S’mores Brownies Recipe

Introduction

S’mores Brownies combine the nostalgic flavors of classic s’mores with rich, fudgy brownies for a delightful treat. This recipe features a crunchy cookie crust, a decadent chocolate brownie layer, and a perfectly toasted meringue topping. It’s a crowd-pleaser that’s 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) conventional. Line a 20×20 cm (8×8 inch) square pan with parchment paper.
2. Step 2: Place the cookies in a food processor and pulse until finely ground into a sand-like texture. Melt 40 g butter and add it to the processed crumbs, blending until combined.
3. Step 3: Press the cookie crumb mixture firmly into the bottom of the prepared pan using the bottom of a glass to flatten it evenly.
4. Step 4: Bake the cookie crust for 10 minutes while preparing the brownie batter.
5. Step 5: In a bowl, sift together flour, cornstarch, and salt. Set aside.
6. Step 6: Melt 60 g butter with the chocolate chips until smooth. Transfer to a large bowl, add cocoa powder, and whisk to combine.
7. Step 7: Add both sugars to the chocolate mixture and whisk together until well incorporated.
8. Step 8: Add the eggs and whisk until fully combined, then continue whisking for 1-2 minutes for a smooth texture.
9. Step 9: Stir in the vegetable oil and vanilla extract until mixed.
10. Step 10: Gently fold in the sifted dry ingredients until just combined.
11. Step 11: Pour the batter over the baked cookie crust and smooth the surface. Bake for 30–35 minutes until set. Allow to cool completely.
12. Step 12: For the meringue, place egg whites and sugar in a heatproof bowl over simmering water, making sure the bowl doesn’t touch the water. Whisk constantly until the sugar dissolves and the mixture is warm to the touch.
13. Step 13: Transfer to a mixer and whip at high speed for 5–6 minutes until stiff peaks form and the bowl feels room temperature. Fold in vanilla bean paste.
14. Step 14: Remove the cooled brownies from the pan and place on a serving tray. Spread the meringue evenly over the top.
15. Step 15: Toast the meringue using a kitchen blowtorch until golden brown or place under the oven broiler briefly, watching carefully to avoid burning.
16. Step 16: To cut clean slices, dip a sharp knife in hot water, wipe dry, and slice. Repeat between cuts for neat pieces.

Tips & Variations

• Use a blowtorch for an even, controlled toast on the meringue, but the oven broiler works well if you watch closely.
• Substitute digestive or graham crackers with chocolate chip cookies for a sweeter crust.
• For extra gooey brownies, slightly underbake the brownie layer by a few minutes.
• Add chopped toasted marshmallows on top of the meringue for extra texture and flavor.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep refrigerated for up to 5 days. To reheat, warm briefly in a microwave or oven to soften the meringue and restore freshness.

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 crackers in a sealed plastic bag and crush them with a rolling pin until fine crumbs form. Then mix with melted butter as directed.

What if I don’t have vanilla bean paste?

You can substitute with an equal amount of pure vanilla extract. The paste adds a richer vanilla flavor but extract works perfectly well.

S’mores Brownies Recipe

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★★★★★

5 from 147 reviews

• Author: Naomi
• Total Time: 50 minutes
• Yield: 16 servings 1x

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Description

Delight in these decadent S’mores Brownies featuring a crunchy cookie crust, rich chocolate brownie base, and a fluffy toasted meringue topping. Perfectly balanced with sweet and slightly smoky flavors, this crowd-pleasing dessert combines classic s’mores elements in an indulgent brownie form.

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Ingredients

Scale 1x2x3x

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 Topping

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

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 160ºC (325ºF) using the conventional setting. Line an 8×8 inch (20×20 cm) square baking pan with parchment paper for easy removal and cleanup.
2. Make the Cookie Crust: Place the digestive or graham crackers into a food processor and blitz until they resemble fine sand. Melt 40 g of butter and add it to the crushed cookies in the processor. Pulse to combine evenly.
3. Form the Crust: Transfer the buttery cookie crumbs into the prepared baking pan. Use the bottom of a glass to firmly press and flatten the crumbs ensuring a compact crust layer.
4. Bake the Crust: Bake the crust in the preheated oven for 10 minutes to set. Meanwhile, prepare the brownie batter.
5. Prepare Dry Ingredients: In a bowl, sift together the all-purpose flour, cornstarch, and salt. Set aside.
6. Melt Chocolate and Butter: Gently melt together 60 g butter and the semi-sweet chocolate chips until smooth. Pour the mixture into a large mixing bowl.
7. Add Cocoa Powder: Stir in the Dutch cocoa powder into the melted chocolate and butter mixture using a whisk or electric mixer until combined.
8. Incorporate Sugars: Add the granulated sugar and dark brown sugar to the chocolate mixture. Whisk well to blend all ingredients smoothly.
9. Add Eggs: Crack in the two room temperature eggs and mix until just combined, then whisk vigorously for 1-2 minutes to slightly aerate the batter.
10. Mix in Oil and Vanilla: Pour the vegetable oil and vanilla extract into the bowl and whisk until the batter is smooth and uniform.
11. Combine Dry Ingredients: Gently fold the sifted dry ingredients into the wet brownie batter until just incorporated, being careful not to overmix.
12. Bake Brownies: Pour the brownie batter over the baked cookie crust and smooth the top with a spatula. Bake for 30-35 minutes until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
13. Cool Completely: Remove the brownies from the oven and allow them to cool thoroughly in the pan before adding the meringue topping.
14. Prepare Meringue: Place egg whites and granulated sugar into the mixing bowl. Set the bowl over a pot of simmering water, ensuring water does not touch the bowl. Continuously whisk the mixture until sugar dissolves and the mixture is warm to touch.
15. Whip Meringue: Transfer the bowl to a stand mixer or use a hand mixer on high speed. Whip for 5-6 minutes until the meringue is at room temperature and stiff peaks form. Add vanilla bean paste and whisk to combine.
16. Apply Meringue and Toast: Remove the cooled brownies from the pan and place on a serving tray. Spread the meringue evenly over the top. Use a kitchen blowtorch or place briefly under the oven broiler to toast the meringue until golden brown.
17. Slice and Serve: For clean brownie slices, heat a knife under hot water before cutting, wiping it clean after each cut. Serve and enjoy!

Notes

• Ensure eggs are at room temperature for better batter incorporation.
• Use Dutch-processed cocoa powder for a richer chocolate flavor and darker color.
• Be cautious not to overbake the brownies to keep them fudgy and moist.
• For a smoky effect, toast the meringue with a kitchen blowtorch instead of the broiler.
• Store brownies covered at room temperature for up to 3 days or refrigerate for longer freshness.
• To make the crust gluten-free, use gluten-free graham crackers.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: s’mores brownies, dessert recipe, baked brownies, chocolate brownies, meringue topping, graham cracker crust