S'mores Brownies
S'mores Brownies
Ingredients
For the Graham Cracker Crust
- 2 packs graham crackers
- 6 tablespoons butter, melted
For the Chocolate Layer
- 4-5 chocolate bars
For the Brownie Batter
- 8 tablespoons butter
- 10 ounces dark chocolate, chopped
- 1 cup sugar
- 2 eggs
- 1/2 cup flour
- 3/4 teaspoon salt
For the Italian Meringue
- 226 grams granulated sugar
- 125 grams water
- 113 grams egg whites, room temperature
Instructions
- 1
Preheat your oven to 350°F (175°C). Prepare a 9x9 square pan by lightly greasing it or lining it with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
For the graham cracker crust: Blend the graham crackers in a blender or food processor until you have fine crumbs.
⏱️ 2 min
- 3
Add the melted butter to the graham cracker crumbs and stir until well combined.
⏱️ 1 min
- 4
Firmly press the crumb mixture onto the bottom of the prepared 9x9 square pan, creating an even layer.
⏱️ 2 min
- 5
Layer the 4-5 chocolate bars evenly on top of the pressed graham cracker crumb mixture.
⏱️ 2 min
- 6
For the brownie batter: Create a double boiler by placing a heatproof bowl over a pot of simmering water (ensure the bowl does not touch the water). Melt the 8 tablespoons of butter and 10 ounces of chopped dark chocolate in the bowl, stirring until no lumps remain and the mixture is smooth.
⏱️ 5 min
- 7
Remove the bowl from the heat. Add the 1 cup of sugar to the melted chocolate mixture and mix until it is evenly distributed.
⏱️ 2 min
- 8
Add the 2 eggs to the mixture and stir until just combined.
⏱️ 1 min
- 9
Fold in the 1/2 cup of flour and 3/4 teaspoon of salt until just combined. Be careful not to overmix.
⏱️ 2 min
- 10
Pour the brownie batter evenly on top of the graham cracker crust and chocolate layer in the pan.
⏱️ 1 min
- 11
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Allow the brownies to cool completely in the pan, which will take at least 1 hour.
⏱️ 25 min•🌡️ 350
- 12
For the Italian meringue: Add the 113 grams of room temperature egg whites to the bowl of a stand mixer fitted with a whisk attachment. Set aside for now.
⏱️ 1 min
- 13
In a small saucepan, combine the 226 grams of granulated sugar and 125 grams of water. Begin cooking this mixture over medium-high heat, stirring occasionally, until it reaches 240°F (115°C) on a candy thermometer.
⏱️ 10 min
- 14
Once the sugar and water mixture reaches between 225°-230°F (107°-110°C), begin whipping the egg whites in the stand mixer on medium-high speed until they reach very soft peaks.
⏱️ 3 min
- 15
Once the sugar mixture reaches 240°F (115°C) and the egg whites have reached very soft peaks, slowly and carefully pour the hot sugar syrup in a thin, steady stream into the whipping egg whites. Continue whipping on high speed.
⏱️ 3 min
- 16
Continue whipping the meringue until it is ready. This is indicated when the outside of the mixer bowl no longer feels warm to the touch (you can test this by placing your forearm underneath the bowl). The meringue should be glossy and hold stiff peaks.
⏱️ 10 min
- 17
Once the brownies are completely cooled, add the prepared Italian meringue on top and spread it evenly.
⏱️ 2 min
- 18
Lightly blow torch the top of the Italian meringue until it is lightly golden. Alternatively, place the pan in an oven set to broil for a very short time (watch carefully!) until the top achieves a light golden color.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
S'mores Brownies
For the Graham Cracker Crust
- 2 packs graham crackers
- 6 tablespoons butter, melted
For the Chocolate Layer
- 4-5 chocolate bars
For the Brownie Batter
- 8 tablespoons butter
- 10 ounces dark chocolate, chopped
- 1 cup sugar
- 2 eggs
- 1/2 cup flour
- 3/4 teaspoon salt
For the Italian Meringue
- 226 grams granulated sugar
- 125 grams water
- 113 grams egg whites, room temperature
Instructions
- 1
Preheat your oven to 350°F (175°C). Prepare a 9x9 square pan by lightly greasing it or lining it with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
For the graham cracker crust: Blend the graham crackers in a blender or food processor until you have fine crumbs.
⏱️ 2 min - 3
Add the melted butter to the graham cracker crumbs and stir until well combined.
⏱️ 1 min - 4
Firmly press the crumb mixture onto the bottom of the prepared 9x9 square pan, creating an even layer.
⏱️ 2 min - 5
Layer the 4-5 chocolate bars evenly on top of the pressed graham cracker crumb mixture.
⏱️ 2 min - 6
For the brownie batter: Create a double boiler by placing a heatproof bowl over a pot of simmering water (ensure the bowl does not touch the water). Melt the 8 tablespoons of butter and 10 ounces of chopped dark chocolate in the bowl, stirring until no lumps remain and the mixture is smooth.
⏱️ 5 min - 7
Remove the bowl from the heat. Add the 1 cup of sugar to the melted chocolate mixture and mix until it is evenly distributed.
⏱️ 2 min - 8
Add the 2 eggs to the mixture and stir until just combined.
⏱️ 1 min - 9
Fold in the 1/2 cup of flour and 3/4 teaspoon of salt until just combined. Be careful not to overmix.
⏱️ 2 min - 10
Pour the brownie batter evenly on top of the graham cracker crust and chocolate layer in the pan.
⏱️ 1 min - 11
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Allow the brownies to cool completely in the pan, which will take at least 1 hour.
⏱️ 25 min•🌡️ 350 - 12
For the Italian meringue: Add the 113 grams of room temperature egg whites to the bowl of a stand mixer fitted with a whisk attachment. Set aside for now.
⏱️ 1 min - 13
In a small saucepan, combine the 226 grams of granulated sugar and 125 grams of water. Begin cooking this mixture over medium-high heat, stirring occasionally, until it reaches 240°F (115°C) on a candy thermometer.
⏱️ 10 min - 14
Once the sugar and water mixture reaches between 225°-230°F (107°-110°C), begin whipping the egg whites in the stand mixer on medium-high speed until they reach very soft peaks.
⏱️ 3 min - 15
Once the sugar mixture reaches 240°F (115°C) and the egg whites have reached very soft peaks, slowly and carefully pour the hot sugar syrup in a thin, steady stream into the whipping egg whites. Continue whipping on high speed.
⏱️ 3 min - 16
Continue whipping the meringue until it is ready. This is indicated when the outside of the mixer bowl no longer feels warm to the touch (you can test this by placing your forearm underneath the bowl). The meringue should be glossy and hold stiff peaks.
⏱️ 10 min - 17
Once the brownies are completely cooled, add the prepared Italian meringue on top and spread it evenly.
⏱️ 2 min - 18
Lightly blow torch the top of the Italian meringue until it is lightly golden. Alternatively, place the pan in an oven set to broil for a very short time (watch carefully!) until the top achieves a light golden color.
⏱️ 2 min