smores brownie pie

You don’t even need a mixer to make this s'mores brownie pie! Make a 3-ingredient graham cracker crust (no need to pre-bake it), whisk together the brownie filling in 1 bowl, and then top with marshmallows towards the end. See recipe Notes if you want to use homemade marshmallow creme as the topping instead. For best results, I do not recommend store-bought marshmallow creme.

S'mores Brownie Pie

(50 grams) granulated sugar

Tablespoons (85 grams) unsalted butter, melted

(8 Tbsp; 113 grams) unsalted butter

Tablespoons (30 milliliters) vegetable oil or melted coconut oil

cup (200 grams) granulated sugar

eggs egg

teaspoons pure vanilla extract

cup (62 grams) unsweetened natural or dutch-process cocoa powder

cup (63 grams) all-purpose flour (spooned & leveled)

teaspoon salt

cup (180 grams) semi-sweet chocolate chips

24–25 large marshmallows (1/2 of a standard package,

Make the crust

Mix the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom &#8220;corner&#8221; where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.

Make the brownie batter immediately before spreading into crust

Slice the butter into Tablespoon-size pieces and melt in the microwave in a large heatproof bowl or in a small saucepan on the stove. (Transfer melted butter to a large bowl if using the stove.) Whisk the oil and granulated sugar into the melted butter. Let it sit for 3–5 minutes to slightly cool. Whisk in 2 whole eggs, 1 egg yolk, and vanilla extract until combined. Add the cocoa powder, flour, and salt and whisk until combined. Batter will be thick. Fold in the chocolate chips. Batter will continue to thicken the longer it sits, so immediately spoon and spread evenly into crust.

Bake for 30 minutes. Remove from the oven and arrange marshmallows on top, pressing each very lightly down into the filling to help them stick. Return pie to the oven and continue to bake for an additional 3 minutes to toast the marshmallows. If the marshmallows aren&#8217;t toasted to your liking after this time, turn on the broiler for 30–60 seconds and remove the pie as soon as the marshmallows look toasted. Do not walk away from the oven because toasting can happen fast and the marshmallows and crust can quickly burn.

Remove pie from the oven and cool for at least 45 minutes on a wire rack. For best presentation and neatest slices, allow to cool for closer to 2 hours or cool completely. For extra neat slices, run a very sharp knife under hot water and wipe dry between slices.

Cover and store leftover pie at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can reheat slices for a few seconds in the microwave if desired.

Super rich, super delicious. I was worried it wasn't done but it's just the way the pie is - The inside is a soft gooey brownie and the chocolate chips a nice addition. I got 8 slices out of it but could have gone with 10-12 as it's so rich. Agree with running the knife under hot water between each slice to make for a neat cut. A little trouble with my graham cracker crust holding together;  next time I  might freeze it overnight. All in all well received!

This is absolutely delicious. The filling is amazing and imo much better than any brownie mix so totally worth following the recipe. I think I will use the meringue topping next time, as it's a bit difficult to eat with the marshmallows, and I've made Sally's meringue before and it's great.

I loved this recipe a lot it was super tasty! However I used digestive busicuits as I am in the UK and wasn’t aware that I would have to bake the biscuit base alone as I didn’t see it in the method of the recipe? Was this step meant to be followed?

Me and my best friend made this together this was absolutely delicious! Would make this 1000x over again!!❤️❤️

This was delicious,  but the marshmallows were so gooey and stretchy we couldn't cut through them with a fork to eat! It was hysterical watching everyone attempt to eat it when your entire slice is hanging from a string of marshmallow off your fork.  Dessert and entertainment all in one!

Ok, figured it out.  We reheated the leftover slices a bit and the marshmallow was perfectly easy to eat.   The trick here,  I think,  is to not let it cool too much! Best served warm :D

This was a huge hit!  Why the extra egg yolk? I left this out and made it in an 11” ceramic tart pan and it worked out well for those who are wondering about the pan.

https://www.youtube.com/watch?v=rl1LywM9-Pw

The classic campfire treat is elevated to a beautiful dessert with this easy s’mores brownie pie. Layers of crispy graham cracker crust, 1-bowl fudgy brownie filling, and gooey toasted marshmallow offer up a superior s’mores experience: all the flavor and texture, minus the fire and sticky fingers.

Get the full recipe: https://sallysbakingaddiction.com/smores-brownie-pie/

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• More of Sally's baking recipes: https://sallysbakingaddiction.com/

S'mores Brownie Pie | Sally's Baking Recipes

Hi! Thanks for the quick reply! So I made the brownie part of the pie yesterday, and did the marshmallow part this morning. I think your instructions on reheating the pie were perfect. Unfortunately yesterday when I had the brownie part in the oven for 30 min, that caused it to harden a little too much. And my graham cracker crust sucked. BUT it was still a hit, and I sure as heck loved it as well! The flavors still were so great together! I’ll definitely make again, but check the brownie at like 25. Thanks again for the quick response, and for an amazing recipe!

This pie was lovely! I followed the recipe to the letter, and it baked beautifully. A word of caution to any one-to-two person households: this pie is so so rich, you may not be able to take in all of its decadence before it goes bad! I suggest sharing amongst neighbors and friends :)

hi Sally! me and my friends made this cake for thanksgiving today. this was the situation: one of my friends is famous a vlogger, the other one is an artist (specialised in pictionary) and the last one is your BIGGEST fan. thank you soooo much for the recipe, the cookie crust had a bit too much sugar for our liking but it’s okay.
thanks Sally you just gained a follower. 

x

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S'mores Brownie Pie

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