Mouth-watering brownies meet the classic s'mores flavors for a perfect summer or fall treat!
I searched for ages to find the perfect brownie recipe, and now that I have I can only continue to experiment with unique flavor combos. I've made brookies, slutty brownies (oreo + cookie dough), mint chocolate chip, toffee crunch, and so many more. However, this has got to be my favorite so far. The crunchy graham cracker bottom paired with the fluffy, toasted marshmallow meringue on top is just so decadent and gorgeous to look at. These are guaranteed to be a head-turner if you take them to a potluck, party, or any kind of gathering really.
These are officially my favorite thing I've made this year. They taste amazing and are so adorable!
If you have followed me for a while, you will know I am a huge fan of Preppy Kitchen. His brownie recipe has been my go-to for a few years now, and it never disappoints. Now that summer is in full swing here in Alaska, everyone is out hiking, camping, and enjoying the great outdoors. So, I thought it fitting to tweak this recipe to include the iconic s'mores flavors. A super quick graham cracker crust gives a nice crunch and honey notes. Lastly, the toasted meringue on top is only 3 ingredients but will have you looking like you just aced pastry school.
Ingredients & Tips:
Cocoa Powder : I recommend you use Dutched Cocoa Powder when you make your brownie batter. You can use natural cocoa, but it will not be as rich and decadent.
Coffee : If you do not have a coffee maker, you can use instant coffee or espresso powder. These ingredients enhance the chocolate flavor. I have even used decaf coffee successfully.
For your graham cracker crust, start with the minimal amount of butter (unsalted) and add as needed. You want a consistency that is not soggy but holds its shape when pressed into the bottom of your pan.
To determine when your meringue topping is done cooking on the stove, rub a small amount between your fingers. It should be smooth. If you still feel the sugar granules, keep stirring over your double boiler.
When making merinuge a good rule to follow is 1 part egg whites : 2 parts sugar. So, if your egg whites weigh 60 grams, you will combine it with 120 grams sugar. This is great to know, especially if you want to make a larger or smaller batch of merignue. I always reccomend a kitchen scale, because not only does it make your baking more accurate, but it reduces dishes drastically. I actually acquired mine second hand for $5 and it has not let me down yet. I linked some similar ones on my amazon store, if you are interested.
If you do not have a kitchen torch, set your stove to Broil (Hi level, if possible). Once it's preheated, pop your brownies in on the lowest shelf and watch very closely for the meringue to turn brown.
Tools I Used for this Recipe
Kitchen Torch : HERE
Food Scale : HERE
Kitchenaid Stand Mixer : HERE
Cupcake Tin : HERE
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I hope you all enjoy this recipe as much as I did. Happy Baking!
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