Summer and S’mores are MFEO – 💞and this dessert is such a perfect summertime treat, plus it’s easy and you don’t need a kitchen torch like you do for the s’mores cake I posted a few weeks ago. If you want to make it super easy on yourself you could even use a brownie mix for your middle layer, but that seems silly to me when our recipe for Kristin’s homemade Brownies takes maybe 2 minutes more and is infinitely more delicious. Either way, these are a guaranteed crowd pleaser for any summer soiree!
Graham Cracker crust:
18 full graham cracker sheets
1/3 c sugar
3/4 c melted butter
1 cup butter (melted)
1 cup granulated sugar
1 cup brown sugar
1/4 teaspoon salt
3/4 cup unsweetened cocoa
1 cup flour
1 teaspoon baking powder (NOT soda)
2 teaspoons vanilla
optional – 3/4 cup chocolate chips, chopped walnuts or other additions
3 large egg whites
3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
- To make the graham cracker crust, preheat the oven to 375˚ F. Butter a 9×13 inch pan and line with parchment paper. Put graham crackers into a blender or food processor and mix until they are sandy crumbs then add sugar and butter mixing until combined. Add mixture to the prepared pan and smooth with a dry measuring cup to create an even layer. Bake for 12-15 minutes, or until golden brown. Clean mixer bowl for re-use and keep oven set to 350˚ to bake the brownie layer.
- For the Brownie layer – mix sugars and butter until very well combined then add eggs one at a time until totally incorporated. Next add salt then pile the cocoa, flour and baking powder all on top of your mixture and whisk until smooth. Last add your vanilla and any additions (if using) until uniform, and spread on top of your graham cracker crust.
- Bake for anywhere from 25-30 minutes depending on how done you like your brownies. If you enjoy a gooeyer texture opt for a shorter bake time, but go all the way if you like your brownies more done.
- To Make the Meringue Topping: Set up a clean double boiler – I always use the metal bowl of my kitchenaid mixer on a pot of boiling water and it works perfect. When the water is simmering, add egg whites and sugar and whisk until the sugar has dissolved, about 3 minutes – you want them warm to the touch and smooth so you can tell the sugar is dissolved. Put bowl back into your mixer, or if not using just transfer to a cool enough to touch bowl then, add the vanilla extract and cream of tartar. Whip (with the whisk attachment) on high for about 5-7 minutes, or until the mix starts to become stiff and glossy. You’ll know the mixture is ready when it will hold a stiff peak without deflating. Add topping to prepared brownies and smooth with the back of a wooden spoon, creating some peaks for decoration.
- To Brown Meringue: If using a broiler, set oven rack about 8 inches below the flame and preheat for about 5 minutes. Add brownies and keep a close eye on them, adjusting the pan as needed so that they brown evenly. If you are using a kitchen torch, which I to prefer because it looks so dramatically beautiful – torch topping by moving the flame in circular motions so not to stay in one spot for too long (it will burn) over the meringue until the surface is evenly browned – careful not to set your parchment on fire – but possibly do this next to the sink just in case!
Recipe adapted from feed feed Ultimate Smores Brownie