Campfire Brownies
Super fudgy brownies filled with pretzels and a marshmallow meringue topping!
Servings 24 bars
Ingredients
Brownies
- 96 grams all-purpose flour
- 85 grams cocoa powder
- 255 grams unsalted butter
- 128 grams dark chocolate, broken up
- 340 grams granulated sugar
- 43 grams light brown sugar
- 1 ¼ teaspoon kosher salt
- 4 large eggs
- 1 ½ teaspoon vanilla extract
- ½ teaspoon espresso powder
- 45 grams salted pretzels, broken up
Marshmallow Meringue
- 3 egg whites
- 150 grams granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
Brownies
- Preheat oven to 350°F/175°C. Line a 9x13 inch baking pan with foil and grease lightly. Sift together flour and cocoa powder in a bowl and set aside.
- Melt butter over low heat, then increase to medium and simmer. Continue cooking until it has browned, stirring constantly. Remove from heat and stir in chocolate, until chocolate has melted.
- Combine sugars, salt, eggs, vanilla and espresso powder in a stand mixer with a whisk. Whip on medium/high until thick, about 8 minutes.
- Reduce to low and pour in chocolate butter mix. Make sure it is completely incorporated.
- Add flour/cocoa powder mixture and mix until well combined. Stop mixer, and using a flexible spatula fold in pretzels.
- Pour into prepared pan and bake for 25 minutes. Brownies should be glossy and firm. Cool to room temp.
Marshmallow Meringue
- Fill a medium saucepan with an inch of water, and place over medium/low heat.
- In the bowl of a stand mixer, combine egg whites, sugar, salt, cream of tartar and vanilla. Place over water, whisking constantly until it goes from a yellowish mixture to white and opaque. This takes about 10 minutes
- You'll know it is ready by using a candy thermometer, you should have a reading of 175°. If you don't have a candy thermometer, rub a bit of the mixture with your fingers. You shouldn't be able to feel any sugar granules.
- Place the bowl in a stand mixer and whip on high until it is glossy and thick, about 5 minutes. You should have firm peaks.
- Spread on cooled brownies. Use an offset spatula to create swoops and swirls. Use a blowtorch to toast the marshmallow.