Ingredients

120 g digestive or graham crackers

40 g butter

60 g butter (melted)

50 g semi-sweet dark chocolate chips

20 g unsweetened Dutch cocoa powder

85 g granulated sugar

85 g dark brown sugar

2 large eggs (room temperature)

45 g vegetable oil (canola or vegetable)

1 tsp vanilla extract

50 g all-purpose flour

2 tsp cornstarch

1/4 tsp salt

90 g egg whites (about 3 egg whites)

180 g granulated sugar

1/2 tsp vanilla bean paste

Instructions

Step 1: Preheat the oven to 160ºC (325ºF) conventional. Line a 20×20 cm (8×8 inch) square pan with parchment paper.

Step 2: Prepare the cookie crust by placing the digestive or graham crackers in a food processor and blending until they reach a fine, sand-like texture. Melt 40 g of butter and add it to the processed cookies, blending until combined.

Step 3: Transfer the cookie crumb mixture into the prepared pan. Press it down firmly and evenly using the bottom of a glass to create a compact crust.

Step 4: Bake the crust for 10 minutes. While it bakes, prepare the brownie batter.

Step 5: In a bowl, sift together the flour, cornstarch, and salt. Set aside.

Step 6: Melt 60 g of butter with the chocolate chips until smooth. Pour this mixture into a large mixing bowl and whisk in the cocoa powder.

Step 7: Add the brown sugar and granulated sugar to the chocolate mixture and whisk until fully combined.

Step 8: Incorporate the eggs into the mixture, whisking thoroughly for 1-2 minutes until smooth.

Step 9: Add the vegetable oil and vanilla extract, whisking until combined.

Step 10: Gently fold the sifted dry ingredients into the wet ingredients until evenly mixed.

Step 11: Pour the brownie batter over the pre-baked cookie crust and smooth the surface. Bake for 30-35 minutes until set. Allow to cool completely before adding the meringue.

Step 12: To make the meringue, combine the egg whites and granulated sugar in a heatproof bowl placed over simmering water. Whisk constantly until the sugar dissolves.

Step 13: Remove from heat and transfer to a mixer bowl. Whip on high speed for 5-6 minutes until the meringue holds stiff peaks and feels cool to the touch. Beat in the vanilla bean paste.

Step 14: Carefully remove the brownie slab from the pan and place it on a serving tray. Spread the meringue evenly over the brownie surface.

Step 15: Using a kitchen blowtorch, lightly toast the meringue until golden. Alternatively, place under a broiler for a few minutes, watching closely to avoid burning.

Step 16: To cut the brownies, dip a sharp knife in hot water, wipe it dry, and slice. Repeat warming and cleaning the knife between cuts for neat slices.

Tips & Variations

Use room temperature eggs to get better volume and a smoother batter.

For a richer crust, substitute some cookies with crushed chocolate biscuits.

If you don’t have a kitchen blowtorch, placing the meringue under a preheated broiler works well but watch carefully to avoid burning.

Try adding mini marshmallows over the meringue before toasting for an extra gooey s’mores effect.

FAQs

Can I use other types of crackers for the crust?

Yes, graham crackers or digestive biscuits work best to replicate the classic s’mores crust, but you can experiment with any slightly sweet, crispy cookies.

How do I know when the brownies are fully baked?

The brownies are done when the edges are set and the center appears just set but still slightly soft. A toothpick inserted should come out with a few moist crumbs, not wet batter.