In the movies, you always see kids at camp at night sitting around the fire toasting marshmallows and making s’mores. I didn’t go to sleep away camp to make s’mores. We would toast marshmallows on a small grill on our NY apartment terrace. Not the same as the great outdoors, but I loved it anyway.
In honor of National S’mores Day, I made Brownie S’mores with a torched Homemade Marshmallow Meringue. It’s a different version of the apartment terrace toasted marshmallow s’mores I used to make as a kid. Still with the graham cracker crust, but not with the chocolate bar. Both versions are great, but I’m partial to the brownie.
You start with a graham cracker crust bottom pressed into a square baking pan and baked for 8 minutes. Then mix the brownie batter and pour it over the crust. I used a homemade brownie recipe, but you can also use a box mix if easier. I actually like homemade brownies and the box brownies, so it’s up to you. Bake and cool completely.
Make the marshmallow meringue by setting the stand mixer bowl over boiling water. Heat egg whites and sugar until hot to touch. Then, attach whisk, add vanilla and cream of tartar and whisk until thick and frothy. I was so excited to get to this part. The mixture really gets thick and looks so beautiful. I get excited over the silliest things!
Spoon the mixture over the cooled brownies and torch until light brown. Cut and serve. These brownies are so delicious and look amazing! This is definitely my favorite wat to eat s’mores!
Brownie S’mores with a torched Marshmallow Meringue
Ingredients
Crust
- 2 cup graham cracker crumbs
- 6 tbsp melted butter
- 2 tbsp light brown sugar
Brownie
- 1 stick butter
- 1/2 cup oil
- 1/2 cup dark cocoa powder
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup flour
- 1/2 tsp salt
- 1/4 cup boiling water
Marshmallow Meringue
- 3 egg whites
- 3/4 cup granulated sugar
- 1/2 tsp vanilla
- 1/4 tsp cream of tartar
Instructions
Crust
- Pre-heat oven to 350 degrees. Line a 9 inch square baking pan with non-stick foil or parchment paper. Mix graham cracker crumbs, butter and brown sugar in a bowl. Press mixture into the pan to line the bottom. Bake for 8-10 minutes, then cool.
Brownie
- Melt the butter oil and cocoa power in the microwave or on the stove top. Stir in the rest of the ingredients. Add the boiling water at the end. Pour on top of the crust and bake for 30 minutes. Cool completely or refrigerate overnight.
Meringue
- In the metal stand mixer bowl set over a saucepan of simmering water, whisk the egg whites with the sugar until the whites are warm and the sugar is dissolved, about 3 minutes until hot to touch. Take the bowl off of the water and attach it to the stand mixer fitted with the whisk. Add the vanilla and cream of tartar and beat at medium speed until firm. Increase the speed to high and beat the meringue until stiff and glossy, 5 to 7 minutes. Spoon mixture over the brownies. With a torch, lightly brown the top of the meringue. Cut into squares and serve.
