S’mores Brownie
Ingredients
1 package graham crackers (for the crust)
Option 1: Layer whole graham crackers on the bottom of the pan.
Option 2: Crush the graham crackers into crumbs and combine with 3 tablespoons of melted butter.
Brownie batter (homemade or boxed mix both work) You can find my recipe here!
1 container of marshmallow fluff
Directions
Prepare the graham cracker layer. Either line the bottom of your baking pan with whole graham crackers or crush them into fine crumbs and mix with 3 tablespoons of melted butter. If using the buttered crumb mixture, press it into the bottom of the pan and bake at 350°F (175°C) for about 10 minutes before adding the brownie batter.
Bake the brownies. Pour the brownie batter over the prepared graham cracker layer and bake according to your recipe or the package directions. Allow the brownies to cool completely.
Add the marshmallow layer. Transfer the marshmallow fluff to a piping bag fitted with a large round tip (or simply snip the corner off a zip-top bag). Pipe an outline around the edges of the brownies, then fill in the center with the remaining marshmallow fluff. Use an offset palette knife or spatula to spread it into a smooth, even layer.
Toast the top. Use a kitchen torch to lightly toast the marshmallow, or place the brownies under the broiler for 30–60 seconds, watching them closely to prevent burning. The marshmallow should be golden brown with lightly toasted edges.
Additional notes:
Stays in an airtight container for 3-5 days
