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S'mores Brownies
(makes one 9x13" pan)for the crust:
1 3/4 cup graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
for the brownies:
3/4 cup unsalted butter
1 cup packed light brown sugar
1 cup granulated sugar
1 cup Dutch-process cocoa powder
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 tablespoon vanilla extract
3 eggs
1 cup unbleached, all-purpose flour
for topping:
7 full-size milk chocolate bars
2 (7-ounce) containers marshmallow creme
Grease a 9x13" pan. Line with foil. Grease the foil. Preheat oven to 325.
Stir the graham cracker crumbs, melted butter, sugar, and salt together. Press into the bottom of the prepared pan.
In a medium saucepan, melt the butter for the brownies over medium-low heat. Once melted, stir in the sugars. Heat, stirring frequently, until the mixture is hot, but not boiling.
Remove the pan from the heat and whisk in the cocoa powder, salt, and baking powder. Add the vanilla and whisk to combine. One at a time, whisk in the eggs. Stir in the flour.
Pour the batter over the crust and bake for 28-30 minutes, or until done. Place on a wire rack to cool for about 30-40 minutes.
Place an oven rack on the second-highest level. Preheat the broiler on high.
Place the chocolate bars on top of the brownies. Then, spread the marshmallow creme over. Use an offset spatula to spread evenly.
Set the oven timer for 3 minutes (just insurance in case you get distracted). Put the pan on the oven rack and close the door. Shift the pan every 30 seconds or so, making sure that all of the marshmallow gets browned. Remove from the oven and onto the wire rack to cool completely.
Once cooled, cut into squares to serve. If desired, brownies may be heated in the microwave for 8-10 seconds each.
