S'mores Brownie Torte

S'mores Brownie Torte


  • 1 1/2 cups finely crushed graham crackers
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, melted


  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder (Hershey's Special Dark)
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 teaspoons vanilla
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup semi-sweet or milk chocolate chips


  • 2 ounces semi-sweet or milk chocolate chips
  • 2 ounces heavy whipping cream
  • marshmallows

Preheat the oven to 325.  Spray an 8-inch spring form pan with non-stick spray.

To make the crust, combine the crushed graham crackers with the salt in a bowl.  Pour in the melted butter and toss with a fork until moistened.  Press the crumbs firmly against the bottom and halfway up the sides of the pan.

For the brownies, combine the sugar, cocoa powder and salt in a bowl (use the same one you mixed the crust in to avoid more dirty dishes).  Pour in the melted butter and stir with a wooden spoon to combine.  Beat in the vanilla and the eggs, one at a time.  Stir in the flour, just until moistened, and the chocolate chips.  Batter will be thick.

Carefully, spread the batter over the crust, using a non-stick spatula or your hands (greased with butter or non-stick spray) to push the batter out to the edges without disturbing the crust.  Bake for 25 minutes.

Cool the torte on a wire rack for two hours before making the ganache.  For the ganache, place the chocolate chips in a bowl.  Heat the cream in a small saucepan over medium heat, just until it simmers around the edges.  Pour the cream over the chocolate chips, let stand for 3 minutes, then stir with a spatula until smooth.  Spread the ganache over the torte.  Let stand until the torte is completely cool, at least 2-3 more hours, before serving.

Top the torte with the marshmallows, and if you have a brulee torche, torch the marshmallows to brown them a little.

Yields 8-12 servings

Recipe from Curly Girl Kitchen