1. Preheat oven to 350 degrees. Line a 8 inch glass baking pan with
nonstick parchment paper.
In a food processor, pulse all the crust ingredients until the mixture
is finely ground. Press mixture evenly into the parchment-lined
baking pan and bake for 10 minutes.
2. Whisk together flour, salt, baking powder, and cocoa powder. In
a microwave safe bowl, melt together butter and semisweet
chocolate in the microwave. Make sure to keep an eye on them so
not to burn.
3. Transfer chocolate and butter into a large mixing bowl. Whisk in
sugar, then mix in each egg one at a time. Using a rubber spatula,
mix in flour mixture until just combined. Be careful not to overmix.
Carefully spread the batter evenly over the graham cracker crust
and bake 45-50 minutes. You'll know they are down when a
toothpick inserted comes out with a few moist crumbs attached. Let
cool in the pan.
4. Whisk egg whites, sugar, and cream and tartar in a double boiler
over medium-high heat. Whisk frequently until mixture reaches 160
degrees (I used a candy thermometer). Transfer mixture into bowl
of electric mixer fitted with a whisk attachment. Beginning at low
speed, gradually increase speed to medium-high until stiff peaks
form, about 5-7 minutes. Mix in vanilla.
Using a rubber spatula, spread the frosting evenly across the top of
the cooled brownies. To toast the top, use a creme brulee torch to
lightly brulee the topping.
Originally Submitted
10/5/2015
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