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These S’mores Brownies are so fudgy and incredible delicious. These brownies have a delicious cookie base, fudgy brownie and is topped with the most delicious meringue. These s’mores brownies taste like a dream and is a total crowd pleaser.
These s’mores brownies are so fudgy and so delicious. If you love s’mores then these fudgy brownies are for you. It has a delicious layers of cookie crust, fudgy brownie, and is topped with the best toasted meringue fluff. These are perfect for any gathering or celebration all spring and summer long!
For more brownies recipes, try Espresso Brownies, Small Batch Brownies and Dairy Free Brownies.
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WHY THIS RECIPE WORKS
- Cookie base: These brownies has a delicious cookie base.
- Fudgy brownie: These brownies are so soft and has a delicious fudgy texture.
- Meringue: To really take these s'mores brownies to the next level they are topped with the most delicious meringue.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Digestive biscuits: We don't have graham crackers in Danmark, so I therefore use Digestive cookies. But if you can buy graham crackers then you can definitely use those instead if you want to make graham cracker crust.
- Butter: The butter is melted and mixed together with the dark chocolate.
- Eggs: Take them out of the fridge about 1 hours before baking.
- Semi-sweet chocolate: I recommend a dark chocolate on the sweeter side, e.g. 54,5%, and therefore a not too bitter of a dark chocolate.
- Cornstarch: Cornstarch breaks down the gluten in the flour, making for a more soft and fudgy brownie.
- Cocoa powder: I use high quality dutch processed cocoa powder for the best flavor, my favorite is from Valrhona.
- Egg whites: The egg whites are used to make the meringue.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these S'mores Brownies. This recipe needs an electric mixer and two large bowls, a whisk and a spatula.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
STEP 1: For the cookie crust, in a food processor, add the cookies and blend them until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
STEP 2: Add the cookie crumbs to the baking pan and press the cookie crumbs down, so it’s well packed together and flattened out. Bake it for 10 minutes. While it bakes, make the brownie batter.
STEP 3: For the brownie batter, melt the butter and chocolate together. Once melted, pour it into a large mixing bowl and add the cocoa powder and stir it together with a hand whisk or electric mixer.
STEP 4: Then add the brown sugar and granulated sugar, whisk it together. Then add the eggs, and mix until incorporated. Once incorporated, continue giving them a good whisk for 1-2 minutes.
STEP 5: Then add the oil and vanilla extract and whisk it until combined. Finally add the dry ingredients to the batter and gently whisk it together until combined.
STEP 6: Pour the batter into the prepared baking pan and smooth it out. Bake for about 30-35 minutes. Let it cool down completely before making the meringue.
STEP BY STEP INSTRUCTIONS - MERINGUE
STEP 1: In a mixing bowl of your stand mixer or hand mixer, add the egg whites and sugar. Place the bowl over a saucepan of simmering water. With the whisk attachment to your mixer, use it to constantly stir around the mixture until the sugar granules have melted together with the egg whites.
STEP 2: Take it off the heat and place it in your stand mixer, and immediately set it at the highest speed. Let it mix for 5-6 minutes until the bowl feels room temperature and the meringue creates stiff peaks. Then add the vanilla and whisk it in.
STEP 3: Remove the brownie from the pan and place it on a serving tray. Add the meringue on top of the cooled down brownie and give a torch with a kitchen blowtorch or put it the oven to broil until just golden.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
You'll know the brownie is done, when the brownie has just set. When taken out of the oven, insert a butter knife or toothpick and if it has wet batter on it, give it 5 more minutes but if it has moist crumbs on the knife it's done.
Yes, absolutely. Make the brownie with the cookie base and store it in the fridge wrapped with cling film. Once ready to serve, make the meringue and it's ready to be enjoyed.
STORAGE
Store the S'mores Brownies in the fridge in an airtight container or with plastic wrap. They are best enjoyed within a 2-3 days.
Other Brownie Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
S'mores Brownies
Equipment
Ingredients
COOKIE CRUST
- 120 g digestive or graham crackers
- 40 g butter
BROWNIE
- 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 teaspoon vanilla extract
- 50 g all-purpose flour
- 2 teaspoon cornstarch
- ¼ teaspoon salt
MERINGUE
- 90 g egg whites about 3 egg whites
- 180 g granulated sugar
- ½ teaspoon vanilla bean paste
Instructions
COOKIE CRUST
- Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 20x20 cm (8x8 inch) square pan with parchment paper.
- In a food processor, add the cookies and blend them until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.120 g digestive or graham crackers, 40 g butter
- Add the cookie crumbs to the baking pan and press the cookie crumbs down with the bottom of a glass, so it’s well packed together and flattened out.
- Bake it for 10 minutes. While it bakes, make the brownie batter.
BROWNIE
- In a bowl, sift together the flour, cornstarch and salt and set it aside.50 g all-purpose flour, 2 teaspoon cornstarch, ¼ teaspoon salt
- Melt the butter and chocolate together. Once melted, pour it into a large mixing bowl and add the cocoa powder and stir it together with a hand whisk or electric mixer.60 g butter, 50 g semi-sweet dark chocolate chips, 20 g unsweetened Dutch cocoa powder
- Then add the brown sugar and granulated sugar, and whisk it together.85 g granulated sugar, 85 g dark brown sugar
- Then add the eggs, and mix until incorporated. Once incorporated, continue giving them a good whisk for 1-2 minutes.2 large eggs
- Then add the oil and vanilla extract and whisk it until combined.45 g vegetable oil, 1 teaspoon vanilla extract
- Finally add the dry ingredients to the batter and gently whisk it together until combined.
- Pour the batter into the prepared baking pan and smooth it out. Bake for about 30-35 minutes. Let it cool down completely before making the meringue.
MERINGUE
- In a mixing bowl of your stand mixer or hand mixer, add the egg whites and sugar. Place the bowl over a saucepan of simmering water, making sure the water does not touch the bowl. With the whisk attachment to your mixer, use it to constantly stir around the mixture until the sugar granules have melted together with the egg whites.90 g egg whites, 180 g granulated sugar
- Take it off the heat and place it in your stand mixer, and immediately set it at the highest speed. Let it mix for 5-6 minutes until the bowl feels room temperature and the meringue creates stiff peaks. Then add the vanilla and whisk it in.½ teaspoon vanilla bean paste
- Remove the brownie from the pan and place it on a serving tray. Add the meringue on top of the cooled down brownie and give a torch with a kitchen blowtorch or put it under the oven broiler until just golden.
- To cut the brownies, run a sharp knife under hot water, wipe it clean and cut a slice. Do this between each cut for clean slices.
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