Ingredients
Graham Cracker Crust
- 1 ¾ cups graham cracker crumbs (about 9 sheets/18 squares)
- 2 tablespoon granulated sugar
- Pinch salt
- 6 tablespoon unsalted butter melted
Brownie Layer
- 10 tablespoon unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- 6 tablespoon all-purpose flour
- ¼ teaspoon salt
Marshmallow Layer
- 1 tablespoon unflavored powdered gelatin (about 10g)
- 6 tablespoon cold water
- ¾ cup granulated sugar
- ¼ cup light corn syrup
- 3 tablespoon water
- ¼ teaspoon salt
- ¾ teaspoon vanilla extract
Chocolate Coating
- 12 -16 oz milk chocolate semisweet chocolate or melting wafers
- 1 -2 tablespoon refined coconut oil (skip if using melting wafers)
- 2-3 oz white chocolate for drizzling (optional)
Instructions
Graham Cracker Crust
- Preheat oven to 350 degrees F. Line an 8-inch square pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment and pan sides.
- Stir together graham cracker crumbs, sugar, salt, and melted butter until evenly moistened.
- Press firmly and evenly into the bottom of the pan, compacting it (a flat-bottomed measuring cup works well).
- Bake for 9-10 minutes, until edges look a shade darker and the crust looks dry. Let cool for 15-20 minutes, until just barely warm to the touch, before adding brownie batter.
Brownie Layer
- In a large bowl, whisk together melted butter and sugar. Add eggs, egg yolk, and vanilla and whisk until smooth and slightly thickened.
- Add cocoa powder, flour, and salt and fold together just until no dry streaks remain, taking care not to over-mix.
- Spread the batter carefully over the cooled crust and bake for 18-22 minutes, until edges are set but the center still looks slightly underdone. A tester should come out with wet batter clinging to it, not just moist crumbs.
- Cool completely on a wire rack before topping with the marshmallow layer. This brownie is more delicate than a fully baked one, so let it cool longer than you think you need to.
Marshmallow Layer
- Place gelatin and cold water in the bowl of a stand mixer fitted with the whisk attachment. Stir briefly and let bloom for 5-10 minutes.
- In a small saucepan, combine sugar, corn syrup, water, and salt. Cook over medium heat, stirring gently only until sugar dissolves.
- Once boiling, stop stirring. Cook until the syrup reaches 240 degrees F on a candy thermometer.
- With the mixer on low, carefully pour hot syrup into the bloomed gelatin in a slow, steady stream down the side of the bowl.
- Increase mixer speed to high and whip for 6-7 minutes, until mixture is thick, glossy, and increased in volume. Add vanilla and whip for another 15 to 20 seconds.
- Pour/scrape the marshmallow over the cooled brownie layer and smooth into an even layer with a lightly greased offset spatula.
- Let the pan sit uncovered at room temperature for at least 4-6 hours or refrigerate uncovered (or very loosely tented) overnight. This will give the marshmallow layer time to set.
Slicing Bars
- If refrigerated, let the pan sit out for 15-20 minutes to take the chill off slightly before cutting.
- Lift the bars from the pan using the parchment overhang and using a large sharp knife lightly coated with nonstick spray, cut into 12 rectangular bars or 16 squares, wiping and re-greasing the knife between cuts.
- Refrigerate the cut bars for 20-30 minutes to firm the marshmallow again before coating.
Chocolate Coating
- Add chopped chocolate or wafers to a double boiler (or in a heat-proof bowl set over a saucepan with water) and bring water in the bottom of boiler to a boil. If using chopped chocolate, add coconut oil, too (not necessary if using wafers). Stir the chocolate with a wooden spoon until it's evenly melted and smooth (see notes for info on microwaving chocolate).
- Working with one chilled bar at a time, lower it into the melted chocolate and turn to coat all sides. Lift out with a fork, letting excess chocolate drip off. Set bar on parchment. Repeat with remaining bars.
- Let the chocolate coating set completely at cool room temperature.
- Melt the white chocolate (or white melting wafers) in a bowl in short microwave intervals, stirring in between each. Transfer to a small piping bag or Ziplock bag, snip a tiny corner, and drizzle white chocolate over the bars. Let set before serving.
Notes
- Microwaving chocolate: you can melt your chopped chocolate or wafers in the microwave, in short intervals. Put the chopped chocolate in a microwave-safe bowl and microwave it on 50% power for 30-second intervals, stirring in between, until chocolate is fully melted.
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