Not only am I obsessed with all things involving the glamorous fashion world, lately, I have been noticing my interest of the baking world. So, I decided to put my pastry chef skills to work. One of my favorite treats in the summer time, is a camp-fire roasted marshmallow. But, here’s a twist to the classic s’more that you can make all year round to remind you of the warm summer sun.
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
8 tablespoons unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
4 cups large marshmallows
Heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil. Stir melted butter together with the crumbs and sugar in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Melt butter and chocolate in the microwave. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until incorporated.
Pour batter into the prepared pan. Bake until the top is crispy, about 40 to 45 minutes.
Remove from the oven. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps, and enjoy!