Fourth of July S’mores Bars with Marshmallow Meringue

I love the 4th of July. Love fireworks. Love celebrating with friends. Love all-American desserts and an excuse to make them too! 🙂

This morning we ate breakfast outside listening to Pandora’s Patriotic station courtesy of my son. The music inspired my kids to come in and play patriotic music- my son on the cello and my daughter on the piano. Great! The celebration begins…

But now we may have a new July 4th tradition in my house… this dessert! A graham cracker crust topped with a rich Valrhona chocolate layer and then fluffy (and pretty!) marshmallow meringue- a genius upgrade of all-American s’mores! This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Cheryl and Griffith Day.

I’m sharing this deliciousness at Fiesta Friday #75‘s J & J show this week which I am co-hosting with Julie of Hostess at Heart. Happy Independence Day!!

Yield: 30 bars (or up to 60 bites!)

For the Crust:

• 3 cups graham cracker crumbs (12 ounces)
• 1 1/2 sticks unsalted butter, melted
• 2 tablespoons packed light brown sugar
• 1/4 teaspoon fine sea salt

For the Brownie Filling:

• 1 stick cold unsalted butter, cubed
• 4 ounces unsweetened chocolate, chopped (I used Valrhona 71% Cacao Dark Bittersweet Chocolate)
• 1 1/4 cups granulated sugar
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon fine sea salt
• 2 large eggs, at room temperature (I put in a bowl of warm water)
• 1/2 cup all-purpose flour

For the Meringue:

• 3 large egg whites
• 3/4 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon cream of tartar

To Make the Crust:

1. Preheat the oven to 350° (on convection, if possible).
2. Line a 9-inch-square baking pan with foil, allowing 2 inches of overhang on two sides.
3. In a medium bowl, using a fork, mix all of the ingredients until evenly moistened. Press the crumbs evenly into 
the bottom of the prepared pan. (I used the bottom of a dry measuring cup.)
4. Bake for 8 to 10 minutes, just until lightly browned. Let cool completely. Leave the oven on.

To Make the Filling:

1. In a heatproof medium bowl set over 
a saucepan of simmering water, melt the butter with the chocolate over moderate heat, stirring occasionally, until smooth, about 5 minutes.
2. Remove from the heat and whisk in the sugar, vanilla and salt. Whisk in the eggs until smooth, then stir in the flour until just incorporated. Spread the batter evenly over the cooled crust. Bake for about 22 minutes on convection or up to 25 minutes in a standard oven, until the edge is set but the center is still slightly jiggly. Transfer to a rack and let cool completely.

To Make the Meringue:

1. Preheat the broiler, if using (I used a kitchen torch.).
2. In a heatproof medium bowl (I used my stand mixer bowl) set over a saucepan of simmering water, whisk the egg whites with the sugar until the whites are warm and the sugar is dissolved, about 3 to 4 minutes.
3. Transfer the egg whites to the bowl of a stand mixer fitted with the whisk. Add the vanilla and cream of tartar and beat at medium speed until firm.
4. Increase the speed to high and beat the meringue until stiff and glossy, 5 to 7 minutes.
5. Mound the meringue on top of the filling, swirling it decoratively. Broil the meringue 8 inches from the heat until lightly browned at the tips, about 1 minute. (or use a mini kitchen torch instead.)
6. Cut into bars and serve.

Note: The bars can be made ahead and refrigerated for up to 2 days.

One Year Ago:

• Fourth of July Blueberry Pie
• Brownie Ice Cream Sandwiches

Two Years Ago:

• Fourth of July Blueberry Cornmeal Butter Cake
• Giant Chocolate Chip-Oatmeal Cookie Ice Cream Sandwiches

If you like this you may also like:

• Fancy S’more Cupcakes with Toasted Marshmallow Frosting

Outrageous Chocolate Chunk Cookies

Move over brownies! These cookies are super chocolatey, soft, and chewy. Loaded with chocolate chunks. Quick, easy, and delicious. The recipe for these tasty cookies was adapted from Martha Stewart Living; I melted the chocolate in a double boiler and adapted the cooking time to use a convection oven. I’m ready to make them again!!

I’m bringing these goodies to Fiesta Friday #59 at The Novice Gardener. Enjoy 🙂

Yield: Makes 2 dozen

• 8 ounces semisweet chocolate, roughly chopped
• 4 tablespoons unsalted butter
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 2 large eggs
• 3/4 cup packed light-brown sugar
• 1 teaspoon pure vanilla extract
• 1 package (10-12 ounces) semisweet chocolate chunks

1. Preheat the oven to 350 degrees (on convection).
2. Heat chopped chocolate and butter over a double boiler. Set aside to cool.
3. In another bowl, whisk together flour, baking powder, and salt.
4. In a mixing bowl, beat eggs, brown sugar, and vanilla on high-speed until light and fluffy, about 3 to 5 minutes. Reduce speed to low; beat in melted chocolate.
5. Mix in flour mixture until just combined. Stir in chocolate chunks.
6. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 8 to 10 minutes in a convection oven, or up to 12 to 15 minutes in a standard oven. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely. (Do not bake the cookies to a crisp; they are meant to be soft and chewy.)

Note: Don’t worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.

One Year Ago:

• Speculoos

Two Years Ago:

• Double-Chocolate Brownies
• Cheesecake Brownies

If you like this you may also like:

• Chocolate-Espresso Snowcaps
• Flourless Chocolate Cookies

Fudgy Brownie Cake

Brownies are often considered to be cookies- but isn’t it fun to consider them as a cake?!? Fudgy or cakey (I love it all!!) they are one of my absolute favorite desserts- especially warm with a scoop of vanilla bean ice cream on the side. 🙂 This cake was made with Lindt 70% cacao dark chocolate- AMAZING rich flavor. Super moist and fudgy too. This recipe is from Martha Stewart Living. I adapted the time to bake in a convection oven.

I’m bringing this snow day comfort food to share with my friends at Angie of The Novice Gardener’s First Fiesta Friday Anniversary Celebration (Part 2). Enjoy!!

• 1 stick unsalted butter, cut into large pieces, plus more for pan
• 3 tablespoons all-purpose flour, plus more for pan
• 6 ounces bittersweet chocolate (61 to 70 percent cacao), finely chopped (I used Lindt 70% cacao dark chocolate)
• 3/4 cup plus 2 tablespoons sugar, divided
• 1 large egg yolk, room temperature
• 3 large egg whites, room temperature
• 1/4 cup unsweetened cocoa powder, sifted, plus more for dusting
• 1/2 teaspoon coarse salt

1. Preheat oven to 325 degrees. Butter and flour a 9-inch springform pan.
2. Melt butter and chocolate in a bowl set over a saucepan of simmering water, stirring until smooth.
3. Remove chocolate mixture from heat, and whisk in 3/4 cup sugar.
4. Whisk in egg yolk, then cocoa powder and salt.
5. Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, gradually beat in remaining 2 tablespoons sugar, and beat until soft, glossy peaks form, about 3 to 4 minutes.
6. Fold flour into chocolate mixture with a rubber spatula, then fold in egg whites.
7. Pour batter into pan, and bake until set, about 25 minutes on convection or up to 33 minutes in a standard oven.
8. Let cake cool completely in pan on a wire rack. Remove side of pan, and dust top of cake with cocoa powder.

Note: Cake can be stored in pan at room temperature, wrapped in plastic wrap (do not let plastic touch cake), up to 1 day.

One Year Ago:

• Pizzelles
• Pistachio Semifreddo

Two Years Ago:

• Giant Chocolate Sugar Cookies
• Tutu’s Super-Crispy Sugar Cookies

If you like this you may also like:

• Chocolate Soufflé Cake

Brownie Ice Cream Sandwiches

Why did I not think of this concoction myself? Ice cream sandwiches are one of the best summer treats. The combination of brownies with ice cream is one of my favorite desserts, and, of course, I am a fan of the “chipwich.” This recipe was adapted from Everyday Food. I couldn’t wait to make them after seeing the recipe!

Even in the freezer, the brownies stayed soft and chewy and were absolutely delicious in this upgrade of an ice cream sandwich. I used salted caramel (slow-churned “light”) ice cream- so many other flavors would be wonderful as well.  I think we will try cookies and cream next time. 🙂 SO GOOD!

Yield: Makes 12

• 1 stick unsalted butter, melted
• 1 cup sugar
• 2 large eggs
• 1/2 tsp fine sea salt
• 1/2 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder
• 2 pints ice cream, softened

1. Preheat oven to 350 degrees. Lightly spray a 10-by-13-inch jelly-roll pan with cooking oil spray. Line with parchment, leaving a 2-inch overhang on short sides, then spray paper.
2. In a medium bowl, whisk together butter and sugar, then whisk in eggs and salt.
3. Add flour and cocoa and mix until just smooth. Spread in pan. Bake until brownie is dry to the touch and edges have begun to pull away from pan, 8 minutes (on convection) to 12 minutes. Let cool 5 minutes. Using paper overhang, transfer to a wire rack and let cool completely.
4. Transfer brownie to a work surface and cut in half crosswise. Cover pan with a large sheet of plastic wrap and place one cake half on it. Spread with ice cream, invert remaining brownie half on top, and wrap tightly in plastic. After wrapping, gently push the softened ice cream to fill to the edges of the brownie.
5. Freeze until firm, about 2 hours. Unwrap, cut into 12 pieces, and serve.

One Year Ago:

• Biscoff Crunch & Swirl Ice Cream

Gluten-Free Hazelnut & Dark Chocolate Brownies

I was excited to see this simple recipe on Lattes and Leggings. My gluten-free friend is in the midst of a kitchen renovation and we have dined together a few times. I brought these brownies to a dinner at our mutual friends’ home. I was happy to contribute a gluten-free dessert! 🙂 These are very rich and chocolatey. I modified the recipe by using 72% cacao dark chocolate, lining my 9×9 pan with parchment paper, and adding a pinch of coarse salt. I love that maple syrup is used as the sweetener.

Yield: makes 16 squares

• 3/4 cup hazelnuts
• 1 cup (5 to 6 oz) chopped dark chocolate (72% cacao)
• 4 tablespoons butter
• 1/3 cup pure maple syrup
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• 2 large eggs
• pinch of coarse salt

1. Preheat oven to 350°F. Grease an 8×8-inch or a 9×9-inch baking pan.
2. Arrange the hazelnuts on a baking sheet. Toast in the oven for 8 to 10 minutes. The hazelnuts will brown slightly, and the skins will become flaky making it easier to remove them. Allow the hazelnuts to cool for 5 minutes. Remove the skins and add 1/2 cup of hazelnuts to a food processor. Processor until finely ground. Transfer to a bowl and set aside. Add the remaining 1/4 cup of hazelnuts to the food processor and process until chopped.
3. While the nuts are toasting, set up a double boiler or glass bowl over a saucepan of simmering water. Melt the chocolate and butter over low heat until smooth. Remove from heat. Let cool for 5 minutes. Add the maple syrup, cocoa powder, vanilla, and salt. Whisk until smooth. Whisk in the eggs one at a time until blended. Add the 1/2 cup of finely ground hazelnuts and continue whisking for 1 to 2 minutes until the mixture is smooth. Pour the batter in the prepared pan. Sprinkle the remaining 1/4 cup of chopped hazelnuts on top.
4. Bake for 15 (on convection) to 17 minutes until a toothpick inserted in the center comes out clean. Let the brownies cool in the pan completely. Cut brownies into squares and serve.

Cheesecake Brownies

I made these to celebrate my cheesecake-loving friend’s birthday! It is a treat to have a cheesecake brownie after lunch!!! 🙂 I did use light cream cheese to make them slightly less indulgent. They were tasty and rich. This recipe is from Martha Stewart Living. The cooking time is decreased if using cream cheese rather than mascarpone.

• Yield: Makes about 5 dozen

• 4 tablespoons unsalted butter, plus more for pan
• 3/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 6 ounces bittersweet chocolate, chopped (I used Trader Joe’s 72% cacao Swiss dark chocolate)
• 5 large eggs
• 2 large egg yolks
• 1 1/3 cups sugar
• 1 1/2 teaspoons pure vanilla extract
• 1 pound mascarpone cheese or cream cheese

1. Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment. Whisk together flour, baking powder, and salt, and set aside. In the top of a barely simmering double boiler, melt together chocolate and butter. Remove from heat.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat together 3 eggs and 1 cup sugar on high speed until thick and fluffy, about 5 minutes. On low speed, add reserved chocolate mixture and 1 teaspoon vanilla extract. When combined, add flour mixture. Stir until just combined. Spread mixture evenly into prepared pan. Set aside.
3. In the clean bowl of the electric mixer fitted with the paddle attachment, beat together mascarpone (or cream) cheese, remaining eggs and yolks, remaining sugar, and remaining vanilla on medium speed, until smooth. Pour over chocolate mixture. Bake until cheese mixture is golden and set, about 25 minutes if using cream cheese (on convection) to 35 minutes if using mascarpone cheese. Transfer to a wire rack to cool completely. Cut into about sixty 1-by-1 1/2-inch pieces.

Double-Chocolate Brownies

Martha says “The better the quality of chocolate you use, the better the results…”  I used 72% cacao dark chocolate – great results! This recipe makes a dense, fudgy brownie. We ate them with vanilla bean ice cream for our Superbowl dessert. This recipe is from Martha Stewart Living.

 

Yield: Makes 9 large or 16 small squares

• 6 tablespoons unsalted butter, plus more for pan
• 6 ounces coarsely chopped good-quality semisweet chocolate
• 1/4 cup unsweetened cocoa powder (not Dutch-process)
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract

1. Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
2. Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
3. Whisk together flour, baking powder, and salt in a separate bowl; set aside.
4. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
5. Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes (25-28 min on convection). Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.