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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/smores-brownies-recipe/