S'mores Brownies
S'mores brownies: Deeply chocolate-y, fudgy brownies baked over crunchy graham crackers, with a fluffy, toasty marshmallow swirl topping.
Servings: 12 bars
Calories: 647kcal
Ingredients
For the brownie base
- 9 1/2 Graham crackers (approx.), plus extra for garnish
- 2 1/2 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 1 1/4 cups unsalted butter (2 1/2 sticks)
- 4 eggs large
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 batch marshmallow frosting
- 4 ounces milk chocolate melted
For the marshmallow frosting
- 5 egg whites large
- 1/2 teaspoon cream of tartar*
- 1/8 teaspoon kosher salt
- 2 cups granulated sugar divided
- 2/3 cup water
- 2 teaspoons vanilla extract
Instructions
To make the brownie base
- Preheat the oven to 325 degrees F, mist a 9x13-inch pan with non-stick spray, and line it with a sheet of parchment.
- Arrange the Graham crackers in a single layer in the bottom of the pan.
- Place the sugar, cocoa, and butter in a large microwave-safe bowl,** and microwave in one-minute increments, stirring, until the butter is completely melted and the mixture feels quite hot to the touch (approximately 3 to 4 minutes).
- Add the eggs, one at a time, stirring vigorously after each addition.
- Fold in the flour, baking powder, and salt until just a few streaks remain.
- Stir in the vanilla, and transfer the batter to the prepared pan.
- Bake until set around the edges but still soft towards the middle (approximately 25 to 35 minutes).
- Cool completely, then spread an even layer of marshmallow frosting on top.
- Swirl with melted chocolate and sprinkle with crumbled Graham crackers.
- Toast with a brulee torch or under the broiler, then slice into squares.
To make the toasted marshmallow swirl topping
- Place the egg whites, cream of tartar, and salt in a large mixing bowl and whip on medium speed until foamy.
- While continuing to whip, add 1 cup of the sugar in a very slow and steady stream (about 1 teaspoon at a time).
- Once the entire cup of sugar has been added, continue to whip until the meringue can hold stiff peaks.
- Whip in the vanilla extract, and continue to stir the meringue on low speed while you prepare the hot sugar syrup.
- Place the remaining 1 cup of sugar in a small pot, along with the water.
- Place the pot over medium heat and cook until the syrup boils and reaches 235 degrees F.
- In a very slow and steady stream, add the hot sugar syrup to the meringue, while continuing to whip on low speed.
- When all the syrup has been added, turn the mixer up to high speed and whip until very stiff and glossy.
Notes
*A few drops of lemon juice or white vinegar may be substituted.
**Butter, sugar, cocoa, and salt may also be heated over a double-boiler.
More info on the brownie recipe here: Brownies from Scratch.
More info on the marshmallow frosting recipe here: Marshmallow Frosting.
Nutrition
Serving: 0.083batch | Calories: 647kcal | Carbohydrates: 104g | Protein: 8g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 244mg | Potassium: 359mg | Fiber: 5g | Sugar: 83g | Vitamin A: 670IU | Calcium: 71mg | Iron: 3mg