Description
These decadent S’mores Brownies combine a crunchy cookie crust with a rich, fudgy brownie layer and a fluffy toasted meringue topping. Inspired by classic campfire s’mores, this dessert offers a delightful mix of textures and chocolatey flavors perfect for any occasion.
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
- Preheat and Prepare Pan: Preheat your oven to 160ºC (325ºF) on conventional setting. Line a 20×20 cm (8×8 inch) square baking pan with parchment paper for easy removal later.
- Make the 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, blending again until well combined and sand-like texture forms.
- Press and Bake Crust: Transfer the cookie crumb mixture into the prepared baking pan. Press down firmly and evenly using the bottom of a glass to compact and flatten the crust. Bake in the oven for 10 minutes.
- Mix Dry Ingredients for Brownie: While the crust bakes, sift together the all-purpose flour, cornstarch, and salt into a bowl. Set aside.
- Melt Chocolate and Butter: Combine 60 g melted butter and 50 g chocolate chips in a heatproof bowl, melting them together until smooth. Pour this mixture into a large mixing bowl and whisk in the cocoa powder.
- Add Sugars: Stir in the granulated sugar and dark brown sugar until fully incorporated.
- Incorporate Eggs: Add the eggs one at a time, whisking thoroughly after each addition until smooth and slightly thickened, about 1-2 minutes.
- Add Oil and Vanilla: Whisk in the vegetable oil and vanilla extract until combined.
- Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients, gently folding or whisking until just incorporated to avoid overmixing.
- Bake Brownie Layer: Pour the brownie batter evenly over the baked cookie crust in the pan, smoothing the top. Bake for 30-35 minutes at 160ºC (325ºF) until a toothpick inserted comes out with a few moist crumbs. Allow to cool completely before adding the meringue.
- Prepare Meringue: Place the egg whites and 180 g granulated sugar in the mixing bowl over simmering water (double boiler). Whisk constantly until the sugar has dissolved and mixture is warm to the touch.
- Whip Meringue: Remove from heat and transfer to a stand mixer. Whisk on high speed for 5-6 minutes until the mixture is at room temperature and stiff peaks form. Add the vanilla bean paste and mix briefly to combine.
- Top Brownies and Toast: Remove the cooled brownies from the pan and place on a serving tray. Spread the meringue evenly over the top. Using a kitchen blowtorch, gently toast the meringue until golden brown. Alternatively, place under the oven broiler for a short time, watching carefully to avoid burning.
- Slice and Serve: For clean cuts, run a sharp knife under hot water, wipe dry, and slice the brownies. Repeat between each cut to keep slices neat and server-ready.
Notes
- Ensure eggs are at room temperature for better mixing and volume in the batter.
- Use a kitchen blowtorch to toast meringue evenly; if unavailable, the oven broiler can be used but watch closely to prevent burning.
- Press cookie crust firmly to avoid crumbling when slicing.
- Allow brownies to cool completely before adding meringue to prevent melting.
- For vegan adaptations, substitute eggs with aquafaba and use dairy-free butter alternatives, though texture may vary.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approximately 60g)
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 130 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: s'mores brownies, brownie recipe, dessert recipe, chocolate dessert, meringue topping, graham cracker crust
