Description
This S’mores Brownies recipe features a delightful combination of a crunchy cookie crust, rich chocolate brownie layer, and a fluffy toasted meringue topping. Perfectly baked and topped with a golden-brown meringue, these brownies bring together the nostalgic flavors of s’mores in an indulgent bar form, suitable for any chocolate and marshmallow lover.
Ingredients
Scale
Cookie Crust
- 120 g digestive or graham crackers
- 40 g butter (melted)
Brownie Batter
- 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
Meringue
- 90 g egg whites (about 3 egg whites)
- 180 g granulated sugar
- 1/2 tsp vanilla bean paste
Instructions
- Preheat Oven: Preheat your oven to 160ºC (325ºF) using a conventional oven setting. Prepare an 8×8 inch (20×20 cm) square baking pan by lining it with parchment paper for easy removal.
- Prepare Cookie Crust: Place the digestive or graham crackers in a food processor and pulse until they become a fine sand-like texture. Melt 40 g butter and add it to the crumbs in the processor. Blend again to combine thoroughly.
- Form Crust: Transfer the cookie crumb mixture into the lined baking pan. Use the bottom of a glass to press and firmly pack the crumbs to form a flat, even crust layer.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes. While the crust bakes, proceed to prepare the brownie batter.
- Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, cornstarch, and salt. Set aside.
- Melt Butter and Chocolate: Gently melt 60 g butter and the 50 g semi-sweet dark chocolate chips together, either over a double boiler or in short bursts in the microwave, stirring until smooth. Pour the melted mixture into a large mixing bowl.
- Add Cocoa and Sugars: Stir in the unsweetened Dutch cocoa powder until well combined. Then add the dark brown sugar and granulated sugar, whisking to blend evenly.
- Incorporate Eggs: Add the two large eggs to the mixture and whisk until incorporated. Continue whisking vigorously for 1 to 2 minutes to aerate the batter.
- Add Oil and Vanilla: Whisk in the vegetable oil and vanilla extract until fully combined.
- Mix Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture and gently whisk until just combined, taking care not to overmix.
- Bake Brownie Layer: Pour the batter over the pre-baked cookie crust and smooth the surface evenly. Bake for 30-35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Remove and let cool completely in the pan.
- Prepare Meringue: In a clean mixing bowl over a saucepan of simmering water (double boiler), combine the egg whites and granulated sugar. Whisk constantly until the sugar dissolves and the mixture is warm to the touch.
- Whip Meringue: Remove the bowl from the heat and immediately transfer to a stand or hand mixer. Beat on high speed for 5-6 minutes until the bowl feels room temperature and stiff peaks form. Add vanilla bean paste and whisk to incorporate.
- Add Meringue Topping: Carefully remove the cooled brownie slab from the baking pan and place it on a serving tray. Spread the prepared meringue evenly over the top of the brownie layer.
- Toast Meringue: Using a kitchen blowtorch, gently toast the meringue until golden brown. Alternatively, place under the oven broiler briefly, watching closely to avoid burning.
- Serve: To cut, warm a sharp knife under hot water, dry it, and slice through the brownies cleanly. Repeat warming and wiping the knife between slices for neat cuts. Serve and enjoy!
Notes
- Ensure eggs are at room temperature to achieve optimal batter texture.
- Press the cookie crust firmly to prevent it from crumbling when slicing.
- Use a blowtorch for best toasted meringue results; if unavailable, broiler method works but requires close attention.
- Allow the brownie layer to cool completely before adding meringue to avoid melting or sliding.
- You can use either digestive or graham crackers depending on availability and taste preference.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: S'mores, Brownies, Meringue, Chocolate dessert, Graham cracker crust
