S’more Brownie Tart With Pecan Graham Crust

This post may contain affiliate links. Please read my disclosure policy.

Hold onto your boxer shorts, I’m doing a giveaway. I’ve always thought about doing one and some really fab companies have offered me product but, honestly, it sounded like a lot of extra work. So when Teri from NoCrumbsLeft approached me and asked if I wanted to do a joint giveaway of a Lagostina copper saucepan (see it up there in the picture?) I said hell to the YEAH. If you want to get straight to how to sign up, scroll down to the On My Mind section. Otherwise, I’d like to strut my stuff about this s’more brownie tart …

So, I think about s’mores. A lot. Year round. Any time of the day or night. But I try to moderately move to the beat of the rest of the world and really focus on them during the summer. I have my Holy Shit S’more Cookie which is heaven. And now we can add this s’more brownie tart to our arsenal. I used the pecan-graham crust from this pumpkin cheesecake recipe. Tried and true, this crust never lets me down. Then, instead of making a traditional chocolate tart filling, I went with my fudgy brownies. Done. Easy.

The last missing piece to make it a s’more brownie tart was the marshmallow top. Did I want more of a meringue? Did I want to use store-bought marshmallows? I opted for making homemade marshmallows and smearing them on top. I tried the classic marshmallow recipe from Ina Garten but it was so oozy and sticky and didn’t meld and marry with the actual tart. It just sort of sat on top like a helmet. But then I found some other recipes…with a French-style of making marshmallows…they’re light, airy, manageable and best of all, they aren’t sticky or oozy. Perfect.

Before We Get Started:

  • Nut Free. Some people like a lot of nuts…some people don’t. I have a nut-free option below. Sometimes you’re just not into nuts…I get it.
  • Make Ahead. This s’more brownie tart screams make-ahead. You can totally make the entire thing the day prior to serving. In fact, your marshmallow top will perform much better if you let it sit at least four hours.
  • Easy Substitutes. I am a huge fan of making stuff from scratch. Obviously, otherwise why would we all be here? But before I say more, I have to add, this is all pretty easy to make. Graham cracker-crusts are baking 101…as are brownies. BUT, I do think that this begs to be taken to a party and sometimes we’re low on time or, what I like to call, give-a-fuck. If you’re plagued with either, you could totally sub in box brownies or store-bought marshmallows. The end result won’t be as gorgeous (I mean…)…but sometimes, just showing up is enough. Amirite?
  • Tart Pan. I get it, not everyone has a 9-inch tart pan lying around. Legitimate first world problems. In such an event, I highly recommend a pie pan, 8X8 glass dish or a springform pan…then I’m pretty sure we can’t get away with calling it a tart anymore. You’ll have to come up with a new name. Shouldn’t be a problem. Grab a scotch and come up with something that dazzles.
  • Egg Whites. We use egg whites for making the marshmallow top. They do a brief stint under the broiler and they are mixed with a pretty hot sugar mixture…but, they’re basically uncooked egg whites. Unless you’re serving this the day that you make it, I would wrap it tightly (being careful not to hurt the marshmallow) and store in the fridge. It’s getting awfully warm out to have it languishing on the counter.
  • Photos. You’ll note that all of the photos look similar save for the one at the very bottom of the post. Most of the photos were taken using Ina Garten’s Marshmallow recipe as the top. There were several problems with this topping. First, it was soo messy and hard to deal with. Second, it didn’t adhere to the brownie tart…it was like a bad toupee ready to flip up in the wind. When it came time for my final test, the one that was a winner, I did not use the pecan-graham cracker crust because I knew that element was working perfect, I just was looking for taste, texture and adhesion with the marshmallow. That last photo at the bottom is of the marshmallow recipe included below. Unless you use Ina’s marshmallow recipe, the appearance of your tart will be more meringue and less leopard. Make sense? And frankly, I couldn’t take any more photos…my photo juju is a little off…it happens whenever the seasons and lighting change…I’ll get my chi back. Soon.
  • Patience. Umm, when I say don’t touch the tart for hours after putting the marshmallow topping on, I mean don’t touch it for hours. That marshmallow party needs time to relax and set.
  • Serving. When it comes time to shove your face in this s’more brownie tart, get a very sharp knife and stand next to the faucet with the water streaming hot. In between cuts, rinse your knife and you’ll get a nice, clean cut every time.

Let’s bake s’more brownie tart, betches.

| s'more brownie tart with pecan-graham crust | recipe via DisplacedHousewife

| s'more brownie tart with pecan-graham crust | recipe via DisplacedHousewife

| s'more brownie tart with pecan-graham crust | recipe via DisplacedHousewife

Processed with VSCO with c1 preset

| s’more brownie tart with pecan-graham crust |

Makes One 9-Inch S’more Brownie Tart


For the Pecan-Graham Cracker Tart Crust

  • 8 whole graham crackers (use 10 if you omit the pecans)
  • 1/2 cup pecans (totally optional)
  • 2 tablespoon packed brown sugar
  • 5 tablespoons unsalted butter, melted

For the Chocolate Brownie Filling

  • 1 1/4 cups semi-sweet chocolate, chopped
  • 1 stick (4 ounces) unsalted butter, cut into 8 pieces
  • ¼ cup sunflower seed oil (or other neutral veggie oil)
  • 1/2 cup of light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 tablespoon real vanilla extract
  • 3 large eggs
  • 1 cup bread flour or all-purpose flour
  • 2/3 cup of unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt

For the Marshmallow Topping*

  • 3 large egg whites
  • 1 package unflavored gelatin + 1/3 cup cold water
  • 1 cup of granulated sugar + 1/3 cup water
  • 2  tablespoons corn syrup
  • 1/4 teaspoon sea salt
  • 1 tablespoon vanilla

*Marshmallow topping barely adapted from this recipe.


For the Pecan-Graham Cracker Tart Crust

  1. Preheat your oven to 350 degrees F, with a rack in the middle of the oven. Butter a 9-inch tart pan. Set the tart pan on a baking sheet so that it’s easier to get in and out of the oven.
  2. Put the graham crackers, pecans (if using) and brown sugar in a food processor and pulse until the mixture becomes a fine crumb. Drizzle the butter on top and pulse until just mixed. Press the mixture into the bottom of the tart pan, being sure to press up the sides as well.
  3. Place the crust in the oven for 10 minutes or until it starts to turn a little golden. Don’t walk away and do something else here. It can happen fast and you don’t want it to burn.
  4. When done, set the crust aside for a bit to cool.

For the Chocolate Brownie Filling

  1. Keep the oven at 350 degrees F.
  2. In a large, microwave-safe bowl add your chopped semi-sweet chocolate, butter and sunflower seed oil. Microwave on high for 1 minute. You could also use a double boiler for this step…I find that the microwave is quicker with less clean up. Do not overheat your chocolate. Stir the chocolate-butter mixture until smooth and free of lumps.
  3. Add the brown sugar, granulated sugar and vanilla to the chocolate and stir until completely blended.
  4. Add the three eggs to the chocolate mixture and stir until well blended.
  5. Now you have two options at this point. You can either whisk your dry ingredients (flour, cocoa powder, salt and baking powder) in a separate bowl or you can sprinkle directly on top of the chocolate mixture. I do the latter which is totally baking sacrilege. But I have seriously tested this so many times and it works just fine. I do like to make sure that I sprinkle the baking powder all over so it’s not just dumped in one spot. Let your conscience be your guide. You have to admit the idea of dirtying just one bowl is pretty exciting?
  6. Mix the brownie batter until it is JUST combined. Do not overmix.
  7. Pour the batter into your graham cracker crust. Use the back of your spoon to even the top a bit.
  8. Put the dish with the brownies in the oven for 20-25 minutes. They will have a bit of jiggle in the middle and if you test with a toothpick some batter will coat it. This is a good thing.
  9. Let the brownie tart cool…you want it to cool before you put the marshmallow on top. You could put it in the fridge to accelerate the process and some say that fridge time will make the brownie fudgier. …Let’s move onto making our marshmallow party!

For the Marshmallow Topping

  1. Combine gelatin with 1/3 cup cold water in a small bowl. Stir to combine and let sit for 15 minutes.
  2. Add the egg whites to an electric-stand mixer fitted with the whisk attachment. Whisk on medium until soft peaks form; should take about 8 minutes. A quick note about whipping egg whites… You must make sure that your mixer bowl and whisk are completely clean and free from any oils. I always make sure my hands are freshly washed and that I don’t get any (not a tiny trace) of yolk in with the whites…otherwise you’ll be whisking for hours and getting nowhere. Stick to these rules and you should be fine.
  3. In a medium saucepan, combine the sugar, corn syrup, salt and 1/3 cup of water. Cook over medium heat until the sugar dissolves. Increase the temperature to high and cook until it reaches 260 degrees (use a candy thermometer). This takes about 5-ish minutes. Remove from the heat.
  4. Stir the dissolved gelatin into the sugar mixture and whisk to incorporate.
  5. Preheat your broiler to 500 degrees F if you’re going to use your broiler to toast up the marshmallow top; the other option is to use a torch.
  6. With the mixer on low, pour the syrup slowly into the side of the bowl with the egg whites and whip until very thick. About 5-10 minutes. You want the outside of your mixer to be just slightly warm to the touch. Add the vanilla and mix until fully incorporated.
  7. Pour the marshmallow mixture onto the chocolate brownie mixture. Mound it on, with a heap in the middle and then create little peaks throughout. You can have it go from edge to edge or you can leave a bit of a gutter around the edge so that you can see the chocolate brownie. If you have any leftover, you could make pretty marshmallow puffs like David Lebovitz does.
  8. Either throw in the oven or use a torch to brown. If you decide to use the oven, please watch. I had to move mine around a bit to get even bronzing.
  9. LET THIS COOL COMPLETELY, before serving. I’m talking hours. No joke.
  10. When it’s time to cut the s’more brownie tart, use a very sharp knife (a bread knife works great) and stand by the sink with the faucet running. Cut straight up and down and run under hot water to clean off the knife and get as clean of a cut as possible.
See note above recipe regarding this particular version of the tart.

See Photo note above recipe regarding this particular version of the s’more brownie tart.

| on my mind |

  • CONTEST INFO! Here’s how you enter…follow me (@displacedhousewife), Teri (@nocrumbsleft) and Lagostina (@lagostinausa) on Instagram. I met Teri over a year ago through being food people…her food is Whole30, Paleo, healthy + delicious. We’re opposites in many ways, minus our love of food. She has always been so kind and supportive and I love all of her creative, beautiful recipes. Be sure to check her out.
  • Super excited that two of my recipes were featured in articles this past month. Check out: 15 Beer Desserts for Father’s Day on Brit + Co and 20 Recipes That Make the Most of Dreamy Tahini. My Salted Caramel Brown Butter Blondie Ice Cream, that is seriously EVERYTHING, is also on HuffPost Taste. They’ve changed how they’re doing things over there and that recipe is getting zero love. Stop by and say hi.
  • I hope you’re thinking about sparklers, Fourth of July desserts and you smell of sunscreen. xo

Recently on DisplacedHousewife

Sweets Salted Caramel Brown Butter Blondie Ice Cream Petite Raspberry Cream Scones With Fresh Lemon Glaze Brown Butter Muscovado Chocolate Chip Cookies  Chia-Spiced Granola Waffles Chia Cherry Muffins Fresh Strawberry Cream Scones Chai-Spiced Granola Oatmeal Cookies

Eats Pour Me A Martini “Fridge” Pizza Cauliflower Soup with Crispy Bacon, Mustard-Potato Croutons + Lemon-Chive Oil Mexican Tomatillo Soup  Thai Noodle Salad  Harissa Sliders with Feta-Harissa Secret Sauce



Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox


  • Coco in the Kitchen October 12, 2016 at 10:59 PM

    Should’ve named my daughter “S’Mores.”

    This looks LUSCIOUS. You’re killing me with these desserts!

    • DisplacedHousewife October 13, 2016 at 2:26 PM

      Coco — You should have!! ;) …I’ve been thinking I need to revisit this!! Give me all the s’more recipes!! xoxo

  • Sydney August 25, 2016 at 9:47 PM

    Ah! I just made this and my marshmallow isn’t thick/stiff enough. Does this mean I undercooked the candy prior to adding it to the egg whites? It still tastes divine though! ;]

    • DisplacedHousewife August 25, 2016 at 10:27 PM

      Hi Sydney! I’m so happy you made this, but I’m sorry your marshmallow isn’t thick enough. There are two different steps where it could have gone off course. First, when the gelatin blooms…you have to make sure that happens. Second, making sure the sugar reaches the correct temperature. Both the gelatin, the temperature and lastly, the whipping of the egg whites contribute to volume (or lack thereof). I am so glad that you like the taste!!!! I’ve always wanted to test it with just covering it with ready-made marshmallows and shoving it under the broiler…it sounds so easy!!! xoxo

  • Karen @ Seasonal Cravings July 17, 2016 at 12:28 AM

    Yum, this looks so good! I have never used sunflower oil in a cake but sounds like a perfect neutral oil for this. Anything smores is good in my book!

  • Cathleen @ A Taste of Madness July 15, 2016 at 6:28 PM

    Wow! This is so summer! Also, your photos are gorgeous!

  • Lynn |The Road to Honey June 22, 2016 at 2:45 AM

    Woah. . .somebody really did let the air out of Ina’s marshmallows, didn’t they. Bad Ina! Won’t she be jealous once she sees your marshmallow al la France topping on the bottom. It looks so whimsical. And let’s be clear. . .I like nuts. . .and lots of them. So I definitely am game for this nut infested crust.

    • DisplacedHousewife June 26, 2016 at 6:54 PM

      No bad Ina!!! They’re meant to be poured into a small container with sides so they layer on top of each other…with no boundaries, they just oozed over the sides of the tart. Her marshmallows are wonderful!!! All hail the queen!! xoxo

  • CamelMirror June 21, 2016 at 8:25 PM

    Tart + brownies+ marshmallow a combination of all of my liking . Perfect.

  • MB @ Bourbon and Brown Sugar June 21, 2016 at 12:13 PM

    Oh my word Rebecca – this looks amazing!! And congrats on all the awesome coverage this month… you so deserve it – love this blog!

  • Tessa | Salted Plains June 20, 2016 at 2:34 AM

    This looks amazing, sounds amazing, and I already know it tastes amazing! These tips are great (I kept thinking as I was reading, wow these are great tips! Ha). I can’t wait to try this marshmallow method. I have been wanting to make a s’more concoction but the marshmallow part always leaves me undecided. Love it, Rebecca!!

    • DisplacedHousewife June 20, 2016 at 7:09 PM

      Thanks Tessa!!! I’m so glad you liked my tips!! Love this marshmallow for the top…should note though, if I was making marshmallows for noshing or s’mores, I would stick with the Barefoot Contessa recipe! xoxo

  • Laura | Tutti Dolci June 19, 2016 at 12:52 AM

    “it was like a bad toupee ready to flip up in the wind” <– Thank you for making me cry laughing over this, so good! :) And this tart is seriously *everything*… that marshmallow topping is the best!

    • DisplacedHousewife June 20, 2016 at 7:10 PM

      Thanks Laura!!!! It really was!! My daughter and I still liked the taste, but my son was one big, emphatic NO!!! He slays me. xoxo

  • Cathy | whatshouldimakefor.com June 17, 2016 at 2:17 PM

    i love all things s’more. in fact i’ve considered dipping my kids in chocolate and marshmallows when they’re annoying just so i can tolerate them. i really can’t wait to give this a try. love the the marshmallow topping you settled on. looks outrageous!

    • DisplacedHousewife June 18, 2016 at 3:44 AM

      Ahhh ha ha haha!!! Sounds like my kinda coping mechanism!! xoxo

  • heather (delicious not gorgeous) June 17, 2016 at 5:17 AM

    love your addition of pecans! and this sounds like it skirts the edge of being way too sweet, which i also love.

  • amanda paa June 17, 2016 at 1:19 AM

    dang, i know how much you tested this baby to get it right! smore’s in any more, have never looked so good. i appreciate all the tips, and that hey – sometimes semi homemade is okay. BUT. you do homemade like nobody’s business. i wish i was your neighbor, all the time. xo

  • Donalda Reims June 16, 2016 at 10:23 PM

    DAMN THAT CRUST LOOKS GOOD!!! I need to get to the store to get the ingredients so I can make this.