S’mores Brownies

Yield

• One 9” x 13” tray of brownies.
• One 9” cast-iron skillet brownie, with half the recipe.
• One 12” cast-iron skillet brownie.

Ingredients

• 1 3/4 cup (170 g) graham cracker crumbs
• 1/2 cup (115 g) unsalted butter, melted
• 2 tablespoons (25 g) granulated sugar
• 1/4 teaspoon kosher salt
• One batch of brownies
• One batch of Swiss meringue

Steps

1. Adjust oven rack to lower-third position and preheat oven to 350 ºF. Line a 9” x 13” pan with parchment paper, leaving overhangs on two sides that you’ll later use to remove the brownies from the pan. Grease the parchment.
2. Mix graham cracker crumbs, melted butter, granulated sugar, and salt together with a rubber spatula in medium bowl until combined. Mixture will be thick, coarse, and sandy. Press evenly into pan, making sure crust is tight and compact. Pre-bake crust for 5-8 minutes, until brown and fragrant. Remove from oven.
3. Prepare brownie batter and pour over crust. Underbake slightly, until a toothpick inserted in center comes out with a few moist crumbs. Do not overbake – the brownies will taste a little dry.
4. Allow the brownies to cool for at least 30 minutes (or longer if you intend to remove them from the pan before topping with Swiss meringue).
5. Spread Swiss meringue on top of the brownies. Toast with kitchen torch if desired. Serve immediately.

Source

• http://www.delish.com/cooking/recipes/a43440/smores-skillet-brownie-recipe/
• https://www.bakeat350.net/2021/07/sublime-smores-brownies.html