S'mores Brownies

Ooey, gooey S'mores Brownies that are truly to die for! A layer of graham cracker crust, fudgy brownies and homemade marshmallow fluff create the perfect dessert!S'mores are one of my favorite treats year-round but I especially love them at a summertime bonfire. I decided to recreate that classic treat by turning it into a brownie, and let me tell you, it did not disappoint.These are a bit time-consuming since there's three layers, but I baked my crust and brownies the day before which made topping it with marshmallow fluff and toasting it as easy as can be. I love prepping things ahead of time to make my life easier.Two important things that you need for this recipe:

1. A candy thermometer

2. A blow torch

These two tools are essential for making the homemade marshmallow fluff and I promise you won't regret buying them. I use my candy thermometer for homemade caramels, candies and brittle.This marshmallow fluff might just be my most favorite thing to make. It takes a little time and patience, but the outcome is HEAVENLY.

I hope you love these S'mores Brownies! Happy baking!

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S'mores Brownies

Yield: 16-20 servings

Author: Elisabeth & Butter

prep time: cook time: total time:

ingredients:

For the Crust

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons salted butter, melted

For the Brownies

• 2 cups granulated sugar
• 2/3 cup cocoa powder
• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup (2 sticks) salted butter, melted then cooled
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup chocolate chips (semi-sweet or dark)

For the Marshmallow Fluff

• 1/3 cup water
• 3/4 cup granulated sugar
• 3/4 cup light corn syrup
• 3 large egg whites at room temperature*
• 1/2 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract
• A pinch of salt

instructions:

How to cook S'mores Brownies

For the Crust

1. Preheat oven to 350°F and line a 9×13 baking pan with parchment paper covering the bottom and sides.
2. Combine the graham cracker crumbs, sugar, and melted butter in a bowl and firmly press into the baking pan. Bake for 10-12 minutes and then remove from the oven and set aside while you prepare your brownie batter.

For the Brownies

1. In a mixing bowl fitted with a paddle attachment, combine the sugar, cocoa powder, flour, salt, and baking powder.
2. Add in the eggs and vanilla extract and mix on medium speed for 1-2 minutes until completely combined. Pour in the cooled melted butter and mix for 1 minute until smooth. Stir in chocolate chips. Pour batter over graham cracker crust and gently spread with a spatula.
3. Bake for 20-30 minutes or until a toothpick comes out mostly clean. You don’t want to over-bake these! Let the brownies cool completely before adding the marshmallow fluff.

For the Marshmallow Fluff

1. Place water, sugar, and corn syrup in a medium saucepan and stir to combine. Once combined, don’t stir again because it will crystalize.
2. Insert a candy thermometer and heat on medium-high.
3. While this is heating, add your egg whites and cream of tartar to a clean mixing bowl with a whisk attachment. Make sure the bowl is completely clean and grease free.
4. When the sugar syrup reaches 225°F, start whipping the egg whites on medium-high speed until soft peaks form. Soft peaks barely hold their shape. The peaks flop over immediately when the beaters are lifted.
5. When the egg whites are ready, the sugar syrup should be at 240°F. Remove from the heat, turn mixer to medium speed and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream.
6. Once all of the syrup is in, set mixer to medium-high speed and continue whipping for 7-8 minutes, or until the mixture is thick and glossy. Add in vanilla and a pinch of salt and continue whipping for another minute and until the fluff has cooled.
7. Spread the fluff over the cooled brownies and use a blow torch to toast the top. If you don’t have a blow torch, you can place under the broiler for a minute or until golden brown. Be careful because the fluff can burn easily. Enjoy!

NOTES:

To quickly get your eggs to room temperature, place whole eggs in a bowl of warm water for about 5 minutes.

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