S’mores Brownies
A decadent brownie topped with buttered oat graham topping and homemade marshmallow fluff
s’more brownies
makes 8-12 servings
ingredients
graham topping
75 g unsalted butter, cubed
120 g graham crackers, roughly crushed
2 tsp granulated sugar
¼ tsp sea salt
brownie
1 tsp finely ground espresso granules
1 tsp boiling water
210g unsalted butter
400g granulated sugar
2 large eggs
1½ tbsp vanilla extract
120g dutch-processed cocoa powder
75g all-purpose flour
¼ tsp salt
marshmallow topping
95g egg whites (3 large egg whites)
95g granulated sugar
1 tbsp vanilla bean extract
directions
Begin by roughly crushing the graham crackers in a small bowl. I like to use Nairn’s gluten-free oat grahams, which contain a bit less sugar than traditional (American) graham crackers.
Melt the butter in a saucepan over medium heat. Stirring often, heat until the butter is golden and melted. Increase the heat to medium-high and continue to cook, swirling the pan, until the butter begins to turn amber in color and nutty in fragrance; take care not to burn. When the brown butter solids begin to appear, remove from the heat and let cool.
In the bowl of crushed graham crackers, stir in the sugar and sea salt. Pour in the browned butter and mix until the crumbs are evenly moistened, before setting aside.
Pre-heat the oven to 350°F. Grease and line an 8x8 baking tin with non-stick parchment paper.
To make the brownie batter, begin by placing the butter into a saucepan set over medium heat. Heat, stirring often, until the butter is golden and melted. Then, pour the melted butter into a large mixing bowl, before whisking in the granulated sugar. When combined, add in the eggs one at a time, whisking until the mixture turns smooth and glossy. Then, add in the vanilla extract and espresso, continuing to whisk until well=incorporated.
Next, sift the dutch processed cocoa powder, flour and salt into the wet mixture. Use a rubber spatula or wooden spoon to fold the dry ingredients in until the mixture is smooth and well-combined.
Pour the brownie batter into the prepared baking tin. Using a spatula, spread the mixture to the edges of the pan and smooth out the top, before covering the top of the brownie batter with a generous layer of the brown butter graham cracker mixture. Bake for 25 to 35 minutes, or until the edges are firm and the middle is puffed, with the graham topping deeply toasted. Remove from the oven and set the brownie aside to cool completely.
For the marshmallow topping, stir the egg whites and sugar together in the bowl of a stand mixer. Set the bowl over a saucepan with some water over medium-low heat. Take care to not allow the bottom of the bowl to touch the water. Heat the mixture, whisking often until it reaches about 70°C on a candy thermometer.
Once at temperature, remove the bowl from the heat and place it in the stand mixer fitted with the whisk attachment before setting the mixer speed to medium-high. Alternatively, a hand-mixer could be used, but your arm will probably be quite sore. Whisk the mixture until stiff and glossy peaks form, about 5 to 6 minutes. Add in the vanilla extract and continue whisk until the mixture is well-combined.
Spread the meringue over the top of the graham topping, using a metal spoon in a swoop-and-swirl motion. Then, use a kitchen blow torch to brown the top of the meringue until it is evenly toasted. Cut and serve at room temperature.
Recipe adapted from Butter & Brioche
