Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, s'mores bars with belgian chocolate brownie and marshmallow meringue. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. 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 that.
The ingredients needed to make S'mores Bars with Belgian Chocolate Brownie and Marshmallow Meringue:
- Take Crust
- Take 3 cup Graham cracker crumbs (12 oz.)
- Get 1 1/2 stick unsalted butter, melted
- Take 2 tbsp packed light brown sugar
- Make ready 1/4 tsp fine sea salt
- Prepare Brownie filling
- Prepare 1 stick cold unsalted butter, cubed
- Prepare 4 oz unsweetened chocolate (preferably belgian), chopped
- Make ready 1 1/4 cup granulated sugar
- Make ready 2 tsp pure vainilla extract
- Get 1/4 tsp fine salt
- Make ready 2 large eggs at room temperature
- Prepare 1/2 cup all-purpose flour
- Get Meringue
- Take 3/4 cup granulated sugar
- Prepare 1/2 tsp pure vainilla extract
- Take 1/4 tsp cream of tartar
- Make ready 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 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.
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