These s’mores brownies are a quick and simple way to get that campfire coziness anytime. Dark chocolate mixed with graham crackers baked to chewy, gooey perfection. Topped with a toasted 7-minute marshmallow frosting, these brownies will be a summer favorite!
These brownies start with my tried and true fudgy brownie recipe. It’s one of the most popular recipes on Salted Mint and a firm family fave.
So, to make these s’more brownies it seemed obvious that I should start with a solid brownie foundation. What makes this recipe so easy is that I simply crush graham crackers, or digestives if you’re in the UK, and mix them through the brownie batter right before baking.
Summer is about making everything as easy as possible, not about creating triple layer brownies! And if you’re in the Northern hemisphere, I know that you are going through one of the hottest summers on record! So we’re staying away from the oven as much as possible and mixing the crackers through the batter. Job done.
How to make easy fudgy s’mores brownies
Firstly, we’re after fudgy brownies, not cakey ones. I suppose some people like cakey and maybe they have their place, but it’s not normally in my kitchen.
I’ll walk you through what makes these s’more brownies so dense with almost no work on your part, and how you can achieve s’mores perfection.
- Firstly, grab yourself three bowls. One of them being the bowl for your stand mixer. You are going to whisk your sugar and eggs in the mixer. This is called a cold sabayon, and it’s what’s going to help the batter rise. Because this recipe has no leavening agent like baking powder or soda, we’re relying on the eggs to do the work for us.
- Next, melt your chocolate and butter over a bain marie. That’s a fancy term for a double boiler or a bowl over simmering water. * On the original recipe, someone left a pretty rude comment about what he thought the differences were. If you’d like to read my explanation you can go the original recipe. *The comment (his, not mine) start with FYI! ?
- Then, lastly, you want to sift your flour and cocoa powder together with some salt. You may notice that the flour and cocoa powder are pretty small quantities, and that’s because their purpose is to just bind all the other ingredients together and add a little bounce the texture of the brownies.
Why 7 Minute frosting and not fluff?
The honest answer is that I forgot to but marshmallow fluff on my grocery trip. In the UK, it can be a little tricky to track down and so, I thought about what would be a great alternative. 7 Minute frosting it turns out is the perfect alternative. It’s also a little healthier than fluff. Not quite as much sugar.
What is 7 Minute Frosting
Pure and simple it’s a meringue. Nothing more. Most recipes make a swiss meringue, but I opted for an Italian meringue instead. I just find them more stable and feel more confident that the frosting will fold up in the fridge without weeping. And yes, this frosting will hold up perfectly in the fridge for at least a week. You won’t know about any longer becasue you won’t have any brownies left. I swear!
Italian meringue and Swiss meringue… what’s the difference???
Italian meringue starts with the sugar and some water being boiled over a high heat, then poured over softly whipped egg whites. You continue to whip the egg whites until stiff, glossy peaks form.
Swiss meringue starts with the egg whites and sugar being cooked over a bain-marie until they are cooked, then whipped until firm glossy peaks form.
Although there are 3 different styles of meringue, you definitely only want to go with either Italian or Swiss because French meringue is uncooked.
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Easy S’mores Brownies
- 1 1/4 cup dark chocolate chocolate
- 1/2 cup plus 1/3 cup butter
- 1/2 cup flour
- 1/2 cup cocoa powder
- 1 teaspoon sea salt
- 3 eggs
- 1 cup sugar
7 Minute Marshmallow Frosting
- 1 cup sugar
- 1/4 cup water
- 3 egg whites room temperature
- 1/4 tsp cream of tartar
- Melt the butter and the chocolate together in a bowl set over a simmering pan of water.
- While the chocolate and butter are melting place the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment. Whip on high until stiff and glossy.
- Sift the flour and cocoa powder together.
- Line a 9 x 9 square pan with some baking parchment or greaseproof paper.
- Pour the melted chocolate slowly into the egg mixture and fold in using a spatula.
- Once the chocolate is incorporated, add the cocoa powder and flour into the chocolate mixture pour into the tin.
- Bake in the preheated oven for about 10 minutes. Turn the pan around and bake for another 8-10 minutes. When the brownies are cooked remove from the oven and let cool on a rack in the tin for about 15 minutes.
Meanwhile make the marshmallow frosting.
- Place the sugar and water in a medium sauce pan over a medium heat. Place the egg whites in the bowl of a stand mixer fitted with the whisk and mix the egg whites on medium speed until soft peaks form. Whisk in the cream of tartar and turn the mixer down to medium low. Once the sugar has reached 250f pour the mixture in a slow steady stream over the egg whites while running the mixture.
- Turn the mixer up to high and continue to whisk the meringue until cool and stiff glossy peaks form.
- Spread over the cooled brownies and place under the broiler to toast or use a kitchen blow torch.