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.

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 Topping

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) using the conventional setting. Line an 8×8 inch (20×20 cm) square baking pan with parchment paper for easy removal and cleanup.
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.
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.
Bake the Crust: Bake the crust in the preheated oven for 10 minutes to set. Meanwhile, prepare the brownie batter.
Prepare Dry Ingredients: In a bowl, sift together the all-purpose flour, cornstarch, and salt. Set aside.
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.
Add Cocoa Powder: Stir in the Dutch cocoa powder into the melted chocolate and butter mixture using a whisk or electric mixer until combined.
Incorporate Sugars: Add the granulated sugar and dark brown sugar to the chocolate mixture. Whisk well to blend all ingredients smoothly.
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.
Mix in Oil and Vanilla: Pour the vegetable oil and vanilla extract into the bowl and whisk until the batter is smooth and uniform.
Combine Dry Ingredients: Gently fold the sifted dry ingredients into the wet brownie batter until just incorporated, being careful not to overmix.
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.
Cool Completely: Remove the brownies from the oven and allow them to cool thoroughly in the pan before adding the meringue topping.
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.
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.
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.
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