Gooey Brownie S’mores Pies Recipe

Why Make These S’mores Mini Pies?

These s’mores mini pies are rewarding to bake and fun to serve. Here are a few good reasons to try them:

• Homemade satisfaction: This recipe is simple enough to make at home while still delivering a baked-from-scratch experience.
• Versatile formats: Make mini tartlets, one large pie, or bars from a brownie pan to suit any occasion.
• Comforting and familiar: The combination of graham cracker, chocolate, and marshmallow is a classic everyone recognizes and loves.
• Customizable: Add peanut butter cups, chocolate chips, cayenne for heat, or top with ice cream or ganache instead of marshmallows.
• Double dessert potential: Use any favorite brownie base—fudgy or cakey—to vary texture and flavor.

Ingredients You’ll Need

This recipe uses straightforward ingredients. Quantities and full instructions follow in the recipe card below.

For the Graham Cracker Crust

• Graham cracker crumbs: Buy pre-crumbled or pulse whole crackers in a food processor.
• Dry milk powder: Optional — adds depth of flavor when baked.
• Melted butter: Salted or unsalted will work; use unsalted if you prefer to control salt precisely.
• Granulated sugar: Helps set the crust and gives a pleasant crunch after chilling/baking.

For the Brownie Filling

• Milk chocolate: Chopped; semi-sweet or milk works depending on desired sweetness.
• Unsalted butter: Cut into pieces for easier melting.
• Instant coffee or espresso powder: Optional but enhances chocolate flavor.
• Cake flour: Substitute bleached all-purpose if needed; using unbleached or AP will yield a fudgier brownie.
• Cocoa powder: Dutch-processed or natural both work.
• Dark brown sugar: Adds molasses notes that mimic roasted marshmallows.
• Baking powder, vanilla extract, salt and eggs at room temperature.
• Mini marshmallows: For topping and melting over the finished brownies.

Substitutions

• Use ready-made graham tart shells to save time—no prebaking required if manufacturer recommends.
• Replace dry milk powder with malted milk powder if preferred; both are optional.
• Marshmallow fluff, meringue, or large marshmallows can be used instead of mini marshmallows.
• Dark or semi-sweet chocolate works well if you prefer deeper chocolate flavor.

How to Make Mini S’mores Pies

The method is the same no matter the pan; only baking times change. Read the notes for timing adjustments for different sizes.

Make the Buttery Graham Cracker Crust

1. Pulse crackers, dry milk powder and sugar in a food processor until fine crumbs form. Add melted butter and process until evenly moistened.
2. Divide crumbs among pans and press firmly into the bottoms and slightly up the sides. Use about 3 tablespoons per 4-inch tartlet or adjust for other pans.
3. Par-bake the crusts to prevent sogginess: bake briefly, then reduce oven temperature before adding the filling.

Make the Brownie Filling

Bring ingredients to room temperature for best results.

1. Sift cake flour, cocoa powder, baking powder and salt into a bowl and set aside.
2. In a large heatproof bowl, combine chopped chocolate and butter. Dissolve instant coffee in vanilla and pour over chocolate and butter.
3. Melt chocolate and butter gently in 30-second microwave bursts or using a double boiler, stirring until smooth.
4. Stir in the brown sugar, then beat in the eggs until incorporated. Fold in the dry ingredients until just combined.
5. Pour batter into the par-baked crusts and bake until the center yields a few moist crumbs on a toothpick (times vary by pan size).
6. Remove from oven and immediately top with mini marshmallows. Allow them to melt; then, once cooled, you can torch or briefly broil to brown the marshmallow tops if desired.

How to Know the Brownie Is Ready

Oven temperatures and pan sizes differ. Insert a toothpick into the center: if it comes out with a few moist crumbs, the brownies are done. If it’s raw, bake a bit longer; if it’s dry, it’s overbaked.

Expert Tips

• Use room-temperature ingredients for even mixing and better texture.
• Expect chewier edges with small tarts — individual pies will be slightly chewier than a large pie.
• Do not overfill pans; keep batter at or below 3/4 full.

Baking Times by Pan

• Individual 4-inch tartlets (yields about 27): par-bake crusts 3–4 minutes, bake brownies 18–22 minutes.
• 9-inch pie: press crust up sides about 1 inch, bake 22–25 minutes.
• 9-inch brownie pan (bars): use about 2/3 of the graham mixture for the crust, bake 22–25 minutes.
• 13×9-inch pan: increase recipe accordingly and bake 25–28 minutes.

Storage

Store cooled pies at room temperature in a covered container or loosely sealed box. If topped with toasted marshmallow, keep in a single layer to avoid crushing the topping.

Did You Try This Recipe?

If you make these Brownie S’mores Pies, please share your rating and feedback where you found the recipe. Notes and questions help improve directions and variations for other bakers.