S'mores Brownies

Ingredients

½ cup/113 grams unsalted butter, at room temperature, divided

5 ounces/135 grams whole graham crackers, preferably honey (about 9 whole crackers)

1 tablespoon granulated sugar

4 ounces/113 grams bittersweet or semisweet chocolate, broken into pieces

½ cup/100 grams packed dark brown sugar

½ teaspoon coarse kosher salt, such as Morton, or fine salt

2 large eggs

1 tablespoon vanilla extract

½ cup/60 grams all-purpose flour

6 ounces/170 grams marshmallows

Instructions

Position a rack in the center of the oven and heat to 400 degrees.

Grease a 9-inch square metal baking pan with ½ tablespoon of the butter. Line the pan with a long piece of parchment that overhangs two sides (to make it possible to pull out the finished brownies easily). Grease the parchment with another ½ tablespoon butter.

Line the bottom of the pan with a single layer of graham crackers, breaking them as needed to fit, then crush the rest of the crackers over and sprinkle with the granulated sugar.

Heat an inch of water in a small saucepan over low until simmering. Set a medium heatproof bowl over the saucepan (the bowl should not touch the simmering water), then add the remaining 7 tablespoons butter and chocolate. Stirring constantly with a flexible spatula, melt the chocolate and butter until smooth. Remove the bowl and dry off the bottom with a towel.

Stir in the brown sugar and salt, then let the mixture cool slightly until the bowl is no longer hot to the touch. Whisk in the eggs and vanilla, then continue whisking until smooth and shiny, about 1 minute. Whisk in the flour until no white streaks remain. Pour the batter over the graham crackers lining the pan.

Top the brownie batter with the marshmallows in a single layer and bake until the top is toasted and a toothpick or cake tester inserted into the center of the brownie comes out smudged with a little chocolate, 15 to 20 minutes. Cool completely, then refrigerate in the pan until ready to serve.

To serve, lift the brownie out of the pan and slice into squares or bars. Enjoy chilled, at room temperature or warmed slightly. When stored in a resealable container in the refrigerator, these keep fresh for up to 1 week.

Description

Eating these reminds me of sitting by the fire at camp in New Hampshire and making smores.

Servings

16

Notes

I was sure that I had marshmallows but they were the small ones and somwhat stuck together. I used clumps and it was perfect. I interpreted the direction to crush the rest of the crackers and ground them.

Source

Eric Kim for the New York Times