S’more Brownies

Instructions

1. Step 1

   Heat the oven to 175°C. Line a 23 × 23 cm baking pan with parchment paper, leaving an overhang for lifting out the brownies.

   Cookware: baking pan, oven

2. Step 2

   Melt 4 tbsp (55 gr) of the butter. Mix it with the graham cracker crumbs and 2 tbsp (25 gr) of the sugar, then press the mixture firmly and evenly into the lined pan.

   Ingredients used: 150.0 gr Graham Cracker, 25.0 gr Granulated Sugar, 55.0 gr Unsalted Butter

   Cookware: baking pan, mixing bowl, small saucepan

3. Step 3

   Bake the crust until fragrant and lightly golden at the edges.

   Timer: 8 min (fixed)

   Cookware: baking pan, oven

4. Step 4

   Melt the remaining ½ cup (115 gr) of butter in the saucepan over low heat, then remove it from the heat.

   Ingredients used: 115.0 gr Unsalted Butter

   Cookware: small saucepan

5. Step 5

   Whisk the cocoa powder into the melted butter until smooth. Whisk in the remaining 1⅛ cups (220 gr) of sugar, followed by the eggs, vanilla extract, and salt.

   Ingredients used: 55.0 gr Cocoa Powder, 2.0 piece Egg, 3.0 gr Fine Salt, 220.0 gr Granulated Sugar, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

6. Step 6

   Fold in the flour just until no dry streaks remain, then fold in 60 gr of the chocolate.

   Ingredients used: 95.0 gr All-Purpose Flour, 60.0 gr Semisweet Chocolate

   Cookware: mixing bowl, rubber spatula

7. Step 7

   Spread the batter evenly over the hot crust. Bake at 175°C until the edges are set and a tester inserted near the center emerges with moist crumbs rather than liquid batter.

   Timer: 22 min (fixed)

   Cookware: baking pan, oven, rubber spatula

8. Step 8

   Scatter the marshmallows and the remaining 40 gr of chocolate over the brownie. Raise the oven to 220°C and bake until the marshmallows are puffed and golden.

   Timer: 4 min (fixed)

   Ingredients used: 180.0 gr Marshmallow, 40.0 gr Semisweet Chocolate

   Cookware: baking pan, oven

9. Step 9

   Set the pan on a wire rack and cool completely. Lift out the slab using the parchment overhang and cut it into 16 squares.

   Timer: 45 min (fixed)

   Cookware: baking pan, wire rack