Gooey Brownie S’mores Pie
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Here’s a new take on S’mores! Step aside graham cracker, chocolate and marshmallow! The fancy cousin to the campfire s’mores is here! Let me introduce you to my version of s’mores – the Gooey Brownie S’more Pie! I replaced the graham cracker and the chocolate with a delicious thick, rich and chocolatey brownie packed with chunks of chocolate baked right into the base. And instead of the sticky, half burnt marshmallow from the campfire, I’ve topped this confection with homemade marshmallow fluff! Baked right in your oven, this gooey Brownie S’mores Pie is sure to be a hit with the S’mores lover in your life!
My gooey Brownie S’mores Pie combines the best of the Brownie world and the S’mores world! The brownie itself is thick, dense, fudgy, chewy yet slightly gooey! The marshmallow topping replaces the traditional toasted marshmallow and is super light and airy, a stark contrast to the brownie, and adds the flavour of toasted marshmallow to this delicious dessert!
The brownie is easy – it can be whipped up in minutes! The homemade marshmallow fluff is worth the effort even though it takes a little longer to make. It is delicious and does not have any of that store-bought chemical taste! If you are in a hurry, you can use the store-bought marshmallow fluff or even whole marshmallows. If using the store-bought variety, simply add them to your freshly baked brownies and return it to the oven to brown lightly before caramelizing it with a kitchen torch.
Serve this gooey Brownie S’mores pie warm. It’s richer tasting, more chocolatey and more marshmallow-y than any S’mores you have ever tasted! The best part, you don’t need a campfire to make this! You can make it right in your oven! If you and your family love brownies and s’mores, I guarantee that you’ll love this gooey Brownie S’mores Pie!
If chocolate is your thing, be sure to check out this recipe for a no-bake chocolatey, peanut butter treat! It’s super easy to make and can be whipped up in under 30 minutes, including chilling time!
GOOEY BROWNIE SMORES PIE
- 1 cupFlour
- 2 tbs(30g) Granulated Sugar
- 4 tbs(30g) Unsweetened Cocoa Powder
- 1/4 + 1/4 cup(50g) Brown Sugar
- 1/3 cup(80ml) Vegetable Oil
- 1/3 cup(80ml) Milk
- 1/2 (120ml) + 1/4 (60ml) cupBoiling Water
- 1/2 cup(80g) Dark Chocolate, Chopped
- 1/3 cup(80ml) Water
- 3/4 cup(150g) Granulated Sugar
- 2/3 cup(180ml) Corn Syrup
- 3Egg Whites
- 1/2 tspCream of Tartar
- 1 tspVanilla Extract
- 1/2 cupHeavy Cream
Instructions for the Brownies
- Preheat oven to 350 degrees Fahrenheit.
- Boil water.
- In a medium size mixing bowl, whisk flour, sugar, cocoa powder, 1/4 brown sugar together until well distributed.
- In a large mixing bowl, add the vegetable oil, milk and 1/2 cup boiling water. Whisk to combine.
- Add the flour mixture and the chopped dark chocolate. Using a silicone spatula, fold in the flour and the dark chocolate until just combined. Do not over mix.
- Spread the batter in a 5 to 6 cup pie pan or casserole. Sprinkle 1/4 cup brown sugar over the top of the batter.
- Drizzle 1/4 cup boiling water over the sugar.
- Transfer the brownie to the oven and bake uncovered for 30-35 minutes until the top is just set. It will look somewhat underdone, but that’s okay. That’s exactly how it’s supposed to look.
Instructions for the Marshmallow Fluff
- While brownie is baking, make the marshmallow fluff.
- In a small saucepan, add the water, sugar and corn syrup. Stir to combine.
- Over medium low heat, heat the sugar mixture, without stirring, until it reaches 240 degrees Fahrenheit on a candy thermometer. Do not stir the mixture as it will create crystals.
- When the mixture reaches approximately 225 degrees Fahrenheit, start whipping the egg whites.
- Add 3 egg whites and cream of tartar to a stand mixer outfitted with a whisk attachment. Whip on low until frothy, then increase speed to high and whip until the whites form soft peaks.
- By time time, the sugar mixture should register 240 degrees.
- With the stand mixer running, very carefully add the sugar mixture to the egg whites in a thin, continuous stream. Continue beating for another 8 minutes until the mixture becomes very thick and forms stiff peaks. (see image of whisk attachment above). Add the vanilla and continue whisking for about another minute until well combined.
Putting it Together
- Remove brownie from the oven. Turn oven temperature to 500 degrees Fahrenheit.
- While oven is heating, add marshmallow fluff to the pie. Depending on the size of your pie and how much marshmallow you like, you will be using between 1/2 to 3/4 of the marshmallow mixture. (Store extra marshmallow in an air-tight jar at room temperature and add it to hot cocoa for an extra special treat!)
- Using an offset spatula, create peaks and valleys with the marshmallow fluff.
- Return the pie pan into the oven and bake for 7-8 minutes until the marshmallow is lightly golden. Watch carefully to prevent it from burning.
- Remove from oven. Using a kitchen torch, torch the marshmallow to lightly toast it. Sprinkle with a little extra cocoa powder.
- Serve warm. Enjoy!
