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S’mores Brownies Recipe

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4.3 from 10 reviews

Delight in these decadent S’mores Brownies, featuring a crunchy cookie crust, rich chocolate brownie layer, and a fluffy toasted meringue topping. This dessert combines classic s’mores flavors in a sophisticated, oven-baked treat perfect for gatherings or a cozy night in.

Ingredients

Cookie Crust

  • 120 g digestive or graham crackers
  • 40 g butter (melted)

Brownie Batter

  • 60 g butter (melted with chocolate)
  • 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 Topping

  • 90 g egg whites (about 3 egg whites)
  • 180 g granulated sugar
  • 1/2 tsp vanilla bean paste

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 160ºC (325ºF) with a conventional setting. Line an 8×8 inch (20×20 cm) square baking pan with parchment paper for easy removal.
  2. Make Cookie Crust: In a food processor, pulse the digestive or graham crackers until they have a fine, sand-like texture. Add the melted butter and pulse again to combine evenly.
  3. Form and Bake Crust: Press the cookie crumb mixture firmly into the bottom of the prepared pan using the bottom of a glass to create a compact, flat crust. Bake for 10 minutes, then remove from oven and set aside.
  4. Prepare Dry Ingredients: In a bowl, sift together the all-purpose flour, cornstarch, and salt; set this mixture aside for later incorporation.
  5. Melt Chocolate and Butter: Gently melt the butter and semi-sweet dark chocolate chips together until smooth. Transfer to a large mixing bowl.
  6. Add Cocoa Powder and Sugars: Stir the unsweetened Dutch cocoa powder into the melted chocolate mixture using a whisk. Then add the granulated sugar and dark brown sugar, whisking until well combined.
  7. Incorporate Eggs: Add the eggs to the chocolate mixture and whisk until fully incorporated and smooth, continuing to mix for 1-2 minutes for a glossy texture.
  8. Mix in Oil and Vanilla: Add the vegetable oil and vanilla extract, whisking until fully combined.
  9. Add Dry Ingredients: Gently fold in the sifted flour mixture with a whisk until just combined, careful not to overmix.
  10. Bake Brownie Layer: Pour the brownie batter over the baked cookie crust in the pan, smoothing the top with a spatula. Bake for 30-35 minutes until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs. Remove from oven and allow to cool completely.
  11. Prepare Meringue: In a heatproof mixing bowl, whisk together egg whites and granulated sugar. Place the bowl over a saucepan of simmering water, making sure the water does not touch the bowl. Whisk constantly until the sugar has completely dissolved and the mixture is warm to the touch.
  12. Whip Meringue: Remove the bowl from heat and immediately transfer to a stand mixer or use a hand mixer at high speed. Whip for 5-6 minutes until the mixture forms stiff, glossy peaks and the bowl feels cool or room temperature. Fold in vanilla bean paste.
  13. Top Brownies with Meringue: Carefully remove the cooled brownie from the pan and place it on a serving tray. Spread the meringue evenly on top of the brownie layer.
  14. Toast Meringue: Using a kitchen blowtorch, lightly toast the meringue until golden brown. Alternatively, place under a hot oven broiler for a few minutes, watching closely to prevent burning.
  15. Slice and Serve: For clean slices, run a sharp knife under hot water, wipe dry, and cut the brownies. Repeat warming and wiping the knife between each cut.

Notes

  • Ensure eggs are at room temperature for better batter incorporation and meringue stability.
  • When melting chocolate and butter, do so gently to avoid seizing the chocolate.
  • Using a kitchen blowtorch for toasting the meringue gives a more controlled and even browning compared to the broiler method.
  • Press the cookie crust firmly to prevent crumbling when slicing the brownies.
  • Make sure the brownie layer is completely cooled before spreading the meringue to prevent melting.

Find it online: https://bitezly.com/smores-brownies-recipe/