Tomorrow is National Smores Day and we are celebrating with a Smores Brownie Pie! This legendary treat has a graham cracker crust, a milk chocolate brownie filling and a toasted topping made of melty marshmallows! It takes all the beauty of a smore and makes it into the most mouthwatering dessert.
The brownie is thick and fudgy with that all-important crinkle top while the buttery biscuit crust offers a lovely contrast in texture and flavour. But for me, the star of the show is the layer of marshmallows, with toasted edges and a super soft centre. It’s the perfect all-American pie!
I have had a smores brownie pie on my to-make list (yes there is an actual list) for as long as I can remember. But when I made those Smores Chocolate Chip Cookie Cups the other weekend, I knew the time had come. I just could not get enough of those toasted marshmallows.
So I went all out with a chocolate brownie, that has all the trimmings. From that crumbly base, all the way to that marshmallow goo on top. The brownie itself is made using milk chocolate so it is delightfully sweet and contrasts beautifully with the biscuit crust. I just love this pie.
Once you have toasted those marshmallows, it is best to serve the brownie straight away when they are still lovely and warm. They will be gooey and stringy with a crisp toasted crust. However, you can still enjoy this brownie pie days later, by either removing the marshmallows and toasting new ones or just eating it as is – with the marshmallows firm again.
But the magic certainly happens when this pie has just been freshly toasted. I simply popped the pie until the grill or broiler in my oven but you could also use a kitchen torch if you like. Either way, you will experience all the magic of smores indoors!
Let's Bake
Smores Brownie Pie
This legendary Smores Brownie Pie has a graham cracker crust, a milk chocolate brownie filling and a toasted topping made of melty marshmallows
Ingredients
Crust
- 190 grams (2 cups) graham cracker or plain sweet biscuit crumbs
- 115 grams (1/2 cup or 1 stick) unsalted butter, chopped
Chocolate brownie
- 200 grams (1 and 1/2 cups) milk chocolate pieces
- 115 grams (1/2 cup or 1 stick) unsalted butter, chopped
- 180 grams (1 cup) brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 2 large eggs, cold
- 85 grams (2/3 cup) plain flour
- 1 heaped tablespoon cocoa powder
Marshmallow layer
- 20 white marshmallows
Instructions
- Prepare a round 9 inch cake tin by lining the bottom with greaseproof or parchment paper and greasing the sides well with butter. If you haven’t already, crush your biscuits until they resemble fine crumbs using a food processor or doing it by hand with a plastic ziplock bag and a rolling pin.
- Pour your biscuit crumbs into a bowl. Place your butter in a separate bowl, roughly chopped, and melt in the microwave – stirring in-between 15 second bursts. Then pour your melted butter over the biscuit crumbs and stir until combined. Pour the wet biscuit crumbs into your prepared tin and use the back of a spoon to press down gently until it forms a nice even layer. Pop your base into the fridge.
- Next, preheat your oven to 160 C (320 F). Then add your chocolate pieces and chopped butter into a heatproof bowl. Place over a medium saucepan that is filled with a bit of water, say 5cm (2 inches) high or so. You need to ensure the bowl will not touch the water below. Place on the stove on medium-low heat and stir gently while the chocolate and butter gradually melt. Once completely melted, remove the bowl from the heat and leave to cool slightly.
- Next add your sugar and vanilla to your chocolate mixture and beat on low with an electric mixer until combined. Then add your eggs, one at a time and beat again. Lastly, sift in your flour and cocoa powder and beat briefly until mixture is smooth. Pour your brownie batter over your biscuit base and pop into the oven for around 38-40 minutes or until the brownie no longer wobbles in the middle. Leave to cool completely on a wire rack.
- Once your pie has cooled completely, line the top with one layer of white marshmallows. Pop until the grill or broiler on low and let the marshmallow slowly toast and melt in the middle. Watch them closely though as it happens fast! Alternatively, you could also use a kitchen torch. Once the marshmallows are done, you can cut your pie into slices and devour.
Josh says
YUM!
★★★★★
Lindsey says
This pie looks to die for!!! Love the graham cracker crust and brownie combo! Perfection!!!!!
Jessica Holmes says
Thanks Lindsey! You can never go wrong with smores, right? 😉
Kathryn says
I just love this take on s’mores! Looks delicious and cannot wait to try it.
Jessica Holmes says
Thanks Kathryn! I love smores too!
Shari says
Yum – this looks so good. We have a fire pit and I picked up a bag of marshmellows, chocolate squares and some biscuits to make some smores this weekend!
Jessica Holmes says
Oh that sounds amazing Shari! I just love all things smores!
Kathryn says
Brownies and smores and pie, oh my! I love how over-the-top this pie is – and I can’t wait to make it! Looks divine. Thanks for sharing! #FFF
Jessica Holmes says
Thanks Kathryn, we love our over the top desserts around here 😉
Denise says
Oh my gosh CAN I PLEASE HAVE A SLICE?! Looks absolutely amazing!
Jessica Holmes says
I WISH I could pass you one Denise! 🙂
Nagi says
Jessica, your creativity continues to blow my mind. This is getting majorly shared on Pinterest!
Jessica Holmes says
Aw that is so kind, thank you Nagi!
Christin says
Those toasted marshmallows on top look amazing! What a delicious dessert!
Jessica Holmes says
Thanks Christin!