S’mores Brownies Recipe

Introduction

S’mores Brownies combine the nostalgic flavors of graham crackers, chocolate, and toasted meringue into one irresistible dessert. This treat layers a crunchy cookie crust with rich chocolate brownie and a golden toasted meringue topping—perfect for any occasion.

Ingredients

• 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 tsp vanilla extract
• 50 g all-purpose flour
• 2 tsp cornstarch
• 1/4 tsp salt
• 90 g egg whites (about 3 egg whites)
• 180 g granulated sugar
• 1/2 tsp vanilla bean paste

Instructions

1. Step 1: Preheat the oven to 160ºC (325ºF) for a conventional oven. Line a 20×20 cm (8×8 inch) square baking pan with parchment paper.
2. Step 2: In a food processor, pulse the digestive or graham crackers until they form a fine, sand-like texture.
3. Step 3: Melt 40 g butter and add it to the processed crackers. Blend until well combined.
4. Step 4: Press the cookie crumb mixture firmly and evenly into the prepared pan using the bottom of a glass. Bake for 10 minutes.
5. Step 5: While the crust bakes, sift together the all-purpose flour, cornstarch, and salt in a bowl and set aside.
6. Step 6: Melt 60 g butter together with the semi-sweet dark chocolate chips. Pour this mixture into a large mixing bowl and whisk in the cocoa powder until smooth.
7. Step 7: Add the brown sugar and granulated sugar to the chocolate mixture, whisking to combine.
8. Step 8: Add the eggs and whisk until fully incorporated and slightly thickened, about 1-2 minutes.
9. Step 9: Mix in the vegetable oil and vanilla extract until combined.
10. Step 10: Gently fold the dry ingredients into the wet batter until just combined.
11. Step 11: Pour the brownie batter over the pre-baked cookie crust and smooth the top. Bake for 30-35 minutes until set. Let cool completely before adding meringue.
12. Step 12: For the meringue, place egg whites and 180 g sugar in a heatproof mixing bowl set over simmering water. Whisk constantly until sugar is dissolved and mixture is warm—about 3-4 minutes.
13. Step 13: Transfer the bowl to a mixer and whisk on high speed for 5-6 minutes until stiff peaks form and the bowl feels room temperature. Mix in the vanilla bean paste.
14. Step 14: Remove the cooled brownie from the pan and place it on a serving tray. Spread the meringue evenly on top.
15. Step 15: Using a kitchen blowtorch or the oven broiler, carefully toast the meringue until golden brown.
16. Step 16: To cut, run a sharp knife under hot water, wipe dry, and slice the brownies. Repeat between cuts for clean edges.

Tips & Variations

• Use a kitchen blowtorch for the perfect golden meringue finish, but the broiler works well if you watch closely to avoid burning.
• Substitute digestive biscuits with graham crackers for a classic s’mores flavor.
• For extra gooey brownies, slightly underbake and allow to cool before topping with meringue.
• Try adding mini marshmallows on top of the brownie layer before baking for a chewier texture.

Storage

Store the S’mores Brownies in an airtight container at room temperature for up to 3 days. Avoid refrigeration as it can dry out the meringue and crust. Reheat slices briefly in a warm oven if desired to refresh the texture but avoid microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust without a food processor?

Yes, you can place the cookies in a sealed plastic bag and crush them using a rolling pin or heavy pan until they become fine crumbs.

Is it necessary to use Dutch cocoa powder?

While Dutch cocoa powder provides a richer, smoother chocolate flavor, you can substitute natural cocoa powder if needed, but the taste and color may vary slightly.

S’mores Brownies Recipe

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★★★★★

4.6 from 131 reviews

Indulge in rich and gooey S’mores Brownies featuring a crunchy cookie crust, a decadent chocolate brownie layer, and a sweet toasted meringue topping, perfectly balanced for a delightful treat.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 16 brownies (about 4x4 cm pieces) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Crust

• 120 g digestive or graham crackers
• 40 g butter (melted)

Brownie Batter

• 60 g butter
• 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 Topping

• 90 g egg whites (about 3 egg whites)
• 180 g granulated sugar
• 1/2 tsp vanilla bean paste

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 160ºC (325ºF) conventional oven. Line a 20×20 cm (8×8 inch) square baking pan with parchment paper.
2. Make the Cookie Crust: In a food processor, blend the digestive or graham crackers until they turn into fine crumbs. Melt 40 g of butter and add it to the crumbs, blending again until combined. Press this mixture firmly and evenly into the bottom of the prepared baking pan using the bottom of a glass.
3. Bake Cookie Crust: Bake the crust in the preheated oven for 10 minutes. While the crust bakes, prepare the brownie batter.
4. Prepare Dry Ingredients: Sift together the flour, cornstarch, and salt in a bowl; set aside.
5. Melt Chocolate and Butter: Gently melt 60 g butter with 50 g dark chocolate chips until smooth. Pour this into a large mixing bowl and whisk in the cocoa powder thoroughly.
6. Add Sugars: Add both granulated and dark brown sugar to the chocolate mixture and whisk together until well combined.
7. Add Eggs: Incorporate the two eggs into the batter mixture, whisking until smooth and then continue whisking vigorously for 1-2 minutes to integrate air.
8. Add Oil and Vanilla: Whisk in the vegetable oil and vanilla extract until fully combined.
9. Combine Dry and Wet Ingredients: Gently fold the sifted dry ingredients into the wet batter, mixing until just combined to avoid overmixing.
10. Bake Brownie Layer: Pour the batter over the baked cookie crust and smooth the top. Bake at 160ºC (325ºF) for 30 to 35 minutes until set. Allow to cool completely before proceeding.
11. Make Meringue: In a heatproof mixing bowl over simmering water (double boiler), whisk together the egg whites and granulated sugar constantly until the sugar dissolves and the mixture is warm to touch.
12. Whip Meringue: Remove the bowl from heat and immediately whisk with a stand or hand mixer at high speed for 5-6 minutes until stiff peaks form and the bowl feels room temperature. Fold in vanilla bean paste.
13. Top and Toast: Remove the cooled brownie slab from the pan and transfer to a serving tray. Spread the meringue evenly over the top. Use a kitchen blowtorch or place under an oven broiler briefly to toast the meringue until golden.
14. Slice and Serve: To cut clean slices, dip a sharp knife in hot water, wipe dry, and slice the brownies; repeat rinsing the knife between cuts. Serve and enjoy!

Notes

• Ensure eggs are at room temperature for better incorporation into the batter.
• Be cautious while melting chocolate and butter; use low heat to avoid burning.
• The cookie crust is pressed firmly to create a stable base which prevents sogginess.
• Cooling the brownie completely before adding meringue prevents melting and sogginess.
• Using a kitchen blowtorch offers precise control for toasting the meringue; alternatively, a brief broiler setting works well.
• Cleaning the knife between cuts ensures neat slices without excess crumbs or meringue dragging.

Keywords: S’mores Brownies, chocolate brownie, meringue topping, cookie crust, dessert, baked brownie, toasted meringue