Wow the crowd this summer with this large-batch Smores Brownies recipe great for large crowds, potlucks, or your next backyard BBQ. Layers of graham cracker, rich chocolate brownies, homemade toasted marshmallow fluff and a drizzle of chocolate.

Looking for some fun summer flavors without the smoky campfire? Do you love smores? If you do, you’re in luck!

What happens when smores meets brownies and they have a baby? Glorious easy s’mores brownies are born! All the classic s’mores flavors in a pretty little brownie bar.

This brownies recipe is fantastic for any large gathering or potluck. It makes 24 LARGE (3″x3″ bakery-sized) servings or 48 “regular” 2″x2″ pieces.

The best part about this recipe, besides how scrumptious they are, no need to start the fire or smell like campfire smoke.

HOW TO MAKE SMORES BROWNIES FOR A CROWD:

There are a few layers in this dessert that make it beautiful and delicious. Take it one step at a time and you’ll have a cookie sheet of s’mores brownies ready before you know it.

It all starts with the graham cracker and brownie layer. This layer is baked right in a cookie sheet.  When  I say this recipe makes a LOT of brownies I mean it. 

The graham crackers will go right on the cookie sheet then the brownie batter is spread right over top. 

Next up is a layer of marshmallow meringue. Don’t worry, this is really easy to make. Unlike homemade marshmallows, this recipe skips out on the gelatin. For a dessert like this, we have all the flavor and smoothness without the gummy stability. This works out in our favor as it makes these brownies very easy to cut and eat.

While the brownies are baking and cooling, whip up a batch of my easy marshmallow meringue. You can find the printable recipe below.

Once the brownies have cooled evenly spread the marshmallow fluff over the brownies. Use a kitchen torch or place the marshmallow covered brownies under the oven broiler for a minute or two to toast the top.

Lastly, drizzle a simple chocolate ganache (chocolate and cream) over the toasted marshmallow layer. If you’d like to add an extra fancy touch, garnish each brownie piece with a small chunk of graham cracker and a piece of classic smores Hershey’s chocolate.

HOMEMADE CHOCOLATE BROWNIES:

The base brownie recipe I use in these crowd-pleasing Smores Brownies  is my absolute favorite. They are easy to make, sturdy and so delicous.

INGREDIENTS NEEDED FOR BROWNIE LAYER:

• butter
• sugar
• brown sugar
• eggs
• vanilla
• flour
• cocoa powder
• salt

HOW TO MAKE THE BEST BROWNIES:

This brownie recipe is really easy and perfect for the layers that make up this Smores Brownies recipe. You’ll simply cream the butter and sugar together. Add the eggs and vanilla. Then add the dry ingredients. Bake and BAM! It takes about 10 minutes to mix up and about 25-30 minutes to bake.

While the brownies are baking you can prepare the other parts of this dessert, the marshmallow fluff, chocolate ganache and garnish (optional).

HOW TO MAKE MARSHMALLOW FLUFF:

Marshmallow fluff aka vanilla Swiss meringue is a frequent flyer in our kitchen. This sweet vanilla-flavored fluff is super easy to make and so delicious. It’s softer than marshmallow but tastes amazing and only takes 15-20 minutes to make from scratch.

INGREDIENTS NEEDED FOR MARSHMALLOW LAYER:

To make marshmallow swiss meringue you will need a few basic ingredients.

• egg whites
• sugar
• salt
• vanilla

Start by heating the egg whites, sugar and salt over a double boiler.

A double boiler is created when you bring a small amount of water (usually an inch or so) to a simmer and place a bowl over the opening. This process allows the mixture to heat more slowly without scorching or burning.

The egg sugar mixture is heated until the mixture reaches 160 degrees F. It’s important to bring it to this temperature but not over heat the mixture. The mixture will be pasteurized and safe to consume at this temperature but any higher and you risk scrambling the egg whites. This process usually only takes 3-5 minutes.

Another way you can tell if the mixture has heated long enough is by dipping your finger into the mixture and rubbing your fingers together. If you feel grains of sugar, it’s not ready. If the mixture feels smooth then it’s ready.

Next, transfer the mixture to a stand mixer equipped with the whisk attachment. Don’t attempt to make this with your arm and a whisk unless you want your obituary to read “death by whipping.”

Once in the stand mixer, whip it! Whip it good!

The mixture will be whipped until it becomes light, airy, smooth and shiny. This will take several minutes… it usually takes my mixer 10-12 minutes on high.

Once whipped, it’s ready. I recommend making the marshmallow meringue the same day you plan on serving these s’mores brownies to insure the meringue is fresh and most stable.

WHY IS MY MARSHMALLOW MERINGUE RUNNY?

This can happen if any fat or egg yolk came in contact with your mixture or your equipment. If during the process of separating the egg white from the yolk, any yolk got into the whites, don’t use them for the meringue.

Thoroughly wash and dry all equipment you will use to whip the mixture. Make sure no fat or grease are on then. This can help insure your mixture can whip to its full potential.

WHY IS MY MARSHMALLOW MERINGUE GRAINY OR SUGARY?

This can happen if you don’t heat the egg sugar mixture long enough to dissolve all the sugar crystals. If the mixture has already been whipped there’s not much you can do to save it. If you catch this issue before whipping place the mixture back over the double boiler to finish dissolving the sugar crystals. Test if it’s ready by rubbing a small amount between your fingers. If it’s completely smooth with no grains of sugar, it’s ready to be whipped.

DON’T HAVE TIME? TRY THESE TIME SAVING OPTIONS:

If you are in a time crunch you can:

• use store-bought brownies from the bakery department in place of homemade. I highly recommend my homemade brownies recipe but understand life can get crazy.
• use store-bought marshmallow fluff in place of homemade marshmallow meringue
• out of graham crackers? Try this recipe using your favorite cookies (Oreos, chips ahoy, Keebler striped cookies, etc)
• Add the homemade marshmallow meringue while the brownies are still warm to the touch (not hot, just warm) and while the meringue is still warm. This will make them messier to cut and eat but they’ll still taste delicious.

LOVE BROWNIES? YOU MIGHT LIKE THESE RECIPES:

• Easy Turtle Brownies
• Kylie’s Homemade Brownies (Best “Plain Jane” Brownies Ever}
• Peanut Butter Frosted Brownies {for a crowd}
• Quick & Easy Smores Brownies (made with a box mix)
• Mini Smores Brownie Trifles
• Strawberry Banana Cream Brownies
• English Toffee Cake Brownies

HERE’S THE FULL PRINTABLE SMORES BROWNIE TRIFLE RECIPE. ENJOY!

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