Rosemary Dark Chocolate Brownies with Vanilla Meringue

Inspired by s’mores with gooey marshmallows and melted chocolate sandwiched between graham crackers, these dark chocolate brownies are topped with an elegant mile-high meringue then drizzled with chocolate sauce and garnished with graham crackers for crunch. The rosemary and olive oil in the batter might sound unusual, but it gives the brownies a piney flavor evocative of toasting marshmallows over a campfire. Make sure to carefully separate the egg whites and beat them in a perfectly clean bowl – any drop of yolk or fat will prevent the meringue from whipping properly.

Rosemary Dark Chocolate Brownies

8 tablespoons unsalted butter, melted

1/2 cup olive oil

2 cups granulated sugar

1 cup unsweetened Dutch-process cocoa powder

1/2 teaspoon kosher salt

1 tablespoon minced rosemary, plus extra for garnish

4 eggs

1 cup all purpose flour

Vanilla Meringue

6 large egg whites

1/2 teaspoon cream of tartar

3/4 cup granulated sugar

1 teaspoon vanilla extract

Chocolate syrup

2 graham crackers, broken into pieces

For the brownie:

Preheat oven to 325°F.

Line the bottom of the Dutch Oven with a circle of parchment paper. In a large mixing bowl, whisk together the butter, olive oil, granulated sugar, cocoa powder, salt and rosemary. Whisk in the eggs, one at a time. Then add the flour and whisk just until combined, the batter will be thick.

Spread the batter evenly in the Dutch Oven. Place pot in the preheated oven and bake until the outer rim of the brownie is set up to about 1 inch from the center, about 45-55 minutes. Remove from the oven and let cool slightly while making the meringue.

For the meringue:

Beat the egg whites in a large clean metal mixing bowl until frothy. Add cream of tartar and beat until large bubbles form on the edge. Continue beating with a hand or stand mixer on medium adding sugar a few tablespoons at a time until sugar is completely incorporated. Beat until the mixture is glossy and firm peaks form. Add the vanilla extract and beat just until combined. 

Spoon meringue onto the top of the warm brownie, making decorative peaks across the surface. Return the Dutch Oven to the oven and bake until the meringue is set and starting to brown, about 20 minutes. Turn the oven off and leave the brownie in the oven for 20 minutes more to firmly set the meringue.

Remove pot from the oven, and allow the brownie to rest 15 minutes before serving. To serve, cut the brownie into slices, and drizzle each slice with chocolate sauce, crushed graham crackers, and additional rosemary, if desired.