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cut up campfire brownies
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Campfire Brownies

Super fudgy brownies filled with pretzels and a marshmallow meringue topping!
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 24 bars
Author Ella

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.