Description
Indulge in these decadent S’mores Brownies featuring a crunchy cookie crust, rich chocolate brownie layer, and a fluffy toasted meringue topping. Perfect for satisfying your sweet tooth with textures and flavors reminiscent of classic campfire s’mores, baked to perfection in your oven.
Ingredients
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
- Preheat Oven and Prepare Pan: Preheat your oven to 160ºC (325ºF) using the conventional oven setting. Line a 20×20 cm (8×8 inch) square baking pan with parchment paper to prevent sticking.
- Make Cookie Crust: In a food processor, pulse the digestive or graham crackers until they become fine crumbs. Melt 40 g butter and add it to the crumbs in the processor, blending until the mixture resembles wet sand.
- Press and Bake Crust: Transfer the cookie crumb mixture into the prepared pan. Use the bottom of a glass to firmly press and flatten the crumbs, packing them tightly. Bake in the preheated oven for 10 minutes to set the crust.
- Prepare Dry Ingredients for Brownie: While the crust bakes, sift together the all-purpose flour, cornstarch, and salt in a bowl and set aside.
- Melt Butter and Chocolate: Melt 60 g butter with 50 g dark chocolate chips together until smooth. Pour this mixture into a large mixing bowl and whisk in the Dutch cocoa powder until fully combined.
- Add Sugars: To the chocolate mixture, add the granulated sugar and dark brown sugar, whisking thoroughly to combine.
- Incorporate Eggs: Add the two room-temperature eggs to the mixture. Whisk until incorporated, then continue whisking vigorously for 1-2 minutes for a smooth, aerated batter.
- Add Oil and Vanilla: Stir in the vegetable oil and vanilla extract, whisking until the batter is uniform.
- Combine with Dry Ingredients: Gently fold the sifted flour mixture into the wet batter using a whisk until just combined without overmixing.
- Bake Brownie Layer: Pour the batter over the pre-baked cookie crust and smooth the surface. Bake for 30-35 minutes until set and a toothpick inserted near the center comes out with moist crumbs. Allow the brownie to cool completely before proceeding.
- Prepare Meringue: In a heatproof bowl over simmering water (double boiler setup), combine egg whites and granulated sugar. Whisk constantly with a mixer until the sugar dissolves and mixture is warm to the touch.
- Whip Meringue: Transfer the warm mixture to a stand mixer bowl. Whip on high speed for 5-6 minutes until the meringue reaches room temperature and forms stiff peaks. Add the vanilla bean paste and whisk to combine.
- Top and Toast Meringue: Remove the cooled brownie slab from the pan onto a serving tray. Spread the meringue evenly over the top. Using a kitchen blowtorch or the oven broiler, toast the meringue until golden brown and slightly crisp on the surface.
- Slice and Serve: For clean cuts, dip a sharp knife in hot water, wipe dry, and slice the brownies. Repeat this process between each cut to ensure neat pieces. Serve and enjoy your classic s’mores-inspired brownies!
Notes
- Ensure eggs are room temperature for better incorporation and texture in brownies.
- Use Dutch-processed cocoa for a richer chocolate flavor.
- When toasting meringue, watch closely to avoid burning.
- Storing brownies in an airtight container at room temperature will keep them fresh for up to 3 days.
- For a gluten-free version, substitute the cookies and flour with gluten-free alternatives.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes for brownie + 10 minutes for crust + 5 minutes for toasting meringue
- Category: Dessert
- Method: Baking
- Cuisine: American
