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S’mores Brownies Recipe

S'mores Brownies Recipe
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★★★★★

4.8 from 10 reviews

These decadent S’mores Brownies combine a crunchy cookie crust, rich chocolate brownie layer, and a fluffy toasted meringue topping for a perfect twist on classic s’mores. Moist, fudgy, and topped with a golden meringue, these brownies make an irresistible treat for gatherings or anytime indulgence.

Ingredients

Scale

Cookie Crust

  • 120 g digestive or graham crackers
  • 40 g butter

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

  1. Prepare the Cookie Crust: Preheat your oven to 160ºC (325ºF) conventional. Line a 20×20 cm (8×8 inch) square baking pan with parchment paper. In a food processor, pulse the digestive or graham crackers until they reach a fine, sand-like texture. Melt 40 g of butter and blend it with the crushed cookies until evenly combined. Press the cookie crumb mixture firmly into the prepared pan using the bottom of a glass or your hand to form an even crust. Bake the crust for 10 minutes, then remove from the oven and set aside.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, and salt. Set aside for later use.
  3. Melt Butter and Chocolate: In a small saucepan or microwave, gently melt the 60 g of butter along with the semi-sweet dark chocolate chips until smooth. Pour this mixture into a large mixing bowl.
  4. Incorporate Cocoa and Sugars: Stir the unsweetened Dutch cocoa powder into the melted butter and chocolate until fully mixed. Add both the granulated sugar and dark brown sugar, whisking until the mixture is smooth and well combined.
  5. Add Eggs: Add the two large eggs to the chocolate mixture and mix until just incorporated. Continue whisking vigorously for 1-2 minutes to achieve a glossy texture.
  6. Add Oil and Vanilla: Pour in the vegetable oil and vanilla extract, and whisk together until the batter is smooth and uniform.
  7. Combine Dry Ingredients: Gently fold the sifted flour mixture into the wet brownie batter using a whisk or spatula, stirring just until no streaks remain.
  8. Bake the Brownie Layer: Pour the batter evenly over the pre-baked cookie crust in the pan, smoothing the top with a spatula. Place it in the oven and bake for 30-35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Remove from oven and allow the brownie to cool completely in the pan.
  9. Prepare the Meringue: Fill a saucepan with simmering water and place a heatproof mixing bowl over it, ensuring the bowl doesn’t touch the water. Add the egg whites and granulated sugar to the bowl. Whisk constantly (using a hand mixer or stand mixer whisk attachment) until the sugar dissolves and the mixture is warm to the touch, about 3-5 minutes.
  10. Whip the Meringue: Remove the bowl from heat and immediately transfer it to a stand mixer. Whip at high speed for 5-6 minutes until the meringue reaches room temperature and forms stiff, glossy peaks. Add the vanilla bean paste and mix briefly to incorporate.
  11. Top and Toast the Brownies: Carefully remove the cooled brownies from the baking pan and place them on a serving tray. Spread the prepared meringue evenly over the brownies. Using a kitchen blowtorch, gently toast the meringue until golden brown. Alternatively, place the tray under a hot oven broiler for 1-3 minutes, watching closely to prevent burning.
  12. Slice and Serve: For clean slices, dip a sharp knife in hot water, dry it off, and cut the brownies into squares. Repeat the warming and cleaning of the knife between cuts.

Notes

  • Use room temperature eggs for better batter consistency and fluffier brownies.
  • The cookie crust provides a crunchy base; pressing firmly ensures it holds together during baking.
  • Be careful not to overbake the brownies; slightly underbaked centers yield fudgy results.
  • When making the meringue, ensure no egg yolk contaminates the whites or it won’t whip properly.
  • The meringue can be toasted using a kitchen blowtorch or broiler, but watch it closely to avoid burning.
  • Store leftovers in an airtight container at room temperature for up to 3 days; meringue texture may soften over time.

Nutrition

Keywords: S'mores Brownies, chocolate brownies, meringue topped brownies, graham cracker crust, dessert recipe, easy brownies, toasted meringue dessert

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