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Topping fudgy brownies with fluffy toasted meringue makes a favorite summer dessert easier than ever—no campfire needed.
- 8 - 10 serving(s)
- Total Time:
- 1 hr
- 6 tbsp.
unsalted butter, melted, plus more for pan
graham crackers, broken into pieces
- 2 tbsp.
- 1/8 tsp.
For brownie batter
- 1/4 c.
unsweetened cocoa powder
- 1/2 c.
plus 2 Tbsp all-purpose flour
- 1/2 c.
(1 stick) unsalted butter, cut into pieces
- 9 oz.
bittersweet chocolate, roughly chopped, divided
- 1 1/2 c.
- 3/4 tsp.
- 1 tsp.
pure vanilla extract
large eggs, at room temp
For meringue topping
large egg whites, at room temp
- 2/3 c.
- 1/4 tsp.
cream of tartar
- 1/2 tsp.
pure vanilla extract
- Step 1Heat oven to 350°F. Butter 8-inch square ceramic or glass baking dish; line with 2 strips parchment paper to create overhang on all 4 sides for removing brownie from pan; generously butter parchment.
- Step 2In food processor, pulse graham crackers, sugar, and salt to form fine crumbs. Add butter and pulse to combine. Press into bottom of prepared pan and bake until fragrant and just set, 10 minutes. Let cool at least 12 minutes.
Make brownie batter:
- Step 1Sift together cocoa and flour; set aside. In microwave-safe bowl, melt butter and 6 ounces chocolate in 30-second intervals, stirring in between, until melted and smooth. Whisk in sugar, salt, and vanilla. Whisk in eggs, 1 at a time, waiting until each is combined before adding next egg. Fold in flour mixture until just combined, then fold in remaining 3 ounces chopped chocolate.
- Step 2Pour batter into pan and spread evenly over crust. Bake until toothpick inserted into center comes out with slightly moist fudgy crumbs attached, 35 to 40 minutes (be careful not to overbake). Let cool in pan 1 hour, then use overhangs to transfer
to cutting board or platter.
- Step 1Whisk egg whites and sugar in heatproof bowl of electric mixer. Set bowl over pot of rapidly simmering water and whisk until mixture is hot to the touch and sugar is completely dissolved, about 11/2 to 2 min. Add 1/8 teaspoon salt and cream of tartar and whip on medium-high speed 2 minutes. Raise heat to high and whip again until medium-stiff glossy peaks form and meringue is still slightly warm, 2 to 3 minutes; beat in vanilla. Do not overbeat.
- Step 2Spoon mounds of meringue on top of brownie and swoop with spoon to make peaks and valleys and cover surface of brownie.
- Step 3Using kitchen torch on low, pass torch with side-to-side motion quickly over surface of meringue until desired toasting is achieved. For best results, serve immediately and cut with slightly wet knife, wiping between cuts.
NUTRITIONAL INFORMATION (per serving): About 447 calories, 33.5 g fat (19 g saturated), 7 g protein, 336 mg sodium, 31 g carbohydrate, 5 g fiber
Here’s how to achieve a showstopping topping without a kitchen torch: Heat oven to 475°F and bake until meringue just starts to brown, about 3 minutes.