Thanks for sharing your idea with others who may see and glad you love this brownie base! I have a recipe in about 2 weeks for some brownies that may be my favorite brownie base of all time. It’s an 8×8 pan, so not huge, not too thick, so perfect for topping them and doctoring up!