Hi, I am Jane. Today, we’re going to prepare s’mores bars with belgian chocolate brownie and marshmallow meringue recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
S’mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue Recipe
S’mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. S’mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook s’mores bars with belgian chocolate brownie and marshmallow meringue using 18 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make S’mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue:
- Get Crust
- Take 3 cup Graham cracker cbs (12 oz.)
- Make ready 1 1/2 stick unsalted butter, melted
- Get 2 tbsp packed light brown sugar
- Make ready 1/4 tsp fine sea salt
- Take Brownie filling
- Prepare 1 stick cold unsalted butter, cubed
- Make ready 4 oz unsweetened chocolate (preferably belgian), chopped
- Make ready 1 1/4 cup granulated sugar
- Take 2 tsp pure vainilla extract
- Take 1/4 tsp fine salt
- Get 2 large eggs at room temperature
- Take 1/2 cup all-purpose flour
- Make ready Meringue
- Take 3/4 cup granulated sugar
- Make ready 1/2 tsp pure vainilla extract
- Take 1/4 tsp cream of tartar
- Get 3 large egg whites
Instructions 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 cbs 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.
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