Triple Chocolate S'mores Brownies
Rich, decadent, extra fudge-y, and SO. GOOD. These Triple Chocolate S'mores Brownie are the perfect bake to celebrate summer...or just whenever you want a delicious brownie!
Servings: 16 brownies
Calories: 504kcal
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup salted butter melted
Brownies
- 1 cup semi-sweet chocolate chips
- 1 cup salted butter
- 5 large eggs room temperature
- 1½ cups granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ½ cup cocoa powder sifted
- ¾ cup bittersweet chocolate chips
Marshmallow Fluff
- 2 cups granulated sugar
- ½ cup water
- 6 large egg whites room temperature
Instructions
Graham Cracker Crust
- Preheat oven to 350℉/177℃.
- Line an 8-inch square pan with parchment paper. Set aside.
- In a medium bowl, combine graham cracker crumbs and sugar.
- Stir to combine.
- Add butter and stir until thoroughly mixed.
- Turn out into prepared pan.
- Spread evenly across the bottom.
- Pack down firmly.
- Bake for 10 minutes.
Brownies
- Increase oven temperature to 375℉/190℃.
- In a saucepan over low heat, melt butter and semisweet chocolate.
- Stir to combine.
- Set aside to cool.
- In the bowl of an electric mixer, combine eggs, sugar, and vanilla.
- Stir to combine.
- Beat on high speed 10 minutes.
- While egg mixture is beating, whisk together flour and cocoa powder. Set aside.
- Reduce mixer speed to low and add melted chocolate mixture.
- When combined, stir in flour mixture.
- Add bittersweet chocolate chips.
- Pour over graham cracker crust.
- Bake for 40 minutes, or until done.
Meringue
- Beat egg whites to medium peaks.
- Combine sugar and water in a small saucepan and cook over medium low heat, stirring constantly, until sugar melts.
- Stop stirring and brush down sides of pan with a pastry brush dipped in water.
- Leave mixture alone until it reaches 246℉-250℉/119℃-121℃.
- With mixer running, pour hot sugar mixture slowly into beaten egg whites.
- Beat until cool.
- Spread on top of baked brownies.
- Use a kitchen torch to toast the top.
Notes
- The graham cracker crust can also be made in the food processor.
- Be sure the crust is firmly packed in a lined pan! Use a cup measure to help press it down.
- When you're making the meringue, make sure egg whites are at room temperature. The eggs won't whip if not. Also, be sure that the mixer bowl is free of any dust!
- The eggs, sugar, and vanilla need to be beat for a full 10 minutes, no less!
- Don't skip lining the pan. You'll need it to lift the brownies out.
Nutrition
Serving: 1 | Calories: 504kcal | Carbohydrates: 74g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 228mg | Potassium: 237mg | Fiber: 3g | Sugar: 57g | Vitamin A: 448IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg