Fudgy S’mores Brownie Pie

A crunchy, crispy butterscotch crust and a fudgy, decadent chocolate brownie filling, topped with a pillowy soft meringue topping! This Fudgy S’mores Brownie Pie is one of my favorite recipes from my brand new cookbook – Secret Layers Cakes! 

I’ve got one amazing recipe for you guys today. This is easily one of the most sinfully decadent desserts I’ve made – a s’more in the form of a pie. But not just any pie, a fudgy brownie pie!

This Fudgy S’mores Brownie Pie comes straight from my Secret Layer Cakes cookbook (which is NOW IN STORES!!), and it’s one of my favorites from the book.

The secret layer in this fudgy s’mores brownie pie is the butterscotch graham cracker crust that I made instead of a regular graham cracker crust. And instead of a regular chocolate filling, I filled it with a super fudgy bittersweet chocolate brownie. Aaaand instead of a marshmallow topping, I made a pillowy soft meringue topping! All this comes together for a deliciously addictive and fabulous dessert that could serve a large crowd because this S’mores brownie pie is decadent!

FUDGY S’MORES BROWNIE PIE RECIPE VIDEO

There’s a lot going on this ultra fudgy s’mores brownie pie in terms of flavor. There’s sweet, bittersweet, salty, caramel, and then the crunchy, fudgy and marshmallowy textures – this fudgy brownie pie is a veritable party in your mouth.

I guarantee this will be your new favorite way to enjoy s’mores! 🙂 There are 59 other secret layer cake recipes in my book and each one is a creative and delicious combination of flavors and textures. I’ve tapped into my diverse experiences growing up in different countries and cultures and countless amazing desserts that I’ve tasted in my life, all transformed into beautiful, exciting and accessible cakes like,

Chocolate and Peanut Butter Brownie Cheesecake?

My beautiful friend Julie from Hostess at Heart made this cheesecake AND is giving away a copy of my book. Check it out here!

Another wonderful blogger, Carlee from Yum Goggle made this cheesecake too. AND she is giving away ANOTHER copy of my book. Get an extra chance to win a copy of my book here!

Or how about this Cookie Monster Cheesecake?

Madi from Mildly Meandering made this fun cheesecake on her blog and I absolutely LOVED it. You can check it out here!

Or this Coconut Cardamom Cheesecake (or Watalappan cheesecakem which is one of my husband’s favorites!)

One of my personal favorites, this cheesecake stuffed Devils Food Cake.

Oh and this Mexican Hot Chocolate Cookie Pudding.

Honestly though, I don’t think I could choose.

I made about a gazillion cakes in all, out of which the best 60 made their way into the book. It’s an exciting collection of cheesecakes, no-bake cakes, dessert mash-ups and ice cream cakes that all feature a secret layer to truly transform and elevate your cakes!

This book has all dry measurements in grams and ounces because weighing ingredients is THE MOST ACCURATE WAY to get perfect, consistent results. It’s also the easiest and the least messy way to measure ingredients, since you don’t have to scoop and level stuff, you simply place a bowl on a scale and measure what you need, in one go. With digital scales so easily accessible and cheap, I think it’s an important tool for every baker, and in every kitchen.

Secret Layer Cakes was released on December 12th, so go ahead and get your copy right now! 🙂 It’s available in bookstores (in the US) and online (with worldwide delivery). Check out the links below to find out how you can buy the book online (no matter where you live).

Plus, here’s ANOTHER bonus!

IF YOU ALREADY BOUGHT MY BOOK (online or in stores), you can WIN this amazing prize pack!!

I am giving away

1 x Cuisinart hand mixer
1 x 8 inch removable base cake pan
1 x Digital kitchen scale

To ONE lucky reader who bought my Secret Layer Cakes cookbook!

HERE ARE THE STEPS TO ENTER THE GIVEAWAY

1. ORDER or PURCHASE my book – Secret Layer Cakes from any of the retailers linked below, or a bookstore.
2. SEND ME a copy of the order receipt / order confirmation details / store receipt as a screenshot / photo (you can use the form below).
3. ENTER your details in the giveaway below using the SAME EMAIL ADDRESS that you used to send me the pre-order confirmation.
4. OPTIONAL – to increase your chances of winning, share the giveaway using one of the social media platforms indicated below.

Please note that pre-ordering the book is a requirement to enter this giveaway and you must be a resident in the USA to enter this giveaway as well. Thank you so much for your wonderful support and good luck!

ORDER MY COOKBOOK HERE –

Amazon

Barnes and Noble

Fishpond

Book Depository (world wide delivery) 

For now, here’s the recipe for my Fudgy S’mores Brownie Pie!

S’mores Brownie Pie

Servings: 12 people

Author: Dini

Makes one 8-inch (20-cm) cake. The graham cracker crust is treated to a beautiful caramel coating here, making it even more crunchy and addictive. The crust is then topped with a fudgy double chocolate brownie and a marshmallowy meringue top. I bet you’ve never done S’mores like this before!

Print

Ingredients

Salted butterscotch Graham Cracker Crust

• 115 g / 4 oz unsalted butter
• ½ tsp kosher salt
• 115 g / 4 oz brown sugar
• 142 g / 5 oz / 14–16 graham cracker squares
• 42 g / 1.5 oz, unsalted melted butter (3 tbsp)

Fudgy Brownie Filling

• 170 g / 6 oz bittersweet chocolate
• 170 g / 6 oz unsalted butter
• 212 g / 7.5 oz sugar
• ¼ tsp salt
• 1 tsp vanilla extract
• 3 eggs
• 115 g / 4 oz semisweet chocolate chips
• 115 g / 4 oz all purpose flour

Meringue Topping

• 3 egg whites at room temperature
• 150 g / 5.3 oz white sugar
• Pinch of salt
• Pinch of cream of tartar
• 1 tsp vanilla extract

Instructions

Salted butterscotch Graham Cracker Crust

1. Preheat oven to 350°F (180°C).
2. Melt the first measure of butter, salt and brown sugar together in a saucepan over medium heat. Whisk to form a smooth butter-sugar mix. Let the mix come to a boil and let it boil over medium heat for 2–3 minutes.
3. While the butter sugar mix is cooking, line a quarter sheet pan (9 x 13 inch) with parchment paper, and place the crackers in one layer to fit the pan.
4. Pour the hot melted butter sugar mix evenly over the crackers (you can use a spatula to spread the mix evenly). Transfer to the oven and bake for 10 minutes (you should see bubbling along the edges of the pan). Remove from the oven and let it cool down completely until the toffee hardens. Break the butterscotch graham crackers into squares.
5. Place these butterscotch graham crackers in a food processor and process the crackers into fine crumbs. Add the second lot of melted butter to the graham cracker crumbs and pulse to mix.

6. Butter an 8-inch springform pan, line the bottom of the pan with parchment paper and dust the sides with flour. Press butterscotch graham cracker crumbs into the bottom of the 8-inch springform pan to form a crust. Freeze for about 30 minutes—1 hour to let the crust harden.

Fudgy Brownie Layer

1. Preheat oven to 350°F (180°C).
2. Melt the chocolate and butter in the microwave in 30 second bursts (remember to stir in between to prevent the chocolate from burning). Let the chocolate butter mix cool down, while you get the rest of the ingredients ready.

3. Add the sugar, salt and vanilla, and whisk to combine. Next, add the eggs—one egg at a time, whisking each one really well before adding the next. Add the flour and chocolate chips and fold it in until just combined. Pour the batter into the pan, over the frozen butterscotch graham cracker crust and bake the brownie layer in the preheated oven for 20 minutes. The brownie layer should still be fudgy and soft in the middle. Remove from the oven and let it cool down to room temperature, about 4 hours depending on the ambient temperature.

4. Gently remove the brownie pie from the springform pan and chill in the fridge, covered, at least overnight (6 – 8 hours).

5. Make the meringue topping just before serving the s’mores pie.

Meringue Layer

1. Bring a little water to a boil in a saucepan. Lower the heat to bring it to a simmer.
2. Combine the egg whites, sugar, salt and cream of tartar in a clean, dry metal bowl. Place the metal bowl over simmering water (be careful not to let the water mix with your egg whites), and whisk continuously to dissolve the sugar in the egg whites, about 5–10 minutes (you can check if the sugar has dissolved by rubbing some of the egg whites between your fingers—if the sugar has dissolved the egg whites will be smooth, if it feels gritty, it’s not there yet).

3. When the sugar has completely dissolved, remove the egg whites from the double boiler and whisk them on high, using a whisk attachment (hand mixer or stand mixer)—until doubled in volume and the egg whites are thick and glossy, and the bowl is cool to the touch. Add the vanilla and whisk in for 1 minute. The meringue is now ready to be used immediately.

Serving the Pie

1. Pile the meringue on top of the brownie (or you can pipe it instead), and use a blowtorch to caramelize the meringue. Alternatively, turn on your broiler and broil the meringue for a few minutes until the surface caramelizes.

2. Serve immediately with chocolate sauce (optional).

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