S'mores Brownies
Ingredients: Graham crackers, Butter, Dark chocolate bar, Brown sugar, Coarse kosher salt · 60 min cook time · 350kcal · ~₩24,100
Ingredients
1pack Graham crackers, 7tablespoons Butter, 4ounces Dark chocolate bar, 1cup Brown sugar, 0.5teaspoon Coarse kosher salt, 1tablespoon Vanilla extract, 2개 Eggs, 0.5cup All-purpose flour, 6ounces Marshmallows
Instructions
1. Butter your pan and line it with parchment paper, then butter the parchment paper. Arrange graham crackers in the pan like Tetris pieces to cover the bottom, crushing any remaining crackers to fill in gaps.
2. Prepare a double boiler by placing a heatproof bowl (metal or glass) over a pot with about an inch of water, ensuring the water does not touch the bottom of the bowl. Add dark chocolate and 7 tablespoons of butter to the bowl.
3. Gently melt the chocolate and butter together over the double boiler until mostly smooth with a few lumps remaining. Remove from heat, as residual heat will continue to melt the chocolate.
4. Add brown sugar to the melted chocolate mixture and whisk until smooth. The brown sugar will also help cool down the chocolate.
5. Stir in half a teaspoon of coarse kosher salt.
6. Once the bowl is no longer hot to the touch, add 1 tablespoon of vanilla extract and mix. This will further cool the mixture.
7. Add eggs one at a time, whisking immediately after each addition until the mixture thickens and becomes smooth. It may look grainy at first.
8. Fold in the flour with a spatula until just combined. Do not overmix.
9. Pour the brownie batter over the graham cracker crust in the prepared pan, spreading evenly.
10. Arrange 6 ounces of marshmallows on top of the brownie batter. Some can stand upright, and they should be spread apart as they will puff up during baking.
11. Bake at 400°F (200°C) for about 15 to 20 minutes, or until the marshmallow layer is toasted and browned. The brownie batter will be cooked through but not necessarily come out clean with a toothpick.
12. Let the brownies cool completely before unmolding and slicing. For best results, refrigerate them.
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