What’s better than rich, gooey s’mores over a campfire? This recipe takes the simple components of classic s’mores and turns it into the perfect summer pie. With a graham cracker crust, homemade brownie layer, and toasted marshmallows – you’ll be able to enjoy the nostalgic treat right at home.

a slice of s'mores brownie pie with the whole pie in the background


  • Skill Level: Beginner
  • Components UsedGraham Cracker Crust, Classic Brownie Recipe, Marshmallows

S’mores always conjure up sweet memories of summer nights around a campfire with friends. The only components are a simple combination of graham crackers, chocolate, and marshmallows. There’s nothing quite like it!

I wanted to elevate this classic summer staple while also making it easier to make (no fire pit required). By making a crunchy graham cracker crust, adding a rich brownie layer, and then topping with toasted gooey marshmallows, I think I’ve done it!

This delicious pie is quick and easy to make, extremely delicious, and hits all the perfect notes to remind you of classic s’mores.


  • The flavor! It doesn’t get any better than the combination of toasted graham crackers, rich brownies, and gooey marshmallows.
  • I can have the nostalgic flavor of s’mores without committing to a camping trip and all that entails like tent sleeping and messy fire pits.
  • One of the best perks of this recipe is reheating the leftovers! Take out a single slice, pop it in the microwave, and you have a perfect gooey serving.
  • I get to use my kitchen torch! This small appliance is so fun and handy to use although not required, you can simply use the broiler setting to toast the marshmallows.
S'mores brownie pie in a pie plate topped with toasted marshmallows


Graham Cracker Crust: The crust is the base of this recipe holding the brownie layer. I’m using graham crackers to more closely resemble classic s’mores but you can swap the grahams for oreosgingersnaps, or another type of crunchy cookie.

Brownies: The brownie recipe I’ve decided to use for this pie is my favorite simple from scratch brownie recipe. It includes both cocoa powder and chopped chocolate giving it a super chewy middle, crispier edges, and the perfect amount of fudginess.

To make classic brownies: Use this same brownie recipe, pour it into a square 8 or 9 inch (20 or 23 cm) baking pan, and bake at 325°F/165°C for 28-33 minutes.

Marshmallows: Without the marshmallows, this would be a simple brownie pie! While still delicious, I love the addition of this gooey topping. Toast the marshmallows to your liking to fully resemble the campfire classic.


Instead of using store-bought marshmallows, here are some other creamy topping ideas.


S’mores brownie pie consists of 3 components: graham cracker crust, brownie layer, and the marshmallow topping. It couldn’t be easier to make, let’s do it!


Graham cracker crust in a plate

Mix the graham cracker crumbs with the melted butter and sugar until well combined, then press the mixture into the bottom and up the sides of a pie plate.

You can use store-bought graham crackers crumbs or make crumbs out of whole graham crackers. There’s no need to pre-bake the crust, it will toast in the oven as the brownie layer bakes.


In a large mixing bowl, combine both sugars and cocoa powder. Add the very hot, melted butter and whisk together. The hot butter will bloom the chocolate bringing out a richer and deeper flavor.

Whisk in the vanilla extract and eggs and whisk vigorously for about 30 seconds. Switching to a rubber spatula, add in all the dry ingredients and mix together. Stir vigorously for another 30 seconds. This will encourage gluten development to create a slight chewiness in the brownie.

Fold in the chopped chocolate (setting some aside). Pour the brownie batter over the top of the crust and spread it out using an offset spatula or back of the rubber spatula. Sprinkle the remaining chopped chocolate over the top.

The chopped chocolate in this recipe is optional but recommended. I enjoy the little pockets of melty, gooey chocolate.

Bake for 40-45 minutes until a toothpick inserted into the center comes out with moist crumbs but not raw, liquid batter. Give the pie plate a little shake and although the center will have a little wiggle, the majority of the brownie should be fairly set. The brownie layer will set more as it cools down.


Marshmallows piled on top of the brownie pie about to be toasted

Pile the marshmallows on top of the brownie layer while it’s still warm or after it’s cooled down. Place back in the warm oven for about 5 minutes to soften the marshmallows. They won’t completely melt but they’ll become a little gooey.

Toast the marshmallows by using a small kitchen torch or by using the broil setting in your oven. Make sure to keep a watchful eye over it as the marshmallows can go from pale to burnt in no time. Serve warm with a large spoon if you like a soft, gooey brownie or let cool for at least 45 minutes if you want to cut a neater slice.

S'mores brownie pie in a pie plate topped with toasted marshmallows


Room Temperature: Store this pie covered in aluminum foil at room temperature for up to 3 days. I like to use foil so I can tent the top of it higher than the marshmallows so they don’t stick.

Refrigerator: Store in the refrigerator for up to 1 week. To serve, portion out individual servings and microwave for about 30 seconds at high power. This will give you a slightly gooey center which is my favorite way to enjoy it.


If you enjoyed this recipe, you might like to try these other delicious brownie recipes.

a slice of s'mores brownie pie with a fork and gooey marshmallow
S'mores brownie pie in a pie plate topped with toasted marshmallows
Yield: 8-10 servings

S'mores Brownie Pie

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes

This recipe takes the simple components of classic s'mores and elevates it into the perfect summer pie consisting of graham cracker crust, brownie layer, and toasted marshmallows.


For the crust

  • 200 grams (7 ounces, about 2 cups once made into crumbs) graham crackers
  • 50 grams (¼ cup) granulated sugar
  • 113 grams (½ cup, 1 stick) unsalted butter, melted

For the brownie layer

  • 113 grams (½ cup, 1 stick) unsalted butter, melted and hot
  • 100 grams (½ cup) granulated sugar
  • 150 grams (¾ cup) brown sugar (preferably dark brown sugar)
  • 53 grams (⅔ cup) natural cocoa powder
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • ⅛ teaspoon baking soda
  • 85 grams (½ cup + 3 tablespoons) all-purpose flour
  • 55 grams (2 ounces) semi-sweet or bittersweet chocolate, finely chopped

For the topping

  • 125 grams (about 20-22 large sized) marshmallows, or used mini marshmallows


Make the Crust

  1. Place the graham crackers (200 grams/ 7 ounces) into a food processor and pulse until you have cookie crumbs. Alternatively, you can place them in a zip top bag and use a rolling pin to roll back and forth over the cookies until they are crumbs.
  2. Pour the graham cracker crumbs into a medium bowl and stir in the granulated sugar (50 grams/ ¼ cup) and melted butter (113 grams/ ½ cup). Stir until all of the crumbs are completely coated with butter.
  3. Firmly press the mixture into the bottom and up the sides of a non-deep dish pie plate. The bottom of a glass or a measuring cup can be helpful to press the crumbs into an even layer.

Make the brownie layer

  1. Preheat the oven to 325°F/165°C.
  2. Melt the butter (113 grams (½ cup) in the microwave or in a saucepan on the stove. The butter needs to be very hot! 
  3. In a large mixing bowl, whisk together the granulated sugar (100 grams/ ½ cup), brown sugar (150 grams/ ¾ cup), and cocoa powder (53 grams/ ⅔ cup). Add the hot melted butter and whisk to combine. 
  4. Add the vanilla extract (2 teaspoons) and the eggs (2 large), whisking vigorously for about 30 seconds. 
  5. Add the salt (½ teaspoon), baking soda (⅛ teaspoon), and flour (85 grams/ ½ cup + 3 tablespoons) to the bowl and stir with a mixing spoon or silicone spatula for about 30 seconds to help develop the gluten/chewiness. 
  6. Fold in the chopped chocolate (55 grams/ 2 ounces), saving about a quarter of it to sprinkle on top before baking. 
  7. Pour the brownie batter on top of the crust and spread evenly. Top with the reserved chocolate. 
  8. Bake for 40-45 minutes until a toothpick inserted in the center comes out with moist crumbs clinging to it. The brownie layer will not be solidified when it first comes out of the oven. 

Add the topping

  1. Pile marshmallows on top of the brownie layer and bake for an additional 5 minutes to soften and slightly melt the marshmallows. They won't be completely melted.
  2. Using a small kitchen torch or the broil setting in your oven, toast the marshmallows until golden. If using the broiler, keep a watchful eye on it as they will toast very quickly.
  3. Serve warm if you like a gooey brownie center or wait at least 45 minutes for the brownie to set.

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