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S’mores Brownies

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Rich, fudgy brownies topped with a buttery graham cracker crust and a dreamy, toasted meringue topping.

Ingredients

Scale
  • 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 teaspoon vanilla extract
  • 50 g all-purpose flour
  • 2 teaspoon cornstarch
  • ¼ teaspoon salt
  • 90 g egg whites about 3 egg whites
  • 180 g granulated sugar
  • ½ teaspoon vanilla bean paste

Instructions

  1. Preheat the oven to 160ºC/ 325ºF (conventional oven).
  2. Line a 20×20 cm (8×8 inch) square pan with parchment paper, leaving an overhang on two sides.
  3. Add the crackers to a food processor.
  4. Blend the crackers until they form a fine sand-like texture.
  5. Melt 40 g butter.
  6. Add the melted butter to the food processor with the cracker crumbs.
  7. Blend until combined.
  8. Press the cookie crumbs firmly into the bottom of the prepared baking pan using the bottom of a glass or your fingers.
  9. Bake the crust for 10 minutes.
  10. While the crust bakes, begin preparing the brownie batter.
  11. In a small bowl, sift together the all-purpose flour, cornstarch, and salt.
  12. Set the dry ingredients aside.
  13. Melt 60 g butter and the semi-sweet dark chocolate chips together in a large mixing bowl (microwave or double boiler).
  14. Once melted and smooth, add the unsweetened Dutch cocoa powder to the chocolate mixture.
  15. Stir until well combined.
  16. Add 85 g granulated sugar and 85 g dark brown sugar to the chocolate mixture.
  17. Whisk until combined.
  18. Add the 2 large room temperature eggs to the mixture.
  19. Mix until incorporated.
  20. Continue whisking for 1-2 minutes until light and airy.
  21. Add the vegetable oil and vanilla extract.
  22. Whisk until combined.
  23. Pour the reserved dry ingredients into the wet batter.
  24. Gently whisk until just combined; do not overmix.
  25. Pour the brownie batter over the baked cookie crust in the prepared pan.
  26. Smooth out the top of the batter.
  27. Bake for 30-35 minutes.
  28. Remove from oven and let the brownie cool down completely before making the meringue.
  29. For the meringue, add the egg whites and 180 g granulated sugar to a mixing bowl (stand mixer or hand mixer bowl).
  30. Place the bowl over a saucepan of simmering water, ensuring the water does not touch the bottom of the bowl.
  31. Continuously stir the egg white and sugar mixture with a whisk until the sugar granules have completely dissolved and the mixture is warm to the touch (usually 2-3 minutes).
  32. Remove the bowl from the heat.
  33. Immediately attach the bowl to your stand mixer (or use a hand mixer) and whisk on the highest speed.
  34. Continue mixing for 5-6 minutes until the bowl feels room temperature and the meringue forms stiff, glossy peaks.
  35. Add the vanilla bean paste to the meringue.
  36. Whisk briefly until incorporated.
  37. Once the brownie is completely cooled, remove it from the pan using the parchment paper overhang.
  38. Place the brownie on a serving tray.
  39. Spread the meringue evenly over the cooled brownie.
  40. Toast the meringue using a kitchen blowtorch until golden brown, or place under an oven broiler for a very short time (watching carefully to prevent burning).
  41. To cut clean slices, run a sharp knife under hot water, wipe it clean, and make a cut.
  42. Repeat the hot knife process between each slice.

Notes

Ensure all meringue equipment is clean and grease-free for best results.
Do not overbake the brownies; a slightly underbaked brownie is fudgier.
Allow brownies to cool completely before adding meringue and cutting.
Use parchment paper with an overhang for easy removal from the pan.

Find it online: https://sweetcraftrecipes.com/smores-brownies/