S’mores Brownies Recipe Learn like a Pro 

S'mores Brownies are fudgy and scrumptious. This brownie has a great cookie base, fudgy brownie, and the best meringue.  

– 120 g digestive or graham cracker – 40 g butter – 60 g butter melted – 50 g dark chocolate chip – 20 g cocoa powder – 85 g granulated sugar – 85 g brown sugar – 2 large eggs  – 45 g oil  – 1 tsp vanilla extract – 50 g all-purpose flour – 2 tsp cornstarch – 1/4 tsp salt – 90 g egg whites  – 180 g granulated sugar – 1/2 tsp vanilla paste



To begin, preheat the oven to 160ºC/ 325ºF. Parchment a 20x20 centimetre square pan. Blend cookies till sand-like in a food processor.  


Blend the mixed cookies with melted butter in the food processor. Add the cookie crumbs to the baking pan and push them down with a glass to pack and flatten them.  


Take 10 minutes to bake. Mix brownie batter while it bakes. Reserve flour, cornflour, and salt in a bowl. Melt chocolate with butter.   


After melting, add the cocoa powder to a large bowl and blend with a hand whisk or electric mixer. Then mix in brown and granulated sugar.  


Add eggs and stir well. Mix well for 1-2 minutes after incorporation. Then mix in the oil and vanilla.  


To finish, gently mix the dry ingredients into the batter. Fill the baking pan with batter and smooth it. 30–35 minutes to bake. Make the meringue once it cools fully.  


Put egg whites and sugar in a stand or hand mixer bowl.  To avoid water touching the bowl, place it over a saucepan of simmering water.  


Continuously swirl the mixture with the whisk attachment on your mixer until the sugar granules melt into the egg whites.   


Mix it for 5-6 minutes until the bowl is room temperature and the meringue is stiff. Incorporate vanilla by whisking.  


Place the meringue on top of the cooled brownie and torch or broil until golden. Run a sharp knife under hot water, wipe it clean, and cut brownies.  

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