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 cookbook – Secret Layers Cakes!
I’ve got one amazing recipe for you guys today. I love s’mores (I’ve even shared these fantastic s’mores cookies on the blog), and wanted to come up with a similar concept in the form of a decadent pie. And 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 (for another nifty pie crust idea, you could also make a graham flour pie crust, which combines the flavor of a graham cracker crust, but with the flaky texture of regular pie 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!
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 delicious buckeye brownie cheesecake!
Or how about this Cookie Monster Cheesecake?
You can check out this post for my recipe for this super fun cookie monster cheesecake!
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.
You can check here for my recipe for regular devil’s 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).
Order my cookbook here
For now, here’s the recipe for my Fudgy S’mores Brownie Pie!
Recipe
S’mores Brownie Pie
Difficulty:
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
Salted butterscotch Graham Cracker Crust
- 115 g unsalted butter 1 stick
- ½ tsp salt
- 100 g brown sugar ½ cup
- 142 g graham crackers 5 oz / 14 – 16 squares
- 42 g unsalted melted butter (3 tbsp) 1.5 oz / 3 tbsp
Fudgy Brownie Filling
- 170 g bittersweet chocolate 6 oz
- 170 g unsalted butter 12 tbsp / 1½ sticks
- 225 g white sugar 1 ⅛ cup
- ¼ tsp salt
- 1 tsp vanilla extract
- 3 large eggs
- 115 g semisweet chocolate chips 4 oz
- 120 g all purpose flour 1 cup (spoon and levelled)
Meringue Topping
- 3 large egg whites at room temperature
- 150 g white sugar ¾ cup
- ⅛ tsp salt
- ⅛ tsp cream of tartar
- 1 tsp vanilla extract
Instructions:
Salted butterscotch Graham Cracker Crust
- Preheat oven to 350°F (180°C).
- 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.
- 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.
- 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.
- 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.
- 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
- Preheat oven to 350°F (180°C).
- 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.
- 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.
- Gently remove the brownie pie from the springform pan and chill in the fridge, covered, at least overnight (6 – 8 hours).
- Make the meringue topping just before serving the s’mores pie.
Meringue Layer
- Bring a little water to a boil in a saucepan. Lower the heat to bring it to a simmer.
- 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).
- 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
- 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.
- Serve immediately with chocolate sauce (optional).
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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