Ingredients
Brownie Base
- 6 ounces bittersweet chocolate chopped, 170 grams
- 10 tbsp butter 140 grams
- ¾ cup granulated sugar 150 grams
- ½ cup brown sugar 100 grams
- 3 large eggs 150 grams
- 1 tsp vanilla extract
- ¾ cup all purpose flour 93 grams
- 2 tablespoons dutch-processed cocoa powder 16 grams
- ¾ tsp kosher salt
Graham Cracker Butter
- 2 sleeves graham crackers about 18 crackers
- 4 tablespoons honey 60 grams
- 8 tablespoons unsalted butter melted (113 grams)
- 1 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4-1/2 cup whole milk depending on the size and power of your blender. You may need more milk to get it smooth. Start with 1/4 cup and slowly add the rest if it needs to be looser
Homemade Marshmallows
- 3 envelopes of gelatin I use Knoxx
- ½ cup water 4 ounces to bloom gelatin
- 1 teaspoon vanilla extract
- ½ cup water 4 ounces for the sugar syrup
- ⅓ cup plus 2 tablespoons light corn syrup 5 ounces
- 1¾ cups granulated sugar 350 grams
- ¼ teaspoon kosher salt
- 1 tablespoon unsalted butter 13 grams, melted and cooled
Instructions
Brownie Base
- Line an 8X8 baking pan with parchment paper, leaving overhang on the sides. Preheat the oven to 350F. Melt the chocolate and butter together in a saucepan over low heat or in the microwave in 30 second bursts, stirring between each, until smooth. Let cool slightly.
- Using a handmixer on medium speed, mix granulated sugar and brown sugar, eggs and vanilla. Mix for 1-2 minutes, until mixture becomes fluffy and lightens in color. Pour in the melted chocolate and butter and gently mix with a nonstick spatula until smooth. Add in the flour, cocoa powder, and salt and fold in gently with a spatula just until no dry streaks remain. Pour into a prepared pan and bake until the edges look set and a toothpick comes out with a few moist crumbs, 18-23 minutes.
Graham Cracker Butter
- Add all ingredients to a food processor and blend until smooth. If needed, add extra milk until spreadable consistency. Transfer to an airtight container if not using right away; otherwise, spread on top of the baked and cooled brownie base.
Homemade Marshmallow
- In a small bowl, add 4 oz water and vanilla extract. Sprinkle gelatin on top.
- Add the remaining ½ cup (4 ounces) water, corn syrup, sugar, and salt in a 3-quart stainless steel pot and set over medium heat.
- Stir mixture with a fork until bubbling, about 5 minutes, then increase heat to medium-high. Clip on a digital thermometer and cook, without stirring, until the clear syrup registers 250°F, about 5 minutes.Transfer the thermometer to the bowl of a stand mixer and pour in the hot syrup all at once, scraping the pot with a heat-resistant spatula. Cool to exactly 212°F, about 6 minutes. Add gelatin. With the whisk attachment, mix on low speed, then increase to medium-high and whip until thick, snowy white, roughly tripled in volume, and beginning to ball up around the whisk, about 10 minutes. Reduce the speed to low, add melted butter, return to medium-high, and beat for a few seconds more.
- Scrape the creamy marshmallows on top of the graham layer, spreading it into an even layer. Cover with foil and refrigerate until firm, about 2 hours (or let stand overnight at room temperature).
- To cut the bars, use a large chef's knife, and coat the knife blade with a bit of powdered sugar before and in between cuts. You can also run the blade under hot water, then wipe it dry to make clean cuts.