I wasn’t going to share this little darling until August, but I couldn’t wait any longer. We’re savoring this pie one slice at a time, because a dessert this rich is best enjoyed in small portions. Smaller slices let the flavor linger, and the pie lasts longer. Of course, every time I finish a slice I immediately think about the next one—bad habit, but a delicious one.
Ryan is lucky to have all three of his brothers living nearby in Utah. A couple of times a month they get together for a pick-up basketball game or two. Often it’s more than that—seven games, maybe—whatever they can fit in.
While he was gone the other night I tidied the house, put our little man to bed, started drafting a Primary program, turned on Netflix, edited a few photos, and still had daylight left. I was glad I had convinced Ryan to let me pick up a box of graham crackers on our once-a-week grocery run—those impulse trips are budget busters, but worth it this time. I already had chocolate and marshmallows in the pantry, so I couldn’t wait to get into the kitchen and build something we could enjoy all weekend.
The graham cracker crust for this pie is intentionally thick, just the way we like it. I chose a 9″ springform pan for neater slices and a better presentation; it also makes it easier to remove the pie without damaging the edges. I prebaked the crust for a few minutes to give it a head start and to make it firmer so the thick brownie layer would spread cleanly on top. Without prebaking the loose graham crumbs can cling to the brownie batter and create a mess; a short bake keeps the crust intact and tidy.
The brownie layer is extra thick and fudgy, which provides a perfect contrast to the crumbly crust and the soft marshmallow topping. I only had dark cocoa powder on hand, which I thought might make the pie less like classic s’mores, but the depth of the dark chocolate was ideal—rich without overwhelming. A handful of chopped milk chocolate pieces folded into the batter added pockets of softer chocolate that didn’t fully melt during baking, giving a delightful textural contrast when you bite into a slice.
I wanted the marshmallow layer to brown evenly, but I didn’t have many marshmallows left—only about 15. To cover the surface I snipped each marshmallow in half with kitchen scissors and placed the cut side down on the warm brownie. The sticky cut surface stuck immediately to the hot top, so I started in the center and worked outward until the entire top was covered.
I considered using a kitchen torch, but the oven broiler gave a more even toast across the surface. I watched closely while the marshmallows browned, and they came out beautifully caramelized. My family teases me about preferring the taste of blackened marshmallows to lightly toasted ones, but for this pie we kept the marshmallows golden and inviting.
S’mores Brownie Pie
makes 8–10 servings
Ingredients
Crust:
12 graham crackers (both squares on each sheet)
7 tablespoons unsalted butter, melted
1/3 cup granulated sugar
Brownie layer:
10 tablespoons unsalted butter
1 1/4 cups granulated sugar
3/4 cup + 2 tablespoons unsweetened dark cocoa powder (regular cocoa works, but dark adds depth)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
1/2 cup milk chocolate chunks
15 large marshmallows, halved with scissors
Method
1. Preheat the oven to 325°F (165°C).
2. Make the crust: Pulse graham crackers in a food processor to fine crumbs. Add melted butter and sugar and pulse until the mixture resembles a wet crumble. Press the crumbs into an ungreased 9″ springform pan and prebake for 5 minutes. Allow to cool while you prepare the brownie layer.
3. Make the brownie batter: In a microwave-safe bowl combine the butter, sugar, cocoa, and salt. Heat in 30-second bursts, stirring between intervals, until the butter is fully melted and the mixture is uniform. Let it cool slightly so it won’t cook the eggs when added.
4. Whisk in the eggs, vanilla, and flour until just combined. Fold in the chocolate chunks without overmixing. Spread the batter evenly over the prebaked crust and bake for about 28 minutes. Remove from the oven.
5. Top and toast the marshmallows: Arrange the marshmallow halves cut-side down across the warm brownie. Return the pie to the oven for 3–5 minutes to warm the marshmallows. If they need more color, use the broiler briefly and watch closely so they caramelize without burning. Let the pie cool completely before slicing.
Recipe adapted from a popular baking blog and inspired by recipes collected in s’mores cookbooks. This version emphasizes a thick graham crust, an extra-fudgy brownie layer, and a perfectly toasted marshmallow topping for the ultimate s’mores experience.