S'mores Brownie Pie is everything you love about a campfire night, baked right into a golden graham cracker crust and topped with pillowy, toasted marshmallows. Fudgy chocolate brownie filling, crispy buttery crust, and gooey marshmallows in every single bite. I first made this on a rainy July evening when we couldn't light a fire outside, and honestly? It was better than any campfire s'more I'd ever had. The whole kitchen smelled like warm chocolate and toasted sugar, and nobody missed the sticks.
The best part is that this s'mores brownie pie comes together with simple pantry ingredients and takes less than an hour of active work. No special skills needed, no campfire required. If you're into chocolate desserts that feel a little extra, you'll also love my Twix Cookies – The Homemade Candy Bar Cookie You'll Make on Repeat, my S'mores Cookies Recipe, and these dreamy Vegan Chocolate Chip Cookie Dough Cups. And if fruity desserts are more your speed, this Mango Curd Tart with Coconut Crust and my Strawberry Cheesecake Banana Pudding Recipe are worth bookmarking too.
Why You'll Love This S'mores Brownie Pie
There's a reason this s'mores brownie pie has become a regular in my kitchen. Here's what makes it so good.
It's three textures in one. You get crispy graham cracker crust, dense fudgy brownie, and soft toasted marshmallow all in the same bite. That contrast is what makes s'mores brownie pie so addictive.
It's simple enough for beginners. No candy thermometer, no water bath, no tricky techniques. Just melt, mix, pour, bake, and toast.
It feeds a crowd. One 9-inch pie gives you 8 to 10 slices, which makes it great for summer gatherings, birthday dinners, or just a cozy Friday night.
The flavor is deeply chocolatey. Between the cocoa powder, the melted butter, and the chocolate chips folded into the batter, this s'mores brownie filling hits like a proper fudge brownie, not a cakey one.
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Ingredients You'll Need
Here's a quick intro: every ingredient in this s'mores brownie pie pulls its weight. Nothing fancy, nothing hard to find.
For the Crust
- Graham cracker crumbs (1½ cups / 180g): The base of the whole pie. They bring that signature s'mores flavor and a satisfying crunch under the soft brownie.
- Granulated sugar (¼ cup / 50g): A little sweetness helps the crust taste like more than just crumbs.
- Unsalted butter, melted (6 tablespoon / 85g): Binds the crust together and adds a rich, buttery flavor that toasts beautifully in the oven.
For the Brownie Filling & Topping
Large marshmallows (24–25): The iconic topping of every s'mores brownie. They puff and toast in minutes and make the whole pie look stunning.
Unsalted butter (½ cup / 113g): The fat base of the brownie batter. Melted butter gives you that dense, fudgy texture.
Vegetable oil or melted coconut oil (2 tablespoon / 30ml): Adds extra moisture and keeps the brownie soft even after it cools.
Granulated sugar (1 cup / 200g): Sweetens the batter and helps create those slightly crinkly brownie edges.
Eggs + egg yolk (2 large eggs + 1 yolk, room temperature): Eggs provide structure. The extra yolk makes the filling richer and fudgier.
Pure vanilla extract (2 tsp): Rounds out the chocolate flavor and adds warmth.
Unsweetened cocoa powder (¾ cup / 62g): The chocolate backbone of this s'mores brownie. Use natural or dutch-process, both work great.
All-purpose flour (½ cup / 63g): Just enough to hold the filling together without making it cakey.
Salt (¼ tsp): Balances the sweetness and makes the chocolate flavor pop.
Semi-sweet chocolate chips (1 cup / 180g): Folded into the batter for pockets of melted chocolate throughout.
See recipe card for quantities.
How to Make S'mores Brownie Pie
Here's a short note before you start: read through all the steps once before baking. It makes everything smoother.
Preheat your oven: Set your oven to 350°F (177°C) and let it fully come to temperature before you put anything in.
Make the crust: Stir together the graham cracker crumbs and sugar in a medium bowl. Pour in the melted butter and mix until the texture looks like wet sand. Press the mixture into an ungreased 9-inch pie dish, covering the bottom and going up the sides. Use medium pressure, not heavy packing, so the crust stays a little crisp.
Melt the butter: Melt the butter for the brownie filling in a microwave-safe bowl or on the stove. Let it cool for a few minutes before adding the eggs or you'll scramble them.
Build the brownie batter: Whisk the oil and sugar into the melted butter. Once the mixture has cooled 3 to 5 minutes, whisk in the eggs, egg yolk, and vanilla. The batter will start to look glossy and smooth. Stir in the cocoa powder, flour, and salt until fully combined. The batter will be thick, and that's exactly what you want for a fudgy s'mores brownie.
Fold in the chocolate chips: Use a spatula to gently fold in the chocolate chips so they're evenly distributed through the batter.
Assemble the pie: Spread the brownie batter evenly over the prepared graham cracker crust. Smooth the top so it bakes evenly.
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 wobble.
Add the marshmallows: Pull the pie out of the oven and immediately arrange the marshmallows on top, pressing them gently so they stick. Put the pie back in the oven for 3 more minutes to let the marshmallows puff and soften.
Toast the tops: For golden, toasted marshmallows, switch your oven to broil and watch the pie closely for 30 to 60 seconds. The marshmallows go from perfect to burned fast, so don't walk away. A kitchen torch also works beautifully here if you have one.
Cool before slicing: Let the s'mores brownie pie rest for at least 45 minutes. For the cleanest slices, give it a full 2 hours. When you're ready to cut, dip a sharp knife in hot water and wipe it dry between each slice.
Substitutions and Swaps
Mini marshmallows? They work fine. Just spread them in an even layer so every bite gets some.
No graham crackers? Use 200g of ground digestive biscuits plus one-third cup of sugar. An Oreo crust works too and adds a fun chocolate-on-chocolate layer to your s'mores brownie.
Short on time? Fill the unbaked crust with boxed brownie mix instead. Follow the same baking and topping instructions.
Want a fancier marshmallow topping? Spread homemade meringue over the cooled s'mores brownie pie and toast it with a kitchen torch for a smoother, more elegant finish.
Equipment You'll Need
Kitchen torch (optional, for marshmallow topping)
9-inch pie dish
Medium and large mixing bowls
Whisk
Silicone spatula
Measuring cups and spoons
Wire cooling rack
How to Store S'mores Brownie Pie
This s'mores brownie pie keeps well and tastes great the next day.
Reheating: A quick 15 to 20 seconds in the microwave softens the marshmallow topping and warms the brownie filling back to fudgy perfection.
Room temperature: Cover loosely and store for up to 3 days.
Refrigerator: Wrap tightly and refrigerate for up to 1 week. The brownie firms up in the fridge, so let slices sit out 10 minutes before eating.
Expert Tips for the Best S'mores Brownie Pie
Don't over-mix the batter. Once you add the flour, stir just until combined. Over-mixing makes the brownie tough instead of fudgy.
Use room temperature eggs. Cold eggs can make the melted butter seize up. Room temp eggs mix in more smoothly and give you a better batter.
Cool time matters. Cutting into a warm s'mores brownie pie means messy slices. Be patient. Two hours of cooling makes a real difference.
Watch the broiler. Marshmallows toast quickly. Keep your face in front of the oven window and pull the pie the second the tops turn golden.
Press the crust gently. A lightly pressed crust stays crispy. A heavily packed one turns dense and tough.
FAQ
Why are they called s'mores?
The name comes from "some more," because no one ever eats just one. The treat dates back to Girl Scout cookbooks from the 1920s. Kids and adults asked for some more every time, and the name stuck. That same "some more" energy definitely applies to this s'mores brownie pie.
How do you make s'mores in the UK?
Graham crackers aren't common in the UK, but digestive biscuits are a perfect swap. Use two digestive biscuits instead of graham crackers, a piece of chocolate, and a toasted marshmallow. For an oven version like this s'mores brownie recipe, substitute digestive biscuits in the crust using the swap mentioned above.
How do you make s'mores in Australia?
Arrowroot biscuits or Marie biscuits work as a stand-in for graham crackers in Australia. You can follow this s'mores brownie pie recipe exactly, just swap the graham crackers for any plain, lightly sweet biscuit you have on hand.
How do you make s'mores in South Africa?
Tennis biscuits or Marie biscuits are a great local substitute for graham crackers. The coconut notes in Tennis biscuits actually add a lovely twist to the crust in this s'mores brownie pie. Same recipe, same steps, just a slightly different crust flavor.
Related
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Pairing
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Campfire-Inspired Chocolate Marshmallow Pie
Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C) to prepare for baking.
- Combine the graham cracker crumbs with sugar in a medium bowl, then stir in the melted butter until the mixture is sandy and evenly coated.
- Press the crumb mixture lightly into the bottom and up the sides of an ungreased 9-inch pie dish, smoothing it with your fingers or a flat-bottomed cup.
- Slice butter into pieces and melt in a microwave-safe bowl or small saucepan over low heat.
- Whisk in the oil and sugar to the warm butter, letting it cool slightly for 3–5 minutes.
- Add the eggs, egg yolk, and vanilla extract, whisking until the mixture is smooth.
- Stir in cocoa powder, flour, and salt until the batter is thick and uniform.
- Fold in the chocolate chips gently to maintain texture.
- Spoon the brownie batter evenly over the prepared graham cracker crust, smoothing the top.
- Bake on the center rack for 30 minutes until the edges are set.
- Arrange marshmallows over the hot brownie layer, pressing lightly to help them stick.
- Return the pie to the oven for 3 minutes to toast the marshmallows lightly, or broil for 30–60 seconds for extra browning.
- Remove the pie from the oven and let it cool on a wire rack for at least 45 minutes, ideally 2 hours, before slicing.
- For clean slices, dip a sharp knife in hot water, wipe dry, and cut through the pie.
- Store leftovers at room temperature up to 3 days, or refrigerate for up to a week. Reheat briefly if desired.
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