When asked what is a go-to dessert during summer, a lot of people will say without hesitation: S’mores. They are sweet, they remind us of an evening spent around a campfire and they are easy to do. They are indeed the perfect summer-dessert.
As you might know by now, I am lucky enough to work in an environment that is very close to food. For the past months, I have been part of a team working with Canadian chef Lynn Crawford who has developed many recipes around the theme #SummerSideUp, which is all about sharing great food in good company while celebrating the season in style.
One of the recipes Chef Crawford has developed for Egg Farmers of Canada is a Chocolate Brownie S’more. Just the name should be enough to make you drool, and I can guarantee that it is as delicious as it sounds.
I was invited to a BBQ last weekend and was in charge of bringing dessert. The only request was that it would include chocolate. This rich brownie did the trick! Everyone loved the homemade marshmallow and the fruits that brought some freshness to the whole dessert. Even on a sticky, warm evening everyone finished their plate.
This dessert is not low-fat or low-calories. It is made to be enjoyed without guilt and to make you feel like you are indulging in the season #SummerSideUp. Trying it really is adopting it.
You can find Chef Lynn’s recipe on eggs.ca or follow the steps below:
You will need:
For the graham cracker base:
1¾ cups of graham cracker crumbs
½ cup of butter, melted
¼ cup of sugar
For the Brownies:
12 ounces of dark chocolate, chopped
1¼ cups of unsalted butter
1¼ cups of all purpose flour
1/3 cup of cocoa powder
A pinch of salt
2½ cups of sugar
5 large eggs
4 teaspoons of vanilla extract
1 cup of milk chocolate, chopped
For the marshmallow:
4 large egg whites, room temperature
A pinch of cream of tartar
1 cup of sugar
A pinch of salt
1 teaspoon of vanilla extract
For the fruit topping:
3 cups of fresh fruits
1 tablespoon of sugar
Line a 9×13 inch cake pan with parchment paper.
In a bowl, mix the graham crackers with the sugar and melted butter. Press in the bottom of the cake pan.
In a big bowl set over a pot of simmering water (bain-mari), melt the dark chocolate with the butter. Set aside and let cool.
In another bowl, mix the flour with cocoa powder and salt.
In a third bowl, whisk the sugar with the eggs and vanilla extract. Add the melted chocolate and mix well. Stir in the dry ingredients. Once combined, fold in the chopped milk chocolate.
Pour the batter on top of the graham cracker crust and bake for about 30 to 40 minutes. Once cooked, let the brownies cool completely before cutting.
When ready to serve:
Mix the egg whites with sugar, salt and cream of tartar and put the bowl on top of a pot of simmering water. Whisk by hand until the sugar is dissolved and until the mixture is about 120F.
Take the bowl off the heat and whisk with an electric mixer until the egg whites are stiff and glossy (about 5 to 6 minutes). Add the vanilla and whisk well.
In a small bowl, mix the berries with the sugar and let sit for about 5 minutes.
On a plate, put a spoon of marshmallow on top of a piece of brownie (or on the side). Feel free to torch the marshmallow. Add a big spoonful of fruits and serve immediately. Enjoy!