S'mores Brownies

Ingredients

• ½ cup butter
• ¾ cup unsweetened cocoa powder
• 1.5 cups sugar
• 2 large eggs
• ¾ cup all-purpose flour
• 8 full crackers graham crackers
• ¾ cup chocolate chips
• 2 cups marshmallows
• ¼ teaspoon salt

Instructions

1. 1

   Set the oven to 350°F and wait until the indicator light or beep tells you it has finished preheating, about 10 minutes.

2. 2

   Line a 9-by-13-inch baking pan with parchment paper, pressing it into the corners so it stays flat on the bottom and sides.

3. 3

   Break the graham crackers into irregular 1/4-inch pieces — not fine crumbs, but chunks you can still see. Measure out 1 cup of crumbs and set aside in a small bowl.

4. 4

   Melt the butter over low heat in a medium saucepan, stirring occasionally, until it turns completely liquid and the foam settles, about 3 minutes.

5. 5

   Remove the pan from heat and whisk in the cocoa powder until the mixture looks smooth and uniform, with no visible powder streaks.

6. 6

   Add the sugar and whisk until the mixture looks thick and glossy, like wet sand, about 30 seconds.

7. 7

   Let the mixture cool to room temperature by leaving it untouched on the counter for 5 minutes, so the eggs don't cook when you add them.

8. 8

   Crack the eggs into the cocoa mixture and whisk for about 1 minute until the color lightens slightly and the mixture looks smooth.

9. 9

   Sift the flour and salt together over the bowl, then fold it in using a rubber spatula — lift batter from the bottom and fold over the flour, rotate the bowl a quarter turn, and repeat until no white streaks remain.

10. 10

    Fold in the chocolate chips until they are evenly distributed throughout the batter.

11. 11

    Pour half of the brownie batter into the prepared pan and spread it into an even layer using an offset spatula or the back of a spoon.

12. 12

    Sprinkle the 1 cup of graham cracker pieces evenly over the batter, pressing down gently so they stick.

13. 13

    Pour the remaining brownie batter over the graham crackers and spread it into an even layer, covering the crackers completely.

14. 14

    Place the pan in the preheated oven and bake for 25 minutes, until a toothpick inserted into the center comes out with a few fudgy crumbs attached — not wet batter, but not completely clean.

15. 15

    Remove the pan from the oven and immediately scatter the marshmallows across the surface in a single layer, spacing them about 2 inches apart.

16. 16

    Return the pan to the oven and bake for 3 to 4 minutes, until the marshmallows are puffed and golden on top with light brown edges.

17. 17

    Remove the pan from the oven and let the brownies cool in the pan on the counter for at least 20 minutes before cutting into 12 squares.

Tools you’ll need

• 9-by-13-inch baking pan
• parchment paper
• medium saucepan
• whisk
• rubber spatula
• offset spatula or spoon
• toothpick
• oven thermometer (optional but recommended)

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