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S'mores Brownies

Ultimate S'mores Brownies: Rich, Fudgy Bliss Awaits You

These S'mores Brownies combine rich chocolate with classic s'mores flavors, creating a delicious twist on two favorites.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Crust
  • 200 grams Digestive or Graham Crackers Can substitute with any firm cookie base if needed.
  • 100 grams Butter Use unsalted butter for better flavor.
For the Brownie Layer
  • 200 grams Semi-Sweet Dark Chocolate Chips Can substitute with milk chocolate.
  • 50 grams Dutch Process Cocoa Powder Avoid using natural cocoa.
  • 200 grams Granulated Sugar
  • 100 grams Dark Brown Sugar
  • 3 large Eggs Ensure they are at room temperature.
  • 100 milliliters Vegetable Oil Can substitute with melted coconut oil.
  • 2 teaspoons Vanilla Extract Use pure vanilla for best results.
  • 120 grams All-Purpose Flour Gluten-free blend can be used.
  • 1 tablespoon Cornstarch Can be replaced with additional flour.
  • 1 teaspoon Salt Do not omit for best flavor.
For the Meringue Topping
  • 3 large Egg Whites Must be fresh and at room temperature.
  • 100 grams Additional Granulated Sugar Ensure it fully dissolves.
  • 1 teaspoon Vanilla Bean Paste Can substitute with additional vanilla extract.

Equipment

  • Oven
  • Food Processor
  • Mixing Bowl
  • saucepan
  • Hand Mixer
  • Baking Pan
  • Parchment Paper
  • Kitchen Torch

Method
 

Preparation
  1. Preheat your oven to 160ºC (325ºF) and line a 20x20 cm square baking pan with parchment paper.
  2. Pulse the digestive or graham crackers in a food processor until finely ground. Mix with melted unsalted butter, then press into the bottom of the pan.
  3. Bake the crust for about 10 minutes until lightly golden.
  4. Melt semi-sweet dark chocolate chips and butter over low heat, then cool slightly. Whisk together cocoa powder, granulated sugar, dark brown sugar, eggs, vegetable oil, and vanilla extract in a separate bowl. Stir in melted chocolate, then fold in flour, cornstarch, and salt.
  5. Pour brownie batter over cooled cookie crust and bake for 30-35 minutes.
  6. Whisk egg whites and additional granulated sugar over simmering water until warm, then whip to stiff peaks. Fold in vanilla bean paste.
  7. Spread meringue over brownies and toast the top using a kitchen torch.
  8. Allow the brownies to cool completely before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 300IUCalcium: 30mgIron: 2mg

Notes

Use fresh ingredients for the best flavor and texture. Ensure the eggs are at room temperature for smoother batter.

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