Description
These S’mores Brownies combine a buttery biscuit crust, rich fudgy chocolate brownie, and fluffy vanilla meringue toasted until golden. They deliver classic campfire-inspired flavor in an indulgent layered dessert.
Ingredients
Digestive biscuits or graham crackers
Butter, for the crust
Semi-sweet chocolate
Butter, for the brownies
Unsweetened cocoa powder
Granulated sugar, for the brownies
Brown sugar
Eggs
Vegetable oil
Vanilla extract
All-purpose flour
Cornstarch
Salt
Egg whites
Granulated sugar, for the meringue
Vanilla bean paste
Instructions
- Preheat the oven to 160°C (325°F). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Crush the digestive biscuits or graham crackers into fine crumbs. Mix with melted butter until evenly coated and resembling wet sand. Press firmly into the prepared pan and bake for about 10 minutes.
- Melt the butter and semi-sweet chocolate together until smooth. Stir in the unsweetened cocoa powder until fully incorporated.
- Whisk the granulated sugar and brown sugar into the chocolate mixture until glossy. Add the eggs one at a time, whisking well after each addition until the batter is smooth and slightly thickened.
- Stir in the vegetable oil and vanilla extract. Gently fold in the all-purpose flour, cornstarch, and salt just until no dry ingredients remain.
- Pour the brownie batter over the baked crust and spread evenly. Bake for 30–35 minutes, until the edges are set and the center is just set but still slightly soft. Cool completely.
- Place the egg whites and granulated sugar in a heatproof bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Whisk while heating until the sugar dissolves.
- Transfer the egg-white mixture to a stand mixer and whip on high speed until glossy, cool, and stiff peaks form. Mix in the vanilla bean paste briefly.
- Spread the meringue generously over the completely cooled brownies, forming decorative swirls and peaks.
- Toast the meringue with a kitchen torch until lightly golden. Alternatively, place briefly under the broiler and watch continuously to prevent burning. Slice into 16 squares and serve.
Notes
Allow the brownies to cool completely before adding the meringue so the topping remains thick and stable.
Graham crackers provide the most traditional American s’mores flavor, while digestive biscuits create a similarly buttery, crisp crust.
For a classic marshmallow variation, replace the meringue with mini marshmallows and toast until golden and gooey.
For extra chocolate flavor, fold chocolate chips or chopped chocolate into the brownie batter or drizzle melted chocolate over the finished brownies.
Dark or bittersweet chocolate can replace semi-sweet chocolate for a deeper, less-sweet chocolate flavor.
For salted s’mores brownies, sprinkle the finished topping with a small amount of flaky sea salt.
For a peanut butter variation, swirl creamy peanut butter through the brownie batter before baking.
Store assembled brownies in an airtight container in the refrigerator for up to 3 days.
For make-ahead preparation, bake and cool the crust and brownie layers, keep them covered, and prepare the meringue shortly before serving.
Freeze the cooled crust and brownie layers without the meringue, then thaw completely before adding freshly prepared meringue.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250 kcal
- Sugar: 22 g
- Sodium: 110 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
