Mini S’mores Brownies

Mini S’mores Brownies: Dense. Fudgy. Perfectly decadent. Easy. Everything you love about s’mores and brownies is compacted into this delicious dessert no one will be able to turn down!

Mini S'mores Brownies | Sempre Dolce

Happy Friday! Today I’m coming at you with these Mini S’mores Brownies, which I think you are going to ♥. If you’ve been hanging around here for a few of years (if you have, I’d like to know who you are!), you might remember these that I posted back in 2014? This is a variation of that recipe.

I made a few tweaks which make these even better than the original and also a bit simpler; specifically in the just-as-tasty-but-easier-to-make meringue.

Mini S'mores Brownies | Sempre Dolce

The original recipe uses a marshmallow meringue which is good, but a little more time consuming than I like. So for the version here today, I used a Swiss meringue. Much simpler, but just as good. In fact, I might even prefer it over the marshmallow – though that could just be the lazy inside of me speaking there… It seriously is so simple to make and yet provides you with the effect of marshmallow.

Another change made was to chop up the milk chocolate bar and incorporate it into the batter, instead of using whole squares placed on top. I was pleased with the results of this because it almost gives off the taste of a milk chocolate brownie and adds more to the overall s’mores effect.

Mini S'mores Brownies | Sempre Dolce

The end result is so amazing, you guys.

These Mini S’mores Brownies are super easy to make and will be ready in under two hours! The serving size is perfect (helloo, no sharing!) and they are the perfect amount of dense and gooey; choc-full of chocolate, and also, who can resist a pillowy cloud of toasted meringue on top??

Not me.

Enjoy and cottura felice!

Mini S'mores Brownies | Sempre Dolce

Some Things to Note:

Baking: Please, please try not to overbake your brownies, you want them fudgy! (If you don’t, then this recipe is probably not for you!) They should be done in no more than 25 minutes (mine were done in 25). And when testing, remember that there is a lot of chocolate in there, so examine your toothpick/cake tester closely to see whether you are getting batter or chocolate. You want to look for some moist crumbs attached to the toothpick/tester; you will also be able to tell somewhat by looking at the tops. You do not want a center that looks dark and fudgy, if that makes sense. Here is a bit from Epicurious on the matter of baking brownies:

When done, the edges of the brownies will be visibly baked through and the center will be set (that is, not wiggly) when you shake the pan. Guy-Hamilton looks for the first sign of cracking on the brownie’s top—which should be shiny and set—and then pulls them out. These cues override the recipe; even if the instructions suggest baking for five more minutes, when your brownies exhibit these signs and look done, take them out.

Meringue: When adding the meringue, you can use two methods. You can pipe large dots like I did (see photos) or you can place in mounds and swirl it. I must confess that I did the dots for the sake of the photos alone (shame on me) and would actually recommend the mounds as you will have a LOT of meringue left otherwise! (Between you and me, I actually went back after the shoot and added the rest of the meringue, so they looked like they do here – the more the better, right?)

Mini S’mores Brownies
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    For the Brownies:
  • ¼ C. unsalted butter, melted
  • ¾ C. granulated sugar
  • ¾ tsp. vanilla extract
  • 1 egg
  • ¼ C. + 2 tbsp. all-purpose flour
  • ¼ C. unsweetened cocoa powder
  • Pinch of kosher salt (sea or table salt is fine too!)
  • 1 tsp. coffee granules, or espresso powder, optional
  • 1 (4.4 oz) milk chocolate bar, chopped into small pieces
  • 6 mini ready graham cracker crusts (I used Keebler)
  • For the Meringue:
  • 3 egg whites
  • ¾ C. granulated sugar


  1. Preheat oven to 325° F. and place mini crusts on a baking sheet.
  2. In a medium bowl, whisk together melted butter, sugar, and vanilla.
  3. Add egg and whisk to combine.
  4. In a small bowl (I actually used a cereal bowl!), whisk together flour, cocoa powder, salt, and optional coffee granules.
  5. Gradually add to wet ingredients, whisking (or stirring) briefly after each addition until just combined.
  6. Using a rubber spatula, stir in chopped chocolate.
  7. Divide batter evenly between crusts and bake for 20-25 minutes, or until a toothpick/tester comes out with moist crumbs attached. * Please see note in post!*
  8. Transfer brownies to a cooling rack and let cool completely.
  9. Once brownies are cool, make meringue.
  10. For the meringue:
  11. In the bowl of a stand mixer, whisk together egg whites and sugar.
  12. Place bowl over a pan of simmering water (make sure bowl does not touch water) and whisk until mixture reaches a temperature of 160° F., or until sugar is completely dissolved and egg whites are warm to the touch, about 3-5 minutes.
  13. Transfer bowl to stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form and mixture is thick, glossy, and marshmallow-like in texture, about 5 minutes.
  14. Add meringue by placing mounds on each brownie and swirling around with a spoon. Again, see note in post!
  15. Using a kitchen torch, brown/toast the meringue. Alternatively, you can place under the broiler for about 30 seconds, until browned.
  16. Serve immediately (< recommended!) or place in fridge and bring out 30 minutes to 1 hour before serving to allow the brownies to come to room temperature.
  17. Enjoy!

Brownies adapted from allrecipes.



  1. Reply

    Yum Girl

    May 18, 2017
    Welcome to Yum Goggle! We are following you on all your social media and hope you will follow us back. We will try to tag you each time we promote your posts. Kelli at YG!


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