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Just Desserts: Brownie Smores-style

For the graham cracker crust:
  • 6 tablespoons unsalted butter, melted
  • 1 1/2 cups crushed graham cracker crumbs
  • 2 tablespoons sugar
  • Pinch of salt

For the brownie:

  • 8 tablespoons (1 stick) unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 1 cup packed light brown sugar
  • 3/4 cup white sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup all-purpose flour

For the marshmellow top:

  • 4 cups large marshmallows


Preheat oven to 325 F. Your oven rack should be in the lower third position.

Step 1 -- make the crust. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch. Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Step 2 -- make the brownie. In a double-boiler, melt the butter then add the chocolate slowly, stirring occasionally until the chocolate is completely melted. Stir in the sugars, vanilla and salt. Reduce heat. Add the eggs and beat well to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter over the graham cracker crust and bake for about 40-45 minutes. The crust should be crispy and a toothpick inserted into the middle should come out mostly clean.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

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