Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a special dish, s'mores bars with belgian chocolate brownie and marshmallow meringue. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Remove from the heat and whisk the sugar, vanilla and salt. Recipes with Domino® Golden Sugar S'mores Brownies: Troubleshooting & FAQ. Can I double this S'mores Brownies recipe? S'mores are a toasted marshmallow and a square of chocolate sandwiched between two graham crackers.
S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have s'mores bars with belgian chocolate brownie and marshmallow meringue using 18 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue:
- Get Crust
- Take 3 cup Graham cracker crumbs (12 oz.)
- Prepare 1 1/2 stick unsalted butter, melted
- Get 2 tbsp packed light brown sugar
- Get 1/4 tsp fine sea salt
- Take Brownie filling
- Get 1 stick cold unsalted butter, cubed
- Prepare 4 oz unsweetened chocolate (preferably belgian), chopped
- Take 1 1/4 cup granulated sugar
- Prepare 2 tsp pure vainilla extract
- Prepare 1/4 tsp fine salt
- Make ready 2 large eggs at room temperature
- Take 1/2 cup all-purpose flour
- Prepare Meringue
- Take 3/4 cup granulated sugar
- Prepare 1/2 tsp pure vainilla extract
- Make ready 1/4 tsp cream of tartar
- Get 3 large egg whites
Let the chocolate cool slightly before stirring in the sugar, salt and vanilla. Add the eggs one at a time, stirring each time until blended. In a medium bowl, using a fork, mix all of the ingredients until evenly moistened. A graham cracker crust topped with a rich Valrhona chocolate layer and then fluffy (and pretty!) marshmallow meringue- a genius upgrade of all-American s'mores!
Steps to make S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue:
- Make the crust: Preheat oven to 350°F. Line a 9 inch square baking pan with foil, allowing 2 inches to overhang on two sides. In a medium bowl, using a fork, mix all the ingredients until evenly moistened. Press the crumbs evenly into the bottom of the prepared pan. Bake for 8 - 10 minutes until lightly browned. Let cool completely.
- Make the filling: In a heat proof medium bowl set over a saucepan of simmering water, melt the butter with the chocolate over moderate heat, stirring occasionally, until smooth, about 5 minutes. Remove from the heat and whisk the sugar, vanilla and salt. Whisk in the eggs until smooth, then stir in the flour until just incorporated. Spread the batter evenly over the cooled crust. Bake for about 25 minutes until the edge is set but the center is still slightly jiggly. Transfer to a rack and let cool of completely.
- Make the meringue : Preheat broiler. In a heat proof medium bowl set over a saucepan of simmering water, whisk the egg whites with the sugar until the whites are warm and sugar is dissolved about 3 minutes. Transfer egg whites to a bowl in a stand mixer fitted with a 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.
- Mound the meringue on top of the filling, swirling it decoratively. Broil the meringue 8 inches room the heat until lightly browned at the tips for 1 minute. Cut into bars and serve.
In a medium bowl, using a fork, mix all of the ingredients until evenly moistened. A graham cracker crust topped with a rich Valrhona chocolate layer and then fluffy (and pretty!) marshmallow meringue- a genius upgrade of all-American s'mores! This recipe was adapted from a Food and Wine "staff-favorite" recipe, contributed by Cheryl and Griffith Day. Prepare brownie batter according to package directions for fudge-like brownies. Add the vanilla and cream of tartar and beat on medium speed until firm.
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