S’more Brownie Bread
In this S’more Brownie Bread, the toasted meringue atop fudgy brownie bread gets piled high and strewn with graham cracker crumbs for a satisfying mouthfeel that brings back the memories of the summer. Feel free to build on that with a drizzle of chocolate ganache!
Gluten-Free S’more Brownie Bread
Servings: 1 Loaf
Calories: 3640kcal
Ingredients
- Fat of choice , for greasing the pan
- 1 cup (250 mL) full-fat coconut milk
- 1 cup (200 g) brown sugar
- 4 ounces (113 g) semi-sweet chocolate (regular or dairy-free), coarsely chopped, divided
- 2 teaspoons (10 mL) pure vanilla extract
- 2 large eggs , slightly beaten
- ½ cup (70 g) Otto’s cassava flour
- 1 cup (128 g) tapioca starch
- ½ cup (59 g) cocoa powder, sifted
- 2 teaspoons (8 g) baking powder
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- ½ teaspoon (1.3 g) ground cinnamon
- Gluten-free graham cracker crumbs
For the meringue topping:
- ½ cup (120 mL) egg whites
- ½ cup (100 g) granulated sugar
- ½ cup (62 g) sifted powdered sugar
- ¼ teaspoon (0.8 g) cream of tartar
- Pinch of kosher or fine sea salt
Instructions
- Preheat the oven to 350°F. Grease and line a 9x5x3-inch loaf pan with parchment paper, allowing the two long sides to overhang; set aside.
- In a small saucepan, combine milk, sugar, half of the chocolate, and vanilla; heat gently until sugar and chocolate have melted. Let cool, then add in the eggs.
- In a large bowl, combine flour, starch, cocoa powder, baking powder, salt, and cinnamon. Add egg mixture to flour mixture and stir until moistened. Fold in remaining chocolate.
- Pour batter into prepared pan and smooth the surface. Bake for 25-30 minutes or until a toothpick inserted in the center comes out almost clean. A few moist crumbs attached are ok.
- Cool in pan on a wire rack for 10 minutes before removing from pan.
- While the bread cools, make the meringue. In a small pot, combine all meringue ingredients. Over medium heat, whisk mixture constantly until the sugars are dissolved, and the mixture is hot. Pour into a bowl of a stand mixer fitted with a whisk attachment and beat until stiff peaks form.
- Spread meringue on top of the bread and use a kitchen torch to lightly brown the meringue. Alternatively, place the bread under a broiler for 1-2 minutes, watching carefully so it doesn’t burn. Sprinkle with gluten-free graham cracker crumbs.
Notes
Nutrition facts are calculated for the entire loaf. Actual nutrition facts per serving will vary based on the size of the bread slices.
Nutrition
Nutrition Facts
Gluten-Free S’more Brownie Bread
Amount Per Serving
Calories 3640
Calories from Fat 954
% Daily Value*
Fat 106g163%
Saturated Fat 74g370%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 334mg111%
Sodium 3185mg133%
Potassium 3718mg106%
Carbohydrates 637g212%
Fiber 27g108%
Sugar 365g406%
Protein 129g258%
Vitamin A 535IU11%
Vitamin C 5mg6%
Calcium 1044mg104%
Iron 30mg167%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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