S'mores Brownies with Graham Cracker Crust and Toasted Marshmallow Fluff
The most delicious rich and fudgy brownies, baked on top of a graham cracker crust and topped with a homemade toasted marshmallow fluff.
Ingredients
Graham Cracker Crust
- 3 cups about (360 g) finely ground graham cracker crumbs , (about 27 whole rectangular crackers)
- 3/4 cup (170 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
Brownies
- 1 1/2 cups (180 g) all-purpose flour
- 3/4 cup (88.5 g) good quality dark chocolate cocoa powder
- 1 teaspoon (6 g) salt
- 1 cup (226 g) unsalted butter
- 1 cup (180 g) bittersweet chocolate chips
- 2 cups (440 g) light brown sugar, packed
- 4 eggs
- 2 teaspoons (8.4 g) vanilla extract
- 1 cup (180 g) milk chocolate chocolate chips or Hershey's bar chopped
Fluff
- 3 egg whites, room temperature
- 1/4 teaspoon (1.4 g) salt
- 1/3 cup (66.6 g) sugar
- 1 cup (300 g) light karo syrup
- 2 tablespoons (29.6 g) water
- 1 tablespoon (12 g) vanilla bean paste or vanilla extract
Instructions
For the Crust
- Preheat the oven to 350 F. Spray a 9x13-inch rectangular cake pan with non-stick spray and then line with parchment. Spray again. Set aside.
- In a medium sized bowl combine the graham cracker crumbs, melted butter, and sugar. Stir until all the graham cracker crumbs are damped by the melted butter.
- Pour the crumbs into the pan and pat into an even layer to form the crust. Set aside while you make the brownie batter.
For the Brownies
- In a medium size mixing bowl, sift together the flour, cocoa powder, and salt. Set aside.
- In a medium size saucepan, melt the butter and the bittersweet chocolate chips until smooth. Remove from the heat and allow to cool for about 5 minutes.
- Add the brown sugar to the butter and chocolate mixture and stir until smooth.
- Add the eggs, one at a time, stirring well between each addition.
- Stir in the vanilla.
- Add the flour mixture and stir until no streaks of flour remain.
- Fold in milk chocolate chips or chopped Hershey's bar.
- Pour the batter over the graham cracker crust. Use the back of a spoon or an icing spatula to spread out the batter in an even layer.
- Bake the brownies for 25 to 30 minutes.
- Remove the pan from the oven and allow the brownies to cool completely before adding the fluff.
For the Marshmallow Fluff
- In a medium size sauce pan, combine the corn syrup, sugar, water and vanilla paste. Heat over a medium flame, stirring occasionally, until the sugar is dissolved and just simmering, about 3 to 5 minutes. Turn the heat off while you move to the next step.
- In the bowl of a standing mixer with the whisk attachment, or using a hand mixer and a large mixing bowl, beat the eggs and salt until fluffy and frothy.
- With the mixer on medium speed, add a tiny bit of the hot sugar mixture to the egg whites a little at a time. (Temper the eggs - don't scramble the them). I usually have the sugar mixture in a silicone bowl that I can squeeze as I pour, in a slow, steady stream.
- Eventually, all of the sugar will be added. Turn the mixer up to high. Beat the mixture on high for about 5 minutes or until very stiff and shiny.
- Best used right away.
- Spread of the brownies and then use a kitchen torch to toast the fluff.
- For more details and troubleshooting on the fluff, visit THIS POST