S’mores Brownies

Directions

• Graham Cracker Base
• Preheat the oven to 350F and line a 8×8 metal pan with parchment paper. Combine the graham cracker crumbs and melted butter and press evenly into the bottom of the pan. (I used a food processor to turn the graham cracker sheets into fine crumbs.)
• Brownie
• Melt the butter and allow to cool to room temperature.
• In a large bowl, whisk together the butter, sugar, eggs, and vanilla until smooth.
• Add the flour, cocoa powder, and salt and use a spatula to mix until just combined. Do not overmix.
• Fold in the chocolate chips and spread evenly on top of the graham cracker base.
• Bake for about 25-30 minutes. A toothpick should come out with a few moist crumbs when inserted into the center.
• Let the brownies cool completely to room temperature before starting the marshmallow topping.
• Marshmallow
• In a stand mixer fitted with the whisk attachment, combine the unflavored gelatin and 3 tablespoons cold water. Leave to soak while preparing the rest of the mixture on the stove.
• In a small saucepan over medium heat, combine 2 tablespoons water, sugar, and corn syrup. Bring to a boil, stirring occassionally, until the mixture reaches 240F.
• Once it reaches 240F, pour the mixture and the vanilla into the soaked gelatin. Mix on low speed until combined, then mix on high speed until the mixture is very thick and opaque, about 10 minutes.
• Spread evenly over the brownies. Refrigerate for 2 hours or leave at room temperature for a minimum of 4 hours so the marshmallow can set.
• Once set, broil until the marshmallow is nicely toasted- make sure to watch closely as they can burn quickly. Cut into 16 brownies and serve. They are best served immediately but can be stored in an airtight container at room temperature for up to 4 days.