A decadent dessert or tea-time treat this gorgeous Chocolate Cherry S’more Brownie is a sweet that falls in the to-die-for category.
Once you take that first bite and experience the toasty outer layer, the impeccably soft and oh so light meringue follows, and to bite through what could only be described as the refined cousin of a brownie.
The first time I made this, the cherry was an afterthought. Something that would look nice inside the brownie. Now, without fail every time these S’more brownies are made the cherry must be included. Cherries, chocolate and meringue are perfect trio companions.
This entire s’mores brownie is certainly an experience to savour.
Preparation: 45 mins
Cooking Time: 20 mins
Baking Dish : Square 20cm
1/2 cup / 115 grams butter
1/2 cup caster sugar
2 large eggs ( 80g each, not from the fridge – room temp)
1/2 cup cocoa powder
50g dark chocolate
1/2 tspn salt
1/2 tspn baking powder
2 teaspoons vanilla essence
3/4 of a cup /195 grams plain flour
16 cherries ( strained tinned preferred for the soft texture )
4 egg whites
1/2 cup caster sugar
1 tspn vinegar
Preheat oven to 170°C fan forced.
Double line the baking dish. Use a baking dish with a removable base as this will help with separating the brownie from the baking dish once cooked without ruining the meringue.
Sift Cocoa, flour, baking powder and salt together.
Melt the butter and chocolate over a double boiler .
Once the chocolate and butter has melted to form a silky texture remove from heat and set aside to cool slightly. It’s important the chocolate and butter is still in a liquid state. If you let it cool completely depending on the temperature of your kitchen it will start to thicken and remder your brownie mix too thick. I have added this comment to emphasize the importance of ensuring this is nice and silky soft and warm still.
Whisk together the eggs, sugar, and vanilla essence in a separate bowl until light and fluffy.
Whisk together the egg and chocolate mixture.
Lastly sift in the cocoa, baking powder, and flour until just mixed through it’s best to do this by hand so that you don’t over mix.
If your eggs were not large, and still a little cold your mix may be too thick. Add a little milk one or two tablespoons to loosen.
To make the meringue whisk together the egg whites over a double boiler. Use the lowest heat setting possibly so that the egg does not curdle. Whisk until stiff Peaks form. A picture has been provided for guidance.
Add the sugar slowly and vinegar and whisk for another minute over the double boiler until the sugar granules have melted.
Poor the brownie mixture into double lined baking dish. Arrange cherries. No need to push them through as the cherries will fall into the batter as it’s cooking.
Your stiff meringues can now be carefully placed on top of the brownie mixture don’t push them down. Carefully add meringue on top.
Bake for approximately 20-25 minutes. With a blowtorch pass over themeeingue. You can place the brownie under the grill to colour but never leave it. Watch it the whole time as it only takes a minute to burn.
Allow to cool completely for an hour before removing. Push the cake with a base up in order to remove the cake with the other hand remove the side without touching the Meringue. You may need someone else to help you if you’re not comfortable.
Cut into square pieces and serve immediately.
The brownie keeps up to a day in the fridge.