Mini S’mores Brownies

Preheat oven to 325°F and place mini crusts on a baking sheet.

In a medium bowl, whisk melted butter, sugar, and vanilla. Add egg and whisk to combine.

In a small bowl (I actually used a cereal bowl!), whisk flour, cocoa powder, salt, and coffee granules if using. Gradually add to wet ingredients, whisking (or stirring) briefly after each addition until just combined. Using a rubber spatula, stir in chopped chocolate.

Divide batter evenly between crusts and bake for 20–25 minutes, or until a toothpick/tester comes out with moist crumbs attached.

Transfer brownies to a cooling rack and let cool completely. Once brownies are cool, make meringue.

For the meringue:
In the bowl of a stand mixer, whisk egg whites and sugar.

Place bowl over a pan of simmering water (make sure bowl does not touch water) and whisk until mixture reaches a temperature of 160°F, or until sugar is completely dissolved and egg whites are warm to the touch, about 3–5 minutes.

Transfer bowl to stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form and mixture is thick, glossy, and marshmallow-like in texture, about 5 minutes.

Add meringue by placing mounds on each brownie and swirling around with a spoon. Using a kitchen torch, brown/toast the meringue. Alternatively, you can place under the broiler for about 30 seconds, until browned.

Serve immediately (recommended!) or place in fridge and bring out 30 minutes to 1 hour before serving to allow the brownies to come to room temperature. Enjoy!

See related blog post for additional notes and tips!