Go Back
S'mores brownies on a green platter.

Easy S’mores Brownies

An easy s’mores brownie from recipe scratch. Homemade brownies with chocolate and cocoa powder baked to fudge-y perfection. Top them with toasted marshmallow frosting for the perfect campfire treat anytime!
Course Dessert
Cuisine American
Keyword Brownies, Easy Dessert, S'mores Brownies
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 18
Calories 189kcal
Author Debs


  • 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.


Note: To check for doneness, gently press the top of the brownie. If the top is firm and shiny with a crackly top then they’re done.
Note 2: This brownie is the perfect place to make a show if high-quality sea salt. Sprinkle over an extra teaspoon of Maldon.
Note 3: To make sure that the brownies have clean edges, rinse the knife under hot water and wipe dry with a towel after each cut.