Go Back
Print

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.