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S'mores Brownies

Irresistible S'mores Brownies for a Cozy Dessert Night

S'mores Brownies combine fudgy chocolate brownies with a cookie crust and airy meringue for a delightful dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Crust
  • 200 grams Digestive or Graham Crackers Crushed into fine crumbs.
  • 100 grams Butter (unsalted) Melted.
For the Brownie Batter
  • 200 grams Semi-Sweet Dark Chocolate Chips
  • 50 grams Unsweetened Dutch Cocoa Powder
  • 200 grams Granulated Sugar
  • 100 grams Dark Brown Sugar
  • 3 large Eggs (room temperature)
  • 100 milliliters Vegetable Oil Or melted coconut oil.
  • 2 teaspoons Vanilla Extract
  • 120 grams All-Purpose Flour Or gluten-free blend.
  • 1 tablespoon Cornstarch Optional.
  • 1 teaspoon Salt
For the Meringue Topping
  • 3 large Egg Whites Must be free from yolk.
  • 150 grams Granulated Sugar (for meringue)
  • 1 teaspoon Vanilla Bean Paste Or extra vanilla extract.

Equipment

  • 20x20 cm square pan
  • mixing bowl
  • heatproof bowl
  • whisk
  • Kitchen Torch

Method
 

Preparation
  1. Preheat your oven to 160ºC (325ºF) and line a 20x20 cm (8x8 inch) square pan with parchment paper.
  2. Crush the digestive or graham crackers into fine crumbs, mix with melted unsalted butter, and press into the bottom of the prepared pan. Bake for 10 minutes until golden brown.
  3. Melt dark chocolate chips and unsalted butter in a heatproof bowl over simmering water. Stir until smooth.
  4. Whisk in cocoa powder, granulated sugar, dark brown sugar, eggs, vegetable oil, and vanilla extract until creamy.
  5. Fold in flour, cornstarch, and salt into the brownie mixture until just combined.
  6. Pour the brownie mixture over the cooled cookie crust and spread evenly. Bake for 30-35 minutes.
  7. While cooling, whisk egg whites and granulated sugar in a heatproof bowl over simmering water until warm. Whip until stiff peaks form and fold in vanilla bean paste.
  8. Spread meringue topping over the cooled brownies and torch until golden brown. Alternatively, broil briefly while watching closely.
  9. Slice with a hot knife and serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 30mgIron: 1.5mg

Notes

Store uneaten brownies in an airtight container at room temperature for up to 2 days or in the fridge for up to 3 days. Freeze for up to 3 months.

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