Smores Brownie Pie
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S’mores Brownie Pie — No campfire? No problem! This brownie pie is made with fudgy brownies topped with toasted marshmallows and graham cracker crumbs. Best s’mores ever!
Chocolate Brownie Pie with Marshmallows
No campfire handy? No desire to ever sit around a campfire? I totally understand. Make indoor smores instead.
Unless you’re really into camping or are lucky enough to have a backyard firepit, smores over a campfire isn’t the norm for most of us. Luckily, most of us have ovens with broilers.
Plus I have no patience to roast my marshmallows evenly and dip them directly into the fire. They turn black, I blow them out, and call it good. But that’s another reason I prefer the broiler and it only takes 1 minute.
Each bite of the smores pie is so satisfying. Dense, fudgy, rich brownies topped with melted chocolate chips, fluffy gooey marshmallows, and sprinkled with crunchy bits of graham crackers.
It’s a fast and easy dessert to make, and ready from start to finish in about 30 minutes. Pop it in before dinner and as you’re finishing up, dessert will be ready.
There are so many flavors and textures going on in every bite, and that’s why I think people love smores. Those big contrasts of flavors and textures. Crunchy crackers, warm soft marshmallows, and melted chocolate.
My daughter demolished half the pan, pulling just the toasted marshmallows off of the brownies and eating them. I donated the other half to friends and got rave reviews and it was deemed the ‘best smores dessert ever’.
Perfect indoor comfort food.
And you don’t even have to leave your cozy kitchen to enjoy.
What’s in the Smores Brownie Pie?
To make the chocolate brownie pie recipe, you’ll need:
- Unsalted butter
- Dark chocolate
- Cocoa powder
- Granulated sugar
- Vanilla extract
- Instant espresso granules
- All-purpose flour
- Semi-sweet chocolate chips
- Graham cracker crumbs
How to Make Smores Brownie Pie
Begin by making the brownie base. It’s an easy whisk-together batter and the brownies turn out very fudgy with slight chewiness around the edges.
I didn’t use any of my standby brownie bases and made this one up on the fly. I wanted a fairly shallow, thin layer of brownies that was fudgy and not cakey, and got exactly what I was hoping for.
After baking the brownies, sprinkle with chocolate chips, top with marshmallows and broil for about 1 minute.
After the marshmallows are toasted and puffed, sprinkle with crushed graham crackers and dig in.
Can I Omit the Instant Espresso Granules?
The instant espresso doesn’t make the brownies taste like coffee, it just intensifies the chocolate flavor; omit if you’re concerned.
Can I Make a Graham Cracker Crust for the Pie?
Possibly. I’ve only made the recipe as written, but I don’t think using a graham cracker crust would alter the brownie bake time.
Can I Make a Classic Brownie Pie?
If you’re craving a regular chocolate brownie pie, omit the graham cracker crumbs and marshmallows from this recipe and just sprinkle chocolate chips on top instead.
Tips for Making This Easy Brownie Dessert
Keep an incredibly close eye on the marshmallows so they don’t burn, because broilers are extremely unforgiving. I’ve learned my lesson the hard way by charring too many marshmallows and don’t broil on the top racks.
I broil on the much safer middle rack, with the oven door open, and stare into the oven the entire time and jostle the pie dish around to aim the broiler on specific patches I want more or less toasted.
I used large marshmallows for this recipe, but mini will work as well. Just note that they broil more quickly.
- 1/2 cup unsalted butter (1 stick)
- 2 ounces dark chocolate, coarsely chopped (I used Trader Joe’s 72% Pound Plus Bar)
- 1/4 cup unsweetened natural cocoa powder
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso granules, optional but recommended
- 1/2 cup all-purpose flour
- 3/4 cup semi-sweet chocolate chips
- about 8 ounces large marshmallows, enough to cover pan completely
- about 2 tablespoons graham cracker crumbs (half of 1 graham cracker, crushed in your fist)
- Preheat oven to 350F. Spray a 9-inch pie dish with cooking spray; set aside.
- In a medium, microwave-safe bowl combine the butter, chopped chocolate, cocoa powder, and heat to melt, about 45 seconds on high power. Stop to check and stir. Heat in 10-second bursts as necessary until mixture can be stirred smooth; set aside.
- In a large mixing bowl, lightly whisk together the eggs and sugar.
- Whisk in the vanilla.
- Add the chocolate mixture to the egg-sugar mixture and whisk to combine.
- Optionally whisk in the espresso granules. It doesn’t make the brownies taste like coffee and intensifies the chocolate flavor; omit if you’re concerned.
- Stir in the flour until just combined; don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 26 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter.
- Turn broiler to high power. Keep the oven rack in the middle of the oven, not up high where you’d normally broil things because it’s safer in the middle; the marshmallows are less likely to char.
- Evenly sprinkle the chocolate chips over brownie.
- Evenly sprinkle the marshmallows.
- Broil for about 1 minute, or until marshmallows are golden and puffed. Keep an incredibly close eye on them so they don’t burn because broilers are extremely unforgiving. I broil on the middle rack, with the oven door open, and stare into the oven the entire time and jostle the pie dish around to aim the broiler on specific patches I want more or less toasted.
- Remove from oven and evenly sprinkle with graham cracker crumbs before serving. Serve as soon as it’s comfortably cooled, or allow to cool completely before serving.
Storage: Pie will keep airtight at room temperature for up to 5 days.
Amount Per Serving: Calories: 376Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 62mgSodium: 42mgCarbohydrates: 57gFiber: 2gSugar: 43gProtein: 4g
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